Stuffed Peppers! Have you tried them before? You’ve probably walked past those colorful bell peppers at the grocery store, wondering how to transform them into something special. Well, stuffed peppers aren’t just a comfort food classic – they’re your ticket to an impressive yet surprisingly simple dinner solution. Whether you’re craving the traditional ground beef and rice filling or looking to experiment with modern vegetarian options, these versatile vessels can handle it all. Let’s explore how to master this timeless dish that’s been gracing dinner tables for generations.
History of Stuffed Peppers
While stuffed peppers are enjoyed worldwide today, their origins can be traced back to ancient Mediterranean and Middle Eastern cuisine, where people commonly stuffed vegetables with meat, grains, and spices.
You’ll find that every culture has put its own spin on this versatile dish. In Spain, you’ve got pimientos rellenos, while in Mexico, you’ll encounter chiles rellenos.
Eastern European countries have developed their own versions too – you might recognize Hungarian töltött paprika or Serbian punjena paprika.
Stuffed Peppers Recipe
A classic stuffed peppers recipe combines the natural sweetness of bell peppers with a savory filling of ground beef, rice, and tomato sauce. This hearty dish serves as a complete meal, offering protein, vegetables, and carbohydrates in one attractive package.
This five-ingredient version simplifies the traditional recipe while maintaining all the flavors that make stuffed peppers a beloved comfort food. The combination of seasoned ground beef, fluffy rice, and melted cheese creates a satisfying meal that can be prepared ahead and easily reheated.
- 6 large bell peppers
- 1 pound ground beef
- 2 cups cooked rice
- 1 can (15 oz) tomato sauce
- 1 cup shredded cheddar cheese
Start by cutting the tops off the peppers and removing the seeds, then blanch them in boiling water for 5 minutes.
Brown the ground beef in a large skillet over medium heat and drain any excess fat. Mix the cooked beef with the prepared rice and half of the tomato sauce. Fill each pepper with the mixture and arrange them in a baking dish.
Pour the remaining tomato sauce over the peppers, cover with foil, and bake at 350°F for 35 minutes. Remove the foil, top with shredded cheese, and bake for an additional 10 minutes until the cheese is melted and bubbly.
When selecting peppers, choose ones that can stand upright and are similar in size to ensure even cooking. If the peppers are particularly large, you may need to extend the cooking time by 5-10 minutes.
The dish can be prepared up to a day in advance and refrigerated before baking. For the best results, bring refrigerated peppers to room temperature before baking, and ensure the internal temperature reaches 165°F before serving.
Cooking Steps
You’ll want to start by selecting firm, brightly colored peppers that can stand up straight in your baking dish.
Next, you’ll prepare the filling by cooking your rice until fluffy and browning the beef until it’s no longer pink, then combining them with the rich tomato sauce.
Finally, you’ll stuff each pepper to the brim with your meat mixture, top them with a generous layer of cheese, and bake until they’re tender and the cheese turns golden and bubbly!
step 1. Choose Firm Fresh Peppers
Selecting firm, vibrant bell peppers forms the foundation of this classic comfort dish. You’ll want to look for peppers that can stand upright on their own and feel heavy for their size. Check that the skin is smooth, glossy, and free from soft spots or wrinkles.
When you’re at the store, choose peppers that are similar in size – about 4 inches tall and 3 inches wide works best. They’ll cook more evenly this way! The stems should be fresh and green, not brown or dried out. Give each pepper a gentle squeeze; it should feel firm and crisp, not soft or squishy.
Pick a variety of colors if you’d like to make your presentation more appealing. Red, yellow, and orange peppers tend to be sweeter than green ones, but any color will work perfectly.
step 2. Prepare Rice and Sauce
Start by cooking the rice according to package directions while preparing the savory tomato sauce base.
You’ll want 2 cups of cooked rice, which is typically about 2/3 cup of uncooked rice. While that’s simmering, pour half of your 15-ounce can of tomato sauce into a mixing bowl.
Mix the sauce with your browned ground beef, adding the cooked rice once it’s ready. The mixture should be moist but not soggy – if it seems dry, add a bit more tomato sauce.
You’ll use the remaining sauce to pour over the tops of your stuffed peppers before baking. This creates a delicious blend of flavors as everything cooks together! The rice will continue absorbing the savory sauce during baking, making each bite perfectly seasoned.
step 3. Brown Beef Until Cooked
With the rice cooking and sauce ready, it’s time to focus on the star protein of our stuffed peppers.
Place a large skillet over medium-high heat and add your pound of ground beef. You’ll want to break up the meat into small, even pieces using a wooden spoon or spatula as it cooks.
Keep stirring occasionally until you no longer see any pink spots – this usually takes about 8-10 minutes. Watch for that rich brown color that signals perfectly cooked beef!
Once browned, carefully drain the excess fat by tilting the pan and using the spatula to hold back the meat.
You don’t want greasy stuffed peppers, so this step is crucial. The finished beef should be crumbly, well-drained, and ready to mix with your other ingredients.
step 4. Stuff Peppers With Mixture
Grab your prepared ground beef mixture and get ready to transform those hollowed peppers into delicious edible vessels!
You’ll want to carefully spoon the meat and rice mixture into each blanched pepper, making sure to pack it in firmly without overstuffing. Fill each pepper about 3/4 of the way full, leaving a small gap at the top for the mixture to expand during cooking.
If you’ve got extra filling, don’t worry – it makes a great next-day lunch over rice! Stand your stuffed peppers upright in your baking dish, arranging them so they support each other.
Pour the remaining tomato sauce evenly over the tops, letting it drizzle down the sides. Your peppers are now ready for their cozy foil covering and their journey into the oven!
step 5. Top With Melted Cheese
After your stuffed peppers have baked for 35 minutes, it’s time for the grand cheese finale!
Remove the foil carefully, and you’ll be greeted by the aromatic blend of seasoned beef and rice.
Sprinkle one cup of shredded cheddar cheese evenly across the tops of your peppers, making sure each one gets its fair share of cheesy goodness.
Return the baking dish to your 350°F oven, but this time leave it uncovered.
Watch through the oven window as the cheese transforms from firm shreds to a bubbly, golden blanket – about 10 minutes should do the trick!
You’ll know it’s ready when the cheese is completely melted and starts to bubble around the edges.
For an extra touch of color, you can switch to broil for the final minute.
Final Thoughts for the best Stuffed Peppers
Once you’ve mastered this classic stuffed peppers recipe, you’ll find yourself returning to it again and again for its perfect blend of comfort and convenience.
These versatile peppers work wonderfully as a make-ahead meal, and you can easily customize the filling to suit your taste preferences.
Don’t hesitate to experiment with different cheese varieties or switch up the ground beef with turkey or plant-based alternatives.
If you’re meal prepping, you’ll be happy to know these peppers reheat beautifully – just cover them with foil and warm at 325°F for 20 minutes.
You can even freeze uncooked stuffed peppers for up to three months!
When you’re ready to serve, pair them with a crisp green salad or crusty bread for a complete meal that’s sure to impress.
