Introduction: Can a Classic Comfort Dish Be Ready with Minimal Effort?
Craving a hearty, nostalgic meal that’s easy to prepare? Stuffed Green Peppers feature tender bell peppers filled with a savory mix of ground beef, rice, and fire-roasted tomatoes, topped with melty mozzarella. Rated 4.3/5 from 36 reviews, this easy recipe yields 6 servings, perfect for family dinners or meal prep. With a total time of 2 hours (including cooling), it’s a simple, satisfying dish. Ready to cook a classic that everyone loves? Let’s dive into this comforting recipe!
Overview: Why Stuffed Green Peppers Shine
Stuffed Green Peppers are loved for their classic flavors, straightforward preparation, and versatility. Here’s what makes them special:
- Time Requirement: 40 minutes active prep, 65 minutes cooking and cooling, totaling approximately 2 hours.
- Difficulty Level: Easy—requires steaming, sautéing, mixing, and baking, suitable for all skill levels.
- Why It’s Special: The combination of tender peppers, savory beef-rice filling, and gooey cheese creates a comforting, crowd-pleasing dish. Rated 4.3/5 by 36 reviewers, it serves 6, ideal for family meals or leftovers.
Perfect with a side salad, garlic bread, or a festive dish like roasted vegetable chili for a complete meal.
Essential Ingredients
Stuffed Green Peppers use simple, hearty ingredients for a classic result. Here’s what you’ll need for 6 servings:
- 6 medium green bell peppers, tops and seeds removed: The edible vessels for the filling.
- 2 tablespoons vegetable oil: For sautéing the filling.
- 1 large onion, finely chopped: Adds savory depth.
- Kosher salt: Seasons to taste.
- 1 pound ground beef: Provides hearty, savory protein.
- 2 large cloves garlic, finely chopped: Infuses aromatic flavor.
- Freshly ground black pepper: Seasons to taste.
- One 28-ounce can diced fire-roasted tomatoes: Adds smoky, tangy richness.
- 2 cups cooked rice: Bulks up the filling (use leftover or thawed frozen rice).
- 1 cup loosely packed fresh parsley leaves, roughly chopped: Brings fresh, herbaceous flavor.
- 1 ½ cups shredded mozzarella, divided: Adds melty, cheesy goodness.
- ½ cup plain dry breadcrumbs: Provides texture to the filling.
- 2 large eggs, lightly beaten: Binds the filling.
- 4 teaspoons Worcestershire sauce: Enhances umami depth.
Why These Ingredients Matter
- Green Bell Peppers: Mild and sturdy, perfect for stuffing and baking.
- Ground Beef and Rice: Create a hearty, filling base.
- Fire-Roasted Tomatoes: Add smoky, tangy flavor to the filling.
- Mozzarella: Melts for a cheesy, comforting topping.
Substitutions and Variations
- Green Bell Peppers: Swap with red, yellow, or orange bell peppers for sweeter flavor.
- Vegetable Oil: Use olive oil or avocado oil.
- Onion: Replace with 1 teaspoon onion powder or ½ cup shallots.
- Ground Beef: Substitute with ground turkey, chicken, or plant-based meat for vegetarian.
- Garlic: Use ½ teaspoon garlic powder.
- Fire-Roasted Tomatoes: Swap with regular diced tomatoes or crushed tomatoes.
- Rice: Use brown rice, quinoa, or cauliflower rice for low-carb.
- Parsley: Replace with cilantro or basil.
- Mozzarella: Try shredded fontina, Gruyere, or cheddar (as suggested in the recipe note).
- Breadcrumbs: Use panko or gluten-free breadcrumbs.
- Eggs: Substitute with ¼ cup mashed potato or a flax egg (1 tablespoon flaxseed + 3 tablespoons water) for egg-free.
- Worcestershire Sauce: Swap with soy sauce or balsamic vinegar.
- Gluten-Free: Use gluten-free breadcrumbs and confirm Worcestershire sauce is gluten-free.
- Flavor Variations:
- Spicy Stuffed Peppers: Add ½ teaspoon red pepper flakes or 1 chopped jalapeño to the filling.
- Italian Stuffed Peppers: Add 1 teaspoon Italian seasoning and ¼ cup grated Parmesan to the filling.
- Veggie-Packed Peppers: Include ½ cup diced zucchini or mushrooms with the beef.
- Vegetarian Peppers: Replace beef with lentils or black beans.
- Cheesy Peppers: Add ½ cup extra cheese to the filling.
