Stuffed Peppers

Cutting and Filling the Peppers

The filling for our easy stuffed peppers is based on using average-size peppers. If they are too small or irregularly shaped, all the filling may not fit. If the peppers are too large, they may not be fully filled. To get all the filling to fit, follow these tips:

Lay the pepper on its side and thinly slice off the top. Then cut away the seeds and membranes.

Use only the amount of filling ingredients called for. Using more of the ingredients called for or adding other ingredients may result in leftover filling.

How to Serve Stuffed Peppers

Stuffed peppers with rice are the cutest one-dish dinner around! With ground beef, rice, and a veggie shell, it doesn’t take much more to turn them into a complete meal. Depending on the size of the appetites around your table, pairing with a crisp green salad may be all you need. Or for heartier appetites, serve them alongside your favorite seasonal veggies and warm, crusty bread or rolls with butter.

Looking for some inspiration? Mandarin Mixed Greens Salad offers great flavors and a hint of sweetness that pairs well with the stuffed peppers. For veggies, the flavors of autumn come alive when Roasted Fall Vegetables get served alongside the peppers.

Is bread your go-to comforting side? Try Traditional Cornbread or Quick Sour Cream Dinner Rolls for a satisfying side everyone can sink their teeth into.

How to Store and Reheat Stuffed Peppers

If you find yourself with a leftover uneaten pepper or two, get them into the fridge within 2 hours of coming out of the oven, so that there isn’t a chance for bacteria to grow that can cause food-borne illness. Place peppers in an oven-safe dish. Cover tightly with foil and refrigerate up to 2 days. To reheat, bake peppers covered at 350°F for about 15 minutes or until an instant-read meat thermometer inserted in the center of a pepper reaches 165°F. Alternatively, uncover (discard foil) and place pepper on a microwavable plate. Cover loosely and microwave on high 1 1/2 to 2 1/2 minutes or until an instant-read meat thermometer inserted in the center of a pepper reaches 165°F.

Freezing baked peppers is not recommended as the cooked peppers will get watery and become mushy when reheated. See FAQ section below for how to prepare frozen stuffed peppers.

Variations of Stuffed Peppers

With a few ingredient changes, you can make a different recipe every time. Here’s how to make stuffed peppers customizable to your tastes:

Swap the Meat: Instead of ground beef, try ground chicken or turkey, ground pork, or bulk hot Italian pork sausage.

Vary the Sauce: Rather than tomato sauce, try a different sauce for a unique flavor, such as pasta sauce with herbs, barbecue sauce, or even buffalo wing sauce, for a kick in flavor!

Get Grainy: Use whatever cooked rice or grain you have on hand. Try cooked arborio or brown rice (not instant), cooked quinoa, bulgur, or farro. Do not use instant varieties, as they may not stand up in the oven.

Layer the Flavor: Add your favorite herbs or spices in with the tomato sauce. Try adding a teaspoon of Italian seasoning for an Italian flavor, a teaspoon of chili powder and 1/2 teaspoon cumin for a taco flavor or a teaspoon of dried oregano leaves, for a Mediterranean taste.

We think a stuffed pepper dinner is hard to beat, so we’ve riffed on this classic in a variety of delicious ways. When you need dinner ready when you walk in the door, try Slow-Cooker Stuffed Peppers. Do you want all the flavors of stuffed peppers in a cozy casserole? Stuffed Pepper Casserole is just the ticket! Or branch out with a creative flavor twist by making Teriyaki Beef Stuffed Peppers (great for when it’s only the two of you) or Mediterranean-Stuffed-Peppers for a refreshing updated take on stuffed peppers.