How to cook costco stuffed peppers

We Recreated Costco’s Stuffed Peppers – And They Turned Out Even Better

There are those meals that hit just right—hearty, comforting, and easy enough to bring the whole family together around the dinner table. Costco’s stuffed peppers fall right into that category. But here’s the thing: once we made them at home with fresh ingredients, warm spices, and our own little twists, we realized they could be even better.

The roasted pepper aroma curling through the kitchen. The bubbling cheese over a bed of tender rice and juicy meat. The kind of dinner that gets people excited before it even hits the table.

We’ve served this dish on rainy weeknights and cozy Sunday dinners, and every single time, we’ve ended up with clean plates and requests for seconds. Whether you’re recreating the Costco classic or putting your own spin on it, this recipe is your ticket to one of the most satisfying comfort meals we’ve ever had the pleasure to make—and eat.

Preparation Time

• Preparation: 25 minutes
• Cooking: 40 minutes
• Resting: 5 minutes
• Total Time: ~1 hour 10 minutes

Serves: 4–6 people
Difficulty: Medium

The Necessary Ingredients (possible in all kinds of variations)

• 6 large bell peppers (red, orange, or yellow—washed, tops cut off, and seeded)
• 1.5 cups cooked jasmine or basmati rice
• 1 lb (450 g) lean ground beef or ground turkey
• 1 medium yellow onion, finely chopped
• 3 cloves garlic, minced
• 1 can (15 oz) crushed tomatoes
• 1 tablespoon tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika
• ½ teaspoon chili flakes (optional, for heat)
• Salt and freshly ground black pepper to taste
• 1.5 cups shredded mozzarella cheese
• ¼ cup grated parmesan cheese
• 1 tablespoon olive oil
• Fresh parsley or basil for garnish (optional)

Alternative Ingredient Suggestions:

• Vegan version: Use cooked lentils or crumbled tofu instead of meat, plant-based cheese alternatives, and sauté in avocado oil.
• Gluten-free: Already naturally gluten-free—just double-check your tomato paste and seasoning blends.
• Low-carb: Substitute cooked cauliflower rice for the white rice.
• Dairy-free: Omit cheese or use vegan mozzarella.

Now that we have everything ready, it’s time to move into the magic of putting it all together.

The Steps of Preparation (possible in all kinds of variations)

From my experience, nothing beats the joy of seeing those golden brown cheese tops pull away slightly from the crispy pepper edges. Whether we bake them in the oven or toss them into the air fryer when short on time—every bite remains soul-soothing.

1. Preheat the oven to 375°F (190°C).
2. Slice the tops off the bell peppers and remove seeds and membranes. Set them in a lightly greased baking dish, standing upright.
3. In a skillet over medium heat, add olive oil and sauté chopped onion for 4 minutes until translucent.
4. Add garlic and stir for another 30 seconds until fragrant.
5. Stir in ground meat and cook until browned and fully cooked (about 7–8 minutes), breaking it up with a spoon.
6. Add crushed tomatoes, tomato paste, oregano, paprika, chili flakes, salt, and pepper. Simmer on low for 10 minutes until the sauce thickens.
7. Stir in cooked rice and ½ cup mozzarella into the meat mixture. Taste and adjust seasoning.
8. Spoon the filling generously into each bell pepper.
9. Top each pepper with remaining mozzarella and sprinkle with parmesan.
10. Cover the baking dish loosely with foil and bake for 30 minutes.
11. Uncover and bake an additional 10 minutes until cheese is golden and bubbly.
12. Remove from oven and let rest for 5 minutes before serving.
13. Garnish with fresh herbs and serve warm.

Alternative Cooking Methods:

• Air Fryer: Pre-cook the filling, then stuff peppers and air fry at 360°F (182°C) for 15–20 minutes, covered with foil for the first half.
• Instant Pot: Use the sauté function for meat, then pressure cook stuffed peppers with 1 cup water on high for 8 minutes. Quick release.
• Grill: Wrap each stuffed pepper in foil and grill over medium heat for 20–25 minutes, rotating for even cooking.
• Microwave: Not ideal, but for leftovers—microwave on high for 2–3 minutes with a splash of water and cover loosely.

Nutritional Benefits

• Bell peppers are rich in vitamin C, supporting immunity and skin health.
• Lean ground beef offers high-quality protein to support muscle growth and repair.
• Tomatoes provide lycopene, an antioxidant linked to heart health.
• Onions and garlic have anti-inflammatory properties, boosting overall health.
• Using brown rice instead of white can add fiber, aiding digestion and satiety.
• Mozzarella contains calcium, essential for strong bones and teeth.

Possible Additions or Upgrades to the Recipe

After many variations and countless dinners, we’ve found some upgrades that take this dish to the next level. Try adding:

• Cooked black beans for extra fiber and protein
• Roasted corn kernels for a touch of sweetness and smokiness
• A drizzle of pesto or spicy harissa on top before serving
• A side of sour cream or garlic yogurt sauce for dipping
• A dash of balsamic glaze over the cheese topping
• Substituting the rice with quinoa or couscous
• Adding spinach or kale to the filling for a nutrient boost
• Mixing in shredded zucchini or mushrooms to sneak in more veggies

Each little change brings a new character to the dish—so experiment, taste, and make it your own.

Frequently Asked Questions

Can I freeze the stuffed peppers?
Yes, they freeze beautifully. Wrap each in foil and store in an airtight container. Reheat in the oven at 350°F for 25–30 minutes.

Can I make them ahead of time?
Absolutely. Prepare and stuff them, cover, and refrigerate for up to 24 hours before baking.

Do I need to pre-cook the peppers?
Not necessary when baking for 40 minutes, but if you like softer peppers, parboil them for 3–5 minutes first.

Can I use other types of meat?
Definitely—ground chicken, pork, or even chopped sausage work well.

What cheeses work besides mozzarella?
Cheddar, Monterey Jack, or provolone are all great options. Feta adds a nice tang too!

Can I make this completely vegan?
Yes! Use lentils or a meat substitute and vegan cheese. It’s hearty and delicious.

Is it spicy?
Only mildly so with the chili flakes, which you can skip entirely if cooking for kids.

Can I use raw rice in the stuffing?
It’s not recommended unless baking much longer with added broth to cook the rice properly.

How do I keep the peppers from falling over?
Slice a small sliver off the bottom (without cutting through) to make them sit flat.

What’s the best way to reheat leftovers?
Oven or air fryer works best for texture, but microwave is fine for speed—just cover and heat in 2-minute intervals.

If this recipe made your mouth water, imagine what it’ll do for your friends. Share it on Facebook, Pinterest, or send it to your favorite food chat! Let’s pass the flavor along and keep dinner exciting, homemade, and filled with love.