stuffed green peppers

★★★★★ 10 Reviews
KitchenLooper avatar
By Natalie Loop
from 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
serves 6
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
    salt
  • 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
ADVERTISEMENT

How To Make stuffed green peppers

  • 1
    Preheat oven to 350 degrees.
  • 2
    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.
  • 3
    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.
  • 4
    Add the beef, pork, or Italian sausage, fresh parsley, garlic, salt, pepper flakes, and black pepper.
  • 5
    Cook until the meat is browned, stirring with a heavy wooden spoon to break up the lumps, about 6-10 mins.
  • 6
    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.
  • 7
    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.
  • 8
    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.
  • 9
    Cover with foil. Cook peppers in the oven for about 30 mins or until tender.
  • 10
    Remove and sprinkle with more Gruyere and mozzarella. Return to oven another 15-20 minutes until cheese is melted and bubbly.
  • 11
    Remove from oven, let rest for approximately 10 minutes before serving.
ADVERTISEMENT