- Meat and poultry
- Beef mince
My girls love raw peppers, but once they are cooked, that's another story! With this recipe, they feast on the cooked peppers as well. In that case, serve with a fresh green salad and that's it!
33 people made this
- 1kg minced beef
- 2 onions, chopped
- 4 cloves garlic, minced
- 5 peppers, different colours if possible
MethodPrep:15min ›Cook:30min ›Ready in:45min
- In a nonstick frying pan, brown mince with onions and garlic; drain excess fat from pan.
- Meanwhile wash the peppers, carefully slice off tops and remove seeds.
- Preheat oven to 180 C / Gas 4 and grease a 20x30cm baking dish. Fill the peppers with mince mixture. Return tops (as 'lids' for stuffed peppers) and place firmly in dish, so that they remain upright.
- Bake for about 25 minutes or until peppers are tender and slightly 'wrinkled'.
You can easily use any sort of mince for this recipe. Lamb mince, pork mince or even turkey mince will all work a treat. Try adding your favourite fresh or dried herbs to the mix as well. Or, for a spicy variation, add your favourite curry powder!
Reviews & ratingsAverage global rating:(8)
Easy Stuffed Peppers
I love stuffed peppers and this? THIS is my favorite easy stuffed pepper recipe because the peppers are still crunchy and crisp.
I love stuffed peppers. I remember the occasional time my mom would make them. I loved them. Except for the pepper part. I love peppers, but soft cooked peppers were never my favorite. That’s why I make this easy stuffed pepper recipe with fresh uncooked peppers. When dinner is served those pepper shells still have that fresh crunch and flavor I love so much. If you don’t love your stuffed peppers with quite so much crunch, you can put them in boiling water for just a few minutes to soften them. At that point they are also fairly easy to peel if you want.
Even though my husband isn’t a huge fan of green peppers cooked or raw, he loves what comes inside the pepper – that mixture of nutty brown rice, ground meat, and sauce, covered in mozzarella (or cheddar) cheese. I always make sure there are extras for his lunch the next day – without the pepper.
I love to use brown rice in this recipe because it is heartier and holds up nicer. Plus no one notices it’s brown rice. I also like to double the rice to make another meal time easier. In fact, I often plan meals together this way. Guess what’s for lunch tomorrow!
How to Make Stuffed Bell Peppers
- The first step in this recipe is to cook the rice. Add half a cup of long-grain white rice and a cup of water to a saucepan. Cook the rice over high heat until it boils. Reduce to low heat and cook for another 20 minutes. You&rsquoll know it&rsquos done once the rice has absorbed all the water.
- Next is the beef. Saute 1 pound of ground beef over medium heat until brown. Drain off excess liquid. Set aside.
- Now it&rsquos time to prepare the bell peppers. Slice the tops off and remove the membranes and seeds. Place them in a baking sheet, with the hollowed sides up. If they&rsquore lopsided, slice off the bottom so they stand upright.
- Step four: Make the filling! In a bowl, combine the cooked rice, browned beef, 1 can of tomato sauce, Worcestershire sauce, onion and garlic powder, salt, and pepper.
- Next, fill the peppers with the filling to the brim.
- In a bowl, mix together the remaining tomato sauce and Italian seasoning. Pour as a topping
over the stuffed peppers.
- Last, it&rsquos oven time. Bake the peppers at 350 degrees Fahrenheit for one hour. Baste each pepper with sauce every 15 minutes in order to keep it moist.
Easy Peasy Mexican Stuffed Peppers
Ready for a super easy dinner, here’s one for ya! Mexican stuffed peppers. You can use my recipe as a baseline but can really tweak it to your liking or change ingredients to what you have on hand. I’m all about simple and delicious.
First, you’ll want to wash your bell peppers (any color!) and cut the stem off. You need to make a small hole that you’ll you be able to squeeze a spoon into to cram your stuffing into.
If you like sweeter peppers, like I do, you’ll want to grab the colors red, orange or yellow. Green peppers tend to be a bit more sour in my opinion, but still good! All in preference.
You’ll wrap the peppers in aluminum foil, and bake at 350 degrees for about 45 minutes. You want to be able to easily pierce the skin with a fork, that’s how you know they’re done. While my peppers are softening in the oven, I start my stuffing mix!
While your peppers are getting hot and happy, you’ll cook your ground beef with a chopped onion. You can also use pork, chicken, turkey… I’ve used it all! Sometimes I’ll even use a rotisserie chicken to make my life even easier (saves about 10 minutes of cook time). And if you’re reading this and aren’t a fan of meet, cut it out and add a little more veg to make your filling.
