This stuffed bell peppers recipe is amazing!
I also love the Mexican stuffed peppers known as chiles rellenos.
This whole week I was supposed to be taking a break from the kitchen and use it to focus on my blog but obviously I couldn’t resist.
We bought a bunch of freezer meals so I could relax a little which is something I rarely do.
Stuffed peppers was actually one of those frozen meals.
While they’re actually pretty good in a pinch all it did was make me crave the stuffed peppers I make for my family.
So now I am enjoying a delicious homemade stuffed bell pepper.
The frozen ones don’t even come close to how good these are.
I prefer to buy tall peppers so that I can stuff them with more of the filling but the grocery didn’t have the best selection.
But that’s ok the smaller ones work fine.
I personally love the green bell peppers but you can use whatever you prefer most.
Just make sure you get peppers that are even on the bottom so they don’t fall over.
I like my peppers to still have a little crunch when they’re done.
You should bake it anywhere from 20-30 minutes depending on how soft you like your peppers.
There will be some leftover filling after stuffing the peppers.
I like to have extra to spread around the peppers.
Just one of these peppers fills up my husband!
And he is the type to always get seconds.
This means we get to have some for lunch the next day.
I always try to cook meals that will last for two days so I’m not constantly in the kitchen.
I hope you will try these as they are so delicious.
Don’t be afraid to change them up a little.
They are very adaptable!
Stuffed Bell Peppers Recipe
- 6 bell peppers
- 1 onion diced
- 2 garlic cloves minced
- 1 cup rice
- 1 lb ground beef
- 1 29 oz can tomato sauce
- a dash of worcestershire sauce
- 3/4 teaspoon Italian seasoning
- 1/2 teaspoon red pepper flakes
- salt and pepper to taste
- Italian bread crumbs about a teaspoon for each pepper
- Mozzarella cheese shredded
For the meat mixture
Heat a pot over medium heat and brown the ground beef.
Drain the browned ground meat on a paper towel lined plate. leave about 2 tablespoons of grease in the pot.
Add the onion to the pot and cook for 2 min.
Add the garlic and cook until fragrant. (about a min)
Return the meat to the pot and season well with salt and pepper.
Add tomato sauce, Worcestershire, red pepper flakes, and Italian seasoning to the pot.
Stir well. Cover. Cook over low for 20 min
For the Rice
Add 1 cup of rice and 1 teaspoon of salt to a pot with 2 cups of boiling water.
Stir, cover and cook on low for 20 min.
When rice is done stir it into the meat mixture .
For the peppers
Preheat oven to 450
Wash and cut the tops off the peppers.
Scoop out the seeds and membranes.
Place peppers upright in a baking dish and bake for 20 min or until softened.
Remove from oven. Fill each pepper with the meat mixture.
Top each pepper with a teaspoon of Italian breadcrumbs.
Top each pepper with Mozzarella cheese.
Bake at 350 for 15 min or until cheese is melted.