Ina Garten’s Stuffed Peppers recipe is the perfect combination of comfort and elegance. Easy enough for weeknights but impressive enough for dinner guests, this dish is a true Barefoot Contessa favorite. With endless variations and make-ahead options, it’s sure to become a staple in your kitchen.
When it comes to comforting, wholesome dinners, Ina Garten’s Stuffed Peppers recipe is a timeless classic.
Packed with flavorful filling, perfectly roasted peppers, and topped with cheesy goodness, this dish is both satisfying and elegant. Whether you’re serving it for a weeknight family dinner or entertaining guests, this recipe delivers big flavor with minimal effort.
Why You’ll Love This Recipe
- Healthy and hearty – Stuffed with lean protein, grains, and veggies, it’s a complete meal in one.
- Versatile – You can swap in different fillings like quinoa, ground turkey, or even lentils for a vegetarian option.
- Crowd-pleaser – The vibrant peppers and cheesy topping make it both delicious and visually appealing.
- Meal-prep friendly – Make ahead and reheat for busy weeknights.
- Inspired by Ina Garten – A beloved recipe from the Barefoot Contessa herself!
Ingredients You’ll Need
- Bell peppers – colorful, sweet, and the perfect edible vessel.
- Olive oil – for roasting and adding richness.
- Onion – sautéed for a savory base flavor.
- Garlic – adds aromatic depth.
- Ground beef (or ground turkey/chicken) – hearty protein base.
- Cooked rice – makes the filling hearty and satisfying.
- Tomato sauce – brings moisture and tangy richness.
- Fresh herbs (parsley, basil, or thyme) – adds freshness.
- Salt and pepper – essential seasonings.
- Parmesan or mozzarella cheese – melty, cheesy topping.
How to Make Ina Garten’s Stuffed Peppers
Step One: Slice the tops off, remove seeds, and lightly roast the peppers in the oven to soften.
Step Two: In a skillet, sauté onion and garlic in olive oil, then add ground beef. Stir in cooked rice, tomato sauce, and fresh herbs. Season well. Fill each roasted pepper generously with the beef and rice mixture. Sprinkle Parmesan or mozzarella on top.
Step Three: Place the peppers in a baking dish, cover with foil, and bake until tender and bubbly. Garnish with extra herbs and enjoy warm.
Ina Garten Stuffed Peppers Recipe Tips
- Par-cook peppers: Roasting the peppers for a few minutes before filling helps them become perfectly tender.
- Switch up the protein: Ground turkey, chicken, or even sausage work well.
- Make it vegetarian: Use quinoa, lentils, or beans instead of meat.
- Cheese variation: Swap mozzarella for provolone, cheddar, or feta for a different flavor.
- Meal prep hack: Assemble ahead and refrigerate, then bake before serving.
Storing and Reheating Instructions
- Storing: Keep leftovers in an airtight container in the fridge for up to 4 days.
- Freezing: Freeze fully cooked stuffed peppers in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm in the oven at 350°F until heated through, or microwave for a quick option.
Ina Garten Stuffed Peppers Recipe Faqs
Can I use a different grain instead of rice? Yes! Quinoa, farro, or couscous are all great alternatives.
Do I need to cook the peppers before stuffing? It’s not required, but par-roasting them makes the peppers softer and more flavorful.
Can I make this recipe ahead of time? Absolutely. Stuff the peppers, refrigerate them, and bake when ready to serve.
What’s the best cheese for stuffed peppers? Mozzarella and Parmesan are classics, but sharp cheddar or even Gruyère work beautifully.
More Copycat Ina Garten Recipes
Ina Garten Buttermilk Blue Cheese Dressing Recipe
Ina Garten Spinach Artichoke Dip Recipe
Barefoot Contessa Chicken Divan Recipe
Barefoot Contessa Chicken Marsala Recipe
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Ina Garten Stuffed Peppers Recipe
Description
Ingredients
- 6 bell peppers , tops cut off and seeds removed
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 pound ground beef, or ground turkey/chicken
- 2 cups cooked rice
- 2 cups tomato sauce, plus extra for topping if desired
- ¼ cup fresh parsley , or basil, chopped (or 1 teaspoon dried herbs)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup shredded mozzarella, or grated Parmesan cheese
Instructions
- Slice the tops off, remove seeds, and lightly roast the 6 bell peppers in the oven to soften.
- In a skillet, sauté 1 medium onion and 3 cloves garlic in 2 tablespoons olive oil , then add 1 pound ground beef. Stir in 2 cups cooked rice, 2 cups tomato sauce, ¼ cup fresh parsley , 1 teaspoon salt, and ½ teaspoon black pepper. Season well.
- Fill each roasted pepper generously with the beef and rice mixture.
- Sprinkle Parmesan or 1 cup shredded mozzarella on top.
- Place the peppers in a baking dish, cover with foil, and bake until tender and bubbly. About 20-25 minutes.
- Garnish with extra herbs and enjoy warm.
Equipment
- Baking Tray
- Cooking Spray
Nutrition
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