Stuffed Bell Pepper Shopping Tips
Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.
Stuffed Bell Pepper Cooking Tips
Vegetable should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.
Grandma’s Famous Baked Stuffed Bell Peppers
1. Pre-heat oven to 400’F. Cut the bell peppers in half, top to bottom, or through the transverse of the pepper (up to you). Remove the seeds and the segments.
2. In a large bowl, combine ground beef, rise, onion, seasoning, and egg. Mix until it comes together. Generously fill the peppers with the ground beef filling.
3. Grease your casserole dish or pan with vegetable oil, and snugly place peppers in the dish. Carefully pour tomato juice into the dish to fill ¾ of the way (approx 2 cups). and pour chicken broth too. Season to taste, add bay leaves and cover with aluminum foil. Bake for 45 minutes.
4. Remove the foil and using a ladle, carefully drain the tomato juice into a saucepan. Generously top each pepper with cheese and return the pan to the oven, uncovered, and bake for about 7-10 minutes until the cheese melts and starts to bubble.
5. While the peppers are baking make the tomato sauce: heat the tomato juice over medium high heat. Add all-purpose flour and whisk until combined. Once the sauce begins to thicken, remove from heat. Season to taste. I add a few fresh leaves of basil. Spoon sauce over peppers and serve
Baked Stuffed Bell Peppers
Nigel Slater&rsquos Best Stuffed Peppers Recipe
Savory stuffed peppers with pork, rosemary, garlic and parmesan. This wonderful festive dish can be ready in less than an hour.
- Prep Time: 25
- Cook Time: 35
- Total Time: 1 hour
- Category: Main Dish, Dinner
- Method: Oven
- Cuisine: British
- 6 small red bell peppers
- Kosher salt
- Freshly ground black pepper
- 3 &ndash 4 teaspoons olive oil, divided
- 1 large yellow onion, peeled and finely chopped
- 2 large cloves of garlic, minced
- 1 tablespoon of finely chopped fresh rosemary, from 3 large sprigs
- 2 large ripe tomatoes, diced
- 3 tablespoons tomato paste
- 3/4 pound of ground pork
- 3/4 cup Panko bread crumbs
- 2 ounces of freshly grated parmesan cheese, divided
- Preheat the oven to 400ºF. Slice each pepper in half, through the stem, and carefully cut out the membranes and remove the seeds. Drop them into a big pot of salted boiling water and let them cook for 6-8 minutes, until they are softened a bit. Drain, cut side down in a colander. Arrange, skin side down in a baking dish. You may need two baking dishes, depending on your cookware and the size of the peppers. Sprinkle the insides of each pepper with a pinch of salt and pepper.
- Heat 2 teaspoons of oil in a large skillet. Sauté onions on medium-low heat until translucent (don&rsquot let them brown). Add garlic and rosemary. Cook, stirring, for a minute or so, until fragrant. Add chopped tomatoes and simmer for 5 minutes or so, until the tomatoes soften into the sauce. Add tomato paste and cook, stirring, for a minute or so. Remove from heat. Add the pork, breadcrumbs, a teaspoon of salt and several grinds of pepper. Mix until thoroughly combined.
- Divide the pork mixture between the peppers. Brush or drizzle on a little olive oil. Sprinkle 3/4 of the parmesan cheese over the peppers. Bake for 35 minutes, until hot and sizzling.
- Serve hot with remaining parmesan cheese sprinkled on top
This recipe is adapted, just slightly, from A Cook and His Vegetable Patch by Nigel Slater
Nutrition Information: The information shown is an estimate provided by an online nutrition calculator and is not a substitute for a the advice of a professional nutritionist.
Keywords: stuffed bell peppers with pork, stuffed red peppers
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Bell Pepper Facts You Might Not Know -:
Red bell peppers are simply green bell peppers that have been left on the vine to continue to ripen.
Peppers are fruits because they are produced from a flowering plant and contain seeds. Most of us view them as vegetables.
