Tasty Stuffed Bell Peppers with Bread Crumbs

Here is my favorite stuffed bell peppers recipe, with seasoned ground beef, Italian bread crumbs, tomato sauce, and a nice kick from jalapenos and smoked paprika.

These stuffed peppers are a weeknight dinner staple at our house. They’re hearty, flavorful, and I love that I can prep them ahead of time. Plus, the kids actually eat their vegetables this way, which is always a win!

What Kind of Bell Peppers Should I Use?

Any color of bell pepper will work great for this recipe, so feel free to pick your favorite or mix and match for a colorful presentation. Red, yellow, and orange peppers tend to be a bit sweeter and milder, while green peppers have a slightly more bitter, vegetal taste. When shopping, look for peppers that are firm to the touch with smooth, unblemished skin and a nice weight to them. You’ll want to choose peppers that can stand upright on their own, which makes them easier to stuff and keeps all that delicious filling inside while they bake.

Options for Substitutions

This recipe is pretty forgiving when it comes to swapping ingredients around:

• Ground beef: You can easily swap ground beef for ground turkey, chicken, or pork. For a vegetarian version, try using cooked lentils or crumbled tempeh – just make sure they’re seasoned well.
• Bread crumbs: Regular bread crumbs can be replaced with panko for extra crunch, or use crushed crackers or cooked rice if you’re out. For a gluten-free option, try crushed cornflakes or gluten-free bread crumbs.
• Bell peppers: While any color bell pepper works great, you can also use poblano peppers for a slightly smoky flavor. Just keep in mind they’re a bit spicier than regular bell peppers.
• Tomato sauce: Swap tomato sauce with crushed tomatoes, marinara, or even salsa if that’s what you have on hand. The texture might be slightly different, but the flavor will still be good.
• Jalapenos: If you want less heat, use half the amount or leave them out completely. For more spice, try serrano peppers instead.

Watch Out for These Mistakes While Cooking

The biggest mistake when making stuffed peppers is undercooking the beef mixture before stuffing, which can lead to raw meat and crunchy onions – brown the ground beef with the onions and garlic in a skillet first, then mix in the other ingredients for better flavor and food safety.

Another common error is choosing peppers that wobble and tip over in the baking dish, so look for peppers with flat bottoms or slice a thin layer off the bottom to help them stand upright without spilling the filling.

Don’t skip adding that 1/4 cup of water to the baking dish, as the steam created helps cook the peppers through and prevents them from drying out and shriveling up.

Finally, if your peppers are still too firm after the covered baking time, give them an extra 10-15 minutes covered rather than moving straight to the uncovered phase – nobody wants to bite into a crunchy pepper shell.

What to Serve With Stuffed Bell Peppers?

Stuffed bell peppers are pretty filling on their own, but I love serving them with a simple side salad dressed with olive oil and lemon juice to balance out the richness of the beef and tomato sauce. A side of garlic bread or warm dinner rolls is perfect for soaking up any extra tomato sauce that pools at the bottom of your plate. If you want to make it more of a complete meal, Spanish rice or cilantro lime rice pairs really nicely with the flavors, or you could go with roasted vegetables like zucchini or asparagus. For a lighter option, some sautéed green beans with a bit of butter and garlic round out the plate without making you feel too stuffed.

Storage Instructions

Store: Leftover stuffed peppers keep really well in the fridge for up to 4 days. Just pop them in an airtight container once they’ve cooled down. They actually taste even better the next day after all the flavors have had time to meld together!

Freeze: These peppers are perfect for freezing! You can freeze them either before or after baking. Wrap each pepper individually in plastic wrap, then place them in a freezer bag for up to 3 months. If freezing unbaked, just add an extra 15-20 minutes to the baking time when you’re ready to cook them.

Reheat: To warm up your stuffed peppers, cover them with foil and bake at 350°F for about 20-25 minutes until heated through. You can also microwave individual peppers for 2-3 minutes, but the oven method keeps them from getting too soft.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1100-1250
• Protein: 55-65 g
• Fat: 40-50 g
• Carbohydrates: 120-135 g

Ingredients

• 4 bell peppers (halved lengthwise and seeds removed)
• 1 lb ground beef (I use Laura’s Lean for less grease)
• 1.25 cups bread crumbs (I prefer Progresso Italian style for better seasoning)
• 10 oz tomato sauce
• 2 tbsp onion (finely minced into 1/8-inch pieces)
• 1 tsp salt
• 2 tbsp jalapenos
• 1/2 tsp garlic
• 1/2 tsp smoked paprika

Step 1: Prepare the Peppers and Preheat the Oven

• 4 bell peppers

Preheat your oven to 350°F.

While it heats, prepare the bell peppers by carefully cutting them in half lengthwise and removing all seeds and white membranes inside.

Rinse them briefly and pat dry with paper towels.

