The Best Stuffed Peppers Recipes

CHEF JOHN'S STUFFED PEPPERS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Set the cooked rice aside.
• Cook onion and olive oil over medium heat until onion begins to soften, about 5 minutes. Transfer half of cooked onion to a large bowl and set aside.
• Stir marinara sauce, beef broth, balsamic vinegar, and red pepper flakes into the skillet; cook and stir for 1 minute.
• Pour sauce mixture into a 9x13-inch baking dish and set aside.
• Combine ground beef, Italian sausage, diced tomatoes, Italian parsley, garlic, salt, black pepper, and cayenne pepper into bowl with reserved onions; mix well. Stir in cooked rice and Parmigiano Reggiano. Stuff green bell peppers with beef and sausage mixture.
• Place stuffed green bell pepper halves in the baking dish over tomato sauce; sprinkle with remaining Parmigiano-Reggiano, cover baking dish with aluminum foil, and bake in the preheated oven for 45 minutes.
• Remove aluminum foil and bake until the meat is no longer pink, the green peppers are tender and the cheese is browned on top, an addition 20 to 25 minutes.

BEST STUFFED BELL PEPPERS WITH GROUND BEEF

Steps:

• Preheat the oven to 350 degrees F.
• Brown the ground beef in a large fry pan over medium high heat for 5 minutes or until cooked almost through. Add the mushrooms, corn kernals, chopped celery, onion and garlic and cook until vegetables are softened. Stir in the diced tomatoes, tomato paste, basil, oregano and red pepper flakes. Season with kosher salt and ground pepper to taste and cook for 15-20 minutes. Stir in cooked rice and chopped parsley and cook for another 5 minutes or until the rice is warmed through.
• Meanwhile, cut off the tops of the peppers and spoon out the ribs and seeds, then rinse. Lightly sprinkle the inside of the peppers with kosher salt and place in a microwave safe dish with 1/4 cup water. Cover with plastic wrap and microwave for 5 minutes or until they start to soften.
• Transfer to a 3 quart baking dish and fill the peppers with the hot meat and rice mixture. Sprinkle the tops with cheese and bake for 20 minutes or until peppers are tender and cheese is browned. Serve hot.

BEST EVER EASY STUFFED PEPPERS (5 INGREDIENTS)

Steps:

• Preheat oven to 375 degrees. Grease a large baking dish and arrange bell peppers standing up. (If they want to tip over you can always cut off the very bottom 1/8 of an inch or so to flatten them out and help them stand!) Transfer to preheated oven and allow to cook for 10-15 minutes until tender. (Move ahead with Step 2 while peppers are baking!)
• In a large pan over medium-high heat, cook sausage for 5-6 minutes, breaking apart with a spatula or spoon as it cooks, until well browned. Use a slotted spoon to transfer sausage to a platter, cover to keep warm, and set aside.
• Add rice, water, and tomatoes to the pan, give it a good stir, and bring to a boil. Reduce to LOW, cover, and cook for 20 minutes, stirring occasionally.
• Stir sausage and 1/2 cup of the cheese into the pan. Spoon mixture into the baked peppers and top with remaining cheese.
• Bake for 5 minutes or until cheese is melted. Top with green onions or cilantro if desired and serve.

BEST STUFFED PEPPERS RECIPE

Steps:

• In a large skillet, brown sausage, beef, garlic, and onion in oil.
• Add the chopped parsley and cooked rice.
• Stir in Ro-tel and 1/2 cup of cheddar cheese (it will melt, it doesn't matter).
• Season with salt and pepper.
• Cut off the tops of peppers, and trim the bottom so they sit flat in your dish.
• Chop scrap pepper tops and add to filling (optional, but I did it).
• Place peppers in baking dish and stuff until full.
• Drizzle peppers with olive oil.
• Cover with foil and bake at 375 degrees for 40 minutes.
• Remove from oven and take off the foil. Use remaining shredded cheese to top peppers, bake uncovered another 15 minutes.

STUFFED PEPPERS WITH RICE

Steps:

• Preheat oven to 350°F.
• Cut bell peppers in half lengthwise, discarding seeds and membranes. Place peppers, cut side up, in a microwave-safe 13x9-inch baking dish. Add 2 tablespoons of water to the dish. Lightly cover with parchment paper. Microwave until peppers begin to soften, about 3 minutes. Drain any excess liquid.*
• Meanwhile, prepare the filling.
• Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the ground beef and onion; cook until the meat is no longer pink. Drain off fat. Stir in cooked rice, tomato sauce, Worcestershire sauce, Italian seasoning, sugar, garlic powder, onion powder, salt, and pepper. Add ½ cup of cheddar and ½ cup of Monterey Jack or mozzarella. Taste and season with additional salt and pepper, if necessary.
• Season the inside of each pepper with salt and pepper. Stuff peppers with beef mixture and drizzle with 1 tablespoon of olive oil. Cover with foil.
• Bake until tender and heated through, about 35 minutes. Uncover, sprinkle with remaining ½ cup of cheddar and remaining ½ cup of Monterey Jack or mozzarella. Bake, uncovered, until cheese melts, about 10 more minutes. Serve warm. Garnish with fresh parsley or basil.

