Real Recipes From Real Home Cooks ®

stuffed green peppers

(12 ratings)
Blue Ribbon Recipe by
Natalie Loop
Hudson, MI

I love green peppers in my eggs for breakfast, in my salads, on my pizza, and raw. It's no surprise when I make this recipe I usually double it because these peppers are so filling and they taste even better the day after if any are around. I love being in the kitchen and feeding others. Everyone has to eat right?!

Blue Ribbon Recipe

A fantastic old-fashioned stuffed bell pepper recipe how grandma would make it. The combination of beef and pork gives these peppers a slightly different flavor profile. This is a satisfying dish. The combination of cheese inside the pepper and on top is perfect. Easy enough to cook any time, but they could easily be served for a special dinner.

— The Test Kitchen @kitchencrew
(12 ratings)
yield 6 serving(s)
prep time 30 Min
cook time 45 Min
method Bake

Ingredients For stuffed green peppers

  • 6
    green bell peppers, tops cut off and seeds removed
  • 2 Tbsp
    vegetable oil
  • 1 c
    finely chopped onion, yellow
  • 1/2 c
    finely diced green bell peppers or peas
  • 1/2 lb
    ground beef
  • 1/2 lb
    ground pork or Italian sausage
  • 2 Tbsp
    minced garlic
  • 1/4 c
    finely chopped fresh parsley leaves
  • 3/4 Tbsp
  • 1/2 tsp
    ground black pepper
  • pinch
    red pepper flakes
  • 2 c
    cooked long or medium grain white rice
  • 1 can
    tomato sauce, 15 oz. (for rice stuffing)
  • 1 can
    tomato sauce, 8 oz. (for on top of peppers)
  • water
  • 1 c
    Gruyere cheese
  • 1 c
    mozzarella cheese

How To Make stuffed green peppers

  • Oven preheating to 350.
    Preheat oven to 350 degrees.
  • Boiling the green peppers.
    In a large pot of boiling water, parboil the peppers until tender, 2-3 mins. Cook longer if you like your peppers soft. Remove with a slotted spoon and dry on paper towels.
  • Sauteeing chopped onions and green peppers.
    In a large skillet or saute pan, heat the oil over med-high heat. Add the onions and chopped bell peppers and cook until soft, about 3 mins.
  • Beef and seasonings added to the skillet.
    Add the beef, pork, or Italian sausage, fresh parsley, garlic, salt, pepper flakes, and black pepper.
  • Cooking until the meat is browned.
    Cook until the meat is browned, stirring with a heavy wooden spoon to break up the lumps, about 6-10 mins.
  • Cooked rice and tomato sauce added to the skillet.
    Add the rice and tomato sauce. Stir well. At this point, if want to substitute peas instead of diced peppers throw the peas in at this step and heat through 2 mins. Remove from heat and adjust the seasoning to taste.
  • Green peppers in a baking dish with layer of meat mixture and cheese.
    Pour enough water into a baking dish to just cover the bottom, about 1/8"-1/4" deep. Place peppers in a baking dish. Stuff the bell peppers with the rice mixture halfway up. Then sprinkle with mozzarella & Gruyere.
  • Layers added to the peppers with tomato sauce on top.
    Add another layer of rice mixture. Spread 1-2 Tbsp of tomato sauce on top of each pepper. If any leftover rice mixture fill in around the peppers. I don't usually measure I eyeball the ingredients and usually end up adding more.
  • Baking dish covered in foil and in the oven.
    Cover with foil. Cook peppers in the oven for about 30 mins or until tender.
  • More cheese on top of the stuffed peppers.
    Remove and sprinkle with more Gruyere and mozzarella. Return to oven another 15-20 minutes until cheese is melted and bubbly.
  • Melted cheese on top of the Stuffed Green Peppers.
    Remove from oven, let rest for approximately 10 minutes before serving.