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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But here’s my secret:
While these classic stuffed peppers are really tasty, I’ve been ruined on them.
We ate them alot as a kid but with their basic ingredients, no fuss and no frills, they really are the best slate for you to experiment with.
I know you will enjoy them.
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! I have a great post on how to use leftover taco meat any extra filling would work great in.
Why do you boil stuffed peppers?
Bell peppers are quite firm and may take longer to cook properly if they don’t get a bit of a jump start.
Cut off the tops and remove the seeds and any large ribs but try not to break the pepper. Place the pepper into boiling water for a minute or so then turn upside down to drain before filling.
The goal isn’t to cook them to the point of being totally soft–just softer than what they were so that they will finish cooking in the oven with the filling.
You could also pre-bake the empty peppers for 5 to 7 minutes before adding the stuffed pepper recipe filling, then finish baking for the full time in the recipe.
Save time and skip cooking rice with this trick
Unless you keep cooked rice on hand, waiting 20 minutes or more for a batch to cook can feel like one extra step in your day you just don’t have time for. Instead, cut right to the chase with Thrive Life freeze dried brown or white rice. Simply refresh the cooked rice by pouring over a bit of warm water and in just a few minutes it’s ready to go in your next recipe.
To make these stuffed peppers 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.
A note on freezing: 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.
Can I pack the meat in raw?
I’ve had a few readers who have done this over the years and I just can’t support it. Where is all that grease from the beef going to go? And the cook time is going to be much longer while the dense filling cooks through. This isn’t a method I would recommend.
How to make stuffed peppers in one pan
You could also deconstruct this 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.
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
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.
DELICIOUS and EASY to make!
I’m glad you enjoyed them Kathryn!
Great idea to steam the peppers before stuffing them. Previously my baked stuffed peppers never got “soft” enough. I use farro instead of rice and throw in some tomatillo salsa. Top with some shredded cheese. Almost anything can be used to stuff a pepper, and it all turns out as comfort food.
My Mom added a can Campbell Cream of Celery and 1 egg to her. I have since learn to add a small can of diced tomatoes, 1 teaspoon of basil, and 1 teaspoon of oregano to mine. plus I cook them for 50 minutes
Hi,
I actually cook my peppers about halfway in some water first, before stuffing them, it helps on the cook time overall, then. I also put 3 layers of regular cheese inside them, last one on top, to make them more exciting in addition, give it a try, you’ll like it. And by the way, tonight I am doing them with italian sausage too…yummy!
Going to try this tonight. Did I read that right that you pour the rest of the tomato sauce right over the whole pepper?
Yes that’s right. Just layering that remaining tomato sauce on top. Some people add cheese also.
Rachel, I’m confused a little. It does say in the recipe to pour the rest of the tomato sauce over the top of the peppers. It is step #5. You said it doesn’t say to do that. Making these tonight. Do I add the sauce or not or is that a preference? You had replied to Vanessa saying it doesn’t say to do that.
Thank you.
No you’re right Claire! When I make these personally I put all the tomato sauce in with the rice and just stuff and go. I forget that the recipe calls for something different! Absolutely do that and I’ll correct that previous comment. –Rachel
easy recipe with staple ingredients.very tasty the only thing i would change is time in th oven.id add atleast 10 minutes
I’m glad you enjoyed them Nina. Oven temperatures vary by up to 50 degrees hotter or cooler so everyone will need to adjust at least a little. I test my recipes in an oven calibrated with a separate thermometer for accuracy’s sake, but for cooler ovens more time would certainly be needed. –Rachel
I found a quarter cup of rice per extra large pepper to be too little but the recipe aside from that is good and it is easy to make good variations.
It certainly depends on the size of the pepper. The recipe calls for a standard size pepper and not an extra large so adjustments would need to be made. –Rachel
I’m a vegan but use this recipe all the time. I just sub Impossible Burger for the beef and use vegan cheese shreds. I love the simplicity of ingredients, so much like how my mom used to make them. I haven’t tried the “hash” version yet, but it’s on my list.
Wanted to make for my brother as a birthday gift. Best way to reheat? Was going to place in a foil pan. He is not much of a cook, but I remember he loved them Was going to make turkey version as he is in his 70s and tries to watch what he eats.
Hi Jill, I’d just cover them with some foil and bake at 375 or so until the middle is hot. –Rachel
Love this recipe!! I was a little hesitant freezing, but it was as delicious as it was fresh. Thank you for sharing.
I’ve made this recipe so many times! My rating of 5 stars is for the original recipe, but I also want to offer the alterations I’ve made over time. First, the sauce I use is the Prego roasted garlic and herbs sauce. Second, I do not soften the peppers before stuffing them. Third, I do not top off with any additional sauce. Fourth, I mix a couple handfuls of Kroger Italian blend cheese (Parmesan, romano, and asiago mix) directly into the mixture while it’s heating. Fifth, I cover tightly with foil and bake for 25 minutes. Sixth, I take off the foil, sprinkle as much cheese as I can on top of it, and put it in for another 5 minutes. Again, my rating is based on the original recipe, but I also wanted to share the changes I made because it takes it to another level 😊
I also want to add that I cut around the core and leave as much of the lip as possible, and then cut it in half, making sure that the two flattest sides are parallel to the cut. It makes it wayyyy easier to eat, and the lip helps ensure no stuffing falls out. I don’t alter the cooking time at all.
Those are great tips Becca! I’m sure my readers will love your help. –Rachel
I used to make these when our peppers in the garden were on and freeze them in containers for dinner. It was great!! I use tomato soup instead of sauce.
Anxious to try – sounds yummy! I am a diabetic, so will probably not add the rice, just veggies. See all the difference versions. Thank you for sharing. Annabelle
You’re welcome Annabelle!
I have tried several recipes and hit the jackpot with this one. I guess I didn’t read all of it because I missed the part about topping the stuffed peppers with tomato sauce. Luckily DH called foul and asked me where the tomato sauce on the top was. I went back and looked and sure enough, there it was. I just warmed up some tomato sauce and put it on the peppers. Worked great. As for parboiling the peppers… I had a recipe I tried before and just stuffed raw peppers. Hard as the dickens to eat, torn all apart trying to eat them and the peppers were bitter as anything I have ever tried to eat so definitely a parboiling of the pepper fan. This wound up completely filling 8 peppers, average size.