Are you looking for a hearty, satisfying, and complete meal that is pure, old-fashioned comfort food? A nostalgic dinner that is guaranteed to be a huge hit with the entire family? These incredible, from-scratch Stuffed Green Peppers are the ultimate one-dish dinner, and this recipe has a brilliant secret for the most tender peppers you’ve ever had.
This isn’t just another weeknight recipe; it’s a guide to mastering a true American classic. We’ll show you the simple secrets to a perfectly tender bell pepper shell and a super-flavorful, savory, and cheesy filling. Tender green bell peppers are filled to the brim with a delicious mixture of ground beef, rice, and a rich tomato sauce, all topped with a blanket of gooey, melted mozzarella cheese. It’s a wholesome, satisfying, and complete meal, all in one beautiful, edible package.
Table of Contents
Table of Contents
Recipe Overview: The Ultimate Comfort Food Classic
What makes this Stuffed Green Peppers recipe so spectacularly delicious is its commitment to classic, comforting flavors and a few simple but brilliant techniques. The secret to a perfectly tender, not tough or crunchy, bell pepper is a simple first step of steaming the peppers before they are stuffed and baked. The filling is a rich and savory, from-scratch mixture of browned ground beef, aromatics, fire-roasted tomatoes, and cooked rice, all bound together and topped with a generous amount of gooey, melted mozzarella cheese. It’s a fantastic make-ahead and freezer-friendly meal that is perfect for any night of the week.
| Metric | Time / Level |
| Total Time | 1 hour 45 minutes |
| Active Prep Time | 30 minutes |
| Difficulty Level | Easy |
| Servings | 6 |
The Essential Ingredients for This Classic Meal
This recipe uses a handful of fresh, wholesome ingredients and pantry staples to create its signature savory and comforting flavor.
- The Bell Peppers: The sweet and tender edible vessel for our delicious filling.
- Green Bell Peppers: This recipe calls for the classic, traditional choice of green bell peppers. Their slightly more savory, less sweet flavor is a perfect, classic balance for the rich and savory beef and tomato filling.
- The Savory Filling:
- Ground Beef: A pound of lean ground beef provides a rich, savory, and satisfying protein. You can also use ground turkey or chicken.
- Fire-Roasted Tomatoes: Using canned, fire-roasted diced tomatoes is a fantastic shortcut that adds a wonderful, subtle, smoky depth of flavor to the filling.
- The Binders (Rice, Breadcrumbs & Eggs): A combination of cooked rice, plain dry breadcrumbs, and lightly beaten eggs is the secret to a filling that is both hearty and holds its shape beautifully without being dense or dry. This is also a fantastic way to use up leftover cooked rice!
Step-by-Step to the Best Stuffed Green Peppers
This delicious, all-in-one meal comes together in just a few simple stages.
Step 1: The Secret to Tender Peppers (Steaming!)
Step 1: First, preheat your oven to 350°F (175°C).
Step 2: Prepare your peppers. Slice the tops off of your 6 medium green bell peppers and remove the core and the seeds from the inside.
Step 3: Now for the secret to perfectly tender peppers! Add about 2 inches of water to a large pot that has been fitted with a steamer insert, and bring the water to a high simmer.
Step 4: Arrange the hollowed-out peppers in the steamer, cover the pot, and let the peppers steam for about 25 minutes, rotating them as needed, until they are very tender and pliable.
Step 5: Carefully remove the steamed peppers with a slotted spoon and drain them, upside-down, on a plate lined with paper towels.
Step 2: Make the Savory Beef and Rice Filling
Step 1: While the peppers are steaming, you can prepare the filling. In a large skillet over medium heat, heat the 2 tablespoons of vegetable oil. Add the 1 large, finely chopped onion and a pinch of salt. Cook, stirring occasionally, for about 8 minutes, until the onions are soft and translucent.
Step 2: Raise the heat to medium-high. Add the 1 pound of ground beef, the 2 finely chopped large cloves of garlic, 2 teaspoons of kosher salt, and a few grinds of fresh black pepper. Cook, stirring and breaking the beef up with a spoon, for about 5 minutes, until the beef is browned and mostly cooked through.
