Name: Easy Stuffed Peppers with Savory Meat Filling and Tomato Sauce Recipe
Prep time: 5 min
Cook time: 1 h 15 min
Total time: 1 h 20 min
Cuisine: Balkan
Ingredients: 6–8 large bell peppers (red, yellow, or green); 600 g (1.3 lb) ground beef; 1 medium onion, finely diced; 2 carrots, diced; 1 teaspoon salt; ½ teaspoon black pepper; 1 teaspoon paprika; 1 teaspoon garlic powder; 2 tablespoons fresh parsley, chopped; Optional: 50 g grated Parmesan or feta cheese; 2 tablespoons oil; 1 tablespoon flour; 1 teaspoon paprika; 2 cups tomato sauce; 1 cup water or broth; 1 teaspoon sugar (optional, to balance acidity); Salt and pepper to taste

If you’re craving a wholesome, comforting dish that brings both warmth and flavor to your table, this Easy Stuffed Peppers with Savory Meat Filling and Tomato Sauce Recipe is exactly what you need. Each pepper is bursting with a hearty, seasoned ground meat filling, gently baked in a luscious homemade tomato sauce that balances savory and sweet notes perfectly. Whether you’re cooking for a busy weeknight or entertaining friends, this recipe offers a satisfying, colorful meal that’s as nourishing as it is delicious, showcasing simple ingredients elevating into a beloved classic.

Ingredients You’ll Need

A round white pot filled with six bright red bell peppers standing upright, each pepper hollowed out and generously filled with a mixture of cooked ground meat, small diced orange carrots, and green herbs, creating a textured, chunky brown and orange topping visible at the open tops. The pot sits on a white marbled surface with two tall blue salt and pepper grinders in the background and a partial red bell pepper on the right side. Photo taken with an iphone --ar 4:5 --v 7

The magic behind this Easy Stuffed Peppers with Savory Meat Filling and Tomato Sauce Recipe lies in its straightforward yet thoughtfully chosen ingredients. Each plays a vital role—from the fresh bell peppers adding vibrant color and a tender crunch to the aromatic blend of spices that infuse the meat with rich depth. Together, they create a perfect harmony of taste and texture that will make this dish your new go-to comfort food.

Bell peppers (6-8 large, red, yellow, or green): Choose firm peppers that hold their shape well during baking and add bright colors to your plate.
Ground beef (600 g/1.3 lb): The main protein that makes the filling hearty and flavorful — lean or regular beef works great.
Onion (1 medium, finely diced): Adds a subtle sweetness and depth to the filling when sautéed.
Carrots (2, diced): Bring a lovely natural sweetness and texture contrast to the filling.
Salt (1 teaspoon) and black pepper (½ teaspoon): Essential seasonings that enhance and balance all other flavors.
Paprika (1 teaspoon): Provides smoky warmth and a mild kick to the meat filling and sauce.
Garlic powder (1 teaspoon): An easy way to add garlicky depth without overpowering the other herbs and spices.
Fresh parsley (2 tablespoons, chopped): Brightens and freshens the filling with a natural herbaceous note.
Grated Parmesan or feta cheese (optional, 50 g): A wonderful finishing touch that melts into the meat for extra richness and tang.
Oil (2 tablespoons) for the sauce: Helps to create a smooth roux for a luscious tomato base.
Flour (1 tablespoon): Thickens the tomato sauce to coat the peppers beautifully.
Tomato sauce (2 cups): The heart of the sauce, bringing sweet acidity and body.
Water or broth (1 cup): Adds moisture and enhances flavor in the sauce.
Sugar (1 teaspoon, optional): Balances acidity in the tomato sauce for a smoother taste.
Salt & pepper to taste: Final seasoning to adjust flavor perfectly.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make Easy Stuffed Peppers with Savory Meat Filling and Tomato Sauce Recipe

Step 1: Preparing the Peppers

Start by carefully cutting the tops off your bell peppers. Make sure to remove all the seeds and inner membranes—this empty space is where the magic filling goes! Keep the tops handy because they’ll act as charming little lids later, plus nothing goes to waste here.

Step 2: Cooking the Filling

In a large skillet over medium heat, sauté the finely diced onions and carrots until they soften and release their natural sweetness, about 5 minutes. Add the ground beef and cook until fully browned, breaking it apart so it cooks evenly—this is where your kitchen starts smelling irresistible! Season everything with salt, pepper, paprika, and garlic powder, then stir in freshly chopped parsley for a pop of herbal goodness. If you’re using cheese like Parmesan or feta, mix it in now for that extra creamy, savory layer.

Step 3: Stuffing the Peppers

Carefully spoon the warm meat mixture into each hollowed pepper, pressing gently but firmly to pack the filling evenly. You want to fill each pepper generously so every bite delivers that perfect blend of juicy vegetable and savory meat.

