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Tasty Stuffed Peppers

Featured in Flavorful Vegetarian Dishes That Satisfy.

These green stuffed peppers make a cozy, family-friendly dish that’s great for reducing waste. The peppers are slowly baked until tender while stuffed with a tasty mix of ground beef and rice. Tomato sauce enhances the flavor during baking. It's flexible, letting you use leftover rice or add cheese and veggies as you like.
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Us chef girl
Updated on Tue, 22 Apr 2025 09:20:33 GMT
Green peppers baked in the oven, filled with ground meat and rice, resting on tomato sauce Pin it
Green peppers baked in the oven, filled with ground meat and rice, resting on tomato sauce | athomedishes.com

Stuffed peppers showcase how leftovers can turn into a delicious feast. This clever dish blends sweet peppers with hearty ground meat and comforting rice, all swimming in a rich tomato sauce that perfectly brings all the flavors together.

This dish has become my go-to solution for leftover rice. Last year, during an unplanned dinner gathering, I whipped up this version that's now a regular feature in my family's meals.

Baked green peppers stuffed with ground meat Pin it
Baked green peppers stuffed with ground meat | athomedishes.com

Key Ingredients

  • Square green peppers: pick firm ones with thick walls that'll hold up nicely in the oven
  • Ground meat: try beef, lamb or a mix, with about 15% fat content for extra flavor
  • Cooked rice: day-old rice works best since it's firmer and soaks up flavors better
  • Canned tomatoes: whole ones you can crush yourself will give you a nicer texture
  • Flavor boosters: fresh garlic and onion create that must-have tasty foundation

Kitchen Wonder

Getting peppers ready
Wash and carefully cut off the tops, keeping their shape intact for a pretty presentation
Mixing the filling
Gently combine all ingredients for an evenly seasoned, uniform stuffing
Putting it together
Fill each pepper generously, pressing down slightly so there aren't any empty spaces
Creating the sauce base
Spread the flavorful tomato sauce on the bottom of your dish for juicy cooking
Smart baking
Cook at a medium heat so all the flavors meld together perfectly

In my household, this dish brings back memories of Sunday meals when my grandma would magically transform leftovers. She always added a bit of smoked paprika, her hidden ingredient that gave her stuffed peppers that amazing taste nobody could match.

Serving Ideas

These stuffed peppers taste best straight from the oven, drizzled with their creamy tomato sauce. Enjoy them with crunchy bread for soaking up sauce, a simple green salad dressed with light olive oil, and maybe a glass of light red wine like a Côtes-du-Rhône.

Baked green peppers Pin it
Baked green peppers | athomedishes.com

Tasty Variations

The basic recipe can be tweaked in many ways depending on what you like or your diet needs. Switch meat for lentils to make it vegetarian, toss in some toasted pine nuts for crunch, or sprinkle grated smoked cheese on top during the last few minutes of baking for a golden crust.

Storage Tips

Stuffed peppers stay good for up to 5 days in the fridge in an airtight container. To warm them up, put them in a covered dish in the oven at 350°F for 15-20 minutes. Don't use the microwave as they might get too soft. For longer keeping, you can freeze them before cooking for up to 3 months.

Baked green peppers stuffed with ground meat and rice Pin it
Baked green peppers stuffed with ground meat and rice | athomedishes.com

Chef's Tricks

Always keep your peppers standing upright while cooking by carefully trimming their bottoms to create a steady base Cover the dish during the first part of cooking to keep moisture in, then finish uncovered for a bit of caramelization Let them sit for 10 minutes after baking so the flavors can settle and the sauce naturally thickens

These stuffed peppers capture what family cooking is all about to me: budget-friendly, comforting and tasty. They remind us that the best dishes often come from common kitchen sense and not wanting to waste food. Whenever I make them, I think about all the home cooks before us who knew how to turn leftovers into amazing meals.

