The Best Stuffed Peppers Recipe

If you are looking for the best stuffed peppers recipe, look no further! This recipe is a classic, comfort food recipe that is always a family favorite in my house.

The filling includes a combination of meat, rice, and vegetables which creates a complete meal in a single bell pepper. That means there are no extra side dishes necessary.

However, what makes this recipe truly stand out above the others is the secret ingredient—Worcestershire sauce. Just a dash of it adds a deep, savory flavor that elevates the filling to a whole new level.

However, let’s not forget about the peppers themselves. Instead of extra firm peppers that are hard to cut and eat, these peppers are par-baked so that they become tender but still hold their shape. This makes them the perfect edible bowl for all that delicious filling.

Not to mention, you can make them ahead of time, and they reheat beautifully. Which is why they are great for meal prepping for an easy weeknight dinner later in the week. Plus, they are fantastic to freeze so you have a quick, easy and healthy meal whenever you need one.

However, the best part about stuffed peppers is that you can customize them to fit your taste or what you have on hand. Whether you prefer ground beef, turkey, or chicken, you can make this dish your own.

Although if you are wanting a classic recipe that has the best flavor and texture, this is it! Perfectly cooked peppers that have a delicious and flavorful filling that holds up well when baked.

The Best Stuffed Peppers Recipe

*Specific measurements and complete recipe instructions are located in a printable recipe card at the bottom of this article. However, be sure to continue to read the tips and tricks to making this recipe below.

Ingredients

• 1/2 cup long grain white rice, uncooked
• Salt and freshly ground black pepper
• 4 large bell peppers
• 1 lb. lean ground beef
• 1/2 medium yellow onion, finely chopped
• 2 garlic cloves, minced
• 14 ounce can petite diced tomatoes, drained
• 2/3 cup tomato sauce
• 1 Tablespoon Worcestershire sauce
• 3 Tbsp minced fresh parsley, divided
• 1 1/4 tsp dried Italian seasoning
• 3/4 cup shredded mozzarella cheese

Instructions

The first step in making stuffed peppers is to cook the rice according to the package directions.

However, if you have an Instant Pot, I would highly recommend you make Instant Pot Rice. It is quick, easy and you never have to worry about it boiling over the pot. You can even make Instant Pot Stuffed Peppers if you want to make this recipe entirely in one dish.

Now it is time to prepare the green peppers. However, instead of parboiling the peppers to get them soft, we are going to place them in the oven to soften.

Therefore, preheat the oven to 400°F. Then cut the tops off the bell peppers and remove ribs and seeds.

Find a baking dish that is large enough to fit the peppers so that they don’t fall over. Then fill it with 1/2-inch of water.

Place the peppers upside down in the water and cover with foil. Then place the dish in the oven and bake for 20 minutes.

Prepare the Filling

While the peppers are cooking prepare the stuffed pepper filling. Heat a large non-stick skillet over-medium high heat and add the ground beef to the pan. Cook the meat until half of the beef is no longer pink.

Then add the diced onion to the pan and continue to cook until the beef is cooked and no longer pink.

Next add the minced garlic and cook until garlic is fragrant, approximately 1 minute. Remove the meat mixture from the heat and drain off excess fat.

Then return the meat mixture to the pan and stir in the drained tomatoes. When the rice is finished cooking, add it to the skillet.

Then stir in 1/3 cup of the tomato sauce, Worcestershire sauce, parsley, dried Italian seasoning and season with salt and pepper to taste.

If your skillet isn’t large enough, you can mix everything together in a large bowl instead.

When you take the peppers out of the oven reduce the temperature to 350°F. Then carefully take the foil off the baking dish and use tongs to remove the peppers from the dish and discard the water.

Pour half of the remaining tomato sauce in the bottom of the dish. Then place the peppers back into the pan and fill each one with the beef filling. Pour the remaining tomato sauce over the top of the stuffed peppers.

Cooking Time

Cover the peppers with foil and bake in the preheated oven for 20 minutes.

Once the cook time is up, carefully remove the baking dish from the oven and uncover. Sprinkle the top of the filling with the shredded cheese.

Return the baking dish to the oven, uncovered. Continue to bake for an additional 20 minutes or until the peppers are tender and the cheese begins to lightly brown on the edges.

Remove the peppers from the oven and sprinkle with the chopped parsley.

Serve immediately.

Frequently Asked Questions

Can I use ground turkey or ground chicken instead of the beef?

If you are looking to make this recipe a little healthier, you can definitely use ground turkey or chicken instead of the beef. Just be sure to add a little oil to the pan before browning the meat.

Can I use sweet bell peppers instead of green peppers?

You can use whatever bell peppers that you prefer. Red, yellow, orange and/or green all work well for this recipe. However, try to use peppers that are all about equal in size.

How do I store leftovers?

If you have extra stuffed peppers, let them cool completely and place in an air-tight container in the refrigerator or freezer. When you reheat, it is best to cut the peppers in half or into bite size pieces rather than keeping them whole so that they reheat evenly.

Can I make this recipe Vegetarian or Vegan friendly?

This recipe can easily be adapted to be vegetarian or vegan friendly. Simply substitute plant-based ‘meat’ crumbles for the ground beef. Then use a vegan friendly Worcestershire sauce such as Annie’s Brand. And finally, omit the cheese or use your favorite plant based shredded cheese.

Can I use another type of rice, like brown rice or Basmati rice?

Absolutely! Because the rice is cooked when added to the filling, you can use whatever rice that you prefer.

Enjoy! Mary

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