Cheesy stuffed peppers bring together elegance and indulgence in one colorful dish. Rich, gooey cheese pairs beautifully with savory meats, herbs, and grains, all nestled inside tender roasted peppers. It's a dish that looks impressive, tastes incredible, and satisfies every craving.
It works beautifully on its own and also does well with a side of mashed potatoes, pasta, rice, salad, or buckwheat. Not only does it look absolutely incredible on the dinner table, but it's also a satisfying meal that is packed with flavor in every bite!
Table of Contents
- What are Cheesy Stuffed Peppers?
- Why You'll Love Cheesy Stuffed Peppers
- Key Ingredients
- How to Make Cheese Stuffed Peppers
- Substitutions and Variations
- How to Make Stuffed Peppers Ahead of Time
- Frequently Asked Questions
- How to Store Leftover
- More Recipes You'll Enjoy
- Recipe Card
- Cheesy Stuffed Peppers (Ultimate Comfort Meal!)
- Comments
What are Cheesy Stuffed Peppers?
Cheesy stuffed peppers are a delicious and comforting dish made by filling hollowed-out bell peppers with a savory mixture of ingredients like ground meat, vegetables, herbs, and most importantly plenty of cheese. The peppers are typically sliced in half or have the tops removed, then filled and baked until tender and golden, with the cheese bubbling and melted to perfection.
This dish is both versatile and satisfying, allowing for endless variations from classic beef and cheddar to vegetarian options packed with quinoa, black beans, and mozzarella. Whether served as a hearty main course or a flavorful side, they are a crowd-pleaser that combines wholesome ingredients with rich, gooey indulgence in every bite.
Why You'll Love Cheesy Stuffed Peppers
- Melty, Cheesy Comfort in Every Bite: it delivers everything you love about comfort food rich flavors, warm textures, and gooey, melted cheese that stretches with every forkful. The cheese blends beautifully with the savory filling, whether it's seasoned ground meat, white rice, brown rice, or veggies, creating a creamy, satisfying bite that feels indulgent without being overly heavy.
- Incredibly Versatile and Custom-Friendly: One of the best things about stuffed peppers is how adaptable they are. You can go classic with beef and cheddar, keep it light with quinoa and feta, or spice things up with chorizo and pepper jack. They’re easy to make vegetarian, gluten-free, or even keto-friendly depending on your needs. It’s a dish you can truly make your own, which means it never gets boring.
- A Complete Meal in One Easy Bake: Cheesy stuffed peppers check all the boxes for a balanced, hassle-free meal: protein, veggies, grains, and dairy all in one colorful package. Plus, they bake together in a single dish, making cleanup a breeze. They’re perfect for weeknight dinners, meal prep, or impressing guests with minimal effort but maximum flavor.
Key Ingredients
Making these delicious cheesy stuffed peppers requires the most basic, pantry staple ingredients which is why it's the perfect weeknight dinner meal! Here's what you'll need to make it at home:
For the Bell Pepper Filling:
- Ground beef: First of all, we'll need some lean ground beef to make these stuffed bell peppers more filling and packed with protein. I prefer making my own ground beef at home.
- Bell peppers: We'll also, of course, need some bell peppers to make our stuffed bell peppers recipe. They're incredibly versatile and can hold a lot of different stuffing. Consider using different colors to enhance the color and look for the ones that are about the same size so that they cook evenly simultaneously.
- Mushrooms: You'll also need some white buttons mushrooms for this recipe. They add a delicious, deep flavor to the stuffed bell peppers and go perfectly with the ground beef, pasta sauce, and cheese in this recipe.
- Mozzarella cheese: We'll also be adding two different kinds of cheese to the delicious meal. The first is mozzarella cheese which will make everything come together and add a delicious cheesy element to the dish.
- Cheddar cheese: The other cheese we'll be using is cheddar cheese! It'll add a delicious slightly salty and flavorful touch to the stuffed bell peppers, taking the ingredients to the next level!
- Green onions: We'll also be adding some chopped green onions for that sharp flavor that'll perfectly balance everything else out.
- Fresh parsley: You'll also need some fresh parsley that we'll chop and add to our filling mixture for added flavor and presentation.
For the Seasonings:
- Black pepper: We'll, first of all, need some regular ground black pepper to add a delicious flavor and minimal heat to your stuffed bell pepper's stuffing.
- Salt: You'll also need some salt to season the stuffing mixture to the right level! We'll need one teaspoon salt for this recipe.
