These Stuffed Bell Peppers are such a classic. They’re made with a mix of ground beef, rice, onions, tomatoes, and spices. No need to pre-cook the filling — just stuff, bake, and serve! Show
Photography Credit: Elise Bauer Stuffed bell peppers is a classic American dish that one can’t easily find in restaurants (unless it is a cafeteria). It’s essentially meatloaf stuffed into bell peppers and baked in the oven. My mom and dad have their own different versions, both delicious. This one is my dad’s. VIDEO! How to Make Stuffed PeppersThe Best Peppers to BuyThese stuffed peppers can be made with any bell pepper. Red, yellow, and orange peppers are sweeter, because they’re riper, having been on the plant longer, while green peppers have a fresh bitterness that can make a welcome contrast to the meatloaf-like filling. Pick your favorite or mix them up! Look for medium to large bell peppers that will hold a decent amount of stuffing. Choose peppers that are more round than long and will stand up on their own and not teeter over once you’ve stuffed them. Steam Peppers Before StuffingOne tip that adds a little time, but makes a difference, is to steam the raw peppers before stuffing them. You don’t cook them all the way; just until they start to soften. This ensures that the peppers cook through thoroughly once they’re stuffed and baked, making them easier to cut and eat. You can skip this step if you need to save some time, but know that your peppers may be still be somewhat crisp after stuffing and cooking. Make Ahead Stuffed PeppersYou can steam the peppers and stuff them up to a day ahead, and then bake them in the oven when you’re ready. The baked, stuffed peppers also reheat well, and make an excellent lunch the next day. Once the peppers are cooked you can freeze them, either individually or together. They’ll keep for up to a month in the freezer. Thaw overnight and reheat in the microwave or a 350°F oven. What to Serve with Stuffed Bell PeppersStuffed peppers include vegetable, starch, and meat, so they really are a meal in themselves. We usually serve them a lightly dressed green salad or coleslaw on the side, and maybe a side of greens if we are feeling virtuous (or buttered noodles if not). More Stuffed Pepper Recipes to TryUpdated March 2, 2020 : We spiffed up this post with a brand new video! Enjoy! Dad’s Stuffed Bell Peppers RecipeIngredients
Method1 Cook the rice (if needed): If you are starting with raw rice, you’ll need to cook it first. Cook the rice following the directions on the rice package. 2 Steam the bell peppers: Cut the tops off of the bell peppers about 1/2 inch to 1 inch from the stem end and remove the seeds. (Save the extra bits of bell pepper for another dish such as Ground Turkey and Peppers.) Place a steaming rack in a large pot and add enough water to cover the bottom of the pan by an inch. Place the bell peppers on the rack, cut side up, and bring the water to a boil. Cover the pot and let the peppers steam for 5 to 10 minutes until they start to soften. Note that you can skip the steaming if you want, but this step will help ensure that the peppers cook through thoroughly when they are stuffed and baked. 3 Sauté onions and garlic: Preheat oven to 350°F. Heat 4 tablespoons of the oil in a large skillet over medium heat. Add onions and cook, stirring often, until soft and translucent, about 5 minutes. Add the garlic and cook a minute more. 4 Make filling: Add the meat, cooked rice, cooked onions, tomatoes, oregano, salt, and pepper to a large bowl. Mix everything together with your hands or a wooden spoon, just enough so that the ingredients are all well distributed. Do not over-mix. 5 Stuff the peppers: Drizzle remaining 1 tablespoon of olive oil inside the peppers. Arrange the cut side of the peppers up in a baking dish, then stuff peppers with filling. Combine ketchup, Worcestershire sauce, Tabasco sauce, and 1/4 cup of water in a small bowl, then spoon over filling. 6 Bake: Add 1/4 cup of water to the baking dish. Place in 350°F oven and bake for 40-50 minutes (or longer, depending on how big the peppers are that you are stuffing), until the internal temperature of the stuffed peppers is 150-160°F. Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. Thank you! Products We LoveStainless Steel Steamer Basket$8.97 (10% savings) on Amazon BuyPyrex 11×7 Baking Dish$12.99 on Amazon BuyThis post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. . Elise Bauer Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family’s recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California. Do I need to soften peppers before stuffing?No, the peppers will cook and soften enough as they bake with the filling in the oven. There is no need to partially cook your bell peppers before stuffing them.
How to prep bell peppers for stuffing?Cut the bell peppers in half lengthwise and remove seeds and membrane. Drizzle with a little olive oil and rub both the inside and outside to coat them. Arrange them upside down in two baking pans or one half sheet pan and pre-bake for about 15 minutes, while you're making the stuffing.
Is it better to boil or bake peppers for stuffed peppers?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.
How long do you parboil peppers before stuffing?In a large pot of boiling water, parboil the peppers until just tender, 2 to 3 minutes. Remove with a slotted spoon and dry on paper towels.
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Do you boil the peppers before stuffing them?
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