Welcome to TastyKitchen, where we celebrate the joy of home cooking with recipes that warm the heart and soul. Today, we’re diving into a beloved classic: stuffed peppers. This dish, with its vibrant colors and hearty flavors, is a staple in kitchens worldwide. Whether you’re cooking for a family dinner or meal-prepping for the week, these Classic Stuffed Peppers are a perfect blend of simplicity and satisfaction. Let’s explore the history, ingredients, and step-by-step process to create this comforting dish, plus tips to make it your own!
A Brief History of Stuffed Peppers
Stuffed peppers have a rich history that spans cultures and continents. The concept of stuffing vegetables dates back centuries, with variations found in Mediterranean, Middle Eastern, and Latin American cuisines. In the United States, stuffed peppers became a household favorite in the mid-20th century, often featuring bell peppers filled with a mixture of ground meat, rice, and tomato sauce. This dish’s versatility allows it to adapt to local ingredients and tastes, making it a global icon of comfort food.
At TastyKitchen, we love how stuffed peppers bring people together. The recipe we’re sharing today is a nod to the classic American version, but we’ll also offer twists to suit modern palates, including vegetarian and spicy variations.
Why You’ll Love Classic Stuffed Peppers
Stuffed peppers are the ultimate one-dish meal. Here’s why they deserve a spot in your recipe rotation:
- Versatile: You can customize the filling with your favorite proteins, grains, or vegetables.
- Nutritious: Packed with vitamins from bell peppers and protein from the filling, it’s a balanced meal.
- Make-Ahead Friendly: Prepare them in advance and bake when ready.
- Visually Stunning: The rainbow of bell peppers makes this dish as beautiful as it is delicious.
Ready to get cooking? Let’s gather our ingredients and dive in!
Ingredients for Classic Stuffed Peppers
This recipe serves 4-6 people, depending on the size of your peppers. Feel free to double it for a crowd or halve it for a cozy dinner.
For the Peppers and Filling:
- 6 large bell peppers (red, yellow, orange, or green), tops cut off and seeds removed
- 1 pound ground beef (or ground turkey for a lighter option)
- 1 cup cooked white rice (substitute with quinoa or brown rice for extra nutrition)
- 1 medium onion, finely diced
- 2 cloves garlic, minced
- 1 cup canned diced tomatoes, drained
- 1 cup shredded mozzarella cheese, divided
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon smoked paprika (optional, for a smoky kick)
- Salt and black pepper to taste
- 2 tablespoons olive oil
For the Sauce:
- 1 1/2 cups canned tomato sauce
- 1 teaspoon Worcestershire sauce (optional, for depth)
- 1/2 teaspoon sugar (to balance acidity)
- 1/4 teaspoon red pepper flakes (optional, for a hint of heat)
Optional Garnishes:
- Fresh parsley, chopped
- Grated Parmesan cheese
Equipment Needed
- Large skillet
- Baking dish (9×13 inches works well)
- Mixing bowl
- Sharp knife and cutting board
- Measuring cups and spoons
Step-by-Step Instructions
Step 1: Prepare the Peppers
- Preheat your oven to 375°F (190°C).
- Slice the tops off the bell peppers and carefully remove the seeds and membranes, keeping the peppers intact. If needed, trim a thin slice from the bottom of any peppers that don’t stand upright, being careful not to cut through.
- Lightly brush the outside of the peppers with 1 tablespoon of olive oil and place them in a baking dish. Set aside.
Step 2: Cook the Filling
- Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat.
- Add the diced onion and sauté for 3-4 minutes until translucent.
- Stir in the minced garlic and cook for 30 seconds until fragrant.
- Add the ground beef (or turkey) to the skillet, breaking it up with a wooden spoon. Cook until browned, about 5-7 minutes. Drain excess fat if necessary.
- Stir in the tomato paste, diced tomatoes, oregano, basil, smoked paprika (if using), salt, and black pepper. Cook for 2 minutes to blend the flavors.
- Remove the skillet from heat and stir in the cooked rice and 1/2 cup of shredded mozzarella. Taste and adjust seasoning as needed.
Step 3: Stuff the Peppers
- Spoon the filling evenly into each bell pepper, packing it gently but firmly. The filling should reach the top but not overflow.
- If you have extra filling, you can bake it in a small oven-safe dish alongside the peppers or save it for another meal (it’s great as a burrito filling!).
Step 4: Make the Sauce
- In a small bowl, combine the tomato sauce, Worcestershire sauce (if using), sugar, and red pepper flakes (if using). Stir well.
- Pour the sauce over the stuffed peppers, covering the filling and letting some pool in the baking dish. This keeps the peppers moist during baking.
Step 5: Bake the Peppers
- Cover the baking dish with aluminum foil and bake for 35-40 minutes, or until the peppers are tender when pierced with a fork.
- Remove the foil, sprinkle the remaining 1/2 cup of mozzarella cheese over the tops of the peppers, and bake uncovered for an additional 5-10 minutes, until the cheese is melted and bubbly.
Step 6: Serve and Enjoy
- Let the peppers cool for 5 minutes before serving.
- Garnish with chopped parsley and a sprinkle of Parmesan cheese, if desired.
- Serve with a side salad, crusty bread, or roasted vegetables for a complete meal.
Tips and Variations
At TastyKitchen, we believe in making recipes your own. Here are some ideas to customize your stuffed peppers:
- Vegetarian Option: Swap the ground meat for cooked lentils, black beans, or crumbled tofu. Add diced zucchini or mushrooms for extra texture.
- Spicy Twist: Mix in chopped jalapeños or a pinch of cayenne pepper to the filling. Use spicy tomato sauce for the topping.
- Grain Swap: Try farro, couscous, or cauliflower rice for a low-carb version.
- Cheese Lover’s Dream: Experiment with cheddar, pepper jack, or feta for different flavor profiles.
- Make It Ahead: Assemble the peppers up to 24 hours in advance, cover, and refrigerate. Bake when ready, adding 5-10 minutes to the cooking time.
Storing and Reheating
Stuffed peppers are a meal-prep dream! Here’s how to store leftovers:
- Refrigerator: Store cooked peppers in an airtight container for up to 4 days. Reheat in the microwave (1-2 minutes per pepper) or oven (350°F for 15-20 minutes).
- Freezer: Freeze unbaked or baked peppers in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before baking or reheating.
Why TastyKitchen Loves This Recipe
Classic Stuffed Peppers embody everything we cherish at TastyKitchen: wholesome ingredients, bold flavors, and the ability to bring people together. This dish is perfect for busy weeknights, cozy weekends, or even a dinner party where you want to impress without stress. Plus, it’s a fantastic way to use up pantry staples and leftover rice!
We hope you’ll try this recipe and share your creations with us. Tag @TastyKitchen on social media or leave a comment on our website to let us know how it turned out. Happy cooking!
Author: TastyKitchen
Cuisine: American
Keywords: stuffed peppers, classic recipe, comfort food, bell peppers, ground beef, rice, tomato sauce, family dinner, make-ahead meal