Stuffed peppers are a classic comfort food casserole featuring sweet bell peppers generously filled with a hearty mixture, typically ground meat (like beef, pork, or a mix), rice, and seasonings. This savory filling is then baked until the peppers are tender and the flavors are beautifully melded. While the core concept remains, variations abound, incorporating different types of meat (such as Italian sausage or ground turkey), various colored bell peppers (mini, orange, yellow, green, red), and often topped with cheese for extra richness.

A more traditional, homestyle stuffed pepper recipe, especially in Eastern European cuisines, is usually baked in a rich tomato sauce, which helps tenderize the peppers and infuse them with a deeper flavor. Modern adaptations also cater to specific dietary needs, with many low-carb and Keto recipes featuring rice-free fillings, often substituting rice with alternatives like cauliflower rice or quinoa to add protein without the extra carbohydrates. Moldavian or Ukrainian stuffed peppers, like the one shared here, often enhance the beef and rice mixture with finely diced or grated vegetables such as carrots and onions, adding an extra layer of flavor and moisture. These versions, too, are typically baked in a delicious tomato-based broth, aligning with the comforting traditional style.

Absolutely! The beauty of stuffed peppers lies in their versatility. Any capsicum variety will work wonderfully in this recipe, allowing you to customize both flavor and appearance. For a milder, slightly earthy note, consider stuffing Poblano peppers. If you prefer the classic look and sweet crunch, large green bell peppers are always an excellent choice. To add a delightful kick and extra heat, try using spicier options like a mild jalapeño or Anaheim peppers, just be sure to adjust to your spice preference.

For an extra pop of color and a presentation that truly stands out, use a rainbow of sweet bell peppers – orange, yellow, and red bell peppers will make your dish visually stunning and offer slightly different sweet undertones. Mini bell peppers are also fantastic for appetizers or smaller portions, making them perfect for lunchboxes or individual servings. No matter which pepper you choose, ensure they are fresh and firm, ready to hold that delicious filling.

This recipe is incredibly adaptable, making it easy to use ingredients you already have. Here’s a summary of the simple steps:

1. **Prepare the Rice:** Par-cook the rice by boiling 1 1/2 cups of water with 1 cup rice for 5-10 minutes, covered, over a low simmer until the water is absorbed.
2. **Prepare the Filling Base:** In a large mixing bowl, combine uncooked ground beef, the par-cooked rice, 1 tsp black pepper, 2 tsp salt, and 1/2 Tbsp steak seasoning. Mix well.
3. **Sauté Vegetables & Sauce:** Sauté diced onions and grated carrots until soft (about 7-10 minutes). Add half of this mixture to the meat and rice. To the remaining half, add 15 oz of tomato sauce diluted in 1 cup of water, season with 1/2 tsp pepper and 1 Tbsp salt, and simmer briefly.
4. **Prepare Peppers:** Clean the bell peppers by slicing off the tops, then removing stems, seeds, and membranes. Discard the stems.
5. **Stuff and Bake:** Stuff each cleaned bell pepper generously with the rice and beef mixture. Arrange them in a 13×9 baking dish. Pour the prepared tomato sauce mixture evenly over the stuffed peppers.
6. **Bake:** Bake in a pre-heated 350°F (175°C) oven for 1 1/2 to 2 hours, or until the peppers are tender and the meat is cooked through.

Serve hot, perhaps with a dollop of sour cream or a sprinkle of fresh herbs for an extra touch!

Yes, absolutely! This stuffed bell peppers casserole is an excellent candidate for meal preps, as it can be prepared largely in advance. You can assemble the entire dish – stuffing the peppers and arranging them in a baking dish with the sauce – the night before, or even up to three days prior to baking. Simply cover the baking dish tightly with plastic wrap or aluminum foil and store it in the refrigerator.

When you’re ready to bake, remove the dish from the refrigerator and let it sit at room temperature for about 30 minutes while your oven preheats. Then, proceed with the baking instructions as usual, ensuring it bakes for the full 1 1/2 to 2 hours to cook thoroughly and achieve that perfect tender texture. This make-ahead capability makes it a fantastic option for busy weeknights or when entertaining guests, allowing you to enjoy a delicious, homestyle meal with minimal last-minute effort.