- Mrs. Dash seasoning: This is a really great seasoning mix that I use often in my recipes and recommend you have on hand. In just one seasoning blend, you have delicious spices and seasonings such as onion powder, thyme, rosemary, oregano, lemon powder, cayenne pepper, cumin, and other great ones that work perfectly in this recipe!
- Garlic salt: We'll also be adding some garlic salt to our mixture as it'll enhance the flavors of the ground beef and mushrooms and balance everything out.
- Pizza sauce: You'll also need a pizza sauce or any pasta sauce at hand to flavor and season the stuffing mixture. This will add bring out the deliciousness of your ground beef and really elevate the whole dish.
- Tomato paste: We'll also be adding some tomato paste as it'll add depth to whichever sauce you use and make it all come together beautifully.
- Olive oil: Lastly, you'll also need some olive oil for sautéing.
How to Make Cheese Stuffed Peppers
Making this delicious cheese stuffed peppers recipe is incredibly easy. Here's what you need to do to make it step by step:
How to Make Meat-Filling Mixture
Start with preparing ground beef. I've written a complete post detailing exactly how to grind meat at home the clean way. I recommend you check that out.
Next, measure out all the seasonings and mix them together on a plate. Set aside until ready for use.
Peel, rinse, and slice mushrooms. Peeling the outer layer of the mushroom is totally optional, but I like my meals prepared in the cleanest way possible, so I peel them in addition to rinsing. If you'd like to see this process, check out my Lasagna post.
Next, drizzle some olive oil in a large skillet and brown ground beef at high to medium-high heat
As soon as the water evaporates, add sliced mushrooms and continue sautéing the meat with mushrooms. The mushrooms will release water and that is fine. Cook until the water evaporates again.
Once the water has evaporated, reduce cooking temperature to medium heat and add the mixed seasonings. Combine seasoning with meat and mushrooms and sauté for about 5 minutes, and stir occasionally.
While the meat is sautéing, shred mozzarella and cheddar cheese into a large bowl, combine both kinds of cheese and refrigerate it until ready to use.
Mix the pizza sauce and tomato paste into the meat and mushroom mixture and let it simmer for 5 minutes, stirring every minute or so. Set aside and let it cool completely before combining it with cheese and greens.
How to Prep Bell Peppers
Rinse and clean the bell peppers well. Cut each pepper in half, including the stems. This is optional but it looks prettier. To split the stem in half, cut from the top of the stem down. Remove all the seeds and membranes since they are bitter.
Place halved bell pepper into a large bowl and cover the peppers with hot boiling water. Let the peppers steam in the water for 5 minutes. Drain the water and set it aside to cool until ready for use.
This helps to cook the peppers and ensure that they're tender before they're baked in the oven along with the stuffing mixture.
How to Make Cheese Stuffed Peppers Filling
Start by rinsing and chopping parsley and green onion. Reserve ¼ of mixed shredded cheese to top peppers after baking.
Transfer the cooled meat and mushroom mixture into a large bowl along with the remaining shredded cheese and add the greens. Mix everything together. Add more seasoning (salt and/or pepper) to taste, if necessary.
How to Bake Cheesy Stuffed Peppers
Preheat the oven to 350℉.
Spoon the filling into the bottom of the peppers and fill it properly. Then place them into an oven-safe 9 X 13 baking dish cut side up into the bottom of the baking dish.
Cover the pan with aluminum foil and bake for 45 minutes. If the peppers were made ahead of time and were refrigerated, then it will take approximately 55 minutes instead.
Remove the pan from the oven. Top each pepper with reserved shredded cheese, and bake for another 15 minutes while uncovered.
Cool for 5-10 minutes before serving. Garnish peppers with freshly chopped dill or parsley. Your delicious easy stuffed peppers are ready to be served!
For a full list of ingredients and instructions, see the recipe card below.
Substitutions and Variations
Protein Options
- Ground Meat Alternatives: Swap ground beef with ground turkey, chicken, or pork for a lighter option.
- Vegetarian: Use lentils, black beans, chickpeas, or crumbled tofu for a plant-based protein boost.
- Vegan: Combine beans, quinoa, and veggies, and use vegan cheese or a cashew-based sauce.
Grain & Filler Swaps
- Grain: Try quinoa, cooked rice, farro, couscous, cauliflower rice (for low-carb), or even orzo.