Step-by-Step Instructions
Making Stuffed Green Peppers is a straightforward process that yields a comforting, flavorful dish. Let’s get cooking!
Step 1: Gather and Prep
- Gather all ingredients: 6 green bell peppers, 2 tablespoons vegetable oil, 1 onion, kosher salt, 1 pound ground beef, 2 cloves garlic, black pepper, 28-ounce can fire-roasted tomatoes, 2 cups cooked rice, 1 cup parsley, 1 ½ cups mozzarella, ½ cup breadcrumbs, 2 eggs, 4 teaspoons Worcestershire sauce.
- Preheat the oven to 350°F (175°C).
- Remove tops and seeds from peppers; finely chop onion and garlic; chop parsley; shred mozzarella; beat eggs.
Tip: Use leftover rice or thaw frozen rice to save time; prep ingredients in advance for quick assembly.
Step 2: Steam Peppers
- Add 2 inches of water to a large pot with a steamer insert; bring to a high simmer.
- Arrange 6 green bell peppers in the steamer; cover and cook, rotating as needed, until very tender and pliable, about 25 minutes.
- Remove peppers with a slotted spoon; drain upside-down on paper towels.
Tip: Ensure peppers are tender but not falling apart; cut a thin slice from the bottom if they don’t stand upright.
Step 3: Cook Filling
- Heat 2 tablespoons vegetable oil in a large skillet over medium heat.
- Add 1 finely chopped onion and a pinch of kosher salt; cook, stirring occasionally, until soft and translucent, about 8 minutes.
- Increase heat to medium-high; add 1 pound ground beef, 2 cloves chopped garlic, 2 teaspoons kosher salt, and a few grinds of black pepper.
- Cook, stirring and breaking up beef, until browned and mostly cooked through, about 5 minutes.
- Add one 28-ounce can fire-roasted tomatoes; bring to a simmer, then remove from heat.
- Let cool in the skillet for at least 10 minutes.
Tip: Break beef into small pieces for even cooking; let filling cool slightly to avoid curdling eggs.
Step 4: Mix Filling
- Transfer beef mixture to a large bowl.
- Add 2 cups cooked rice, 1 cup chopped parsley, 1 cup shredded mozzarella, ½ cup breadcrumbs, 2 beaten eggs, and 4 teaspoons Worcestershire sauce.
- Mix well to combine.
Tip: Stir gently to avoid mashing rice; ensure ingredients are evenly distributed.
Step 5: Stuff and Bake
- Stand peppers upright in a 9-by-13-inch baking dish; trim bottoms slightly if needed to stabilize (without cutting through).
- Generously fill and pack peppers with the meat-rice mixture (about ¾ cup per pepper).
- Top each with remaining ½ cup mozzarella.
- Add just enough water to the dish to cover the bottom (about ¼ cup).
- Loosely cover with foil; bake until peppers are tender and filling is heated through, about 30 minutes.
- Remove foil; bake 10 minutes more until cheese is melted and bubbly.
Tip: Pack filling tightly to prevent crumbling; check doneness at 25 minutes to avoid overcooking.
Step 6: Serve
- Serve hot, one stuffed pepper per serving, with pan juices spooned over if desired.
Tip: Let peppers rest 5 minutes before serving for easier slicing; serve with extra parsley for freshness.
Assembly: Building the Perfect Stuffed Green Peppers
Making Stuffed Green Peppers is all about creating a hearty, comforting dish. Here’s how to make it shine:
- Green Peppers: Tender, edible vessels for the filling.
- Beef-Rice Filling: Savory, smoky, and hearty with a touch of tomato tang.
- Mozzarella: Melty, cheesy topping for richness.
- Presentation: Colorful and rustic, served whole in a baking dish.
Presentation Tips
- Serve in the baking dish or on plates, garnished with extra parsley or a sprinkle of Parmesan.
- Pair with cozy sides like a Caesar salad or a side of orecchiette with pancetta and pumpkin for a festive spread.
- Drizzle with olive oil or a dash of hot sauce for extra flair.
Storage and Make-Ahead Tips
Stuffed Green Peppers are excellent for leftovers and meal prep.
- Storage:
- Store in an airtight container in the refrigerator for up to 4 days.
- Freeze for up to 3 months in freezer-safe containers; wrap individually for easier reheating.
- Make-Ahead:
- Prep and stuff peppers up to 1 day ahead; refrigerate covered and bake fresh.
- Cook filling up to 2 days ahead; store separately and assemble before baking.
