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.
Janet says
To bake with raw ground beef cut a cross in bottom of green pepper. All the grease will drain out of the pepper into bottom of your dish.
Constance Kroos says
Amazing recipe!!! I added cheese on top and served the delicious peppers with mashed potatoes. YUM!!!!
Rachel Ballard says
Lots of people love the addition of cheese! I’m glad you enjoyed these! –Rachel
Rebecca A Perez says
I cook these on the stove in tomato juice. Normally 4-5 hours. You asked where the grease goes? Stays in the juice to make gravy when peppers are done.
Rachel Ballard says
Peppers for 4 to 5 hours? Aren’t they mush? No gravy for me and no grease for me either but if you like it that’s a-okay with me! –Rachel
Guy says
Try mixing cooked rice and all raw ingredients stuff peppers then cook for 1 hr. Works well
Good recipe
Rachel Ballard says
People are welcome to try that if you choose but keep in mind that’s not my recipe if you do. I have no idea where the grease goes if it’s baked raw? That seems terrible to me. –Rachel
Julie says
Loved these👍
Rachel Brown says
Good morning. What is the best way to soften the peppers? Should I bake first or boil first? Thanks.
Rachel Ballard says
Hey Rachel, the recipe calls for a quick simmer first so I’d stick with the original directions. –Rachel
Barry Miller says
I also added a 1/8 tsp of celery seed and a 1/2 tsp of dried parsley flakes. Lastly one “dash” of Worcester Sauce. Three more layers of flavour. Mmmmmm!
Rhonda Gray says
I make these like my mum used to. We always serve topped with sour light cream, never cheese. I use cooked, cooled rice with raw minced beef and finely chopped onion, plus mustard powder, Worcester sauce, tomato sauce, celery salt, smoked paprika, some oregano, beef stock powder, and just whatever flavours I feel like at the time. Mix it all together and stuff peppers with it. Pour tomato soup over and extra sauce if you like. Cook covered in moderate oven for an hour. Top with sour light cream. 😋
Gloria Oscar says
I just made it just like the recipe and it was wonderful! Tasted just like I thought it should taste except even better than I imagined.