14 Stuffed Pepper Recipes for Colorful Easy Dinners

Bell peppers are nature’s edible bowls! These 14 stuffed pepper recipes are hearty, colorful, and endlessly customizable.

Below you’ll find 14 reader-favorite recipes, each with a photo, ingredients, and step-by-step instructions. Save your favorites and enjoy!

1. Classic Beef & Rice Stuffed Peppers

The timeless combo of seasoned beef, rice, and tomato sauce in sweet bell peppers.

Ingredients

• 6 bell peppers
• 1 lb ground beef
• 1 cup cooked rice
• 1 can diced tomatoes
• 1 onion, diced
• 1 1/2 cups shredded cheddar
• 1 tsp Italian seasoning
• 2 cups marinara

Instructions

1. Heat oven to 375°F; halve peppers and remove seeds.
2. Brown beef with onion; stir in rice, tomatoes, and seasoning.
3. Fill each pepper with the beef mixture.
4. Pour marinara into a baking dish; nestle peppers in.
5. Cover with foil and bake 35 minutes.
6. Top with cheddar; bake 10 minutes more.

2. Italian Sausage Stuffed Peppers

Spicy sausage, orzo, and mozzarella with Italian herbs.

Ingredients

• 6 bell peppers
• 1 lb Italian sausage
• 1 cup cooked orzo
• 2 cups marinara
• 1 1/2 cups shredded mozzarella
• 1/2 cup grated parmesan
• 1 tsp Italian seasoning
• 1/4 cup basil

Instructions

1. Heat oven to 375°F; halve peppers and remove seeds.
2. Brown sausage, breaking it apart.
3. Stir in orzo, 1 cup marinara, and seasoning.
4. Fill peppers; place in a dish with remaining marinara.
5. Top with mozzarella and parmesan.
6. Bake 35 minutes until bubbly; garnish with basil.

3. Taco Stuffed Peppers

All your taco favorites — seasoned beef, black beans, and corn — in a pepper.

Ingredients

• 6 bell peppers
• 1 lb ground beef
• 1 packet taco seasoning
• 1 can black beans, drained
• 1 cup corn
• 1 1/2 cups shredded Mexican cheese
• 1/2 cup salsa
• 1/4 cup sour cream

Instructions

1. Heat oven to 375°F; halve peppers and remove seeds.
2. Brown beef with taco seasoning.
3. Stir in beans, corn, and salsa.
4. Fill peppers generously.
5. Top with shredded cheese.
6. Bake 30 minutes; finish with sour cream.

4. Buffalo Chicken Stuffed Peppers

Spicy buffalo chicken and rice with melty cheese and ranch drizzle.

Ingredients

• 6 bell peppers
• 3 cups cooked chicken, shredded
• 3/4 cup buffalo sauce
• 1 cup cooked rice
• 1 1/2 cups shredded mozzarella
• 1/2 cup ranch dressing
• 1/4 cup blue cheese crumbles
• 2 green onions

Instructions

1. Heat oven to 375°F; halve peppers and remove seeds.
2. Toss chicken with buffalo sauce.
3. Mix in rice and 1 cup mozzarella.
4. Fill peppers; top with remaining mozzarella.
5. Bake 30 minutes until bubbly.
6. Drizzle with ranch; add blue cheese and green onions.

5. Greek Stuffed Peppers

Lemony orzo, chickpeas, feta, and olives — Mediterranean sunshine in a pepper.

Ingredients

• 6 bell peppers
• 1 1/2 cups cooked orzo
• 1 can chickpeas, drained
• 1 cup crumbled feta
• 1/2 cup Kalamata olives
• 1 lemon, juiced
• 1 tsp oregano
• 2 tbsp olive oil

Instructions

1. Heat oven to 375°F; halve peppers and remove seeds.
2. Toss orzo, chickpeas, feta, olives, lemon, oregano, and oil.
3. Fill peppers with the mixture.
4. Drizzle with olive oil.
5. Bake 30 minutes until peppers are tender.
6. Top with extra feta and serve.

6. Philly Cheesesteak Stuffed Peppers

Low-carb cheesesteak: shaved beef, peppers, onions, and provolone.

Ingredients

• 6 bell peppers
• 1 lb shaved steak
• 1 onion, sliced
• 8 slices provolone
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp Italian seasoning
• 2 tbsp cream cheese

Instructions

1. Heat oven to 375°F; halve peppers and remove seeds.
2. Sear steak 3 minutes; remove.
3. Sauté onion 5 minutes; stir in cream cheese.
4. Fill peppers with steak and onions.
5. Top each with provolone.
6. Bake 20 minutes until melty.

7. Enchilada Stuffed Peppers

Chicken enchilada filling with red sauce and Monterey Jack.

Ingredients

• 6 bell peppers
• 3 cups cooked chicken, shredded
• 1 can enchilada sauce
• 1 cup cooked rice
• 1 1/2 cups Monterey Jack
• 1 can black beans, drained
• 1 tsp cumin
• 1/4 cup cilantro

Instructions

1. Heat oven to 375°F; halve peppers and remove seeds.
2. Mix chicken, 1 cup enchilada sauce, rice, beans, and cumin.
3. Fill peppers; pour remaining sauce around them.
4. Top with Monterey Jack.
5. Cover and bake 30 minutes.
6. Uncover, bake 10 minutes; add cilantro.