- No Grains: Leave out grains entirely and bulk up the filling with chopped mushrooms, zucchini, or spinach.
Cheese Variations
- Classic Melters: Use mozzarella, cheddar, or Monterey Jack for gooey goodness.
- Bold Flavors: Try pepper jack, smoked gouda, feta, or blue cheese for a flavor twist.
- Dairy-Free: Use shredded vegan cheese or a homemade cashew cream for a creamy finish without the dairy.
Sauce & Seasoning Ideas
- Tomato-Based: Add marinara, diced tomatoes, or salsa to the filling for moisture and flavor.
- Creamy Sauces: Mix in a little cream cheese, sour cream, or a cheesy béchamel for richness.
- Spice It Up: Add jalapeños, chili flakes, taco seasoning, or Cajun spices for heat and depth.
Pepper Alternatives
- Different Colors: Use red, yellow, or orange bell peppers for a sweeter flavor, or green for a slightly bitter bite.
- Other Veggie "Shells": Try stuffing zucchini boats, portobello mushrooms, or eggplant halves using the same filling.
How to Make Stuffed Peppers Ahead of Time
This is the perfect recipe for busy working moms that are always on the hunt for a dish they can prep ahead of time!
These peppers may be prepped the night before and then kept covered in the fridge until ready for use.
When ready to bake, you will just need to remember to extend the baking time about 10 minutes longer.
Frequently Asked Questions
To avoid overly soft peppers, bake them uncovered and avoid overcooking. You can also steam or partbake the peppers for 5 minutes before stuffing if you like them firmer.
Reheat stuffed peppers in the oven at 350°F for 10-15 minutes, or microwave individual portions for 2-3 minutes until warmed through.
You can either cut peppers in half lengthwise or cut off the tops and remove the seeds. Both work well; it depends on how you want the presentation.
How to Store Leftover
You can store any leftovers you may have in an airtight container in the refrigerator for up to 3 days. I don't recommend freezing these as it will change the texture of the bell peppers.
More Recipes You'll Enjoy
- Stuffed Shells with Italian Homemade Sausage
- Lasagna with Mushrooms
- Pasta with Meat Sauce and Cheese
See all the dinner recipes.
Recipe Card
Cheesy Stuffed Peppers (Ultimate Comfort Meal!)
Ingredients
- 2 lbs. ground beef
- 6 large Bell peppers
- 2 lbs. mushrooms
- 1 lb. mozzarella cheese
- 1 lb. cheddar cheese
- 1 cup sliced – green onion
- ½ cup fresh parsley
- ¼ tsp. ground Black Pepper
- 1 tsp. sea salt
- 1 tbsp. Mrs. Dash seasoning
- 1 tsp. garlic salt
- 3 oz. tomato paste
- 7 oz. pizza or any pasta sauce
- Olive oil (for sautéing)
Instructions
How to Make Cheesy Stuffed Bell Peppers
- Start with preparing ground beef. See my “How to Grind Meat at Home the Clean Way Recipe.”
How to Make Bell Peppers Filling
- Measure out all the seasoning and mix them together on a plate. Set aside until ready for use.
- Peel, rinse and slice mushrooms. (It’s totally optional, but I like my meals prepared in the cleanest way possible, so I peel them in addition to rinsing. If you'd like to see this process, see my Lasagna post.) Add olive oil in a large skillet and brown ground beef on high temp.
- As soon as the water evaporates, add sliced mushrooms and continue sautéing the meat with mushrooms (the mushrooms will release water and that is fine) until the water evaporates again. As soon as the water has evaporated, reduce the heat to low/med and add the mixed seasonings.
- Combine seasoning with meat and mushrooms and sauté for about 5 minutes, stirring occasionally. While the meat is sautéing, shred mozzarella and cheddar cheese into a large bowl, combine both kinds of cheese and refrigerate it until ready to use.
- Mix the pizza sauce and tomato paste into the meat/mushroom mixture and let it simmer for 5 minutes, stirring every minute or so. Set aside and let it cool completely before combining with cheese and greens.
How to Prep Bell Peppers
- Rinse and clean the bell peppers well. Cut each pepper in half, including the stems. (Optional, but looks prettier. To split the stem in half, cut from the top of the stem down.) Remove all the seeds and membranes (which are bitter).
- Place halved bell pepper into a large bowl and cover the papers with hot boiling water. Let the peppers steam in the water for 10 minutes. Drain the water and set it aside to cool until ready for use.
