Stuffed Pepper Recipe

What is it about the smell of classic stuffed peppers that gets me 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.

As a kid my mom forced me to eat it. It’s basically a deconstructed stuffed pepper made with all the same ingredients–and the first time I made these peppers for Jeremy, we sat down, took a bite and looked at each other–” Texas Hash,” we said.

Now if I’m being totally honest, these peppers are great. They have the basic ingredients, no fuss and no frills, and they really are the best slate for you to experiment with. And I actually like every single ingredient that’s in them, just as long as my mom doesn’t make them.

I know you will enjoy them–if your mom didn’t ruin you with years of Texas Hash.

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Stuffed Peppers

Classic stuffed peppers filled with ground beef, rice, tomato sauce, and cheese make an easy weeknight supper.

Prep: 30min

Total: 1h15min

Yield: 4 to 6

Serving Size: One 1/2 pepper

Nutrition Facts: servingSize One 1/2 pepper, calories 381, Fat 24 g, Carbohydrate 17 g, Protein 24 g, Saturated Fat 9 g, unSaturated Fat , Sugar 6 g, Fiber 3 g, Sodium 646 mg, Cholesterol 74 mg

Ingredients:

• 1 pound 90% lean ground beef
• 1¼ teaspoons salt, divided
• Heaping ¼ teaspoon baking soda
• 3 large red, yellow, or orange bell peppers, cut in half from the stem to the bottom and cored
• 3 tablespoons extra-virgin oil
• 1 medium yellow onion, finely chopped
• 3 cloves garlic, minced
• 1½ teaspoons chili powder
• ½ teaspoon ground cumin
• ¼ teaspoon dried oregano
• 1 (8-oz) can tomato sauce
• 1 cup cooked rice, quinoa, or any grain
• 1½ cups shredded Monterey Jack or Cheddar Jack cheese

Instruction:

1. Preheat the oven to 425°F and set an oven rack in the middle position.
2. Tenderize the beef: In a medium bowl, using your hands, mash the beef with 1 teaspoon of the salt and the baking soda. Let sit for 20 minutes while you continue with the recipe.
3. Line a 9×13-inch baking dish with aluminum foil for easy clean-up, if you like. Place the peppers, cut side up, in the baking dish; drizzle with 1 tablespoon of the oil and sprinkle with the remaining ¼ teaspoon salt.
4. Roast the peppers for about 20 minutes, until slightly browned and tender-crisp. A bit of liquid will accumulate in the bottom of the peppers; that’s okay.
5. Meanwhile, heat the remaining 2 tablespoons of oil over medium heat in a large nonstick skillet. Add the onion and cook, stirring frequently, until soft and translucent, 3 to 4 minutes. Add the garlic and cook 1 minute more; do not brown. Add the ground beef mixture, chili powder, cumin, and oregano and increase the heat to medium high. Cook, breaking the meat up with a wooden spoon, until the meat is browned and almost cooked through, 4 to 5 minutes. Add the tomato sauce and bring to a boil; reduce the heat to medium low and cook, uncovered, until the meat is cooked through, 2 to 3 minutes. Add the rice and ¾ cup of the cheese, and stir until melted. Remove the skillet from the heat.
6. Remove the peppers from the oven and spoon the meat filling evenly into the peppers. Sprinkle with the remaining ¾ cup cheese and place back in the oven. Roast for 10 to 15 minutes, until the filling is hot and the cheese is melted and bubbling, and serve.
7. Make-Ahead Instructions: The peppers can be partially cooked and filled with the beef mixture up to 2 days ahead of time and refrigerated, or frozen in an airtight container for up to 3 months. When ready to serve, defrost overnight in the refrigerator if frozen, cover the dish with foil, and bake in a 425°F-oven for about 15 minutes. Remove the dish from the oven and remove and discard the foil. Top the peppers with the cheese and place back in the oven for about 5 minutes, or until the filling is heated through and the cheese is melted.

Stuffed Peppers

These classic stuffed peppers take easy, healthy weeknight dinner to a whole new level.