Once your meat is cooked, add your peas, corn and beans. If you feel like your mixture is a little too dry (like it you’re using turkey for example), feel free to add some butter or oil to get things sizzling!
Next, time to add some taco seasoning. I don’t use any salt or pepper, just simply add taco seasoning. It adds plenty of flavor. If you like things a little spicer, try adding jalapeno or red pepper flakes.
Now, we’re almost done. Here’s where you can add variation to the recipe to make it more you boo boo. Tonight I used cauliflower rice, but I sometimes use white rice, brown rice, and have even used quinoa before! Depends what I have in the pantry and also what I’m in the mood for.
Last, but not least, add your favorite salsa! I add a whole jar, anywhere between 1-2 cups. You can also add a can of tomatos with green chili if you want to make this meal a little more budget friendly. I also like to add a couple cups of cheese to my mix (usually cheddar) and let it melt and get happy. Save a little bit of shredded cheese to top the peppers after they are stuffed!
Okay, we are almost to home base! Now time to stuff the peppers!
Once peppers are stuffed and topped with cheese, into the oven they go at 350 degrees for about 30 minutes!
If you’ve made it this far, your kitchen is probably smelling pretty dang good and you have a healthy, home cooked meal.
Stuffed Bell Peppers Recipe
This stuffed peppers recipe is not only easy to make but is made with real ingredients you will actually have on hand (and can pronounce)!
- Author: Tracie
- Prep Time: 20 mins
- Cook Time: 50 mins
- Total Time: 1 hour 10 mins
- Yield: 4 1 x
- Category: Entree
- 4 large green bell peppers (can use red if you prefer)
- 1 lb of ground beef or turkey
- 1 Tbs. chopped onion
- 1 cup of cooked rice (Minute Rice is what I use)
- 1 tsp . salt
- 1/8 tsp . garlic salt
- 1 can tomato sauce ( 15 oz )
- 1 – 1 1/2 cup shredded mozzarella cheese
- Preheat oven to 350 degrees.
- Cut a circle around the top of the pepper so you can remove the top. This is the “lid”, which you can discard.
- Use a spoon and scoop out all of the seeds and membranes inside of the pepper.
- Add the peppers to a pot of water. Heat to boiling and cook for 5-7 minutes and then drain.
- While peppers are boiling, brown the ground beef (or turkey) until cooked through.
- Add in onion and cook until softened.
- Drain and return to the skillet.
- Mix in 1/4 – 1/3 cup of cheese.
- Add the rice, salt, garlic salt and 1 cup of tomato sauce to the beef. Cook until all is hot.
- Spoon the beef mixture into the peppers.
- Stand upright in a small baking dish (recommended size is 8×8).
- Pour the remaining sauce over the top of the peppers.
- Cover with foil and bake for 45 min.
- Uncover and sprinkle with cheese.
- Bake until cheese is melted.
Keywords: stuffed peppers, stuffed bell peppers, stuffed pepppers recipe, how to make stuffed peppers
Check out this short video of how to make stuffed peppers. You will see how easy it is!
One of the reasons I love this recipe is because it is QUICK and EASY! Stuffing peppers is quite easy, it tends to be easier than stuffing other vegetables because it is not labor intensive.
Because you are using bell peppers, this recipe will be slightly bitter. If you don’t want any bitterness to your meal, I would suggest making stuffed cabbage or stuffing yellow squash instead (recipe to come).
24 Stuffed Pepper Recipes the Whole Family Will Love
If you’re trying to go low carb, then you need to check out these recipes. Stuffed bell peppers help you get all the flavors you love from your favorite meals, but help to cut the carbs to make a healthier meal.