Step 3: Add the 28-ounce can of diced fire-roasted tomatoes and bring the mixture to a simmer. Then, remove the skillet from the heat and let the mixture cool for at least 10 minutes.
Step 4: Transfer the cooled beef mixture to a large bowl. Add the 2 cups of cooked rice, the 1 cup of roughly chopped fresh parsley, 1 cup of the shredded mozzarella, the 1/2 cup of plain dry breadcrumbs, the 2 lightly beaten large eggs, and the 4 teaspoons of Worcestershire sauce. Mix everything together until it is just combined.
Step 3: Stuff the Peppers and Bake to Perfection
Step 1: Stand your tender, steamed peppers up in a 9×13-inch baking dish.
Pro Tip: If your peppers are a little wobbly, you can carefully slice a very thin sliver off the bottom of the pepper (being careful not to cut through into the cavity) to create a flat, stable surface for them to stand on.
Step 2: Generously fill and pack each of the peppers with the prepared beef and rice mixture. Top the peppers with the remaining 1/2 cup of shredded mozzarella cheese.
Step 3: Add just enough water to the bottom of the pan to cover it. This will help to continue steaming the peppers in the oven and will keep them wonderfully moist.
Step 4: Loosely cover the baking dish with aluminum foil and bake for about 30 minutes, until the peppers are tender and the filling is heated all the way through.
Step 5: Remove the foil and continue to bake for 10 more minutes, until the cheese on top is beautifully melted and bubbly.
Serve the stuffed peppers warm.
The Best Classic & Easy Stuffed Green Peppers
A classic comfort food recipe for Stuffed Green Peppers. The bell peppers are first steamed until tender and pliable, making them perfect for stuffing. A hearty filling is then prepared by combining browned ground beef with sautéed onions, fire-roasted tomatoes, cooked rice, parsley, and mozzarella cheese, all bound together with breadcrumbs and eggs. The tender peppers are generously filled with this mixture, topped with more cheese, and then baked in a 9×13-inch dish until hot and bubbly.
Ingredients
- 6 medium green bell peppers, tops and seeds removed
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- Kosher salt
- 1 pound ground beef
- 2 large cloves garlic, finely chopped
- Freshly ground black pepper
- One 28-ounce can diced fire-roasted tomatoes
- 2 cups cooked rice
- 1 cup loosely packed fresh parsley leaves, roughly chopped
- 1 1/2 cups shredded mozzarella
- 1/2 cup plain dry breadcrumbs
- 2 large eggs, lightly beaten
- 4 teaspoons Worcestershire sauce
Instructions
- Preheat the oven to 350°F.
- Bring about 2 inches of water to a simmer in a large pot fitted with a steamer insert. Arrange the peppers in the steamer, cover, and cook for about 25 minutes, rotating as needed, until they are very tender. Remove the peppers and drain them upside-down on paper towels.
- Make the Filling: While the peppers steam, heat the oil and a pinch of salt in a large skillet over medium heat. Cook the onions for about 8 minutes, until soft.
- Raise the heat to medium-high. Add the ground beef, garlic, 2 teaspoons of salt, and a few grinds of pepper. Cook, breaking up the beef, for about 5 minutes until browned. Add the tomatoes, bring to a simmer, then remove from the heat and let cool for at least 10 minutes.
- Transfer the cooled meat mixture to a large bowl. Add the cooked rice, parsley, 1 cup of the mozzarella, the breadcrumbs, eggs, and Worcestershire sauce. Mix to combine.
- Assemble and Bake: Stand the steamed peppers up in a 9-by-13 inch baking dish. If they fall over, slice a small piece off the bottom to create a flat surface.
- Generously fill and pack each pepper with the meat and rice mixture. Top with the remaining 1/2 cup of mozzarella.
- Add just enough water to the bottom of the pan to cover it. Loosely cover the dish with foil.
- Bake for 30 minutes, until the peppers are tender and the filling is heated through.
- Remove the foil and continue to bake for 10 more minutes.
Notes
- Steaming the peppers before stuffing them is a key step that ensures they will be perfectly tender after baking.