Shockingly, yes – stuffed peppers freeze wonderfully, especially when prepared for freezing correctly! To maintain the best texture and flavor, it’s highly recommended to freeze stuffed peppers *unbaked*.

To Freeze Stuffed Peppers: Begin by preparing the filling and stuffing each bell pepper with a heaping mound of the rice and beef mixture as directed in the recipe. Place the stuffed peppers into a disposable 13×9 baking dish or a freezer-safe container. It’s best to use a disposable pan if you plan to give it as a gift or don’t want to tie up your baking dish. Double wrap the entire dish tightly with aluminum foil, ensuring no air can get in, and then place it in a large freezer bag. They can be kept frozen for up to 3 months. Prepare the tomato sauce mixture separately and freeze it in an airtight container or freezer bag.

To Reheat Frozen Stuffed Peppers: When you’re ready to cook, thaw both the sauce and the stuffed peppers completely in the refrigerator for one to two days. Once thawed, pour the reserved tomato sauce mixture evenly over the peppers in the baking dish. Cover with foil and bake in a pre-heated 350°F (175°C) oven for up to 2 hours, or until the peppers are tender and the filling is cooked through and bubbling. This method ensures the peppers retain their structure and the filling remains moist and flavorful.

The cooking time for stuffed peppers can vary based on a few factors, primarily the size of your bell peppers and whether the meat in your filling is raw or pre-cooked (though this recipe uses raw meat). When baking large bell peppers with raw meat and par-cooked rice, you will typically need anywhere from 1 1/2 to 2 hours in a pre-heated oven at 350°F (175°C).

The key to perfect stuffed peppers is ensuring the bell peppers become tender without being mushy, and that the meat and rice filling cooks thoroughly. Par-cooking the rice beforehand, as specified in this recipe, is crucial for ensuring it softens and cooks completely within the baking time. You’ll know the peppers are done when they are firm yet easily pierced with a fork, slightly resembling the appealing texture of roasted red peppers. The filling should also reach a safe internal temperature, and the sauce should be gently bubbling around them, indicating a well-cooked and flavorful dish.

Crafting truly delicious stuffed peppers relies on a few core ingredients working in harmony:

• Bell Peppers: This recipe typically fills 6 large bell peppers, but you can also use about 2 lbs of mini bell peppers for smaller, more individual servings. Choose firm, blemish-free peppers of any color – red, yellow, orange, or green – for both flavor and visual appeal.
• Ground Meat: Lean ground beef is the classic choice, providing a robust flavor. However, feel free to substitute with ground pork, sausage, or even a mix of beef and pork for a richer taste. Ground turkey or chicken can also be used for a lighter option; just remember to adjust your seasonings, especially if using pre-seasoned meats.
• Rice: Uncooked rice is essential for absorbing the juices and flavors as it bakes. White rice is commonly used, but Uncle Ben’s brown rice or other whole grains like wild rice can be substituted for added fiber and a nuttier flavor. Make sure to par-cook it as instructed to ensure perfect tenderness.
• Tomato Sauce: The backbone of the dish! You can use a 15 oz can of plain tomato sauce, diluted with 1 cup of water for the perfect consistency. For variations, consider using other tomato products like spaghetti sauce, V8 tomato juice, crushed tomatoes, or even pureed diced tomatoes. A touch of tomato paste can also deepen the flavor.
• Aromatics (Veggies): Finely diced or grated carrots and onions are sautéed to create a fragrant and flavorful base for both the filling and the sauce, adding sweetness and depth.
• Seasoning: Basic spices like salt and freshly ground black pepper are fundamental. For an extra layer of savory depth, a good quality steak seasoning works wonders. Don’t shy away from adding a pinch of garlic powder, onion powder, or a hint of dried herbs like oregano or parsley for a more complex flavor profile.

