Stuffed Peppers
These stuffed peppers are savory, hearty, and packed with fresh, cheesy flavors. It’s a classic dish that’s easy to make and will definitely become a family favorite.
Table of Contents
I’ve found that most stuffed pepper recipes use a whole pepper for the filling, but this one is a little different. By cutting the peppers in half, you get more filling in each bite, and it’s way easier to serve. It’s a simple twist that makes a big difference!
This recipe was found in my 1985 edition of the Encyclopedia of Creative Cooking. I purchased the cookbook in an antique store after my mom encouraged me to do so. She had enjoyed the recipes decades ago, and so I’ve enjoyed finding new ones to try and test for you.
If you’re a fan of hearty, flavorful dishes, you’ll love my recipes for stuffed pepper soup and red beans and rice. They all share that comfort food quality that’s perfect for a family dinner.
Why I Love This Recipe
- I love how easy these stuffed peppers are to make from scratch. In fact, even beginners can easily nail it on the first go!
- With simple, everyday ingredients, this recipe is easy on the wallet without sacrificing flavor. It’s a win-win!
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Key Ingredients & Substitutions
The full list of ingredients and the printable recipe can be found below.
- Bell Peppers: These will be the star of the show, providing a crunchy, sweet base for our stuffed peppers recipe.
- Ground Beef: This is the hearty and flavorful base of our filling and will be cooked with the onions and seasonings for a delicious, savory flavor. To make the stuffed peppers even more filling, add a can of beans to the rice and beef mixture. This is a great way to add extra protein and fiber to the dish.
- Italian Herbs: A blend of oregano, basil, and thyme will give our stuffed peppers a classic Italian flavor. For a twist, replace the Italian seasoning in the recipe with a taco seasoning mix. This will give your stuffed peppers a delicious, south-of-the-border flavor. Pair it with cheddar cheese for an even more authentic taco vibe.
- Instant Rice: It cooks quickly and will absorb the flavors of the dish, adding a bit of bulk to the filling.
- Mozzarella Cheese: This will be sprinkled on top of the stuffed peppers for a gooey, melty finish. While the recipe calls for mozzarella, feel free to experiment with different types of cheese. Cheddar, pepper jack, or even a Mexican blend would all be delicious on top of your stuffed peppers.
How to Make Stuffed Peppers
I started by preheating my oven to 350˚ F and greasing a 9×13 baking dish. Next, I wash and cut the bell peppers in half from top to bottom, removing the stems and seeds.
In a medium stockpot, I cook the ground beef with the onion until they are fully cooked. Once done, I drain the grease. To the cooked beef and onion, I add the remaining stuffing ingredients and let it simmer before adding the rice.
While the beef mixture is simmering, I place the halved bell peppers open side up in the greased 9×13 baking dish and bake them for approximately 5 minutes before stuffing them with the ground beef mixture and tomato sauce.
I cover the baking dish with foil that’s been sprayed with cooking spray then place the dish in the preheated oven and bake for 30 minutes. After 30 minutes, I remove the foil from the baking dish and top the stuffed peppers with shredded cheese. Bake for an additional 10 minutes.
Once the cheese is melted and bubbly and the peppers are tender, the stuffed peppers are ready to serve. Enjoy them warm as a hearty and satisfying meal.
Lynette’s Tip
For the best results, I use fresh peppers for this recipe for a more firm and flavorful addition to the filling.
What to Serve With
- For a complete meal, serve your stuffed peppers with a side of creamy mashed potatoes. The hearty beef and rice filling of the peppers pairs perfectly with the smooth and buttery mashed potatoes.
- If you’re looking for a lighter option, a fresh garden salad is a great accompaniment to the stuffed peppers. The crisp, refreshing salad is a nice contrast to the warm, savory peppers.
- You can also serve these stuffed peppers as an appetizer. Simply cut them into smaller portions before serving. They are sure to be a hit at any party or gathering!
Make Ahead Instructions
You can make the filling ahead of time. Then, once you’re ready to make the peppers, follow the recipe as instructed, including reheating the filling.
Recipe FAQs
You can use any color of bell peppers for this recipe, but I recommend using medium-sized ones that are fresh and firm.
Yes, you can. This recipe is quite versatile, and you can substitute the ground beef with ground turkey, chicken, or even sausage. Just make sure to adjust the cooking time accordingly, as different types of meat may require different cooking times.
More Ground Beef Recipes You’ll Enjoy
Stuffed Peppers
Ingredients
- 4 large bell peppers
- 1 pound ground beef
- ½ Cup onions diced
- ½ teaspoon garlic powder
- 1 teaspoon Italian herbs
- ¼ teaspoon black pepper
- 3/4 teaspoon salt
- 16 oz can stewed tomatoes
- 8 oz can tomato sauce divided
- ¼ Cup water
- 1 Cup instant rice
- 2 Cups mozzarella cheese
Instructions
- Preheat the oven to 350˚ F. Grease a 9×13 baking dish. Wash and cut the peppers in half from top to bottom. Remove seeds and stem.
- In a medium stockpot, cook the ground beef with the onion until fully cooked. Drain the grease.
- Add the garlic powder, herbs, black peppers, salt, stewed tomatoes, ½ Cup tomato sauce, water and rice. Stir well and bring to a boil. Turn the heat down to low and let simmer covered for 15 minutes. Periodically stir to keep the rice from sticking.
- While the sauce is simmering. Place the peppers open side up in the 9×13 baking dish. Put in the oven for 5 minutes.
- Remove peppers from the oven and spoon in approximately ½ Cup of ground beef mixture in each pepper. Top with remaining tomato sauce. Cover with foil sprayed with cooking spray and bake for 30 minutes in the preheated 350˚ F oven.
- Remove the foil and top the peppers with cheese. Bake for an additional 10 minutes. Serve warm.
Notes
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- Different Seasonings: For a twist, replace the Italian seasoning in the recipe with a taco seasoning mix. This will give your stuffed peppers a delicious, south-of-the-border flavor. Pair it with cheddar cheese for an even more authentic taco vibe.
-
- Add Beans: To make the stuffed peppers even more filling, add a can of beans to the rice and beef mixture. This is a great way to add extra protein and fiber to the dish.
-
- Different Cheese: While the recipe calls for mozzarella, feel free to experiment with different types of cheese. Cheddar, pepper jack, or even a Mexican blend would all be delicious on top of your stuffed peppers.
These Stuffed Peppers were very good and I will definitely be making them for my family again!
Awesome! So glad you enjoyed them!
I made these Stuffed Peppers last night for dinner and they were very good! I will definitely be making them again.