- Reheating: Reheat in a 350°F oven for 15-20 minutes, covered, or microwave in 1-minute bursts, covered, until hot.
- Tip: Freeze without cheese topping; add fresh mozzarella before reheating for best texture.
Recipe Variations
Stuffed Green Peppers are versatile and easy to customize. Here are some fun twists:
- Spicy Stuffed Peppers: Add 1 teaspoon chili powder or a diced jalapeño to the filling.
- Gluten-Free: Use gluten-free breadcrumbs and confirm Worcestershire sauce is gluten-free.
- Vegetarian Peppers: Replace beef with lentils, black beans, or plant-based meat.
- Italian Stuffed Peppers: Add 1 teaspoon oregano and ¼ cup Parmesan to the filling.
- Low-Carb Peppers: Swap rice with cauliflower rice or quinoa.
Nutrition Information (Per Serving, Based on 6 Servings)
- Calories: Approximately 400-500 kcal (varies with portion size and cheese).
- Protein: High, from beef and eggs.
- Fat: Moderate, from beef, cheese, and oil.
- Carbs: Moderate, from rice and peppers.
- Note: For precise nutrition, calculate based on specific ingredients and portion sizes.
Conclusion: Savor the Classic, Comforting Bliss!
Stuffed Green Peppers are the ultimate comforting meal, blending tender peppers with a savory beef-rice filling and melty mozzarella for a nostalgic, crowd-pleasing dish. Rated 4.3/5 by 36 reviewers, it’s perfect for family dinners, meal prep, or cozy gatherings. So, preheat your oven, stuff those peppers, and enjoy a classic. We’d love to hear how your stuffed peppers turn out—share your creations in the comments or on social media!
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Stuffed Green Peppers
Description
Craving a hearty, nostalgic meal that’s easy to prepare? Stuffed Green Peppers feature tender bell peppers filled with a savory mix of ground beef, rice, and fire-roasted tomatoes, topped with melty mozzarella.
Ingredients
Stuffed Green Peppers use simple, hearty ingredients for a classic result. Here’s what you’ll need for 6 servings:
- 6 medium green bell peppers, tops and seeds removed: The edible vessels for the filling.
- 2 tablespoons vegetable oil: For sautéing the filling.
- 1 large onion, finely chopped: Adds savory depth.
- Kosher salt: Seasons to taste.
- 1 pound ground beef: Provides hearty, savory protein.
- 2 large cloves garlic, finely chopped: Infuses aromatic flavor.
- Freshly ground black pepper: Seasons to taste.
- One 28-ounce can diced fire-roasted tomatoes: Adds smoky, tangy richness.
- 2 cups cooked rice: Bulks up the filling (use leftover or thawed frozen rice).
- 1 cup loosely packed fresh parsley leaves, roughly chopped: Brings fresh, herbaceous flavor.
- 1 ½ cups shredded mozzarella, divided: Adds melty, cheesy goodness.
- ½ cup plain dry breadcrumbs: Provides texture to the filling.
- 2 large eggs, lightly beaten: Binds the filling.
- 4 teaspoons Worcestershire sauce: Enhances umami depth.
Why These Ingredients Matter
- Green Bell Peppers: Mild and sturdy, perfect for stuffing and baking.
- Ground Beef and Rice: Create a hearty, filling base.
- Fire-Roasted Tomatoes: Add smoky, tangy flavor to the filling.
- Mozzarella: Melts for a cheesy, comforting topping.
Substitutions and Variations
- Green Bell Peppers: Swap with red, yellow, or orange bell peppers for sweeter flavor.
- Vegetable Oil: Use olive oil or avocado oil.
- Onion: Replace with 1 teaspoon onion powder or ½ cup shallots.
- Ground Beef: Substitute with ground turkey, chicken, or plant-based meat for vegetarian.
- Garlic: Use ½ teaspoon garlic powder.
- Fire-Roasted Tomatoes: Swap with regular diced tomatoes or crushed tomatoes.
- Rice: Use brown rice, quinoa, or cauliflower rice for low-carb.
- Parsley: Replace with cilantro or basil.
- Mozzarella: Try shredded fontina, Gruyere, or cheddar (as suggested in the recipe note).
- Breadcrumbs: Use panko or gluten-free breadcrumbs.
- Eggs: Substitute with ¼ cup mashed potato or a flax egg (1 tablespoon flaxseed + 3 tablespoons water) for egg-free.
- Worcestershire Sauce: Swap with soy sauce or balsamic vinegar.