Step 4: Making the Tomato Sauce

Heat oil in a small saucepan and whisk in flour to create a roux. This step is crucial because it thickens the sauce, giving it a rich, silky texture. Sprinkle in paprika, then pour in the tomato sauce and your choice of water or broth. For a well-balanced tang, add the optional teaspoon of sugar, and season to taste with salt and pepper. Allow this to simmer for a few minutes until the sauce is smooth and flavorful, ready to bathe your peppers in deliciousness.

Step 5: Baking to Perfection

Arrange your stuffed peppers upright in a baking dish and pour the tomato sauce all over and around them so they’re nearly submerged. Cover the dish tightly with foil or a lid to keep all the moisture locked in. Bake at 180°C (350°F) for 45 to 55 minutes until the meat is cooked through and peppers are tender but still hold their shape. For a delightful golden finish, remove the foil in the last 5 to 10 minutes of baking to lightly brown the tops.

How to Serve Easy Stuffed Peppers with Savory Meat Filling and Tomato Sauce Recipe

The dish shows a white plate with a smooth, creamy layer of pale yellow mashed potatoes spread in a round shape. On top, there is a vibrant red bell pepper, hollowed out and filled with a rich, chunky brown meat sauce mixed with small bits of green herbs. Some sauce spills slightly onto the mashed potatoes, adding a touch of reddish-brown color contrast. The plate sits on a white marbled surface with a blue pepper grinder and blue container in the background. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

A sprinkle of freshly chopped parsley right before serving adds vibrant color and a refreshing herbal note that brightens the whole dish. If you love a cheesy finish, a light dusting of grated Parmesan or a dollop of sour cream can elevate it to the next level of indulgence.

Side Dishes

This stuffed peppers recipe pairs wonderfully with creamy mashed potatoes, which soak up every bit of the luscious tomato sauce, or crusty fresh bread for dipping. You could also serve it alongside a crisp garden salad for a lighter contrast that balances the hearty main.

Creative Ways to Present

Think beyond the baking dish: serve these peppers individually on colorful plates with a drizzle of sauce around the edge for a restaurant-style presentation. Layer a bed of fluffy rice or quinoa under each pepper for a vibrant, textured meal. Kids love when you use a mix of red, yellow, and green peppers—turn it into a fun rainbow feast that’s as delightful to the eye as it is the palate.

Make Ahead and Storage

Storing Leftovers

Once cooled, covered leftovers can be kept in the refrigerator for up to 3 days without losing flavor or texture. Stuffed peppers often taste even better the next day as the filling melds together beautifully.

Freezing

If you want to prepare in advance, stuff the peppers but hold off on baking. Wrap them tightly with foil or plastic wrap and freeze for up to 2 months. When ready to enjoy, bake them straight from frozen—just add extra baking time to make sure they’re heated through.

Reheating

To reheat, cover the peppers with foil to prevent drying out, and warm in a 180°C (350°F) oven until hot throughout, usually about 20-25 minutes. You can also microwave slices or halves, but the oven is best for preserving texture and flavor integrity.

FAQs

Can I use other types of meat in this recipe?

Absolutely! Ground turkey, chicken, or even a mix of pork and beef can work wonderfully, just adjust cooking times to ensure the meat is thoroughly cooked and safe to eat.

What if I don’t like spicy foods? Can I omit the paprika?

Definitely. Paprika here adds more of a sweet smokiness than heat, but if you prefer, you can leave it out or replace it with a milder herb like dried oregano or thyme for a different flavor profile.

Are there vegetarian alternatives for this stuffed peppers recipe?

Yes! You can swap the meat for a hearty blend of cooked lentils, rice, or quinoa mixed with sautéed vegetables and cheese for a meat-free version that keeps the same cozy satisfaction.

How do I know when the peppers are done baking?

The peppers should be tender when pierced with a fork but still hold their shape. The meat filling must reach a safe temperature, and the sauce should be bubbling gently around them.

Can I prepare this dish ahead and freeze after baking?

While it’s best to freeze before baking for maximum freshness, you can freeze fully cooked stuffed peppers. Just cool them completely, wrap tightly, and reheat thoroughly when ready to eat.

Final Thoughts

This Easy Stuffed Peppers with Savory Meat Filling and Tomato Sauce Recipe is a true gem that never fails to impress. It’s a dish that feels like a warm hug on a plate, easy enough for any weeknight yet special enough to share with loved ones. I can’t wait for you to try it and make it a treasured part of your culinary repertoire!

Easy Stuffed Peppers with Savory Meat Filling and Tomato Sauce Recipe

Ingredients You’ll Need