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.
Nutrition
Bri says
This is such a good base recipe!! Thank you for sharing! I woke up this morning wanting Costco stuffed bell peppers, but being newly lactose intolerant I knew I should probably just make some rather than make the journey to costco & end up making myself sick.
I modified the recipe a little: did brown rice, ground turkey, 2/3rds a packet of taco seasoning,1/4 cup water & 2/3rds a can of black olives chopped in the filling. They’re SO GOOD. I also doubled the filling recipe for 6 large bell peppers and it worked almost perfectly! I had a little filling to snack on while they cooked the rest of the way in the oven. I’ll definitely be making these again <3
Rachel Ballard says
You’re very welcome Bri! I’m so glad you liked them! –Rachel
Wendy says
Really good But instead of using regular white or brown rice I used quinoa and brown rice with roasted red peppers and basil.
Rachel Ballard says
That’s an awesome suggestion Wendy! When I originally wrote this recipe quinoa wasn’t even really a thing–or at least not as popular as it is now–but that would be great here. –Rachel
Linda Boudrie says
In the instructioms you forgot the rice! Lol. I thought I was nuts!!
Rachel Ballard says
Nope Linda–it’s there. 1 cup cooked brown or white rice. This recipe has been made so much that when I saw your comment my eyes got huge and I thought “How in the world have tons of people made these without the rice?!” Hahaha! It’s there! –Rachel
Beth says
You are hilarious, but where’s the cheese? Frank…
Rachel Ballard says
Hey Beth, I actually never have put cheese on mine. Everyone else seems to though. Smack whatever cheese you like on top. 😉 –Rachel
Karen says
Do you have to cook the meat before putting it in pepper shell
Rachel Ballard says
Did you read the recipe Karen? Yes, you’ll need to cook it as instructed in the recipe. –Rachel