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This simple dish combines ground beef, white rice, and peppers to make a mouthwatering meal. Making stuffed peppers is easy and is a quick weeknight dinner idea.
If you would have asked me to try stuffed peppers when I was a kid, I would have turned up my nose at you. But, as I’ve gotten older, I’ve expanded my horizons to try new foods. One Sunday night, I was trying to decide what to add to my weekly meal plan and stumbled upon a recipe for stuffed peppers.
I read through the list of ingredients for things I liked. Rice? Check! Ground Beef? Check! Cheese? Check! Tomato Sauce? Check! Peppers? Um, maybe? Since I liked the other items used to make them, I thought I’d give it a try. And do you know what happened? I FELL IN LOVE!!! Seriously. This is one of my absolute favorite dishes.
Since the first time I made this, I’ve slightly modified the recipe, so it is more what my family will love. And, I’ve shared it with my family members, who have raved just as much about it as I have!
Now, when it is time to figure out what to eat for the week, stuffed peppers are at the top of our family’s favorite meals list. Not only are they delicious, but they are a healthier dish too. And, you can make these peppers even better by swapping ground beef for ground turkey. We do this all of the time, and there is zero difference in the taste.
Making peppers for dinner is pretty easy, but you might still run into some snags or have a few questions. This may help!
Problem: The peppers will not stand up in the pan
Solution: If you find your peppers will not stand up so you can fill them, there are a few things you can try:
Slice off the bottom bumps so that it is level (don’t cut off too much as you don’t want to have the filling run out).
Create an aluminum foil bowl. Shape some foil and set the pepper inside and then place in the pan.
Use the right pan. I always use an 8×8 Pyrex pan to make theseas that pan is aperfect size!
Problem: I don’t know what to do with the tops.
Solution: The tops — or the lids as my kids call them — can be placed on top after cooking if you want to have a more finished style. However, there is no need. You can just toss them.
Problem: My family does not like rice.
Solution: There are many things you can use instead of rice. You can try cauliflower rice, corn, mushrooms, more beef, and cheese. The ideas are endless. You may have to try a few different ideas until you find the perfect addition to your stuffed bell peppers.
Find other great dinner ideas on our Entrees page!
CAN YOU FREEZE STUFFED PEPPERS?
Yes! Yes, you can! All you need to do is make a double batch, and then you can freeze the stuffed peppers individually or as an entire meal for the family. When you are ready to reheat, you will want to let them thaw in the refrigerator overnight if possible. Then place them in the oven until thoroughly reheated and enjoy!
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Stuffed Bell Peppers Recipe
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3 from 1 review
This stuffed peppers recipe is not only easy to make but is made with real ingredients you will actually have on hand (and can pronounce)!
Author:Tracie
Prep Time:20 mins
Cook Time:50 mins
Total Time:1 hour 10 mins
Yield:41x
Category:Entree
Ingredients
Scale
4 large green bell peppers (can use red if you prefer)
1 lb of ground beef or turkey
1 Tbs. chopped onion
1 cup of cooked rice (Minute Rice is what I use)
1 tsp. salt
1/8 tsp. garlic salt
1 can tomato sauce (15 oz)
1 – 1 1/2 cup shredded mozzarella cheese
Instructions
Preheat oven to 350 degrees.
Cut a circle around the top of the pepper so you can remove the top. This is the “lid”, which you can discard.
Use a spoon and scoop out all of the seeds and membranes inside of the pepper.
Add the peppers to a pot of water. Heat to boiling and cook for 5-7 minutes and then drain.
While peppers are boiling, brown the ground beef (or turkey) until cooked through.
Add in onion and cook until softened.
Drain and return to the skillet.
Mix in 1/4 – 1/3 cup of cheese.
Add the rice, salt, garlic salt and 1 cup of tomato sauce to the beef. Cook until all is hot.
Spoon the beef mixture into the peppers.
Stand upright in a small baking dish (recommended size is 8×8).
Pour the remaining sauce over the top of the peppers.
I definitely suggest par-cooking the bell peppers first, just a little bit before stuffing them. Not only does this help to soften the bell peppers, but it also cuts down on your cook time. As the bell peppers are cooking you can make the filling, shaving off about 20 minutes from your total cook time.
Following the logic of precooking your peppers to safeguard against sogginess, you should also avoid watery ingredients in your stuffing. Let's say your filling calls for tomato sauce. Rather than spooning it directly into your hollowed peppers, reduce it on the stove until it's thick.
The goal is to tenderize them before they're stuffed and baked, but generally the poor fellas are over-boiled, which results in their tendency to fall apart and, as noted, be flavorless. But peppers can have tons of flavor when given the right treatment. The trick is to roast them at high heat.
Pre-cook Peppers. When you bake peppers that are not pre-blanched or cooked, it is normal that they release their natural water – which can be easily avoided by pre-cooking beforehand. ...
Use Leftover Rice. Does this tip sound familiar to you? ...
If you're stuffing a whole pepper, it takes awhile to cook because the filling needs to reach a safe temperature. Out of all the stuffed peppers, this one takes the longest to cook because of its size.
Pickles, including pickled peppers, can be made crisper by adding calcium chloride granules. Calcium chloride does not lower the acidity in the jar and is safer to use than lime. It is used in commercially canned pickles.
If mold is found on hard fruit and vegetables like cabbage, bell peppers, carrots, and cabbage then cut off 1-inch around and below the mold spot. Make sure the knife doesn't touch the mold and end up cross-contaminated into other parts of the produce.
Add something sweet. A sweet ingredient distracts away from the extra pepper. Sprinkle a pinch of sugar into your food, or mix in a spoonful of honey. Sweet ketchup is another great way to balance out your dish.
With the simple trick of using a muffin tin, ramekin, or other handy kitchen pan, you can ensure that your stuffed peppers stay upright and always cook perfectly. Say goodbye to the frustration of toppling peppers and enjoy a hassle-free cooking experience.
You don't need to cook the peppers before stuffing them. Budget-Friendly. Stuffed peppers turn humble, affordable ingredients like rice and ground beef into a well-rounded meal (don't miss these other Ground Beef Dinner Ideas for more wallet-friendly meals).
Eating stuffed bell peppers can be a bit messy, especially if the filling is particularly juicy. To minimize mess, use a knife and fork to cut into the pepper and filling, then scoop up a bit of each with each bite. Alternatively, you can carefully pick up the pepper with your hands and take small, controlled bites.
Cut peppers into rings or strips. Place peppers in a casserole dish with 2 tablespoons of water. Microwave, covered, on 100 percent power (high) for 2 minutes per cup of peppers or until crisp-tender, stirring once.
Bell peppers are generally ready to harvest when the fruit has slightly wrinkled skin and the interior is soft to the touch. The temperature at which bell peppers are ripe can be determined by gently touching one.
You can also roast the peppers – place on a lined baking tray, drizzle with a little olive oil, then roast in a hot oven for 25-30 minutes until soft. Peel and cut into slices as before to serve.
A common trait of aging bell peppers is the appearance of wrinkles and softer skin—which is often called shriveling. While these peppers are still okay to eat and cook with, they're not exactly ideal, especially when eaten raw. The simple fix for this is to store you peppers in an area with very low air circulation.
Introduction: My name is Velia Krajcik, I am a handsome, clean, lucky, gleaming, magnificent, proud, glorious person who loves writing and wants to share my knowledge and understanding with you.
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