Savory Herb & Cheese Stuffed Peppers

Chloe

Nurturing taste buds (and souls) with every recipe.

There’s something undeniably comforting about a warm, vibrant stuffed pepper, especially when it’s brimming with savory herbs and melted cheese. In my kitchen, these Savory Herb & Cheese Stuffed Peppers have become a cherished dish, not just for their incredible flavor but also for their versatility and crowd-pleasing nature. From busy weeknight dinners to relaxed weekend gatherings, they consistently earn rave reviews. The aroma alone, as the peppers bake in the oven, fills the house with a tantalizing invitation to gather around the table. My family absolutely adores them – even my pickiest eater, who usually shies away from vegetables, happily devours these colorful, cheesy delights. The combination of tender-crisp bell peppers, a hearty, herb-infused filling, and that gooey, melted cheese topping is simply irresistible. This recipe isn’t just about cooking; it’s about creating a memorable, wholesome meal that brings everyone together. And trust me, once you try these Savory Herb & Cheese Stuffed Peppers, they’ll become a staple in your own culinary repertoire too.

Ingredients

Bell Peppers: 6 large bell peppers (choose a mix of colors for visual appeal and varied flavor profiles – red, yellow, orange, and green all work beautifully). Bell peppers form the edible “bowls” for our savory filling.
Ground Meat: 1 pound ground beef, turkey, or Italian sausage (for a vegetarian option, substitute with cooked lentils, quinoa, or crumbled firm tofu). The protein base of our filling, adding heartiness and depth of flavor.
Onion: 1 medium yellow onion, finely diced. Provides aromatic sweetness and foundational flavor to the filling.
Garlic: 3 cloves garlic, minced. Essential for savory depth and pungent aroma that complements the herbs and cheese.
Cooked Rice or Breadcrumbs: 1 cup cooked rice (white, brown, or wild rice) or breadcrumbs (panko or Italian seasoned). Acts as a binder and adds texture to the filling, absorbing flavors and moisture.
Fresh Herbs: 1/4 cup chopped fresh parsley, 1/4 cup chopped fresh basil, 2 tablespoons chopped fresh oregano (dried herbs can be substituted, use half the amount). The stars of the show, these herbs infuse the filling with vibrant freshness and aromatic complexity.
Shredded Cheese: 2 cups shredded mozzarella, cheddar, Monterey Jack, or a blend (divided). Provides creamy, melty goodness and a cheesy topping that binds the filling together.
Tomato Sauce or Diced Tomatoes: 1 (15-ounce) can tomato sauce or diced tomatoes, undrained. Adds moisture, acidity, and a touch of sweetness to the filling, enhancing the overall flavor profile.
Olive Oil: 2 tablespoons olive oil. Used for sautéing vegetables and adding richness to the filling.
Salt and Black Pepper: To taste. Essential seasonings to enhance all the flavors of the dish.
Optional: Red Pepper Flakes: 1/4 teaspoon (or to taste). Adds a touch of heat for those who prefer a little spice.
Optional: Parmesan Cheese: 1/4 cup grated Parmesan cheese (for topping). Adds a salty, nutty, and savory finish to the stuffed peppers.

