This stuffed bell peppers recipe is absolutely amazing! They’re stuffed with ground beef and rice making it a complete meal. It’s something that the whole family will surely enjoy. Next you should check out the Mexican version of 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.
These stuffed peppers have Italian flavors so if you enjoy that you may also like my Italian style lentil potato soup.
The frozen ones don’t even come close to how good these homemade stuffed peppers 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.
Ingredients needed for homemade stuffed bell peppers:
- bell peppers
- onion
- garlic cloves (minced)
- white rice (uncooked)
- ground beef
- canned tomato sauce
- Worcestershire sauce
- Italian seasoning
- red pepper flakes
- salt and pepper
- Italian bread crumbs
- shredded mozzarella cheese
What color bell peppers should I use for stuffed peppers?
You can use the bell peppers of your preference.
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.
Should I cook my bell peppers before I stuff them?
Yes! I prefer to bake my bell peppers before stuffing them.
Baking them before stuffing will allow them to soften.
They should be baked for about 20-30 minutes.
How long will depend on how soft you want your peppers.
I like my peppers to still have a little crunch. Just a little.
If you don’t bake them before stuffing you’ll end up with very crunchy stuffed bell 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.
Looking for more delicious recipes? Try these
Tips
- Use the color bell peppers of your choice.
- Try to get taller bell peppers so there’s more room for the filling.
- Don’t skip pre-baking the peppers! Prebaking is going to soften them up.
The best stuffed bell peppers recipe
I hope you will enjoy these delicious stuffed peppers as much as we do!
Let me know what you think of them in the comments below.
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Stuffed Bell Peppers Recipe
Ingredients
- 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
Instructions
For the meat mixture
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Heat a pot over medium heat and brown the ground beef.
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Drain the browned ground meat on a paper towel lined plate. leave about 2 tablespoons of grease in the pot.
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Add the onion to the pot and cook for 2 min.
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Add the garlic and cook until fragrant. (about a min)
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Return the meat to the pot and season well with salt and pepper.
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Add tomato sauce, Worcestershire, red pepper flakes, and Italian seasoning to the pot.
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Stir well. Cover. Cook over low for 20 min
For the Rice
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Add 1 cup of rice and 1 teaspoon of salt to a pot with 2 cups of boiling water.
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Stir, cover and cook on low for 20 min.
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When rice is done stir it into the meat mixture .
For the peppers
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Preheat oven to 450
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Wash and cut the tops off the peppers.
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Scoop out the seeds and membranes.
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Place peppers upright in a baking dish and bake for 20 min or until softened.
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Remove from oven. Fill each pepper with the meat mixture.
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Top each pepper with a teaspoon of Italian breadcrumbs.
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Top each pepper with Mozzarella cheese.
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Bake at 350 for 15 min or until cheese is melted.
Serena
Saturday 5th of March 2022
Really good recipe. Mine turned out great but some gravy would be the topper of them.
Carissa
Monday 7th of March 2022
Thank you, I'm so glad you enjoyed them!
Stuffed Bell Peppers - Yum Goggle
Saturday 27th of August 2016
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