Stuffed Bell Peppers
“These stuffed bell peppers are filled with a mixture of ground beef, tomato sauce and rice, then topped with cheese and baked to perfection. A classic dish that’s comfort food at its finest!” – Sara
Taco Stuffed Peppers
“These Taco Stuffed Peppers are such an easy weeknight dinner that are packed with flavor! They are going to become a regular on your family’s menu! These make such a well rounded dinner that you can just serve them on their own. Make these for Taco Tuesday and top them with some corn salsa or guacamole!” – Lisa
Buffalo Chicken Stuffed Peppers
“A delicious keto Buffalo chicken stuffed peppers recipe, with make ahead option, is perfect for meal planning or a busy week. Make them for a keto friendly dinner or stuffed mini pepper appetizers for game day!” – Kim
Chorizo Stuffed Bell Peppers
“This is a super simple, scaled back stuffed pepper that is still totally flavorful and manageable for a weeknight. If you want to go one step further, or if you like things extra saucy, you can whip up a batch of my Easy Red Enchilada Sauce to drizzle over top of the peppers.” – Beth
Classic Stuffed Peppers
“Classic Stuffed Peppers stuffed with rice, ground beef, tomatoes, and zucchini are a complete meal that can be made ahead.” – Krissy
Chicken Fajita Stuffed Peppers Recipe
“Chicken Fajita Stuffed Peppers is one of our favourite recipes, it is delicious and super healthy too. The fajita seasoning is mild enough for children to enjoy. It is quick and easy to prepare making it a perfect midweek family meal. The recipe serves two but is easily doubled.” – Jan
Philly Cheese Style Stuffed Peppers
“These Philly Cheese Style Stuffed Peppers are bursting with flavor! With a rich, savory Philadelphia Cream Cheese sauce and a generous portion of lean ground beef in each serving, they’re very filling… and to top it off, they’re health- and Weight Watchers-friendly, so you can enjoy one or two of these without feeling guilty about it!” – Star
Vegetarian Stuffed Peppers
“Vegetarian Stuffed Peppers Recipe: A warm comforting dish made with broccoli, rice, and cheese. A great way to get kids to eat their veggies!” – Sommer
Chicken Parm Stuffed Peppers
“There is nothing quite as amazing as digging into a big ‘ol plate of fried chicken parmesan, topped with gooey mozzarella cheese and served over a big bed of pasta. But of course, we all know that’s not exactly the most nutritious dish. In these chicken parm stuffed peppers, you’ll get those same key flavors as your favorite Italian dish – in a lower calorie, healthy dinner!” – Chrissy
Lasagna Stuffed Peppers
“An easy to make Italian recipe that everyone will love. Marinara sauce, sausage, herbs, and melted cheese come together in a perfect healthy serving that tastes delicious! This recipe is keto, low carb, and gluten-free!” – Kori
Instant Pot Stuffed Bell Peppers
“Making Instant Pot Stuffed Bell Peppers can’t get any easier than this! No pre-cooking of peppers or sautéing onion is needed. Simply fill with them and cook under pressure. Easy-peasy comfort food ready in no time!”- Julia
Creamy Chicken, Spinach and Rice Stuffed Peppers
“Creamy Chicken, Spinach and Rice Stuffed Peppers are a delicious variation on classic stuffed peppers! A family friendly dinner that also works well for meal prep.” – Danae
Quinoa Stuffed Peppers
“These are quite simply the best Best Easy Quinoa Stuffed Peppers of All Time! Simple to make, delicious and nutritious, you will find yourself making this dish time and again. This is a great make ahead weeknight meal.” – Wendy
Italian Stuffed Peppers
“Stuffed Peppers with beef, rice, tomato sauce, onions and garlic with Italian Seasoning and Parmesan Cheese.” – Sabrina
Kickin’ Chicken Stuffed Peppers
“Kickin’ Chicken Stuffed Peppers are conveniently portioned and stuffed with chicken, rice, tomatoes, and cheese to create a weeknight dinner ready for everyone to dig in. Packed full of flavor in one easy-to-make and totally delicious dinner recipe they’ll ask for time and again.” – Cheryl
Easy 30 Minute Stuffed Peppers
“Easy Stuffed Bell Peppers is the perfect recipe for those that have a love-hate relationship with Monday’s.” – Brittanie
Southwestern Stuffed Bell Peppers
“Droooool. I made a batch of these southwestern stuffed bell peppers with butternut squash early last week and was enjoying the leftovers for lunch every day afterwards. They’re so good!” – Nicole
Spinach Ricotta Stuffed Peppers
“If you like cheese as much as I do then you’ll love these Spinach Ricotta Stuffed Peppers! The peppers are jam packed with sautéed onion, garlic, and spinach, plus ricotta and parmesan cheese! I can assure you each bite is so full of flavor.” – Kristyn
Black Bean Stuffed Peppers
“These Black Bean Stuffed Peppers are filled with rice, black beans, onions, and Mexican spices. They are low carb, gluten free, and make a delicious meatless meal!” – Ashlyn
Creamy Chicken and Mushroom Stuffed Bell Peppers
“Fresh green bell peppers become their own all-in-one serving vessel when stuffed with chicken, rice, mushrooms, and a creamy mushroom-infused sauce to create a weeknight dinner that puts the all the essential nutrients in one easy-to-make and totally delicious dinner.” – Heidi
Easy Low Carb Keto Meatloaf Stuffed Peppers
“This is the best easy recipe for healthy meatloaf stuffed bell peppers. Bring a 1970s classic to the 21st century with bacon wrapping and green pepper stuffing. 8 Fresh Ingredients. 45 Minutes. Keto. Gluten-Free. Low-Carb.” – Roche
Turkey Stuffed Peppers
“These Turkey Stuffed Peppers are an easy, healthy dinner recipe that the family will love! Full of ground turkey, brown rice, salsa, cheese and extra veggies!” – Ashley
Mexican Stuffed Peppers
“Colorful flavor-packed stuffed bell peppers filled with ground beef, spices, mexican rice, veggies, and cheese!” – Melissa
Greek-Style Stuffed Peppers
“Bell peppers are one of those amazingly versatile vegetables that work in just about anything. But stuffing them is by far my favorite option.” – Christine
Easy Peasy Recipe – Stuffed Green Peppers
This is a good recipe if you need to stretch your meat ingredient. I made this recipe serving 5 for about $5.95.
