Stuffed Peppers

Stuffed Peppers just like Mom made. Easy dinner-time comfort food that will bring everyone to the dinner table! Tender peppers with a homey tasty filling!!

I love this recipe!  It makes a simple, fairly healthy, comfort food dinner that brings a smile to my face as I pull it out of the oven. It reminds me of the stuffed peppers my mom made for the family on an evening when there was still a chill in the air.

Usually, for me, comfort food and fairly healthy don’t go together in the same sentence so in my book, this recipe is a real winner!

I hope you’ll try my Italian stuffed peppers, stuffed pepper casserole, and Southwest stuffed peppers next. Oh, and don’t mis my baked jalapeño poppers.

Stuffed Peppers Ingredients

• Bell Peppers: I like to use a mix of colors because I think they’re prettier that way. Feel free to choose any color you like. I also remove the ribs (and of course the seeds!) before stuffing.
• Rice: When I’m making stuffed peppers with rice, I prefer to use white rice.  generally higher in fiber, according to Healthline. Brown rice works really well too, and is generally higher in fiber, according to Healthline Just my personal opinion, so go with your preference.  
• Meat: I like a combo of ground beef and Italian sausage. If you’d like, you can switch the beef and make them with ground chicken or turkey.
• Red Pepper Flakes: I suggest omitting these if you’re serving these to young kids or guests who like mild food.

Recipe Notes

Serving Recommendations

This yummy recipe is so versatile, they pair well with almost anything. Serve them ala carte for a hearty lunch or get creative. I often serve up a delicious southwest salad or even sliced fried eggplant for a delicious home-cooked meal.

How To Make Stuffed Peppers

1. Parboil the peppers until just tender. Remove with a slotted spoon and dry on paper towels.
2. Saute onions and chopped bell peppers.
3. Add beef, Italian sausage, garlic, parsley, salt and pepper, and pepper flakes. Cook until the meat is browned.
4. Add rice, tomato sauce, and sugar.
5. Stuff the bell peppers with a rice mixture
6. Sprinkle the tops with cheese.
7. Bake.

***See the full instructions below.

• How Long Can You Keep This In The Fridge?: These will keep in the fridge, in an airtight container for up to 4 days. They should cool completely before preparing them for storage, but not longer than 2 hours.
• Can You Freeze This?: Yes, you can freeze cooled stuffed peppers. I like to wrap them individually before placing them in a freezer-safe bag. Then I can pull them out one at a time for a hearty lunch or quick snack. You can slow thaw them in the fridge before reheating or place the frozen peppers directly in a 350-degree oven for about 25 minutes.
• Make-Ahead Tips: I’ll stuff my peppers the day before serving, sans baking, then pop them in the oven when I get home from work.
• Food Safety: If you’d like more info on food safety check out this link.

More Easy Dinner Recipes

• Taco Stuffed Shells
• Hamburger Hash
• Porcupine Meatballs
• Hobo Dinner
• Italian Sausage and Peppers

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Stuffed Peppers

Tender stuffed peppers with a savory homemade filling is hearty comfort food bursting with truckloads of flavor just like mom used to make.

Prep Time10 minutes mins

Cook Time35 minutes mins

Total Time45 minutes mins

Servings: 6 servings

Author: Kathleen

Ingredients

• 6 (2 each color) red, yellow, and orange bell peppers tops cut away and seeds and stems removed
• 1 tablespoon vegetable oil
• 1 cup yellow onion chopped
• 1 cup green bell pepper finely chopped
• 1/2 pound ground beef
• 1/2 pound ground bulk Italian sausage
• 1 1/2 tablespoons garlic, minced
• 1/4 cup fresh parsley, finely chopped
• 2-3 teaspoons salt
• 1 teaspoon black pepper
• 1/4 teaspoon red pepper flakes, optional
• 2 cups cooked white rice
• 8 ounces tomato sauce
• pinch white sugar
• 1 cup cheddar cheese, shredded
• water

Instructions

• Preheat the oven to 350°F.
• In a large pot of boiling water, parboil the peppers (6) until just tender, 2 to 3 minutes. Remove with a slotted spoon and dry on paper towels.
• In a large skillet, heat the oil (1 tablespoon) over medium-high heat. When the oil begins to shimmer, add the onions (1 cup) and chopped bell peppers (1 cup) and cook, stirring until soft, about 3-5 minutes. 
• Add the beef (1/2 pound), Italian sausage (1/2 pound), garlic (1 1/2 tablespoons), parsley (1/4 cup), salt (2-3 teaspoons), black pepper (1 teaspoon), and pepper flakes (1/4 teaspoon). Cook until the meat is browned, stirring with a heavy wooden spoon to break up the lumps, about 6 minutes. 
• Add the rice (2 cups), tomato sauce (8 ounces), and a pinch of sugar and stir well. Remove from the heat and adjust the seasoning, to taste.
• Pour enough water into a baking dish to just cover the bottom, about 1/8-inch deep. Stuff the bell peppers with the rice mixture and place them in the baking dish. Sprinkle the tops with cheese (1 cup). Bake until the peppers are very tender and the filling is heated through about 25 to 30 minutes.
• Remove from the oven and let rest for 10 minutes before serving.

Fans Also Made:

• 
  Cabbage Roll Casserole
• 
  Crockpot Stuffed Pepper Soup
• 
  Sausage and Rice-One Pot Meal!
• 
  Taco Rice

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Notes

1. Parboil: When considering how to make stuffed peppers recipe, it helps to parboil the peppers first. It only takes a couple of minutes and ensures these peppers come out of the oven nice-n-tender. You’ll also want to let them dry well for a deliciously cohesive dish. If you skip this step your peppers may stay too crunchy.
2. Cook Time: You’ll want to take the size of your bell peppers into account when deciding how long to cook stuffed peppers recipe. Most often it will be in the 25-30 minute range.

© Gonna Want Seconds. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media/website/blog is strictly prohibited.

Source: From Emeril Lagasse

 

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