🌶️ Stuffed Peppers in Bulk — Easy, Flavorful & Perfect for a Crowd

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🌶️ Stuffed Peppers in Bulk — Easy, Flavorful & Perfect for a Crowd









If you’re cooking for a large group or just want to meal prep for the week, these Stuffed Peppers in Bulk are your new go-to recipe. Juicy bell peppers are filled with a hearty mix of seasoned ground beef, rice, tomatoes, and spices — then baked until tender and topped with melty cheese.

They’re comforting, budget-friendly, and easy to make ahead — the ultimate crowd-pleaser!

🧂 Ingredients (Makes about 16–20 stuffed peppers)

For the Peppers:

  • 16–20 large bell peppers (mixed colors — red, yellow, green)

  • 2 tbsp olive oil

  • Salt & pepper, to taste

For the Filling:

  • 4 lbs ground beef (or half beef, half sausage/turkey)

  • 3 cups uncooked rice (white, brown, or jasmine)

  • 2 large onions, diced

  • 4 cloves garlic, minced

  • 4 cups tomato sauce (plus extra for topping)

  • 2 cans (14 oz each) diced tomatoes

  • 2 cups shredded cheese (mozzarella, cheddar, or a mix)

  • 2 tsp Italian seasoning

  • 1 tsp paprika

  • ½ tsp crushed red pepper flakes (optional)

  • Salt and pepper, to taste

For Topping:

  • Extra tomato sauce or marinara

  • 2 cups shredded cheese

🥣 Instructions

Step 1: Prepare the Peppers

  1. Cut the tops off the bell peppers and remove seeds.

  2. Brush the insides with olive oil, season lightly with salt and pepper, and place in large baking pans or foil trays.

Step 2: Cook the Filling

  1. Cook the rice according to package instructions and set aside.

  2. In a large skillet or pot, cook ground beef until browned. Drain excess fat.

  3. Add onions and garlic; sauté until soft.

  4. Stir in tomato sauce, diced tomatoes, and seasonings.

  5. Add the cooked rice and mix until everything is well combined.

Step 3: Stuff and Bake

  1. Fill each pepper generously with the beef and rice mixture.

  2. Top each with a spoonful of tomato sauce and a sprinkle of cheese.

  3. Cover with foil and bake at 375°F (190°C) for 40 minutes.

  4. Remove foil and bake another 10–15 minutes, until the cheese is bubbly and golden.

🍽️ Serving Suggestions

  • Serve with garlic bread or a fresh garden salad.

  • For extra flavor, drizzle with hot sauce or pesto before serving.

🧊 Storage Tips

  • Refrigerate: Store leftovers in airtight containers for up to 4 days.

  • Freeze: Freeze individually wrapped stuffed peppers for up to 3 months. Reheat in the oven or microwave for an easy meal!

💕 Final Thoughts

Making Stuffed Peppers in Bulk is the perfect way to feed a hungry crowd or stock your freezer with hearty, home-cooked meals. Simple ingredients, big flavor, and minimal effort — a classic comfort dish you’ll come back to again and again!

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