Red bell peppers are sweeter than green. This is because they sweeten as they ripen.
Via Oldwayspt Org
Easy Stuffed Bell Pepper Recipe Perfect for a Weeknight Meal
If you’re looking for an easy and palate pleasing Stuffed Bell Pepper Recipe that’s perfect for a weeknight meal, I have the one for you. I grew up eating my mom’s stuffed bell peppers. It’s comfort food, but it’s also healthy. Win-win. When my kids walked in the door last night, the air was filled with the amazing aroma this recipe gives off. I know I’ve made an award-winning (meaning kid pleasing) recipe when they say two things: what’s for dinner it smells amazing and that was really good mom.
The hardest part of this recipe (and it’s not hard at all) is getting the bell peppers ready to be stuffed. You just chop off the top and take out the seeded core. After that, the most time consuming part is chopping the veggies. Unless you have a food processor. An item that’s on my kitchen wishlist.
Here’s the order I recommend doing this recipe in:
- Chop all of your vegetables that go in the meat filling
- Get the whole peppers ready
- Bake the whole peppers
- While the whole peppers are baking, cook your filling
- Fill the whole peppers and bake again
If you have a plan and an order to do things in, your time in the kitchen will be less. I love being in the kitchen, but I do not under any circumstance want to be in there longer than necessary. Who’s got time for that yo? (My kids love it when I say ‘yo’.)
Best Stuffed Peppers Recipe
Not only is this a delicious take on a classic comfort food, it’s also:
- Freezer-Friendly. This meal is PERFECT for making ahead and freezing. See the specific instructions below if you happen to stumble across a plethora of bell peppers and you’re not sure what to do with them.
- Simple. In a good way. With only a handful of simple, real food ingredients, you can’t get any healthier for a classic comfort food.
- Frugal. Made with simple, easy-to-find ingredients, this recipe is a super affordable way to get a healthy and satisfying meal on the table.
Ingredients for Chicken Stuffed Peppers
What can I put in stuffed peppers?
- large bell peppers
- shredded or diced cooked chicken
- Italian seasoning (or my homemade Italian seasoning)
- dried sage
- dried thyme
- salt & pepper, to taste
- shredded Monterey jack or mild cheddar cheese
- shredded Parmesan cheese (optional)
Note: If you have picky family members, choose a sweeter pepper like red, orange or yellow.
Should I use organic bell peppers for stuffed bell peppers?
The current Dirty Dozen lists “sweet bell peppers” at #7. Whether this includes the green bell pepper or just the orange / yellow / red bell pepper varieties, I’m not sure. My advice would be to buy organic if you go colored, or choose a green pepper instead.
What size bell peppers do I need for this stuffed peppers recipe?
When you’re picking out peppers for this meal, try to get the biggest peppers possible so you can buy fewer and split them in half to stuff instead. If you can only find smaller peppers, allow one full pepper per person, possibly two for teenagers and dads.
Can I make Stuffed peppers with rice?
My mom traditionally served this with long grain white rice and extra red sauce, but you can also eliminate both of those in order to reduce your consumption of grains and to stretch the homemade sauce. Choose to serve with a side veggie and a vegetable salad instead.
You can also use brown rice, diced tomatoes and black beans, seasoned with homemade chili seasoning for a tasty spin on the flavor profile.
How to Make Easy Stuffed Peppers?
- Preheat the oven and boil a large pot of salted water.
- Wash and slice the peppers through the middle (not top to bottom), removing the seeds and membranes. Boil peppers for 5 minutes. Cool.
- In a large bowl, combine cooked chicken, cooked rice, creamy cauliflower sauce, seasonings and 1/2 cup red pasta sauce. Season with salt and pepper.
- Spread red sauce on the bottom of the baking dish.
- Fill each pepper 3/4 of the way full with the chicken mixture, then top with cheese.
- Bake the peppers in the oven for 15 – 20 minutes, or until the cheese is melted and the peppers are hot. If desired, place peppers under the broiler for 2-3 minutes to brown and bubble the cheese.
