These stuffed peppers are such a classic. They consist of a mixture of minced meat, rice, onions, tomatoes and spices. There is no need to pre-cook the filling – just fill, bake and serve!
Stuffed peppers are a classic American dish not easily found in restaurants (unless it’s a cafeteria).
It’s essentially meatloaf stuffed in peppers and baked in the oven. My mum and dad have their own versions, both very tasty. This is from my father.
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Stuffed Peppers
The best peppers to buy
These stuffed peppers can be made with any pepper. Red, yellow, and orange peppers are sweeter because they’re more mature since they’ve been on the plant longer, while green peppers have a fresh bitterness that can provide a welcome contrast to the meatloaf-like filling. Pick your favorite or mix and match!
Look for medium to large sized peppers that can hold a decent amount of stuffing. Choose peppers that are round rather than long and will stand up on their own rather than fall over once you’ve stuffed them.
Steam the peppers before stuffing
One tip that takes a little time but makes a difference is to steam the raw peppers before you stuff them. You don’t cook them whole; just until they start to get soft. This ensures that the peppers cook thoroughly through after they’re stuffed and baked, making them easier to slice and eat.
Prepare stuffed peppers
You can steam the peppers and stuff them up to a day ahead and then bake in the oven when done. The baked stuffed peppers also reheat well and make an excellent lunch the next day.
Once the peppers are cooked, you can freeze them individually or together. They will keep in the freezer for up to a month. Thaw overnight and reheat in the microwave or an oven at 350°F.
What to serve with stuffed peppers
Stuffed peppers contain vegetables, starches and meat, so they really are a meal in themselves. We usually serve them a lightly dressed green salad or coleslaw on the side, and maybe a side of vegetables if we’re feeling virtuous (or buttered pasta if we’re not).
More Stuffed Pepper Recipes to Try
- Mama’s stuffed peppers
- Instant Pot Cajun Spiced Peppers (or make them in the slow cooker)
- Stuffed Peppers with Cheesy Quinoa and Black Beans
Papa’s Stuffed Peppers
ingredients
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1 1/2 Cup from cooked white rice (from about 3/4 cup raw rice)
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4 to 6 Bell jar Pepper, any color
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5 tablespoon Extra virgin olive oil
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1 Middle yellow onion, peeled and chopped
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1 clove Garlic, peeled and chopped
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1 lb lean ground beef
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1 Cup chopped tomatoesfresh or canned (if using canned, drain excess liquid first)
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1 tablespoon chopped Fresh oreganoor 1 teaspoon dried oregano
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1 teaspoon Salt
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1/2 teaspoon ground black pepper
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1/2 Cup Ketchup
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1/2 teaspoon Worcester sauce
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hyphen Tabasco sauce
method
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Cook the rice (if necessary):
If you start with raw rice, you need to cook it first. Cook the rice according to the instructions on the rice packet.
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Steam peppers:
Cut off the tops of the peppers about 1/2 inch to 1 inch from the stem end and remove the seeds. (Save the extra chunks of pepper for another dish, like ground turkey and peppers.)
Place a steamer in a large saucepan and add enough water to cover the bottom of the pan by 1 inch. Place the peppers cut-side up on the wire rack and bring the water to a boil. Cover the pot and let the peppers steam for 5 to 10 minutes until softened.
Note that you can skip steaming if you’d like, but this step will help ensure the peppers cook thoroughly when they’re stuffed and baked.
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Sauté onions and garlic:
Preheat oven to 350°F. Heat 4 tablespoons oil in a large skillet over medium-high heat. Add onions and cook, stirring frequently, until soft and translucent, about 5 minutes. Add the garlic and cook a minute more.
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make filling:
In a large bowl, combine the meat, cooked rice, cooked onions, tomatoes, oregano, salt, and pepper. Mix everything together with your hands or a wooden spoon, just enough to evenly distribute the ingredients. Don’t overmix.
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Fill peppers:
Drizzle the remaining 1 tablespoon olive oil over the peppers. Place the peppers cut-side up in a casserole dish and fill the peppers with the filling.
Combine ketchup, Worcestershire sauce, Tabasco sauce, and 1/4 cup water in a small bowl, then spoon the filling on top.
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Bake:
Pour 1/4 cup of water into the casserole dish. Place in the oven at 350°F and bake for 40-50 minutes (or longer depending on the size of the peppers you are stuffing) until the internal temperature of the stuffed peppers is 150-160°F.
| nutritional information (per serving) | |
|---|---|
| 371 | calories |
| 21g | Fat |
| 23g | carbohydrates |
| 24g | protein |
