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.
I like the no nonsense approach to the recipe. We have just harvested a big basket of our last green peppers. I want to fix ahead the stuffed peppers, some with beef, some with turkey. I’ll freeze what I have room for and share with some elderly friends. I lost my job due to Covid, but have enjoyed being able to eat great food, with time to fix it, enjoy it, and clean up. My husband has done a great job with the garden. (I do the flowers and lawn.)
Delicious!
I made this and used a very tomatoey chunky spaghetti Sauce made with my homegrown tomatoes and cut up the tops Of the green peppers and put those in there too. To spice, I used Tajin chili lime spice, cumin and some shakes of hot sauce. A bit of sharp cheddar 5minutes before taking out of oven. Yummy!
in step #1 do you mean to bring the water to a boil and let cook amount of time?
Hey Lori, so that’s put the peppers in the water then bring to a simmer (not a full boil) and simmer 3 minutes. Is that what your asking? I’m not totally clear on your question so let me know if I need to clarify. –Rachel
I made them last night I did pretty good not the best cook but I’m learning your recipe was very easy to understand and very easy to do
Thank you for making it easy
You’re welcome Terry!
Oh my goodness! I was raised on Texas Hash and I hated it! We had it at least once a week and it ruined me on green pepper. Although my husband loves stuffed peppers so I am going to try your recipe which is like my mother used to make.
Anne you are the sister I never had!! hahahahahaha!!! I hope these will pass the husband test. –Rachel
One of my favorite growing up. After a big New England snowstorm, I’d be out shoveling for hours at a time. I’d come in to swap gloves for dry ones on the kitchen radiator and get a scent of heaven. Nothing warmed my insides a like ma’s stuffed peppers. Kinda the same recipe, but with several twists. One was using the trio of ground veal, pork and beef, just like When making a meatloaf mix and another was using the long Italian cubanelle peppers Instead. We weren’t afraid of sauce in my house, so a spoonful down the length of that pepper before serving was a norm, along with a good sprinkle of freshly shredded Parmesan reggiano, over the top. What I wouldn’t give to have a sit down with Ma today for some of these? Thanks for putting this out here, it’s good eats for sure.
@Joseph, Ha!I used to make these when I first got married and lived in a two family house. The people upstairs said it smelled sooooo gooood when I made them!
My mom used McCormick meatloaf seasoning in the rice with very little sauce . It tastes awesome. I’m not big on sauce either.
Love this recipe, the only change I make is adding a little chili powder bc I am not a huge fan of the tomato taste and the chili powder covers it well. My family loved them, thanks for posting a recipe that tastes like my Gramma’s old school recipe– best tasting stuffed bell pepper recipe I could find!
Any tomato sauce on bottom of pan
No Geri, we don’t need it. 🙂 –Rachel
@Rachel Ballard, yes. Sauce is needed!!
Never have I precooked the meat. The oven does it!!