Serve hot with the optional Parmesan cheese sprinkled on top and the remaining 1/4 cup red pasta sauce, if desired.
Do you have to cook meat before stuffing peppers?
Yes, I do. That way the meat is already cooked through, and all you’re doing is combining ingredients and baking them together until the cheese is nice and melty.
Can I substitute the chicken for other meat in stuffed peppers?
- Sausage Variation: Substitute 1/2 lb spicy ground sausage (cooked) for the chicken and creamy cauliflower sauce for the red pasta sauce. Double the spices and add 1/2 tsp dried onion powder and 1 tsp dried garlic powder.
- Ground Beef or Ground Turkey Variation: Substitute chicken with your favorite ground beef recipe, prepared up until the baking step.
Why are my stuffed peppers watery?
This particular recipe is not going to get watery because it uses cooked or leftover rice. If you use uncooked rice, the water ratio needed to cook the rice could potentially be off, which could cause the stuffed peppers to become soggy. So just be sure to used cooked rice, or omit rice if you prefer.
How to Freeze this Stuffed Bell Peppers Recipe
This meal is PERFECT for making ahead and freezing. See the specific instructions below if you happen to stumble across a plethora of bell peppers and you’re not sure what to do with them.
Bell peppers lose their crunch once they’re thawed from a frozen state, so this eliminates the need to boil the peppers before stuffing. Skip that step and follow the directions through the filling. Then, double wrap each pepper in plastic wrap individually and freeze upright on a cookie sheet. When they’re frozen through, place them in a labeled freezer bag. To serve dinner:
- Remove and unwrap as many peppers as needed.
- Place each pepper upright in an appropriate sized glass baking dish that is smeared with red pasta sauce.
- Allow to thaw to at least refrigerator temperature, then bake at 400F for 30-40 minutes until warmed through.
- Top with shredded cheese and continue to bake until the cheese is melted.
- Serve hot with optional Parmesan cheese and/or additional red pasta sauce.
Side Dishes for this Stuffed Peppers Recipe
More Classic & Easy Dinners
Two Week Sample
- 6 large (8-ounce) red bell peppers
- 2 tablespoons olive oil
- 2 cups chopped onions
- 6 tablespoons chopped fresh parsley
- 3 garlic cloves, chopped
- 2/3 cup cooked white rice, cooled
- 1 tablespoon sweet Hungarian paprika
- 1 1/4 teaspoons salt
- 1teaspoon ground black pepper
- 1/4 teaspoon ground allspice
- 2 1/2 cups canned tomato sauce
- 1 1/4 pounds lean ground beef
- 1 large egg
25 Best Stuffed Pepper Recipes
Love peppers? Love stuffed dishes? This article certainly keeps you satisfied. It introduces 25 best stuffed pepper recipes to serve at family meals. They are made up with a number of fillings, ranging from ground beef to fresh chopped veggies, thereby, can satisfy the taste of both normal eaters and dieters and even vegans.
If you are finding something good made with peppers or a richly flavored foods for summer time, these stuffed pepper dishes are the way to go. Peppers are trimmed off the tops, remove seeds and membrane. Then, stuffed with cooked filling and sprinkled with grated cheese on top. Finally, placed in the preheated oven and bake until done. Easy right? As they are quite quite quick to make, they are perfect to serve at small parties and game day celebrations. Both kids and adults love all love them. Believe us!
Stuffed Peppers Italian Style
So what’s the big difference? Well I chocked these peppers full of Italian seasoning, fresh garlic, and hearty tomato sauce. Nix the sour cream, hold off on the ground pork, save the fresh dill for later – believe me you won’t miss them! Not tonight at least, once you’ve sunk your teeth into these meaty morsels. You can also top these with some Parmesan cheese or fresh mozzarella if you like for a cheesy stuffed pepper.
More Instant Pot Ground Beef Recipes For You
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