Rating: 4.65 stars
223 Ratings
  • 5 star values: 165
  • 4 star values: 44
  • 3 star values: 10
  • 2 star values: 2
  • 1 star values: 2

Ninety-four percent of all stuffed peppers are made because there's leftover rice around. You can adjust this recipe in lots of different places: the herbs, the meat to use, etc. Give these beautiful stuffed peppers a try!

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C).

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  • Slice the top 1/2 inch from the tops of peppers and cut out the stems from the tops. Cut the core from the inside of the peppers and strip away any seeds. Cut away a very thin slice of pepper from the bottoms so the peppers can stand upright. Poke about 4 tiny holes in the bottoms to let juices drain out.

  • Pour 2 1/2 cups tomato sauce into a 9x13-inch baking dish. Add onion, beef broth, and red pepper flakes; spread out mixture evenly over the bottom. Set prepared bell peppers upright in the dish.

  • Combine ground beef, cooked rice, Parmigiano-Reggiano cheese, 1/4 cup parsley, 2 tablespoons tomato sauce, garlic, salt, and black pepper in a large mixing bowl.

  • Lightly stuff peppers with meat mixture. Spread 1 tablespoon remaining tomato sauce on top of each portion of stuffing; place reserved tops onto peppers. Lay a piece of parchment paper loosely on top of peppers and cover dish tightly with foil. Lay dish on a baking sheet.

  • Bake in preheated oven for 1 hour. Peppers should be starting to soften. Remove foil and parchment paper. Continue to bake until meat filling is cooked through and the peppers are tender, 20 to 30 more minutes. Sprinkle each pepper with 1/2 teaspoon parsley and drizzle with a spoonful of pan juices.

Cook's Notes:

Any ground meat works. Lamb, pork, or half sausage and half beef is fantastic. I used all lean beef but suggest you try 1 pound beef with 1/2 pound pork sausage.

I put a piece of parchment paper down just because I don't like foil touching acidic things while they bake.

If you don't use the sheet pan, your peppers are going to take less baking time.

Nutrition Facts

376 calories; protein 30.3g; carbohydrates 26.3g; fat 16.9g; cholesterol 82.2mg; sodium 1724mg. Full Nutrition
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Reviews (252)

Most helpful positive review

Rating: 5 stars
03/20/2014
I used different colored peppers and didn't measure the ingredients exactly and I thought it was great! I used brown rice, extra garlic, and cooked it for a total of 1.5 hours. Great flavor, I will be making again!!! Read More
(78)

Most helpful critical review

Rating: 3 stars
07/14/2015
It may just be a difference in preference, but these weren't our favorite stuffed bell peppers. Stuffing with raw meat and baking yielded drier meat that was sort of caked together, rather than the crumbly, saucy peppers that we were hoping for. Flavor was pretty good, although I might use 1/2 of the garlic this recipe calls for if I were to make it again. Read More
(19)
223 Ratings
  • 5 star values: 165
  • 4 star values: 44
  • 3 star values: 10
  • 2 star values: 2
  • 1 star values: 2
Rating: 5 stars
03/19/2014
I used different colored peppers and didn't measure the ingredients exactly and I thought it was great! I used brown rice, extra garlic, and cooked it for a total of 1.5 hours. Great flavor, I will be making again!!! Read More
(78)
Rating: 5 stars
03/09/2014
This is a great recipe. I used ground turkey and italian turkey sausage instead of beef. The turkey is lower in fat which offsets the addtional cheese that I add. Read More
(37)
Rating: 4 stars
04/22/2014
Made these last night for dinner changed a few things. I let the rice simmer in beef broth, sautéed the onions,garlic added carrots and celery with Montreal spice.I also sauté the beef prior to stuffing the peppers. Mixed everything together adding grated cheese and breadcrumbs. The stuffing was amazing! Stuff peppers and bake in oven at 350 for 45 min. Also found a zucchini in the fridge. Very delicious!!!! A must try very easy and quick Read More
(35)
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Rating: 5 stars
08/04/2014
Although I made a few minor changes I must say that these are the best ever!! I didn't have chunky tomato sauce so just used canned chopped tomatoes and added tomato sauce to get the correct amount. I used shredded pepper jack instead of parmesean. Biggest change was to use my Dutch oven instead of wasting parchment paper and foil. Still followed the temperature and time and they came out perfect! Thanks!! Read More
(33)
Rating: 5 stars
09/26/2014
Our favorite stuffed pepper recipe! We only needed 3 medium sized peppers for our family, so I adjusted to 1 lb. of beef and 1 cup of rice. Still only used half the stuffing mix. I made 4 large meat balls with the remaining, boiled them in beef broth, then drained and put in the fridge. I also saved remaining pan drippings. Two days later, I skimmed fat off the pan drippings, poured it over the meatballs, and heated in covered dish in the oven. Served on egg noodles (tossed with butter & basil after cooking). Yummy again. Will add a little pork sausage next time, as suggested. Read More
(30)
Rating: 4 stars
02/06/2014
The whole family really enjoyed this one.add a few alterations though. I did not put the tops back on and replaced one lb of the hamburger with a lb of hot breakfast sausage. I also put mozzarella and parmesan cheese in the stuffing mix. Then I sprinkled pepperjack cheese on top during the last 10 min in the oven. Read More
(26)
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Rating: 3 stars
07/13/2015
It may just be a difference in preference, but these weren't our favorite stuffed bell peppers. Stuffing with raw meat and baking yielded drier meat that was sort of caked together, rather than the crumbly, saucy peppers that we were hoping for. Flavor was pretty good, although I might use 1/2 of the garlic this recipe calls for if I were to make it again. Read More
(19)
Rating: 5 stars
08/01/2018
Update: I have made this soooo many times now. My family loves it and I generally make this due to the color variations for Christmas Eve every year. I wish I could find a way to thicken the sauce but it's just the way it goes; expect a brothier sauce with some fat from the beef. However this my go-to and only stuffed pepper recipe. Thanks again years later. / Had leftover jasmine rice and have been wanting to make stuffed peppers for a while. I never used a recipe before for stuffed peppers but this is going in the book. I love everything about it. I scaled to 4 servings and for the "chunky tomato sauce" combined 8oz. can of tomato sauce and a 15 oz. can of drained diced tomatoes. Also used ground sirloin and red peppers. Followed the directions. Easy to put together and baked it for 90 minutes. All I can say is delicious!!! Have passed on the recipe to my siblings before even finishing my dinner. THANKS! Read More
(17)
Rating: 5 stars
11/03/2014
I made this today for lunch and it was a BIG hit. I actually assembled it yesterday afternoon and refrigerated it overnight. I made it as written except for slightly less salt. It was excellent! In the past I have made these where you blanch the peppers first and brown the ground beef. I thought this was so much easier even though it does take longer in the oven. The garlic and parmesan cheese gave the dish a wonderful flavor. I'm looking forward to making with half sausage half ground beef next time. The only thing was that I had to cook it longer than the recipe states. My peppers were large and I have a gas oven which always tends to take longer. I even bumped the temperature up a bit for the first half hour but it still took just shy of two hours. Thanks for the recipe! Read More
(10)