Be sure to try my Egg Roll in a Bowl recipe next!
Stuffed Bell Peppers
Stuffed Peppers are a must all year round, and there’s no better way to make use of fresh garden peppers than with this recipe. It’s hearty, delicious, easy to customize, and makes a great make-ahead meal. Trust me when I say, this filling is like no other filling you’ve ever tried. The traditional components include ground beef and sausage along with garlic, onions, diced tomatoes, tomato sauce, rice, and cheddar cheese. The ingredients that make this better than any other are the chicken broth (depth of flavor), Worcestershire and hot sauce (flavor enhancers, the hot sauce doesn’t make it spicy), and the brown sugar (a hint of sweetness to offset the acidity from the tomatoes). This is definitely one recipe your family will want again and again. Be sure to check out my pro tips below!
How to Make It
See recipe card below this post for ingredient quantities and full instructions. Slice the top off of the peppers and remove the seeds/membranes. Place them top-side-down in a casserole dish with water. Cover and steam them for 20 minutes. Remove water and place the peppers back in the casserole dish. While the peppers steam, prepare the filling.
Prepare the meat/sauce/rice mixture and fill the middle of each bell pepper. Cover and bake for 20 minutes.
Remove cover and top with cheese. Bake uncovered for 10 minutes, or until the cheese is melted and the peppers are tender. Remove and serve!
Do You Have to Cook Peppers Before Stuffing Them?
Some recipes call for boiling, blanching, or steaming bell peppers before stuffing them, while others leave the peppers raw. No matter what, the peppers require at least 50 minutes of cooking time to have the ideal finished texture. For this reason, I like to let the peppers steam in the casserole dish for 20 minutes in the oven while the filling is being prepared. This cuts down on overall preparation time as we’re overlapping tasks, but also allows the pepper to release some water as well, (raw bell peppers are 92% water).
Make Ahead Method
Steam the peppers and prepare the filling as outlined. Stuff each pepper. Cover and refrigerate for up to 2 days or freeze for up to 3 months. Let frozen peppers thaw completely before baking. When ready to bake, cover and bake at 350° for 45 minutes if baking from a cold state. Remove the cover and top with cheese. Bake for 10 more minutes, or until the cheese is melted and the pepper is tender.
Storage
Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Leftovers can be reheated in a microwave or in a covered casserole dish at 350° for 15-20 minutes.
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9 x 13-inch Casserole Dish Chef’s Knife Cheese Grater– Cheese shredded fresh from a block will melt and taste better than packaged shredded cheese. Better Than Bouillon– This is what I always use for broth in my recipes. It takes very little space and makes it easy to measure out customized amounts of broth.
