Classic Stuffed Peppers
What is it about the smell of classic stuffed peppers that gets you 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.
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- Use 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! I have a great post on how to use leftover taco meat any extra filling would work great in.
- To make ahead: Cook the filling, stuff the peppers and place them in a baking dish. Wrap them in plastic wrap and place them in the fridge till ready to bake, up to 2 days ahead.
- To freeze: Don’t freeze the peppers stuffed or they will go soggy on you when they thaw. The filling freezes great though!
- To reheat: 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.
What to serve with stuffed peppers
This stuffed pepper recipe is basically a meal in one but try these sides to round out your meal:
Classic Stuffed Peppers
Classic stuffed peppers go the traditional route and deliver the familiar flavors you crave.
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
Calories: 376kcalCarbohydrates: 52gProtein: 16gFat: 12gSaturated Fat: 5gCholesterol: 40mgSodium: 257mgPotassium: 745mgFiber: 5gSugar: 8gVitamin A: 670IUVitamin C: 106.4mgCalcium: 74mgIron: 3.3mg
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Great recipe! My husband and I ate all three, good thing we didn’t have company:)
Good thing no one else wanted one Marlyn! You’ll just have to make more next time. –Rachel
I put corn in with the meat and onions. Soooo goooodddd
@Kelly, that sounds delicious. Thanks for sharing!
Easy recipe!
Used riced cauliflower instead of rice and put tomato soup on top, then some cheddar cheese when came out of oven! So good!
So glad you enjoyed them Trina!
One of the peppers has a hole in the bottom. Is that ok 2 cook
Sure! If the hole is from rot or mold, make sure you cut that part off but otherwise it’s totally fine. –Rachel
Very nice recipe, added fresh garlic and chees to the mixture before stuffing.
Didn’t parboil, bc I like my veggies crisp. Thank you
Everything went well so far when I cook them in the oven do I need to put any sauce in the bottom of the pan?
Nope it’s not necessary.
@Tony, If you like sauce with yours, like I do mine, it’s perfectly fine to put sauce in the bottom, or you can just make sauce in a separate pan and use it when you eat them; then you don’t have to worry about the sauce sticking to the pan in the oven.
Very good recipe I like adding some sweat Basil and a little oregano
Great to hear that Frank!
This was so good! I used butter curry mixed with tomato paste for my sauce and everyone LOVED it!
@Princess G Strickland, what is Butter Curry? I love Curries, but this is a new one for me.
Hey Rachel Ballard….Cathy Ballard here in Charleston SC! I couldn’t remember my Mama’s recipe, but it’s the same as hers and very thankful. My husband said they were delicious, appreciate your help!! ?