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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I made in 9×13 pan..flat cabbage rolls, cabbage in bottom of pan, sauerkraut, fried lean ground beef, onions and garlic then a cup and a half rice then chunky oregano tomato sauce, baked 1and half hour. Today I parboiled peppers the 3 minutes and stuffed them with the other half pan green peppers, more tomato sauce over them and cheese on top…Two big meals in one for 2 people
I just made these today. Didn’t precook peppers or brown the meat. Added spices etc. Didn’t have tomato sauce so mixed drained Italian diced tomatoes with tomato soup and bit of corn starch. Family thoroughly enjoyed.
I also add a can of drained white kidney beans while I’m sautéing the onion. just a little deviation plus added protein.
can you use canned tomota instead of paste
You’ll add significantly more liquid to the filling. If you don’t mind that you can try it. They should be drained though. –Rachel
would i need to boil peppers that had been frozen and thawed
No. But frozen and then thawed peppers are going to be a wet squishy mess because freezing busts the cell walls on vegetables. You may not like how they turn out. –Rachel
Loved this recipe! I used Spanish rice with Fiesta blend cheese & extra pasta sauce to keep the filling moist! Hubby loved it! Thank you for sharing !!
I just made this recipe exactly as written with brown rice except added a big pinch of shredded cheddar to the tops at the final 10 mins. Delicious and I will make again, thank you for an easy weeknight recipe.
I don’t blanch the peppers and I don’t cook the rice ahead, I make this like I am making meatloaf, I use bread crumbs, one egg and half a small diced onion, I use ketchup instead, I bake the peppers start 400 oven for 30 minutes, then turn it down to 350 for one hour more, and they are baked perfect. If you are cutting the bottom of the pepper off, don’t cut all the way thru, the liquid from the pepper will leak out and the rice won’t be cooked. Make sure you use salt. The purpose of the rice is to soak up the fat from the meat and juice from the pepper giving the rice very good flavor. The beef should be no less than 80% fat. Don’t use too much rice, half a cup is enough.
Tasty. I doubled the meat & used less rice, added Italian spice, 1 raw egg, Worcestershire sauce & real garlic. But I’d rather mix all raw ingredients in a bowl then fill the raw peppers. It may take 1hr in the oven but the flavors meld & pepper flavor permeates the meat during cooking & overall time spent was about the same. And fewer steps & pots needed. I sprinkled shredded mozzarella on top once 160 temp was confirmed & baked another 5 min or pitch under broiler. Will make again.
My mother used to make the best stuffed peppers but she never precooked anything…she just cooked them for hours in the oven and the flavors were haunting! All I remember is rice and ground beef with s&p
We never precooked anything either. We cook on top of stove in tomato juice, it thickens some as rice cooks.
I never precooked anything either and I think they came out great!
Sitting here waiting for the rain to arrive. So, figured your version was so easy I had to cook it up, NOW. We will be ready for the rain, with our local wine to go with our bell peppers. My husband loved how they turned out. (hope hubby leaves some for us). This can be made keto friendly.
Thank you for sharing your recipe, Rachel!
Oh you’re welcome! I’m glad you enjoyed them.