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.Â
But here’s my secret:
While these classic stuffed peppers are really tasty, I’ve been ruined on them.
I Â 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.
Watch me make this recipe in its full version on YouTube!
- 3 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
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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.
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In a skillet, heat the ground beef and onion and cook until no pink remains. Drain.
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Add the salt, pepper, rice, garlic powder and half of the tomato sauce.
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Stir well and spoon into the peppers.
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Top with the other half of the tomato sauce.
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Bake in an ungreased dish at 350 for 25-30 minutes. Serve warm.
Lea says
Have a stuffed pepper recipe that is cream cheese base but wanted to add rice. Going to alter the two recipes to conjoin them. Peppers from the garden looking forward to these – had never simmered the peppers before but makes sense.Thanks!
Rachel Ballard says
That sounds really interesting Lea. I’ve never had a stuffed pepper with cream cheese in it. I hope you enjoy experimenting and make something delicious! –Rachel
ANGELA CRONIN says
CAN YOU FREEZE THIS RECIPE?
Rachel Ballard says
Hey Angela, you can freeze the cooked filling but not the peppers. Anytime you freeze a vegetable and thaw them, the water from inside the cells of the vegetable gets released and you’ll have floppy soggy peppers on your hands. –Rachel
Terry says
Sooooo good!!! I used ground turkey, some chili powder, cumin, salt and pepper, diced fresh garlic and onion, a tiny bit of liquid smoke and some worcestershire sauce. Great flavors. Thanks for making it all so simple and delish! Will be my new stuffed pepper recipe always! I just love them!
Rachel Ballard says
I’m so glad to hear that Terry! Thank you for letting me know. 🙂 I’m getting ready to post a greek stuffed pepper recipe too. I really like them as well so stay tuned! –Rachel
Marty says
What is texas hash? Hash I grew up with was cubed fried potatoes and 1 can of cornbeef. Nothing healthy there. Way greasy. I gave that dish up. I am making the stuffed peppers tonight. Hubby loves them and I don’t. I will give this one a taste test. I am going to steam the peppers rather than a water bath. Thanks for this site, I have cooked from scratch most of my life.
Rachel Ballard says
Hahahahaha Marty! Texas hash is basically a deconstructed version of a stuffed pepper. You dice up all the vegetables, cook some hamburger, add tomatoes and I don’t know what all else and serve it up. I never could get my head around it, but the stuffed peppers are better in my opinion. 🙂 Hopefully my version passed the test well enough! –Rachel
Kay says
I am so glad you did this
MAJ J says
Just made a double batch using 1.2 lbs of ground sirloin; 1 whole onion; guesstimated just under 2 cups of rice topping 4 large green peppers off with some leftover spaghetti sauce for 20 minutes then topping off with a pinch of mozzarella cheese for 5 minutes and turned out super! Had just over two cups mix left for a Texas hash pre-workout meal as I always try go lightly on carbs at night meals. My wife and teenagers love my style of measuring on this meal. Yes… my teens ate something NOT fried. I learned this style of meal nearly thirty years ago in Boy Scouts and when no junk food and pop tarts were allowed on camp outs life was much better and the picky eaters even cleaned their plates. The great thing about this meal is you can premake your mix and bag it for your camping trip. Very easy and quick cleanup.
Rachel Ballard says
So glad to hear that they worked out well for you! And yay for teens who will eat what you make. It sure gets old trying to please everyone with different things. –Rachel
Joe says
I’m an amatuer cook and this was easy and very tasty.
Rachel Ballard says
Glad to hear it Joe! I’m glad you enjoyed them. –Rachel
Kay says
Hi I am 13 and love to cook so much so this was the best way to go for stuffed peppers!:)!!!!
Rachel Ballard says
Hey Kay! You’re never to young to start cooking and I’m so glad you liked the stuffed peppers. Stay in the kitchen and you’ll be blogging one day too! –Rachel
Jaki says
I love this recipe! I used arrabiata sauce for a little spice and added mozzarella on top! My family loves it! I have a hard time thinking of a side dish for them. Do you have any suggestions?
Rachel Ballard says
You know Jaki, when it comes to side dishes, I tend to balance meals with a starch (potatoes, rice) and a green vegetable (salad, roasted asparagus, green beans) but in the case of these peppers, everything is IN them–so what’s left to add on the side? It can get tricky. If anything I like some mac and cheese with mine or some herb roasted potatoes so I tend to lean to the starches. I’m glad you enjoy these! Come see me again soon. 😉 –Rachel
Shelby says
Grew on stuffed peppers and corn on the cob as the ultimate summer dinner.
Diana L Stevens Stone says
Try a fresh fruit and cheese medley. Buy one each of 2 or 3 different pears or apples. Give everyone a few wedges of each and a couple slices of a sharp cheddar. It also gives the plate eye appeal.
Allison Bertha says
My husband loves mashed potatoes with stuffed peppers. A little of the “gravy” that collects on the bottom of the pan is yummy on yhe potatoes. I put a little of the tomato sauce in the bottom of the pan for this reason.
Ally says
Still work if you forgot to get onions??
Rachel Ballard says
Yes it sure will. If you have any onion powder you can add, that’s fine but if you don’t just leave it out and it will still be great. –Rachel