MEXICAN STUFFED PEPPERS

Steps:

• Preheat the oven to 350 degrees F.
• Brown the ground beef in a large fry pan over medium high heat for 5 minutes or until cooked almost through. Add the onion cook until softened, about 5 more minutes. Stir in the jarred salsa, chile powder, and cumin. Add the white rice and water, season with kosher salt and bring to a boil, then reduce to medium low. Cover and cook for 20 minutes, stirring occasionally, until the rice is tender, adding more water if necessary. When the rice is tender, fold in 3/4 of the chopped cilantro, reserving some for garnish.
• While the meat and rice are cooking, cut off the tops of the peppers, spoon out the ribs and seeds, then rinse. Lightly sprinkle the inside of the peppers with kosher salt and place in a microwave safe dish with 1/4 cup water. Cover with plastic wrap and microwave for 5 minutes or until they soften but still hold their shape.
• Transfer the peppers to a 3 quart baking dish. Fill the peppers with the hot meat and rice mixture.
• Bake for 18-20 minutes or until peppers are tender. Sprinkle with cheese and heat for an additional minute or two until the cheese has melted. Garnish with the chopped cilantro and sour cream if you'd like, and serve.

CLASSIC STUFFED PEPPERS

Steps:

• Preheat oven to 400°. In a small saucepan, prepare rice according to package instructions. In a large skillet over medium heat, heat oil. Cook onion until soft, about 5 minutes. Stir in tomato paste and garlic and cook until fragrant, about 1 minute more. Add ground beef and cook, breaking up meat with a wooden spoon, until no longer pink, 6 minutes. Drain fat.
• Return beef mixture to skillet, then stir in cooked rice and diced tomatoes. Season with oregano, salt, and pepper. Let simmer until liquid has reduced slightly, about 5 minutes.
• Place peppers cut side-up in a 9"-x-13" baking dish and drizzle with oil. Spoon beef mixture into each pepper and top with Monterey jack, then cover baking dish with foil.
• Bake until peppers are tender, about 35 minutes. Uncover and bake until cheese is bubbly, 10 minutes more.
• Garnish with parsley before serving.

THE BEST STUFFED PEPPERS

Steps:

• If your peppers don't sit upright on your cutting board, trim about 1/8-inch off the bottoms to even them out so they can stand without falling over. Cut the top off each pepper about 1/2-inch down. Remove and discard the stems, then finely chop the remaining flesh from the tops. Scoop out the seeds and as much of the membranes as you can. Place the peppers in a large microwave-safe bowl with 1/2 cup water. Cover with plastic wrap and microwave on high power for 12 minutes. Carefully uncover and let them sit until ready to assemble.
• Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Spread the beef in an even layer and cook undisturbed until lightly browned, about 3 minutes. Toss and continue to cook, breaking up any clumps with the back of a spoon and scraping up any browned bits from the pan until the meat is lightly browned all over, 6 to 8 minutes. Transfer the browned meat to a large bowl with a slotted spoon.
• Reduce the heat to medium. Heat the remaining 1 tablespoon oil and add the reserved chopped peppers, onions, garlic, thyme, 4 teaspoons salt and 1/2 teaspoon pepper and cook, stirring occasionally, until tender but not browned, 10 to 12 minutes. Add the tomatoes and cook, stirring occasionally, until falling apart and much of the liquid has evaporated, about 7 minutes.
• Stir in the tomato paste and cook, stirring constantly until brick red colored, about 1 minute. Stir in the wine and cook until the mixture is reduced, very thick and no smell of alcohol remains, 6 to 8 minutes. Add the broth and bring to a boil. Transfer to the bowl with the beef. Stir in the rice until completely combined. (The mixture will be wet.) Season with salt and pepper.
• Arrange a rack in the center of the oven and preheat to 450 degrees F.
• Place the peppers cut-side up in a 13-by-9-inch baking dish. Spoon the filling into the peppers, gently pressing it in with the back of a spoon. Be careful not to overstuff and split the sides of the peppers. Bake for 15 minutes. Then top with the cheese and continue baking until the filling is heated through and the cheese is browned in spots, 10 to 12 minutes.

BEST STUFFED PEPPERS + MEAL PREP TIPS

Steps:

• Preheat your oven to 350 degrees Fahrenheit.
• Cut the bell peppers in half lengthwise and remove seeds and membrane. Drizzle with a little olive oil and rub both the inside and outside to coat them. Arrange them upside down in two baking pans or one half sheet pan and pre-bake for about 15 minutes, while you're making the stuffing.
• In a large skillet over medium high heat, drizzle two tablespoons of olive oil and saute the garlic and onions for one minute.
• Add the ground beef and cook until the beef is browned, breaking it up with a spatula as needed.
• Drain off any excess liquid from the beef and stir in the diced tomatoes, rice, spinach, Italian seasoning, salt, and pepper. Stir for a minute or two, or until the spinach is wilted.
• Remove the bell peppers from the oven and use tongs to flip them over.
• Fill the peppers with the beef mixture and top with a sprinkle of cheese. Place them back in the oven and bake for 20 minutes, or until the peppers are soft.
• Top with fresh parsley and serve.