What is it about the smell of classic stuffed peppers that gets me right in the feels? It’s the best of simple ingredients–fresh beef, onions, tomatoes, and seasonings that come together in their own little portable, edible bowls.
But here’s my secret:
While these classic stuffed peppers are really tasty, I’ve been ruined on them.
I blame my mother.
And her Texas Hash. Good heavens.
As a kid my mom forced me to eat it. It’s basically a deconstructed stuffed pepper made with all the same ingredients–and the first time I made these peppers for Jeremy, we sat down, took a bite and looked at each other–” Texas Hash,” we said.
Even my husband has been subjected to a big plate of it. He’s scarred too.
I was digging deep for you on this recipe.
Now if I’m being totally honest, these peppers are great. They have the basic ingredients, no fuss and no frills, and they really are the best slate for you to experiment with. And I actually like every single ingredient that’s in them, just as long as my mom doesn’t make them.
I know you will enjoy them–if your mom didn’t ruin you with years of Texas Hash.
How to make these classic stuffed peppers
- Make these stuffed peppers with any rice you like. I prefer brown but I only had white on hand so I went with it. It does need to be cooked before you put it in the peppers.
- Ground turkey would also work well in place of the beef if you want a healthier stuffed pepper recipe. They are already fairly healthy, but you can lighten them further by changing the meat you use.
- Remember that if your peppers won’t stand up in the dish, just cut a little bit off the bottom. Try not to cut into the pepper though. You don’t want to lose your filling. I used three very large peppers in this recipe. If your peppers are smaller you can probably fill 5-6 easily.
- Swap the tomato sauce for pasta sauce and some fancy parmesan cheese for an Italian flare.
- If you’re in to Mexican flavors, use salsa and pepper jack cheese mixed in. So many options!
To make these stuffed peppers ahead:
Cook the filling, stuff the peppers and wrap them in plastic wrap. Place them in the fridge till ready to bake, up to 2 days ahead.
You may need to cover them loosely with some foil for the first half of their bake time to keep them from drying out, then uncover them for the last half or until they are hot all the way through.
You could also deconstruct this (aka Texas Hash) and brown the beef, drain and add the remaining ingredients. Dice the peppers and add them to the skillet then bake it up in in the oven. Easy stuff! And it would make ahead like a dream. Even better for busy nights.
Serve yours with a batch of crispy southern cornbread and you’ll have dinner heaven. If you want to learn how to make cornbread, I’ll show you!
Watch the full recipe on YouTube!!
Classic Stuffed Peppers
Ingredients
- 4 very large green bell peppers or about 5 small ones
- 15 ounce can tomato sauce
- 1/2 pound ground beef or turkey
- 1/3 cup chopped onion
- 1 cup cooked brown or white rice
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- 1/8 teaspoon garlic powder
Instructions
- Cut the tops off the peppers and remove the seeds. Place the peppers in a large saucepan and cover with water. Bring to a simmer and cook 3 minutes, just until the peppers are slightly soft. Drain, rinse with cool water and set aside on paper towels to drain.
- In a skillet, heat the ground beef and onion and cook until no pink remains. Drain.
- Add the salt, pepper, rice, garlic powder and half of the tomato sauce.
- Stir well and spoon into the peppers.
- Top with the other half of the tomato sauce.
- Bake in an ungreased dish at 350 for 25-30 minutes. Serve warm.
Debbie Turner says
Delicious!
Cheryl says
I made this and used a very tomatoey chunky spaghetti Sauce made with my homegrown tomatoes and cut up the tops Of the green peppers and put those in there too. To spice, I used Tajin chili lime spice, cumin and some shakes of hot sauce. A bit of sharp cheddar 5minutes before taking out of oven. Yummy!
Lori Smanski says
in step #1 do you mean to bring the water to a boil and let cook amount of time?
Rachel Ballard says
Hey Lori, so that’s put the peppers in the water then bring to a simmer (not a full boil) and simmer 3 minutes. Is that what your asking? I’m not totally clear on your question so let me know if I need to clarify. –Rachel
Terry says
I made them last night I did pretty good not the best cook but I’m learning your recipe was very easy to understand and very easy to do
Thank you for making it easy
Rachel Ballard says
You’re welcome Terry!
Anne says
Oh my goodness! I was raised on Texas Hash and I hated it! We had it at least once a week and it ruined me on green pepper. Although my husband loves stuffed peppers so I am going to try your recipe which is like my mother used to make.
Rachel Ballard says
Anne you are the sister I never had!! hahahahahaha!!! I hope these will pass the husband test. –Rachel
Joseph says
One of my favorite growing up. After a big New England snowstorm, I’d be out shoveling for hours at a time. I’d come in to swap gloves for dry ones on the kitchen radiator and get a scent of heaven. Nothing warmed my insides a like ma’s stuffed peppers. Kinda the same recipe, but with several twists. One was using the trio of ground veal, pork and beef, just like When making a meatloaf mix and another was using the long Italian cubanelle peppers Instead. We weren’t afraid of sauce in my house, so a spoonful down the length of that pepper before serving was a norm, along with a good sprinkle of freshly shredded Parmesan reggiano, over the top. What I wouldn’t give to have a sit down with Ma today for some of these🥺 Thanks for putting this out here, it’s good eats for sure.
Nancy Hurd says
My mom used McCormick meatloaf seasoning in the rice with very little sauce . It tastes awesome. I’m not big on sauce either.
Aaron says
Love this recipe, the only change I make is adding a little chili powder bc I am not a huge fan of the tomato taste and the chili powder covers it well. My family loved them, thanks for posting a recipe that tastes like my Gramma’s old school recipe– best tasting stuffed bell pepper recipe I could find!
Geri says
Any tomato sauce on bottom of pan
Rachel Ballard says
No Geri, we don’t need it. 🙂 –Rachel