8. Pizza Stuffed Peppers

Kid-approved: pepperoni, mozzarella, and marinara pizza filling.

Ingredients

• 6 bell peppers
• 2 cups marinara
• 2 cups shredded mozzarella
• 1 cup mini pepperoni
• 1 tsp Italian seasoning
• 1/2 cup grated parmesan
• 1/4 cup basil
• Olive oil

Instructions

1. Heat oven to 375°F; halve peppers and remove seeds.
2. Brush peppers with olive oil.
3. Fill with marinara, mozzarella, and pepperoni.
4. Sprinkle Italian seasoning and parmesan.
5. Bake 25 minutes until bubbly.
6. Top with fresh basil.

9. Turkey & Quinoa Stuffed Peppers

Lean, protein-packed peppers with turkey, quinoa, and spinach.

Ingredients

• 6 bell peppers
• 1 lb ground turkey
• 1 1/2 cups cooked quinoa
• 3 cups baby spinach
• 1 can diced tomatoes
• 1 cup shredded mozzarella
• 1 tsp Italian seasoning
• 2 cloves garlic

Instructions

1. Heat oven to 375°F; halve peppers and remove seeds.
2. Brown turkey with garlic; wilt in spinach.
3. Stir in quinoa, tomatoes, and seasoning.
4. Fill peppers; top with mozzarella.
5. Bake 30 minutes until tender.
6. Rest 5 minutes before serving.

10. Black Bean Stuffed Peppers

Hearty vegetarian peppers with smoky black beans, corn, and rice.

Ingredients

• 6 bell peppers
• 2 cans black beans, drained
• 1 cup corn
• 1 1/2 cups cooked rice
• 1 can diced tomatoes with green chiles
• 1 1/2 cups pepper jack
• 1 tsp cumin
• 1/4 cup cilantro

Instructions

1. Heat oven to 375°F; halve peppers and remove seeds.
2. Mix beans, corn, rice, tomatoes, and cumin.
3. Fill peppers generously.
4. Top with pepper jack.
5. Bake 30 minutes until bubbly.
6. Garnish with cilantro and lime.

11. Lasagna Stuffed Peppers

All the lasagna layers — ricotta, beef, marinara — tucked into peppers.

Ingredients

• 6 bell peppers
• 1 lb ground beef
• 2 cups marinara
• 1 cup ricotta
• 1 egg
• 1 1/2 cups shredded mozzarella
• 1/2 cup parmesan
• 1 tsp Italian seasoning

Instructions

1. Heat oven to 375°F; halve peppers and remove seeds.
2. Brown beef; stir in marinara and seasoning.
3. Mix ricotta, egg, and parmesan.
4. Layer beef sauce and ricotta in each pepper.
5. Top with mozzarella.
6. Bake 30 minutes until golden and bubbly.

12. Chicken Alfredo Stuffed Peppers

Creamy alfredo chicken and broccoli in tender roasted peppers.

Ingredients

• 6 bell peppers
• 3 cups cooked chicken, diced
• 2 cups broccoli florets
• 1 1/2 cups alfredo sauce
• 1 cup cooked penne
• 1 cup shredded mozzarella
• 1/2 cup parmesan
• 1 tsp garlic powder

Instructions

1. Heat oven to 375°F; halve peppers and remove seeds.
2. Steam broccoli 3 minutes.
3. Toss chicken, broccoli, penne, and alfredo with garlic powder.
4. Fill peppers; top with mozzarella and parmesan.
5. Bake 25 minutes until bubbly.
6. Rest 5 minutes before serving.

13. Breakfast Stuffed Peppers

Morning in a pepper: scrambled eggs, sausage, hash browns, and cheddar.

Ingredients

• 6 bell peppers
• 8 eggs, scrambled soft
• 1/2 lb breakfast sausage, cooked
• 2 cups frozen hash browns, cooked
• 1 1/2 cups shredded cheddar
• 1/4 cup salsa
• 2 green onions
• Salt and pepper

Instructions

1. Heat oven to 375°F; halve peppers and remove seeds.
2. Layer hash browns and sausage in each pepper.
3. Add soft-scrambled eggs.
4. Top with cheddar.
5. Bake 15 minutes until cheese melts.
6. Top with salsa and green onions.

14. Sloppy Joe Stuffed Peppers

Sweet-and-tangy sloppy joe filling with melted cheddar in roasted peppers.

Ingredients

• 6 bell peppers
• 1 1/2 lbs ground beef
• 1 onion, diced
• 1 cup ketchup
• 2 tbsp brown sugar
• 1 tbsp mustard
• 1 tbsp Worcestershire
• 1 1/2 cups shredded cheddar

Instructions

1. Heat oven to 375°F; halve peppers and remove seeds.
2. Brown beef with onion; drain.
3. Stir in ketchup, brown sugar, mustard, and Worcestershire; simmer 10 minutes.
4. Fill peppers with the sloppy joe mixture.
5. Top with cheddar.
6. Bake 25 minutes until bubbly.

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