Classic Stuffed Peppers are a delicious retro recipe. Bell peppers stuffed with a flavorful meat & rice mixture, baked with a tasty tomato sauce, and topped with cheese. Comfort Food from the childhood of millions!
Classic Stuffed Peppers
I can’t tell you how long stuffed peppers have been around, but I would guess almost as long as humans have been eating them! Bell peppers are the perfect vessel for some sort of savory stuffing, and they are just begging to be stuffed!
These were a staple in my home growing up, as they were in so many homes.
Stuffed peppers are bell peppers, any color, that have the tops cut off, seeds removed, and then stuffed with a flavorful meat and rice mixture.
These stuffed peppers are baked with a tasty tomato sauce, then topped with cheese that becomes nice and melty.
Which Meat is Best for Stuffed Peppers
Traditionally, stuffed peppers are made with ground beef. However, you can use what you like.
I often use ground turkey. You can also use ground chicken, or ground sausage.
You could even mix two meats together to make these peppers just the way you like!
Do I Need to Use Rice?
No you don’t need to use rice. Rice acts as a filler, and keeps the meat mixture from becoming too dense.
You can certainly try something different such as quinoa, cauliflower rice, beans, or other vegetables. Have fun with it!
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If you make this yummy classic Stuffed Peppers recipe, please leave a comment with a star rating below. I’d like to know how you liked them!
Classic Stuffed Peppers
- 6 Bell Peppers tops cut off and seeds removed
- 1 Tbsp Olive Oil
- 1/2 Onion diced
- 1 lb Lean Ground Beef or Ground Turkey
- 1 1/2 tsp Kosher Salt divided
- 3/4 tsp Pepper divided
- 1 1/2 tsp Garlic Powder divided
- 1/2 tsp Onion Powder
- 1 tsp Paprika
- 1 1/2 tsp Italian Seasoning divided
- 1 Tbsp Worcestershire Sauce
- 1 cup Cooked Rice
- 1/4 cup Ketchup
- 2 cups Shredded Cheddar Cheese
- 1 28 oz can Crushed Tomatoes in Puree
- Arrange the prepared bell peppers in a 9"x13" baking dish.
- Heat a skillet on med-high heat. Add the olive oil and onion. Cook until onion is tender.
- Add the ground beef or turkey and coon, stirring and breaking up the chunks, until the meat is mostly cooked.
- Add 1 tsp of the salt, 1/2 tsp of the pepper, 1 tsp of the garlic powder, the onion powder, paprika, and 1 tsp of the Italian seasoning. Stir well and continue cooking until the meat is cooked through.
- Take the meat mixture off the heat and add the Worcestershire sauce. Stir.
- Transfer meat mixture to a lg bowl. Then add the cooked rice and 1/4 cup ketchup. Stir.
- Mix in 1 cup of the shredded cheese.
- Spoon the meat mixture into the bell peppers and fill all of them to the top, if possible.
Make the Sauce
- In same bowl used for the meat mixture, add the crushed tomatoes, 1/2 tsp of the salt, 1/4 tsp of the pepper, 1/2 tsp of the garlic powder, and 1/2 tsp of the Italian Seasoning. Stir well. Then pour evenly over the filled peppers.
- Add 1/2 cup of water to the bottom of the baking dish (this helps with steaming).
- Cover the baking dish with a piece of sprayed foil, as tight around the edges as you can get it.
- Bake in a 375° F oven for 45 minutes, or until the peppers are tender.
- Take off the foil and top each pepper with some of the remaining cheese (or use more or less to taste).
- Place back in the oven and bake until the cheese melts.
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