Instructions

Prepare the Bell Peppers: Preheat your oven to 375°F (190°C). Wash the bell peppers thoroughly. Cut each pepper in half lengthwise from stem to base. Remove the seeds and membranes from each pepper half, creating clean cavities for the filling. If desired, you can blanch the pepper halves for a few minutes in boiling water to soften them slightly, but this is optional. Arrange the pepper halves cut-side up in a baking dish. You can lightly grease the baking dish to prevent sticking, though it’s usually not necessary.
Sauté Aromatics: Heat olive oil in a large skillet over medium heat. Add the diced onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn the garlic. The sautéing process releases the flavors of the onion and garlic, creating a flavorful base for the filling.
Brown the Ground Meat (or Sauté Vegetarian Protein): If using ground meat, add it to the skillet with the onion and garlic. Cook, breaking it up with a spoon, until browned and cooked through. Drain off any excess grease. If using a vegetarian protein source like lentils, quinoa, or tofu, add it to the skillet and sauté briefly to heat through and incorporate the flavors of the onion and garlic. For vegetarian options, ensure your protein is already cooked before adding to the skillet.
Combine Filling Ingredients: Stir in the cooked rice or breadcrumbs, fresh parsley, fresh basil, fresh oregano, tomato sauce (or diced tomatoes), salt, black pepper, and optional red pepper flakes to the skillet with the meat (or vegetarian protein) mixture. Mix everything together well to combine all the ingredients and ensure the herbs and spices are evenly distributed throughout the filling.
Add Cheese to Filling: Remove the skillet from the heat. Stir in 1 cup of the shredded cheese into the filling mixture. This cheese will melt into the filling, adding creaminess and binding the ingredients together.
Stuff the Peppers: Spoon the filling evenly into each bell pepper half, mounding it slightly. Don’t overstuff the peppers, but make sure each cavity is generously filled.
Top with Cheese: Sprinkle the remaining 1 cup of shredded cheese evenly over the stuffed peppers. If desired, sprinkle grated Parmesan cheese over the top for an extra layer of flavor. The cheese topping will melt and brown beautifully in the oven, creating a delicious crust.
Bake: Pour about 1/2 cup of water or broth into the bottom of the baking dish (this helps to create steam and prevent the peppers from drying out). Cover the baking dish with foil. Bake in the preheated oven for 30 minutes. Remove the foil and bake for another 15-20 minutes, or until the peppers are tender-crisp and the cheese is melted and bubbly and lightly golden brown. The baking time may vary depending on the size and thickness of your bell peppers.
Rest and Serve: Let the stuffed peppers rest for a few minutes before serving. This allows the filling to set slightly and makes them easier to handle. Serve hot and enjoy!

Nutrition Facts

Servings: 6 servings (2 stuffed pepper halves per serving)
Calories per Serving: Approximately 450 calories (Note: Nutritional values are estimates and can vary based on specific ingredients and portion sizes. Using leaner ground meat or vegetarian protein will reduce calorie and fat content.)

Calories: 450 kcal
Protein: 30g

(These values are estimates and can vary based on specific ingredient choices and portion sizes. For more accurate nutritional information, use a nutrition calculator with your specific ingredients.)

Preparation Time

Prep Time: 30 minutes (Includes chopping vegetables, preparing filling, and stuffing peppers)
Cook Time: 45-50 minutes (Baking time in the oven)
Total Time: Approximately 1 hour 15 minutes (From start to finish, including preparation and cooking)

This recipe is relatively quick to prepare, especially if you have pre-cooked rice on hand. The majority of the time is spent in the oven, allowing you to focus on other tasks while the delicious aroma fills your kitchen. It’s a great make-ahead dish too, as you can prepare the filling and stuff the peppers in advance, storing them in the refrigerator until you’re ready to bake.

How to Serve

These Savory Herb & Cheese Stuffed Peppers are a complete meal on their own, but they can also be served with complementary side dishes to create a more elaborate and satisfying dining experience. Here are some serving suggestions:

As a Main Course: Serve 1-2 stuffed pepper halves per person for a hearty and satisfying main course. They are substantial enough to stand alone, especially for a weeknight dinner.
With a Side Salad: A fresh and crisp side salad provides a lovely contrast to the richness of the stuffed peppers. Consider a simple green salad with a vinaigrette dressing, a Caesar salad, or a Mediterranean salad with cucumbers, tomatoes, and olives.
Alongside Roasted Vegetables: Roasted vegetables like asparagus, broccoli, Brussels sprouts, or carrots complement the stuffed peppers beautifully. The roasted flavors enhance the overall savory profile of the meal.
With Crusty Bread: Serve with a side of crusty bread or garlic bread for soaking up any delicious sauce and enjoying every last bit of the filling.
Over Polenta or Mashed Potatoes: For a comforting and creamy base, serve the stuffed peppers over a bed of creamy polenta or mashed potatoes. This adds another layer of texture and flavor to the dish.
As Part of a Buffet: Stuffed peppers are a great addition to a buffet or potluck. They are visually appealing, easy to serve, and can be made ahead of time.
Garnish Options: Garnish with fresh parsley, basil leaves, a dollop of sour cream or Greek yogurt, or a sprinkle of extra Parmesan cheese for added visual appeal and flavor.
Wine Pairing: Pair with a medium-bodied red wine like Merlot or Chianti, or a crisp white wine like Pinot Grigio or Sauvignon Blanc. The wine should complement the savory flavors of the herbs, cheese, and filling.

