Serve with a side salad, garlic bread, or roasted vegetables for a complete meal.

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Reheat in the oven or microwave until warmed through.

Freeze stuffed peppers (before baking) for up to 3 months. Bake from frozen, adding extra time as needed.

Variations

Mexican Style: Add black beans, corn, cumin, and chili powder. Top with salsa and avocado.

Italian Style: Use Italian sausage, basil, and Parmesan in the filling.

Vegetarian Option: Swap meat for quinoa, lentils, or extra veggies like zucchini and mushrooms.

FAQ

Do I need to pre-cook the peppers?
It’s not required, but if you like softer peppers, boil them for 2–3 minutes before stuffing.

Can I use uncooked rice?
Cooked rice works best. If using uncooked rice, add extra liquid and bake longer so the rice cooks through.

Which peppers are best for stuffing?
Any color works—red and yellow are sweeter, while green has a slightly bitter flavor.