- Rinse and chop parsley and green onion. Reserve ¼ of mixed shredded cheese to top peppers after baking. Transfer cooled meat/mushroom mixture into a large bowl along with the remaining shredded cheese and add the greens. Mix everything together. Add more seasoning (salt/pepper) to taste, if necessary.
Baking Stuffed Bell Peppers
- Turn the oven on to 350℉. Stuff each pepper with filling and place into an oven safe 9 X 13 baking dish. Cover the pan with aluminum foil and bake for 45 minutes. (55 minutes if the peppers were refrigerated)
- Remove pan from the oven. Top each pepper with reserved shredded cheese, and bake for another 15 minutes - uncovered.
- Cool for 5-10 minutes before serving. Enjoy!
Notes
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This recipe was originally posted on September 27, 2016 (original picture below), and updated for a better user experience. The post may contain affiliate links. Read my disclosure.
Inesa Lungu says
Made it twice this recipe past week, my husband and son LOVE it!
valya'stasteofhome.com says
I'm so happy to hear that. My kids request this pretty often for dinner, and they enjoy it very much every time I make it. Thank you very much for such an awesome feedback, and appreciate you stopping by. 🙂
Lena says
So delish! Will def make them again! Thanks for the receipe
valya'stasteofhome.com says
You are very welcome Lena. I'm glad you liked it 🙂
Tzivia says
Omg love stuffed peppers valya darlin just right up my alley lmao always looking for new inventive cooking ideas and wow ya nailed it thanx tons happy blessed Sunday and week ahead
valya'stasteofhome.com says
We love these stuffed peppers too. If you ever make them, leave a feedback. Thank you Tzivia 🙂
Valentina of Valentina's Corner.com says
What a perfect combination. I love anything with mushrooms! Loving the pictures as well, great job!. 🙂
valya'stasteofhome.com says
If the recipe calls for mushrooms, I always double the amount, lol. Thank you very much Valentina 🙂
Victoria says
The meat mixture turned out good. My family does NOT like mushrooms so I used 1 cup of rice instead of the mushrooms. So 2 lb. of ground beef + 1 cup of rice = served a total of 8 evenly stuffed bell peppers.
I also used a lot less cheese in the meat mixture.
The bell pepper itself turned out kind-of stiff. Not soft and chewy like the kind when you boil the stuffed bell peppers. I think I like the soft & chewy bell peppers more... the kind that you boil on the stove top. But this recipe is good to try out something new. Thank you for another great post t. Valya! Please don't stop posting! Your recipes are AMAZING!
valya'stasteofhome.com says
Hi Victoria. If I don't have mushrooms on hand, I have used cooked rice in the past too. That's another option or alternative for those who don't like mushrooms. We are the opposite... we looove mushrooms :)!!! Also, we like our peppers crunchy, but if you like your peppers to be soft, then boil the peppers in the water for 10 minutes, cool, and then stuff them. No, I'm not planning to stop posting recipes. I've slowed down on posting a little after the school started. I will be sharing about "why" in this coming up weekly newsletter. So if you haven't subscribe, you are welcome to do so. I really appreciate your feedback. Thank you very much for trying out this recipe! 🙂
Victoria says
Oh my! Thank you so much for taking time & explaining with great detail. I will try the 10 minute boil before i stuff them next time.
Yes, i am subscribed to your weekly newsletter! I love seeing your newsletter in my inbox! The emails are ao welcoming and warm. Makes me want to try out all the recipes you post!
valya'stasteofhome.com says
Thank you Victoria 🙂
Jenny says
Made this for dinner today. Family approved!
valya'stasteofhome.com says
I'm so happy to hear that! Isn't that make you feel like your day was accomplished when everyone loves the food you made? I do feel like that 😉 Thank you for stopping by and commenting Jenny!
Cristina says
Oh, I love stuffed peppers! I will try this recipe for sure. Your cooking instructions are so easy to understand, love it. Thanks for doing awesome job Valya!
valya'stasteofhome.com says
Thank you very much for sweet words Cristina 😉 These stuffed peppers are truly delicious.
Julia says
This recipe defenely a keeper! I made it ahead of time and baked it after I got off work for my family's dinner. Everyone absolutely loved it. Thank you so much for another great recipe!
valya'stasteofhome.com says
That’s awesome! I’m so happy that my make ahead of time recipe help you speed up your dinner prep. Thank you very much for awesome feedback Julia! 🙂