Tips – I used 80/20 beef in this recipe, because there isn’t much in each serving. This usually runs around $1.69-$1.99 per lb. If you are a Pennsylvania reader, take advantage of produce junction. The produce is very inexpensive and usually pretty fresh. Otherwise, Aldi’s or a farmers market is a great place to shop for fresh veggies. Please don’t buy this produce at the crazy grocery store prices, it just isn’t worth it. You can find it cheaper and fresher elsewhere!
(5) Medium to Large Green Peppers
(1) Box of Spanish Rice ( I used Near East, because it was free, no brand preference)
1 1/2 cups shredded cheese
(1) 12 oz can of tomato sauce ( I have two in the picture, not sure why!)
1. Clean and slice peppers into two as shown above.
2. Prepare Spanish Rice as per package.
3. Boil Green Peppers for approximately 15 minutes or until they become soft. (Not mushy, just soft and pliable)
4. Brown beef and drain off fat.
5. Mix Rice, Beef, Tomato Sauce, and 1 cup cheese together in large bowl. Add oregano, salt and pepper. Mix thoroughly.
5. Cheesy Chicken and Broccoli Stuffed Peppers
These cheesy chicken and broccoli peppers easy enough to make that they’re sure to become a regular in your home!
Chicken, broccoli, and cheese are one of the most classic of pairings. It just works. It works stuffed inside a casserole dish, it works on a pizza… or a sandwich… or even a soup…. and ohmygooooooosh it works stuffed into peppers. In fact it BEGS to be stuffed into peppers.
Tips for Making the Best Stuffed Peppers
1. Leftovers are welcome! This was a dish that came to be as a means of using up leftover everything, so don't be shy! Whatever combination of starches, proteins, sauces, etc., you feel like combining will usually work. We'd recommend white or brown rice, ground beef, tomato sauce, and shredded Mexican blend cheese if you've never made this dish before, as this recipe is a classic, but dare to be bold.
2. Par-cook your peppers. What does par cook mean, you ask? Great question! Par-cooking refers to the technique of partially cooking foods with the intent to cook them the rest of the way later on in the preparation. There are two main reasons for doing this. First, it allows the food to be prepared ahead of time and second, the food can be quickly heated prior to serving.
3. Decide how to use your tops. Some recipes will suggest you keep the tops of your peppers to use as lids, but we'd recomend dicing up your pepper tops and throwing them into your filling mixture. Doing this, you will keep your peppers from overcooking or drying out by allowing moisture to escape.
4. Make ahead. Stuffed peppers can be stuffed and refrigerated up to 1 day in advance. If you choose to prepare them ahead of time, add 10 minutes to your total baking time.
5. Storing your leftovers. Store any leftovers in an airtight container. They will keep refrigerated for up to 4 days.
What's your favorite way to serve stuffed peppers?
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I love stuffed peppers! The ones I've made in the past have been pretty traditional - ground beef, rice, tomato sauce, so I'm loving all of these new ideas on here. The Philly Cheesesteak Stuffed Peppers look especially awesome.
YAS! I love stuffed peppers, all of these recipes look delicious. One year, my roommate and I made our stuffed peppers into jack o lanterns and before stuffing baking them into deliciousness.
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