When it comes to comfort food, stuffed peppers are at the top on my list. I grew up eating this hearty, healthy and deeply satisfying dish and clearly remember loving everything about it. If your garden peppers are ripe and ready (like mine), you should consider using some to make this easy stuffed pepper recipe.
Stuffed peppers are one of the meals I turn to when I need something wholesome and delicious on my table in a jiffy. Because while they may appear time-consuming or hard to make, in reality, they are one of the simplest dishes ever and taste even better when prepared in advance and eaten the next day.
Related: Crock Pot Italian Sausage and Peppers
What are Stuffed Peppers?
Stuffed peppers are bell peppers stuffed with a mixture of rice, ground turkey and tomato sauce baked in their juices. The stuffing meat can vary, but this is my personal favorite. Trust me though that no matter the stuffing choice, you’ll end up having an irresistibly delicious dinner.
Does Pepper Color Matter?
While most recipes call for green bell peppers, you can use any color you prefer. Green tends to be on the zestier side compared to the sweeter red, orange and yellow peppers. So it truly is a matter of preference. No matter which color you choose, the taste will be amazing.
Related: 34 Green Chile Recipes That Bring the Heat
Can You Freeze Stuffed Peppers?
Yes! You can easily make a large batch of stuffed peppers in advance and freeze until ready to eat. I would recommend wrapping each completely cooled pepper individually in plastic wrap followed by a layer of foil, placed in a zip-lock freezer bag. The peppers will keep for approximately 3-4 months in the freezer. This method also allows you to pull out a single stuffed pepper when the craving strikes!
- bell peppers
- tomato sauce
- ground beef or turkey
- cooked rice
- garlic powder
- breadcrumbs, optional for topping
How Long to Cook Stuffed Peppers
Cooking time may vary based on your oven, but this recipe has them bake for 25-30 minutes at 350 degrees.
How To Make Stuffed Peppers
- Cut the tops off the peppers and remove the seeds.
- Simmer the peppers for 3 minutes, in a large pot. Drain, rinse with cool water and set aside on paper towels to drain.
- In a skillet, heat the ground beef and cook until no pink remains. Drain. Season with salt, pepper and garlic powder.
- Add the rice and half of the tomato sauce and stir together.
- Spoon into the peppers.
- Top with the rest of the tomato sauce.
- Bake in an ungreased saucepan at 350 for 25-30 minutes.
- If using breadcrumbs, add to the top 5-10 minutes before the peppers are done cooking for a nice crunchy top.
- Serve warm.
What to Serve With Stuffed Peppers?
Stuffed bell peppers are already a complete meal, but if you want a little something extra try one of these summer salads on the side or a hearty loaf of bread.
What to Drink With Stuffed Bell Peppers
I’m partial to EnRoute 2019 Les Pommiers, which is a Pinot Noir blend that offers notes of raspberry preserves followed by baking spices. This enhances the “comfort” food element of stuffed bell peppers