Frequently Asked Questions

→ How do I know if stuffed peppers are properly cooked?
The filling’s core temperature should reach 70°C, and the peppers should feel soft when pierced with a fork.
→ Can stuffed peppers be prepped ahead of time?
Yes, you can stuff them the day before and keep them in the fridge until it's time to cook.
→ Can I use other types of peppers?
Of course! Red, yellow, or orange peppers work great too.
→ How can I use leftovers?
Leftover stuffed peppers reheat easily in the microwave or oven and can stay fresh in the fridge for up to three days.
→ Can you freeze stuffed peppers?
Yes, they freeze well, either cooked or uncooked, for up to three months.

Stuffed Green Peppers

These stuffed green peppers are soft and full of comforting flavors. Filled with ground beef and rice, they gently cook in homemade tomato sauce.

Prep Time
15 Minutes
Cook Time
80 Minutes
Total Time
95 Minutes

Category: Vegetarian

Difficulty: Intermediate

Cuisine: Global flavors

Yield: 6 Servings

Dietary: ~

Ingredients

→ Main ingredients

01 6 green bell peppers

→ Filling

02 650 g (1.4 lbs) lean ground beef
03 1 ½ cups (375 ml) of cooked rice
04 1 cup (250 ml) of diced or crushed tomatoes
05 2 minced garlic cloves
06 ¼ minced onion
07 1 teaspoon of smoked paprika
08 1 teaspoon of herbes de Provence
09 2 tablespoons of chopped parsley
10 ½ teaspoon of ground black pepper
11 2 teaspoons of salt

→ Tomato sauce

12 1 cup of canned diced or crushed tomatoes
13 3 tablespoons olive oil
14 Salt and pepper to taste

Instructions

Step 01

Turn your oven on and preheat it to 180°C (350°F).

Step 02

Wash the peppers thoroughly. Slice the tops off (about 1 cm thick) and put them aside. Scoop out the seeds and cut away any white parts inside. Sprinkle some salt inside them. If any peppers wobble, trim a small slice off the bottom to help them stand upright in the baking dish. For a bit of drainage, poke a small hole at the base of each pepper with a fork to release any extra juice during baking.

Step 03

Combine tomatoes (including their juice), olive oil, salt, and pepper directly in your baking dish.

Step 04

In a mixing bowl, combine the ground beef, cooked rice, onion, garlic, tomatoes, spices, herbs, and salt all together.

Step 05

Stuff each pepper with the filling mix. Put the tops back on. Arrange them upright in the dish with the tomato sauce. Cover the dish loosely using parchment paper, and layer foil on top to avoid the parchment catching fire.

Step 06

Pop the dish in the oven and bake for an hour. After that, remove the coverings and continue cooking for another 20–30 minutes. Check the peppers—they should be tender, and the filling should be cooked through. If you’ve got a thermometer, stick it into the middle of the filling; the temp should hit 70°C (160°F). Serve warm with tomato sauce on the side. Pair with a light salad or toasted bread—garlic bread works great for dipping. Enjoy!

Notes

  1. LEFTOVER VEGGIES: Got some leftover veggies? Chop them up and toss them in the filling. Peppers like these are perfect for clearing out the fridge! I personally love adding cooked or canned beans—chickpeas, white beans, kidney beans, whatever you have. MEAT OPTIONS: I usually go with beef, but feel free to use any meat or mix you like—veal, lamb, or even use leftover cooked chicken or roast. In that case, bake the peppers for a shorter time. PRECOOKING PEPPERS: Need to save time? Boil the peppers lightly for a few minutes before stuffing them. RICE SWAPS: No white rice on hand? Sub it with cooked brown rice, quinoa, couscous—whatever works. CHEESE TWIST: Got cheese lying around? Mix up to ½ cup of shredded or diced cheese into the filling. Or sprinkle a tablespoon of grated cheese on top of each stuffed pepper (if doing this, dice the reserved pepper tops and mix them into the filling). CRUNCHY PEPPERS: If you prefer peppers with some bite, pre-cook the filling before stuffing them. That way, since the filling’s already cooked, they only need a quick bake!

Tools You'll Need

  • A large oven-safe dish or casserole, roomy enough to fit all the peppers in a single layer