Classic Stuffed Peppers are a delicious dinner recipe. Bell peppers stuffed with a flavorful meat and rice mixture, baked with a tasty tomato sauce, and topped with cheese. Stuffed Bell Peppers are Comfort Food from the childhood of millions!
Easy Stuffed Peppers
Stuffed peppers are a classic dish that combines the vibrant flavors of bell peppers with a hearty and savory filling of meat and rice, most often.
Whether you're cooking for your family or hosting a dinner party, these easy Stuffed Bell Peppers are sure to impress.
This recipe delivers a perfect balance of spices and seasonings, complemented by the savory sauce and cheesy topping. Whether it's a weeknight dinner or a special occasion, these stuffed peppers are a crowd-pleaser.
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 are 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
When it comes to choosing the best meat for stuffed bell peppers, it pretty much depends on your personal preference and dietary needs. Here are some tasty options:
- Ground Beef: Traditionally, stuffed peppers are made with ground beef. I prefer 90%-95% lean for less grease.
- Ground Turkey: a nice mild, healthy option. I like to use 97% lean. You could also use Ground Chicken.
- Ground Sausage: Sausage is a very flavorful option. There are so many varieties to choose from. Ground is best for the stuffing.
- You could even mix two meats together to make these peppers just the way you like!
Do I Need to Use Rice?
- No you do not 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.
- Couscous, bulgur, or lentils are great substitutes for rice in the stuffed peppers filling. Adjust the cooking time and liquid requirements according to the specific ingredient you choose.
- Vegetable-Based Fillings: If you want to eliminate grains altogether, you can create a vegetable-based filling using diced zucchini, mushrooms, shredded carrots, tofu, or a combination of finely chopped vegetables. Sauté the vegetables with the meat and seasonings.
Storing Leftover Stuffed Bell Peppers
• Leftover stuffed peppers can be refrigerated in an airtight container for 3-4 days.
• To freeze stuffed bell peppers, individually wrap them or place them in freezer-safe containers or bags. They can be frozen for 2-3 months.
Reheating Instructions for Stuffed Peppers
• When reheating refrigerated stuffed peppers, let them sit at room temperature for 10-15 minutes, then bake in a preheated oven at 350°F (175°C) for 15-20 minutes.
• Thaw frozen stuffed peppers in the refrigerator overnight and follow the reheating instructions mentioned above.
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If you make this yummy classic Stuffed Peppers recipe, please let me know! Just leave a comment with a star rating below. I'd like to know how you liked them!
Classic Stuffed Peppers
- 13"x9" Baking Dish
- 6 Bell Peppers tops cut off and seeds removed
- 1 Tablespoon Olive Oil
- ½ Onion diced
- 1 lb Lean Ground Beef or Ground Turkey
- 1 ½ teaspoons Kosher Salt divided
- ¾ teaspoon Pepper divided
- 1 ½ teaspoons Garlic Powder divided
- ½ teaspoon Onion Powder
- 1 teaspoon Paprika
- 1 ½ teaspoons Italian Seasoning divided
- 1 Tablespoon Worcestershire Sauce
- 1 cup Cooked Rice
- ¼ 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 cook, stirring and breaking up the chunks, until the meat is mostly cooked.
- Add 1 tsp of the salt, ½ 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, ½ tsp of the salt, ¼ tsp of the pepper, ½ tsp of the garlic powder, and ½ tsp of the Italian Seasoning. Stir well. Then pour evenly over the filled peppers.
- Add ½ 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.