Sheet Pan Stuffed Peppers

Name: Sheet Pan Stuffed Peppers
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: American
Ingredients: 4 large bell peppers (any color); 1 pound ground beef; 1 cup cooked rice; 1 onion, chopped; 2 cloves garlic, minced; 1 (15 ounce) can diced tomatoes, undrained; 1/2 cup beef broth; 1 teaspoon dried oregano; 1/2 teaspoon dried basil; Salt and black pepper to taste; 1/2 cup shredded cheese (cheddar or mozzarella)

Author: Tessa

Published: October 12, 2025

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Sheet pan meals have been an absolute game-changer in my kitchen, transforming dinner dilemmas into delicious, low-effort triumphs. There’s something incredibly satisfying about tossing everything onto one pan and letting the oven do all the hard work, especially after a busy day. That’s why I’m so excited to share my go-to recipe for Sheet Pan Stuffed Peppers, which perfectly embodies everything I love about this cooking method.

These aren’t just any stuffed peppers; they’re a quick, healthy, and incredibly flavorful meal that comes together with minimal fuss and even less cleanup. For years, I’ve been experimenting with ways to make weeknight dinners both nutritious and exciting, and this recipe consistently hits the mark. It’s a fantastic way to enjoy a hearty, satisfying meal without spending hours in the kitchen, making it a firm favorite in my home and one I know you’ll adore too.

Sheet Pan Stuffed Peppers - detail 2

Why You’ll Love These Sheet Pan Stuffed Peppers

Making Sheet Pan Stuffed Peppers isn’t just about getting dinner on the table; it’s about enjoying the process and the results. I’ve found so many reasons to adore this recipe, and I think you will too:

Quick Prep: Most of the work is hands-off, letting you focus on other things while dinner bakes.
Minimal Cleanup: Everything cooks on one sheet pan, making washing up a breeze.
Healthy & Wholesome: Packed with vegetables and lean protein, it’s a meal you can feel good about.
Customizable: Easily swap proteins or add extra veggies to suit your family’s taste.
Family-Friendly: Even picky eaters tend to love these colorful, flavorful stuffed peppers!

Essential Ingredients for Your Sheet Pan Stuffed Peppers

The beauty of these Sheet Pan Stuffed Peppers lies in their straightforward, wholesome ingredients. You don’t need anything fancy, just fresh produce and pantry staples to create a meal that’s bursting with flavor. I’ve carefully selected each component to ensure a delicious and well-balanced dish, focusing on clear measurements and preparations so you can follow along with ease.

From the vibrant bell peppers that act as our edible bowls to the savory ground beef and aromatic spices that fill them, every ingredient plays a crucial role. Getting these basics right is key to achieving that perfect balance of tender, juicy pepper and a rich, satisfying filling.

Ingredients List for Sheet Pan Stuffed Peppers

4 large bell peppers (any color), halved lengthwise, seeds and membranes removed
1 pound lean ground beef
1 cup cooked white or brown rice
1 medium yellow onion, finely chopped
2 cloves garlic, minced
1 (15 ounce) can diced tomatoes, undrained
1/2 cup beef broth (low sodium)
1 teaspoon dried oregano
1/2 teaspoon dried basil
Salt and freshly ground black pepper to taste
1/2 cup shredded cheddar or mozzarella cheese

Ingredient Notes and Easy Substitutions

While the recipe is perfect as written, feel free to get creative! For the protein, you can easily swap ground beef for ground turkey or even ground lamb for a different flavor profile. If you’re looking for a vegetarian option, a plant-based ground works wonderfully. Don’t be afraid to experiment with your cheese; Monterey Jack or a Mexican blend would also be delicious. Just ensure your beef broth is low sodium to control the saltiness.

How to Make Your Sheet Pan Stuffed Peppers

Making Sheet Pan Stuffed Peppers is incredibly straightforward, which is one of the many reasons I adore this recipe. I’ll walk you through each step, from prepping your peppers to that final bubbly, cheesy finish. The key is to follow the sequence, and you’ll have a fantastic, hearty meal with minimal fuss. Don’t worry about complicated techniques; this recipe is designed for home cooks who love delicious food without the kitchen gymnastics.

We’ll start by getting the oven ready and the sheet pan prepped, then move on to creating that savory filling. The beauty of the sheet pan method is that everything comes together in one place, minimizing dishes and maximizing flavor. Pay attention to the timing, especially when browning the beef and softening the vegetables, as these steps lay the foundation for a truly delicious result.