A stuffed pepper recipe is inherently a complete and hearty meal on its own, packed with meat, rice, and vegetables. However, if you’re looking to round out your dinner or serve an additional side, here are some delightful ideas to complement its rich flavors:

• **Creamy Toppings:** A dollop of sour cream or a spoonful of plain Greek yogurt on top adds a refreshing tang and creamy texture that beautifully cuts through the richness of the filling and sauce.
• **Spicy Kick:** For those who enjoy a bit of heat, a drizzle of your favorite hot sauce can add a fantastic zing.
• **Fresh Salads:** A crisp, light side green salad with a simple vinaigrette offers a refreshing contrast and helps balance the meal. Try a garden salad, a cucumber and tomato salad, or a peppery arugula salad.
• **Hearty Bread:** Serve with a side of crusty whole wheat sourdough bread or garlic bread to soak up all that delicious tomato sauce.
• **Cool & Creamy Sides:** A refreshing summer slaw recipe or a simple coleslaw provides a cool, crunchy element.
• **Other Grains:** While the peppers contain rice, a side of fluffy couscous or quinoa can offer another textural dimension, especially if you opted for a rice-free filling.
• **Roasted Vegetables:** A simple side of roasted asparagus, green beans, or broccoli can add more vibrant vegetables and a different texture to the plate.

Proper storage is key to enjoying your delicious stuffed peppers for days to come. Cooked leftovers can be safely stored in an airtight container in the refrigerator for up to 3 days. This ensures they remain fresh and flavorful for subsequent meals.

Reheating: When reheating, you have a few options. Individual stuffed peppers can be quickly heated in the microwave until thoroughly warmed through. For a slightly crispier exterior and to prevent them from becoming soggy, you can toast them in a skillet on medium heat with a lid, or reheat them in a toaster oven or conventional oven at 300°F (150°C) until heated throughout. I generally do not recommend freezing already baked stuffed peppers, as the bell peppers tend to become overly soft and watery upon thawing and reheating, compromising their texture and overall appeal. Freezing them unbaked is the best approach for long-term storage, as detailed in the “Can you Freeze Stuffed Peppers?” section.

Ingredients:

Instructions:

• 

  Bring 1 1/2 cups of water and rice to a boil. Reduce heat and simmer over low, covered, for 10 minutes until water is absorbed.
• 

  Meanwhile, sauté the diced onions and grated carrots in 7 Tbsp of oil in a skillet for about 10 minutes, until softened.
• 

  In a large bowl, combine the par-cooked rice, raw ground beef, 1 tsp pepper, 2 tsp salt, and 1/2 Tbsp steak seasoning. Add half of the sautéed carrot and onion mixture. Mix thoroughly and set aside.
• 

  Return the remaining carrot and onion mixture to a simmer. Add the 15 oz tomato sauce diluted in 1 cup of water, 1/2 tsp pepper, and 1 Tbsp salt. Stir well and set aside; this will be poured over the peppers later.
• 

  Carefully clean each bell pepper by slicing off the tops and removing the stems, seeds, and membranes. Stuff each bell pepper generously with a mound of the seasoned rice and beef mixture. Arrange the stuffed peppers snugly into a 13×9 baking dish. Pour the reserved tomato sauce mixture evenly over the stuffed peppers, ensuring they are well coated. Bake in a pre-heated oven at 350°F (175°C) for 1 1/2 to 2 hours, or until the peppers are tender and the filling is cooked through.
• 

  Once baked to perfection, these stuffed peppers are best served warm, perhaps with a generous side of sour cream for a classic, tangy finish. Enjoy your homemade, hearty meal!

• For Stuffed Mini Peppers: You will need approximately 2 lbs of mini sweet bell peppers to accommodate the filling quantity in this recipe.
• If using boxed par-boiled rice (like Minute Rice or similar instant varieties), you can omit step 1 entirely, as these types of rice are designed to cook much faster or simply rehydrate.
• **Tomato Sauce Option #1 (Enriched Filling):** If you wish to incorporate tomato sauce directly into the meat filling for an even richer flavor, add an extra can of tomato sauce (15 oz), 1 Tbsp Vegeta (or a similar all-purpose seasoning), and 2 teaspoons of sugar to the meat mixture. In this case, you can omit the steak seasoning and reduce the water added to the remaining sauce by half.
• **Tomato Sauce Option #2 (Tangy & Creamy):** For a slightly different flavor profile for the sauce poured over the peppers, omit the canned tomato sauce. Instead, mix together 2 cups of water, 1/4 cup ketchup, 2 tsp salt, 1 tsp sugar, and 1 Tbsp vinegar. For an added touch of creaminess and richness, you can also stir in 3 Tbsp of heavy cream or sour cream before pouring it over the stuffed peppers.

Nutrition per serving