Stuffed Peppers Recipes
The stuffed peppers recipes cooks save most on Pepper — classic ground turkey and rice, Philly cheesesteak, taco-spiced, and low-carb variations that skip the grain.
★ Dinner
DinnerStuffed Peppers
Only fitting that my first pepper post is of course... peppers!! This is one of my all time favorite dinners because it’s so easy and so filling😋
Michelle TsizhovkinIngredients
- olive oil
- 1/2 cup Yellow Onion
- 2 cloves minced Garlic
- 1 pack Ground Turkey/ meat of choice
- to taste salt
- to taste pepper
- to taste cayenne
- to taste onion powder
- to taste garlic powder
- one jar tomato sauce
- 4 bell peppers
- one cup shredded mozzerella
- a few pieces buffalo mozzarella
Instructions
- 1Preheat the oven to 375.
- 2Sauté onions and garlic in olive oil until onions become transparent
- 3While thats cooking, cut the top off the peppers and scoop any insides out so it’s hollow, and line in a baking tray. I find that using a loaf tin is the most convenient for baking peppers.
- 4If you prefer your peppers on the softer side, bake them in the oven as it’s preheating while cooking the onions, garlic, and meat!
- 5Add your meat of choice to the onions and garlic and cook all the way through, seasoning with salt, pepper, cayenne, onion powder, and garlic powder
- 6Once meat is cooked, add tomato sauce and let simmer for a few minutes
- 7Scoop meat mixture into bell peppers and top with shredded cheese and pieces of buffalo mozzerella. Bake for 7 minutes. After 7 minutes, broil the last two minutes to get the cheese nice and toasty.
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Open in Pepper →How to Stuff a Pepper That Doesnt Go Soggy
Every top-saved stuffed pepper on Pepper starts with a decision most recipes gloss over — do you pre-bake the peppers or stuff them raw?
Home cooks who want a firmer bite roast the peppers empty for 15 minutes first; those chasing a softer, saucier bell go straight from raw to a covered bake.
The filling is where the personality shows up — rice and ground beef for tradition, cauliflower rice for low-carb, ribeye and provolone when you want dinner to feel like takeout.
Quick Tips
- 1
Read the whole recipe first
Every top-saved recipe here has one step that trips people up. Reading ahead prevents the scramble.
- 2
Season in layers
Salt at the start, adjust at the end, finish with acid — the fastest way to make simple ingredients taste finished.
- 3
Rest before serving
Meat, baked goods, and even roasted vegetables all improve with 5–10 minutes of rest after cooking.
- 4
Taste as you go
The best cooks on Pepper don't follow recipes blindly — they taste, adjust, and season one more time before plating.
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