Paula Deen Stuffed Peppers Recipe

This is a straightforward homemade version of Paula Deen’s stuffed bell peppers — hearty, cheesy, and baked until everything melds together. Works as a full dinner with bread, or something you meal prep and reheat all week.

Why You’ll Love It

• Melty cheese on top… enough said.
• You can use whatever ground meat you’ve got.
• Leftovers reheat really well.
• Mild or spicy — you decide.
• Comfort food without being fussy.

Ingredients

• 4–6 bell peppers (any color)
• 1 tbsp olive oil
• 1 lb ground beef (or turkey, chicken, pork, sausage, tofu)
• 1 medium onion, chopped
• 1 jalapeño, chopped (optional)
• 5 cloves garlic, chopped
• 14.5 oz can fire roasted tomatoes
• 1 cup shredded cheese (cheddar, mozzarella, pepper jack)
• 1 tbsp paprika
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt & pepper, to taste
• 1 cup cooked rice (white, brown, or wild)
• Fresh parsley or red pepper flakes, for garnish

How to Make It

1. Prep the peppers: Wash, slice tops off, scoop out seeds. Trim bottoms if they wobble.
2. Soften them up: Either boil in water 5 minutes or roast 20 minutes.
3. Start the filling: Heat oil in a skillet, cook onion, pepper tops, and jalapeño until soft.
4. Add the garlic: Just a minute until it smells like, well… garlic.
5. Cook the meat: Add ground beef, break it up, cook until browned through.
6. Mix it all together: Stir in tomatoes, seasonings, cooked rice. Pull off the heat.
7. Cheese in the mix: Add half the shredded cheese to the filling.
8. Fill and bake: Stuff peppers, top with remaining cheese. Bake 15–20 minutes until bubbly.

Common Mistakes and How to Dodge Them

• Peppers too firm: Boil or roast them before stuffing so they’re tender.
• Dry filling: Don’t skip the tomatoes — they keep it juicy.
• Cheese burn: Foil over the top for the first 10 minutes if your oven runs hot.

Storage and Reheating

• Fridge: 3–4 days in a sealed container.
• Reheat: Microwave 1–2 minutes or cover with foil and bake at 350°F until warm.
• Freezer: Wrap each cooled pepper individually; thaw overnight before reheating.

Frequently Asked Questions

• Can I make these vegetarian?
  Yep — use lentils, quinoa, or veggie crumbles instead of meat.
• What’s the best cheese?
  Cheddar for classic, pepper jack for spicy, mozzarella for gooey.
• Can I skip the rice?
  Sure, sub in cauliflower rice or even more veggies.

Nutrition Facts (Per Serving):

Calories: 534 | Fat: 33g | Carbs: 29g | Protein: 30g | Sodium: 419mg | Sugar: 9g

Try More Recipes:

• Paula Deen String Beans Recipe
• Paula Deen Scalloped Potatoes Recipe
• Paula Deen Pasta Salad Recipe