Prep: 20min

Total: 20min

Yield: 6 serving(s)

Nutrition Facts: calories 427 Calories, Fat 26 g, Saturated Fat 10 g, Trans Fat 1 g, Cholesterol 70 mg, Sodium 773 mg, Carbohydrate 22 g, Fiber 5 g, Sugar 8 g, Protein 21 g

Ingredients:

• 1/2 c. uncooked rice
• 2 tbsp. extra-virgin olive oil, plus more for drizzling
• 1 medium onion, chopped
• 2 tbsp. tomato paste
• 3 cloves garlic, minced
• 1 lb. ground beef
• 1 (14.5-oz.) can diced tomatoes
• 1 1/2 tsp. dried oregano
• Kosher salt
• Freshly ground black pepper
• 6 bell peppers, tops and cores removed
• 1 c. shredded Monterey jack
• Freshly chopped parsley, for garnish

Instruction:

1. Preheat oven to 400°. In a small saucepan, prepare rice according to package instructions. In a large skillet over medium heat, heat oil. Cook onion until soft, about 5 minutes. Stir in tomato paste and garlic and cook until fragrant, about 1 minute more. Add ground beef and cook, breaking up meat with a wooden spoon, until no longer pink, 6 minutes. Drain fat.
2. Return beef mixture to skillet, then stir in cooked rice and diced tomatoes. Season with oregano, salt, and pepper. Let simmer until liquid has reduced slightly, about 5 minutes.
3. Place peppers cut side-up in a 9″-x-13″ baking dish and drizzle with oil. Spoon beef mixture into each pepper and top with Monterey jack, then cover baking dish with foil.
4. Bake until peppers are tender, about 35 minutes. Uncover and bake until cheese is bubbly, 10 minutes more.
5. Garnish with parsley before serving.

Stuffed Peppers

Hundreds of satisfied home cooks agree: this stuffed peppers recipe is a winner. It’s been proudly served at dinner tables across America ever since it first appeared in the Betty Crocker™ cookbook. And it’s no wonder why—even picky eaters love stuffed peppers (hint: they taste like cheeseburgers).

Prep: 15min

Total: 55min

Yield: 4

Serving Size: 1 Serving

Nutrition Facts: calories 390 , Carbohydrate 29 g, Cholesterol 80 mg, Fat 1 1/2 , Fiber 4 g, Protein 29 g, Saturated Fat 7 g, servingSize 1 Serving, Sodium 1470 mg, Sugar 8 g, Trans Fat 1 g

Ingredients:

• 4 large bell peppers (any color)
• 1 lb lean (at least 80%) ground beef
• 2 tablespoons chopped onion
• 1 cup cooked rice
• 1 teaspoon salt
• 1 clove garlic, finely chopped
• 1 can (15 oz) Muir Glen™ organic tomato sauce
• 3/4 cup shredded mozzarella cheese (3 oz)

Instruction:

1. Heat oven to 350°F.
2. Cut thin slice from stem end of each bell pepper to remove top of pepper. Remove seeds and membranes; rinse peppers. If necessary, cut thin slice from bottom of each pepper so they stand up straight. In 4-quart Dutch oven, add enough water to cover peppers. Heat to boiling; add peppers. Cook about 2 minutes; drain.
3. In 10-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain. Stir in rice, salt, garlic and 1 cup of the tomato sauce; cook until hot.
4. Stuff peppers with beef mixture. Stand peppers upright in ungreased 8-inch square glass baking dish. Pour remaining tomato sauce over peppers.
5. Cover tightly with foil. Bake 10 minutes. Uncover and bake about 15 minutes longer or until peppers are tender. Sprinkle with cheese.

Classic Stuffed Peppers

Classic stuffed peppers go the traditional route and deliver the familiar flavors you crave.

Prep: 15min

Total: 40min

Serving Size: 1 serving

Nutrition Facts: calories 376 kcal, Carbohydrate 52 g, Protein 16 g, Fat 12 g, Saturated Fat 5 g, Cholesterol 40 mg, Sodium 257 mg, Fiber 5 g, Sugar 8 g, servingSize 1 serving

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

Instruction:

1. 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.
2. In a skillet, heat the ground beef and onion and cook until no pink remains. Drain.
3. Add the salt, pepper, rice, garlic powder and half of the tomato sauce.
4. Stir well and spoon into the peppers.
5. Top with the other half of the tomato sauce.
6. Bake in an ungreased dish at 350 for 25-30 minutes. Serve warm.

How to Make Easy Stuffed Bell Peppers | The Stay At Home Chef

FAQ

Do you need to boil peppers before stuffing them?

Why are my stuffed peppers watery?

What do you serve with stuffed peppers?

• Green Beans.
• Cheese Platter.
• Corn Grits.
• Sweet Potato Fries.
• Potato Wedges.
• Steamed Vegetables.

What makes stuffed peppers bitter?