Sheet Pan Stuffed Peppers - detail 1

Step-by-Step Guide to Sheet Pan Stuffed Peppers

Preheat and Prepare: First things first, get your oven cranked up to 375°F (190°C). While it’s heating, grab a large sheet pan and give it a light greasing. This prevents sticking and makes cleanup even easier.
Pepper Prep: Take your beautiful bell peppers and carefully cut them in half lengthwise. Scoop out all the seeds and white membranes. Arrange these pepper halves cut-side up on your prepared sheet pan. They’re our edible bowls!
Brown the Beef: In a large skillet or frying pan, brown your lean ground beef over medium heat. Break it up with a spoon as it cooks. Once it’s nicely browned, drain off any excess fat. We want flavor, not grease!
Sauté Aromatics: Add your finely chopped onion and minced garlic to the skillet with the cooked beef. Continue to cook, stirring occasionally, until the onion has softened and turned translucent, which usually takes about 5 minutes. The aroma will be incredible!
Build the Filling: Stir in your cooked rice, the can of diced tomatoes (undrained – we want all that delicious juice!), beef broth, dried oregano, and dried basil. Season generously with salt and freshly ground black pepper to taste. Bring this mixture to a gentle simmer and let it cook for about 5 minutes, allowing the flavors to meld beautifully.
Stuff the Peppers: Carefully spoon the beef and rice mixture evenly into each bell pepper half sitting on your sheet pan. Don’t be shy; fill them up!
Initial Bake: Pop the sheet pan into your preheated oven and bake for 25-30 minutes. You’re looking for the peppers to become tender, but still hold their shape.
Cheesy Finish: Remove the sheet pan from the oven. Sprinkle your shredded cheddar or mozzarella cheese generously over the top of each stuffed pepper.
Final Bake: Return the pan to the oven for another 5 minutes, or until the cheese is melted, bubbly, and slightly golden.
Serve Hot: Carefully remove from the oven and let them cool for just a moment before serving. Enjoy your delicious Sheet Pan Stuffed Peppers!

Tips for Perfect Sheet Pan Stuffed Peppers

To ensure your Sheet Pan Stuffed Peppers turn out perfectly every time, avoid overfilling them, as the mixture can spill out during baking. For even cooking, try to select peppers of similar size. If your peppers are wobbly on the sheet pan, you can carefully slice a tiny bit off the bottom (exterior) to create a flat base, making them more stable. This ensures everything bakes consistently and looks beautiful!

Commonly Asked Questions About Sheet Pan Stuffed Peppers

I get a lot of questions about these Sheet Pan Stuffed Peppers, and I’m always happy to share my insights! Here are some of the most common queries I receive, along with my best tips to help you make this dish a regular in your rotation.

Can I Prepare the Sheet Pan Stuffed Peppers Filling Ahead of Time?

Absolutely! This is one of my favorite meal prep hacks. You can cook the ground beef and rice mixture completely, let it cool, and then store it in an airtight container in the refrigerator for up to 3 days. When you’re ready to bake, just stuff your fresh bell peppers with the pre-made filling and proceed with baking as directed. This significantly cuts down on weeknight prep time!

What Are Some Variations for These Sheet Pan Stuffed Peppers?

The beauty of these stuffed peppers is how adaptable they are! Feel free to swap the ground beef for ground turkey or even a plant-based ground. For extra veggies, stir in some corn, black beans, or chopped spinach with the tomatoes. You can also play with the spice profile—a pinch of chili powder or smoked paprika can add a lovely warmth and depth. Don’t be afraid to make them your own!

How Do I Store and Reheat Leftover Sheet Pan Stuffed Peppers?

Leftover Sheet Pan Stuffed Peppers are fantastic! Allow them to cool completely, then store them in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can pop them back in the oven at 350°F (175°C) for about 15-20 minutes, or until heated through. For a quicker option, they can be microwaved, though the peppers might be a little softer.

Estimated Nutritional Information

Please note that the nutritional values provided are estimates only. The exact numbers can vary significantly based on the specific brands of ingredients you use, the fat content of your ground beef, and any substitutions or additions you make. These figures are not precisely calculated and should be used as a general guide rather than a definitive nutritional breakdown.

Your Feedback on Sheet Pan Stuffed Peppers

I genuinely hope you love these Sheet Pan Stuffed Peppers as much as I do! Please, don’t keep your culinary triumphs to yourself. Leave a comment below and let me know how they turned out for you. Did you make any fun substitutions? What did your family think? I’d also be thrilled if you could rate the recipe and share your creations on social media using #MyKitchenAdventures. Happy cooking!