Stuffed Peppers
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Classic stuffed peppers filled with ground beef, rice, tomato sauce, and cheese make an easy weeknight supper.
Almost every cuisine has a version of stuffed peppers, or hollowed bell peppers filled with meat, tomato sauce, vegetables, rice and cheese. In the US, the dish undeniably retro – in fact, the most popular internet recipe comes from the one and only Betty Crocker. Here, I’ve given the classic recipe a little update by quickly tenderizing the beef before cooking and seasoning it with Southwestern spices, which complement the sweetness of the bell peppers perfectly. That said, the recipe is endlessly versatile; you can change up the meat, spices, grain, or cheese to give the dish a whole new spin. This version goes nicely with cornbread.
The peppers need to be par-cooked before filling so that they cook through. Many recipes call for boiling the peppers first, but I prefer to roast them – more flavor and less cleanup! The best way is to slice the peppers in half from the stem end down through the base, remove all the seeds and membranes, and then roast the halves until they’re tender-crisp.
What You’ll Need To Make Stuffed Peppers
When selecting bell peppers, look for peppers that are bright, shiny and firm. They should not have wrinkled skin, soft spots, or moldy stems. I prefer red, orange, or yellow peppers; green peppers are unripe and have an unpleasant, somewhat bitter taste. (If left to fully ripen, green peppers will eventually turn another color, and the flavor will become increasingly sweet.) Bell peppers keep for up to a week in the refrigerator crisper drawer.
Step-by-Step Instructions
Tenderize the beef: In a medium bowl, add the beef, 1 teaspoon of the salt, and the baking soda.
Use your hands to mix until evenly combined, and let the mixture sit for 20 minutes while you continue with the recipe. As it rests, the baking soda raises the pH of the meat, helping to lock in moisture and making the beef tender. (I use this tenderizing technique in many ground beef recipes, including beef enchiladas, beef chili, and shepherd’s pie.)
Slice the peppers in half from the stem end down through the base.
Remove all the seeds and membranes.
Place the peppers, cut side up, in a 9×13-inch baking dish; drizzle with 1 tablespoon of the oil and sprinkle with the remaining salt. 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.
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.
To the skillet, 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 cooked rice and 3/4 cup of the cheese.
Stir until melted and remove the skillet from the heat.
Remove the peppers from the oven and spoon the meat filling evenly into the peppers. Sprinkle with the remaining 3/4 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.
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Video Tutorial
Stuffed Peppers
Classic stuffed peppers filled with ground beef, rice, tomato sauce, and cheese make an easy weeknight supper.
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
Instructions
- Preheat the oven to 425°F and set an oven rack in the middle position.
- 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.
- Line a 9x13-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.
- 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.
- 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 cooked rice and ¾ cup of the cheese, and stir until melted. Remove the skillet from the heat.
- 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.
- 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.
Pair with
Nutrition Information
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- Per serving (6 servings)
- Serving size: One 1/2 pepper
- Calories: 381
- Fat: 24 g
- Saturated fat: 9 g
- Carbohydrates: 17 g
- Sugar: 6 g
- Fiber: 3 g
- Protein: 24 g
- Sodium: 646 mg
- Cholesterol: 74 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
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Very good and very delicious!
This was amazing! I’m not usually a huge cooked peppers fan, but this will definitely be in my rotation for dinner. I did have lots of filling left over, but I did have small peppers so maybe that was me. I didn’t drain the grease from the beef, but easily could’ve for something a bit healthier. I loved this recipe and will definitely make it again!
My husband and I loved it. Deeelisious. Try it you’ll love it.
DH
My first time making stuffed peppers last night and the family loved them. I cook low sodium so I didn’t use the salt and baking soda and the meat was tender. Made garlic green beans on the side.
This is the best stuffed peppers recipe I’ve used, by far! I wanted to eat all 6. I’m tossing out the others and this will be my go to recipe from now on.
Used small green peppers picked from our garden this morning. I did like the technique of this recipe but found the meat mixture bland. I added a packet of spicy taco seasoning and it was just the boost needed. overall easy and delicious.
Hi, I grew up on these. We used to blanch the peppers first. I like the idea of roasting first. Less clean-up and I imagine better flavor. I’ve never heard of adding baking powder, what’s the purpose? Seems like it would add an unpleasant aftertaste?
Hi Carla, I hope you enjoy if you make them! And the recipe calls or baking soda (not baking powder). The baking soda raises the pH of the meat, helping to lock in moisture and making the beef tender. (I use this tenderizing technique in many ground beef recipes).
Excellent recipe! I do mix 1/2 spicy Italian sausage and 1/2 gr beef. FYI – they freeze great! For two of us I make the full recipe and then serve half for dinner and freeze the other half for a quick meal in the future.
I haven’t tried these yet, they look delicious. But do you also have a recipe for vegetarian version? 2) of my favorite dishes, Eggplant Parmigiana ive made yours 3 times and its amazing and Greek stuffed peppers “gemista” but can’t seem to find a good recipe.
I don’t have a vegetarian version of these, but you could try this with vegetarian crumbles. Please LMK how it turns out if you try it!
Thankyou, i meant more stuffed with vegetables rather than a meat substitute. Its my favorite item on a Greek menu but whenever I make it it always tastes a little bitter, i think its my courgette or aubergine and I just can’t find the right recipe. The hunt continues. In the meantime this weekend we made thin chocolate chip cookies and 5 star beef stew. Delicious as always.
We made these tonight with fake meat crumbles, it was absolutely the best tasting stuffed peppers I have ever had.
My daughter is a vegetarian and I usually use a mixture of sweet potato, black beans, and quinoa as a substitute for ground beef. It has worked out nicely with some dishes I have cooked (moussaka and pastitsio which are both greek dishes).
Super easy to make, kids loved it, no leftovers 👌 tried many stuffed pepper recipes but this one’s our favourite! 😊