When I make Barefoot Contessa’s stuffed peppers, I always enjoy how simple and satisfying they are. The peppers soften in the oven, and the filling turns out hearty with just a few everyday ingredients.
I like how the flavors come together in a way that feels comforting without being heavy. The colors from the peppers make the dish look inviting on the table, and every bite has a nice mix of texture and taste.
For me, this recipe works well for a family dinner or when I want something homemade that still feels a little special. It’s a dish I come back to often.
Why You’ll Love This Recipe
You’ll love this recipe because it’s easy to make and always feels comforting. The peppers turn soft in the oven, and the filling comes out flavorful and hearty without being too heavy.
You don’t need anything fancy to pull it together—just a few simple ingredients you likely already have at home. The bright colors of the peppers make the dish look inviting on the table, which adds a nice touch without extra effort.
This is the kind of recipe you can count on when you want something homemade that’s simple, satisfying, and perfect to share with family or friends.
What You’ll Need
- 6 large bell peppers (any color)
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 garlic cloves, minced
- 1 pound ground beef or turkey
- 1 (14.5-ounce) can diced tomatoes
- 1 cup cooked rice
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried oregano
- ½ teaspoon crushed red pepper flakes (optional)
- 1 cup shredded mozzarella or cheddar cheese
- 2 tablespoons fresh parsley, chopped (for garnish)
Pro Tips
- Choose firm, evenly sized peppers so they bake uniformly.
- Par-boil peppers for 5 minutes before stuffing if you prefer softer results.
- Use leftover rice to save time and add extra flavor.
- Don’t overfill peppers—leave a little room for expansion while baking.
- Cover with foil for the first half of baking to keep peppers moist, then uncover to melt and brown the cheese.
Tools You’ll Need
- Large skillet
- Mixing bowl
- Baking dish
- Sharp knife
- Cutting board
- Foil
Substitutions & Variations
- Protein: Substitute ground chicken, sausage, or a mix of beef and pork.
- Vegetarian: Skip the meat and add black beans, quinoa, or extra vegetables.
- Cheese: Use Parmesan, feta, or Monterey Jack instead of mozzarella.
- Grains: Try farro, couscous, or barley instead of rice for variety.
- Spices: Add cumin and chili powder for a Southwestern flavor profile.
Make-Ahead Tips
Stuffed peppers can be assembled up to a day in advance. Cover tightly and refrigerate, then bake just before serving.
You can also freeze unbaked stuffed peppers for up to 3 months. Thaw overnight in the refrigerator before baking.
Step-by-Step Instructions
1. Prepare the Peppers
Slice the tops off bell peppers and remove seeds and membranes. Set aside.
2. Cook the Filling
Heat olive oil in a large skillet. Add onion and garlic, cooking until softened. Stir in ground beef, breaking it up as it cooks, until browned.
3. Add Tomatoes and Seasoning
Stir in diced tomatoes, cooked rice, salt, black pepper, oregano, and red pepper flakes if using. Simmer for 5 minutes to meld flavors.
4. Stuff the Peppers
Spoon the filling mixture into each hollowed pepper, packing gently but not overstuffing. Place peppers upright in a baking dish.
5. Add Cheese
Sprinkle shredded mozzarella evenly over the tops of the stuffed peppers.
6. Bake Covered
Cover dish loosely with foil and bake at 375°F for 30 minutes.
7. Bake Uncovered
Remove foil and bake an additional 10–15 minutes until cheese is melted and slightly golden.
8. Garnish and Serve
Remove from oven, sprinkle with fresh parsley, and serve warm.
Serving Suggestions
These stuffed peppers are hearty enough to serve on their own, but they pair wonderfully with crusty bread or a simple side salad. For a more filling meal, serve alongside roasted potatoes or a light soup.
They also reheat beautifully, making them great for meal prep lunches or easy weeknight leftovers.
Leftovers & Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F until warmed through, or microwave in short intervals.
For longer storage, freeze baked peppers individually, then reheat directly from frozen at 350°F for 30–35 minutes.
Nutrition & Benefits
Stuffed peppers provide a well-rounded meal with protein, vegetables, and grains all in one. Bell peppers are rich in vitamin C and antioxidants, while the lean protein adds iron and B vitamins.
Using rice or alternative grains ensures the dish is satisfying, while the tomato base adds lycopene, a heart-healthy nutrient.
Recipe FAQs
1. Can I use leftover rice from takeout?
Yes, leftover rice works perfectly and saves time.
2. Do I have to pre-cook the meat?
Yes, the filling must be fully cooked before stuffing to ensure safety and flavor.
3. Can I use mini peppers for appetizers?
Absolutely—just reduce baking time to 15–20 minutes.
4. Do the peppers need to be par-boiled first?
It’s optional. Par-boiling makes them softer, but baking alone works fine if you prefer firmer peppers.
5. Can I make this without cheese?
Yes, simply omit the cheese or use a dairy-free alternative.
Comfort with a Touch of Elegance
Barefoot Contessa stuffed peppers prove that comfort food can be both wholesome and beautiful. With their colorful presentation, savory filling, and melted cheese topping, they bring joy to the table in every bite.
Whether you’re preparing them for a family dinner, entertaining friends, or making a batch for the week, these stuffed peppers are a reliable recipe that always impresses. They’re easy, adaptable, and endlessly satisfying.