Arrange the pepper halves cut-side up in a baking dish (9×13 inch or similar size), creating a snug fit so they hold their shape during baking.

Step 2: Build the Filling Mixture

• 1 lb ground beef
• 1.25 cups bread crumbs
• 10 oz tomato sauce
• 2 tbsp onion
• 1 tsp salt
• 2 tbsp jalapenos
• 1/2 tsp garlic
• 1/2 tsp smoked paprika

In a large mixing bowl, combine the ground beef, bread crumbs, tomato sauce, minced onion, salt, jalapenos, garlic, and smoked paprika.

Mix everything together gently but thoroughly with your hands or a wooden spoon until the ingredients are evenly distributed.

I find that using my hands gives me better control and ensures the seasonings are evenly mixed throughout the meat without overworking it, which keeps the texture tender.

Step 3: Fill the Peppers and Add Moisture

• filling mixture from Step 2
• 1/4 cup water

Divide the filling mixture from Step 2 evenly among the pepper halves, pressing it gently into each one to pack it firmly but not so hard that it compacts.

The filling should mound slightly above the pepper rim.

Pour 1/4 cup water around the base of the peppers (not directly on top of the filling), which will steam the peppers and keep them tender as they cook.

Step 4: First Bake with Cover

Cover the baking dish tightly with foil or a lid and place it in the preheated 350°F oven.

Bake for 45 minutes.

The cover traps steam, which gently cooks the peppers while keeping them from drying out and allows the filling to cook through completely.

I like to check at the 35-minute mark to make sure the water hasn’t evaporated completely—if it has, add a splash more to prevent sticking.

Step 5: Finish with Browning

After 45 minutes, carefully remove the foil or lid (watch out for the hot steam).

Bake uncovered for an additional 15 minutes at 350°F.

This step allows the top of the filling to brown slightly and develop a bit of color and texture, while the peppers finish softening and any remaining liquid reduces.

The peppers should be fork-tender and the filling should be heated through.

Step 6: Rest and Serve

Remove the baking dish from the oven and let it rest for 5 minutes before serving.

This brief resting period allows the peppers to firm up slightly, making them easier to handle and eat.

Serve the peppers warm directly from the baking dish, or transfer them to individual plates.

Tasty Stuffed Bell Peppers with Bread Crumbs

Delicious Tasty Stuffed Bell Peppers with Bread Crumbs recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 12 minutes mins

Servings 8 servings

Calories 1175 kcal

Ingredients

  

• 4 bell peppers (halved lengthwise and seeds removed)
• 1 lb ground beef (I use Laura's Lean for less grease)
• 1.25 cups bread crumbs (I prefer Progresso Italian style for better seasoning)
• 10 oz tomato sauce
• 2 tbsp onion (finely minced into 1/8-inch pieces)
• 1 tsp salt
• 2 tbsp jalapenos
• 1/2 tsp garlic
• 1/2 tsp smoked paprika

Instructions

 

• Preheat your oven to 350°F. While it heats, prepare the bell peppers by carefully cutting them in half lengthwise and removing all seeds and white membranes inside. Rinse them briefly and pat dry with paper towels. Arrange the pepper halves cut-side up in a baking dish (9x13 inch or similar size), creating a snug fit so they hold their shape during baking.
• In a large mixing bowl, combine the ground beef, bread crumbs, tomato sauce, minced onion, salt, jalapenos, garlic, and smoked paprika. Mix everything together gently but thoroughly with your hands or a wooden spoon until the ingredients are evenly distributed. I find that using my hands gives me better control and ensures the seasonings are evenly mixed throughout the meat without overworking it, which keeps the texture tender.
• Divide the filling mixture from Step 2 evenly among the pepper halves, pressing it gently into each one to pack it firmly but not so hard that it compacts. The filling should mound slightly above the pepper rim. Pour 1/4 cup water around the base of the peppers (not directly on top of the filling), which will steam the peppers and keep them tender as they cook.
• Cover the baking dish tightly with foil or a lid and place it in the preheated 350°F oven. Bake for 45 minutes. The cover traps steam, which gently cooks the peppers while keeping them from drying out and allows the filling to cook through completely. I like to check at the 35-minute mark to make sure the water hasn't evaporated completely—if it has, add a splash more to prevent sticking.
• After 45 minutes, carefully remove the foil or lid (watch out for the hot steam). Bake uncovered for an additional 15 minutes at 350°F. This step allows the top of the filling to brown slightly and develop a bit of color and texture, while the peppers finish softening and any remaining liquid reduces. The peppers should be fork-tender and the filling should be heated through.
• Remove the baking dish from the oven and let it rest for 5 minutes before serving. This brief resting period allows the peppers to firm up slightly, making them easier to handle and eat. Serve the peppers warm directly from the baking dish, or transfer them to individual plates.