- It is important to let the cooked meat mixture cool for at least 10 minutes before adding the eggs and cheese to prevent them from scrambling or clumping.
- Adding a small amount of water to the bottom of the baking dish helps to create steam and keep the peppers moist as they bake.
Storage and Make-Ahead Tips
Stuffed Peppers are the perfect make-ahead meal for a busy week or for stocking your freezer.
- Make-Ahead: You can fully prepare and stuff the peppers completely (but do not bake them), and store them, covered, in the refrigerator for up to 24 hours. When you are ready to eat, simply bake them as directed, adding about 10-15 minutes to the initial covered baking time.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezing: These stuffed peppers freeze beautifully! You can freeze them either cooked or uncooked. Let them cool completely, then wrap them individually in plastic wrap and foil and place them in a freezer-safe container. They will keep in the freezer for up to 3 months. Thaw them overnight in the refrigerator before baking or reheating.
For more recipe follow my Pinterest account
Creative Recipe Variations
- Use a Different Ground Meat: If you’re not a fan of ground beef, this recipe is also absolutely fantastic with an equal amount of lean ground turkey, ground chicken, or even ground pork or Italian sausage.
- Make it a Low-Carb Version: For a delicious, low-carb and keto-friendly meal, you can simply omit the rice and the breadcrumbs from the filling. To bulk the filling up, you can add an extra cup of finely chopped mushrooms or about 1 to 1 1/2 cups of cauliflower rice.
- Use a Different Grain: If you don’t have white rice on hand, you can use an equal amount of cooked brown rice, quinoa, or even a heartier grain like farro or barley for a nuttier, chewier texture.
Enjoy The Ultimate Comfort Food Classic!
You’ve just created a truly special dish that is a perfect harmony of wholesome, classic ingredients and delicious, satisfying flavors. These classic Stuffed Green Peppers are a testament to the power of a simple, from-scratch meal to bring comfort and joy. It’s a rewarding and deeply satisfying recipe that is sure to become a new, much-requested family favorite.
We hope you enjoy every last, perfect, and delicious bite!
If you enjoyed making this recipe, please leave a comment below or share it with a friend who loves a good, easy, and comforting meal!
Frequently Asked Questions (FAQs)
Q1: What is the absolute secret to a tender, not crunchy, stuffed pepper?
The number one, game-changing secret is to pre-cook your peppers before you stuff and bake them. This recipe’s method of steaming the peppers for about 25 minutes is a brilliant and foolproof way to guarantee that your final pepper “shells” will be perfectly soft, tender, and easy to cut with a fork, rather than tough, crunchy, and undercooked.
Q2: Do I have to use green bell peppers? Can I use other colors?
While green bell peppers are the classic, traditional choice for their slightly more savory and less sweet flavor, you can absolutely use any color of bell pepper that you love! Red, orange, and yellow bell peppers will be much sweeter when they are cooked and will lend a beautiful, vibrant color to your final dish.
Q3: Can I make these stuffed peppers ahead of time?
Yes, this is a perfect make-ahead meal! You can fully prepare and stuff the peppers, place them in your baking dish, cover it tightly, and keep them in the refrigerator for up to 24 hours. When you are ready to bake, just add the water to the bottom of the dish and pop them in the oven (you may need to add 10-15 minutes to the initial covered baking time).
Q4: How do I freeze stuffed peppers?
Stuffed peppers freeze beautifully! You can freeze them either cooked or uncooked. Let them cool completely (if cooked). The best way is to wrap them individually in plastic wrap and then a layer of foil. You can then place them in a freezer-safe, resealable bag. They will keep in the freezer for up to 3 months. To cook or reheat, let them thaw overnight in the refrigerator first.
Q5: Can I make this recipe vegetarian?
Of course! To make a delicious vegetarian version, simply omit the ground beef. You can substitute it with about 8 ounces of finely chopped mushrooms (sauté them with the onions), and/or add one can of your favorite beans (like black beans or kidney beans) or about 1 cup of cooked lentils to the filling. Be sure to use vegetable broth if you add any liquid.