- Gluten-Free: Use gluten-free breadcrumbs and confirm Worcestershire sauce is gluten-free.
- Flavor Variations:
- Spicy Stuffed Peppers: Add ½ teaspoon red pepper flakes or 1 chopped jalapeño to the filling.
- Italian Stuffed Peppers: Add 1 teaspoon Italian seasoning and ¼ cup grated Parmesan to the filling.
- Veggie-Packed Peppers: Include ½ cup diced zucchini or mushrooms with the beef.
- Vegetarian Peppers: Replace beef with lentils or black beans.
- Cheesy Peppers: Add ½ cup extra cheese to the filling.
Instructions
Step 1: Gather and Prep
- Gather all ingredients: 6 green bell peppers, 2 tablespoons vegetable oil, 1 onion, kosher salt, 1 pound ground beef, 2 cloves garlic, black pepper, 28-ounce can fire-roasted tomatoes, 2 cups cooked rice, 1 cup parsley, 1 ½ cups mozzarella, ½ cup breadcrumbs, 2 eggs, 4 teaspoons Worcestershire sauce.
- Preheat the oven to 350°F (175°C).
- Remove tops and seeds from peppers; finely chop onion and garlic; chop parsley; shred mozzarella; beat eggs.
Tip: Use leftover rice or thaw frozen rice to save time; prep ingredients in advance for quick assembly.
Step 2: Steam Peppers
- Add 2 inches of water to a large pot with a steamer insert; bring to a high simmer.
- Arrange 6 green bell peppers in the steamer; cover and cook, rotating as needed, until very tender and pliable, about 25 minutes.
- Remove peppers with a slotted spoon; drain upside-down on paper towels.
Tip: Ensure peppers are tender but not falling apart; cut a thin slice from the bottom if they don’t stand upright.
Step 3: Cook Filling
- Heat 2 tablespoons vegetable oil in a large skillet over medium heat.
- Add 1 finely chopped onion and a pinch of kosher salt; cook, stirring occasionally, until soft and translucent, about 8 minutes.
- Increase heat to medium-high; add 1 pound ground beef, 2 cloves chopped garlic, 2 teaspoons kosher salt, and a few grinds of black pepper.
- Cook, stirring and breaking up beef, until browned and mostly cooked through, about 5 minutes.
- Add one 28-ounce can fire-roasted tomatoes; bring to a simmer, then remove from heat.
- Let cool in the skillet for at least 10 minutes.
Tip: Break beef into small pieces for even cooking; let filling cool slightly to avoid curdling eggs.
Step 4: Mix Filling
- Transfer beef mixture to a large bowl.
- Add 2 cups cooked rice, 1 cup chopped parsley, 1 cup shredded mozzarella, ½ cup breadcrumbs, 2 beaten eggs, and 4 teaspoons Worcestershire sauce.
- Mix well to combine.
Tip: Stir gently to avoid mashing rice; ensure ingredients are evenly distributed.
Step 5: Stuff and Bake
- Stand peppers upright in a 9-by-13-inch baking dish; trim bottoms slightly if needed to stabilize (without cutting through).
- Generously fill and pack peppers with the meat-rice mixture (about ¾ cup per pepper).
- Top each with remaining ½ cup mozzarella.
- Add just enough water to the dish to cover the bottom (about ¼ cup).
- Loosely cover with foil; bake until peppers are tender and filling is heated through, about 30 minutes.
- Remove foil; bake 10 minutes more until cheese is melted and bubbly.
Tip: Pack filling tightly to prevent crumbling; check doneness at 25 minutes to avoid overcooking.
Step 6: Serve
- Serve hot, one stuffed pepper per serving, with pan juices spooned over if desired.
Tip: Let peppers rest 5 minutes before serving for easier slicing; serve with extra parsley for freshness.
FAQs
1. Why are my peppers tough?
Under-steaming can cause this; steam until very tender, about 25 minutes.
2. Can I use raw rice?
No, use cooked rice to ensure proper texture and cooking time.
3. Is this recipe gluten-free?
Use gluten-free breadcrumbs and confirm Worcestershire sauce is gluten-free.
4. Why is my filling dry?
Insufficient tomatoes or overcooking can cause this; ensure tomatoes are added and don’t overbake.
5. Can I make this in advance?
Prep and stuff peppers ahead; bake fresh for best texture.
6. What are the health benefits of this dish?
Beef provides protein and iron; peppers offer fiber and vitamins (C, A); moderate in fat, pair with a salad for balance.