Additional Tips

To make your Savory Herb & Cheese Stuffed Peppers even more delicious and successful, consider these helpful tips:

Choose the Right Peppers: Select bell peppers that are firm and have a relatively even shape, making them easier to stuff and stand upright in the baking dish. A mix of colors adds visual appeal and subtle flavor variations.
Don’t Overcook the Peppers: Bake the peppers until they are tender-crisp, not mushy. Overcooked peppers can become too soft and lose their texture. Check for doneness by gently piercing a pepper with a fork; it should be easily pierced but still hold its shape.
Customize the Filling: Feel free to customize the filling to your preferences. Add different vegetables like mushrooms, zucchini, or corn. Experiment with different cheeses, herbs, and spices to create your own signature stuffed pepper flavor.
Make it Vegetarian or Vegan: Easily adapt this recipe for vegetarians by substituting the ground meat with cooked lentils, quinoa, crumbled firm tofu, or a combination of these. For a vegan version, use vegan cheese and ensure your breadcrumbs (if using) are vegan-friendly.
Use Leftover Rice or Grains: Stuffed peppers are a great way to use up leftover cooked rice, quinoa, or other grains. This reduces food waste and makes meal preparation even faster.
Make Ahead of Time: You can prepare the filling and stuff the peppers up to a day ahead of time. Store them covered in the refrigerator and bake them when you are ready to serve. This is perfect for meal prepping or entertaining.
Freeze for Later: Cooked stuffed peppers freeze well. Let them cool completely, then wrap them individually in plastic wrap and place them in a freezer-safe bag or container. To reheat, bake from frozen at 350°F (175°C) until heated through, about 40-50 minutes.
Add a Sauce: For extra moisture and flavor, consider adding a layer of tomato sauce or marinara sauce to the bottom of the baking dish before placing the stuffed peppers. You can also drizzle a little extra sauce over the peppers before serving.

FAQ Section

Q1: Can I use different types of cheese for the stuffed peppers?

A: Absolutely! Feel free to experiment with different cheeses to customize the flavor profile. Cheddar, Monterey Jack, provolone, pepper jack, or a blend of Italian cheeses all work wonderfully. You can also use crumbled feta or goat cheese for a tangier flavor.

Q2: I don’t have fresh herbs, can I use dried herbs instead?

A: Yes, dried herbs can be substituted for fresh herbs. As a general rule, use about half the amount of dried herbs as you would fresh herbs, as dried herbs have a more concentrated flavor. For this recipe, you could use about 2 tablespoons of dried parsley, 2 tablespoons of dried basil, and 1 tablespoon of dried oregano.

Q3: Can I make these stuffed peppers vegetarian or vegan?

A: Yes, this recipe is easily adaptable for vegetarian and vegan diets. To make it vegetarian, simply substitute the ground meat with cooked lentils, quinoa, crumbled firm tofu, or a vegetarian ground meat substitute. For a vegan version, use vegan cheese and ensure your breadcrumbs (if using) are vegan-friendly.

Q4: How long can I store leftover stuffed peppers?

A: Leftover stuffed peppers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat them in the oven, microwave, or air fryer until heated through.

Q5: Can I freeze cooked stuffed peppers?

A: Yes, cooked stuffed peppers freeze well. Let them cool completely, then wrap them individually in plastic wrap and place them in a freezer-safe bag or container. They can be frozen for up to 2-3 months. Reheat from frozen in the oven at 350°F (175°C) until heated through, about 40-50 minutes.

Q6: Can I use different types of peppers besides bell peppers?

A: While bell peppers are the most common choice for stuffing, you can experiment with other types of peppers such as poblano peppers, Anaheim peppers, or even large jalapeños for a spicier kick. Keep in mind that different peppers may have varying levels of heat and cooking times.

Q7: My stuffed peppers are getting too brown on top, what should I do?

A: If the cheese on top of your stuffed peppers is browning too quickly, you can loosely tent the baking dish with aluminum foil to prevent further browning while allowing the peppers to continue cooking through.

Q8: Can I add other vegetables to the filling?

A: Absolutely! Feel free to add other vegetables to the filling to boost flavor and nutrition. Diced mushrooms, zucchini, corn, carrots, spinach, or even sun-dried tomatoes would be delicious additions. Sauté any added vegetables along with the onion and garlic.