Dad’s Stuffed Bell Peppers

Comfort FoodGluten-FreeBeefBell Pepper

Bell peppers stuffed with a mixture of ground beef, rice, onions, tomatoes, and spices. Classic American stuffed bell peppers recipe!

Photography Credit: Elise Bauer

A classic American dish that one can’t easily find in restaurants (unless it is a cafeteria) is stuffed bell peppers. It’s essentially meatloaf stuffed into bell peppers and baked in the oven. My mom and dad have their own different versions, both delicious. Here is my dad’s:

Dad’s Stuffed Bell Peppers Recipe

Print
  • Prep time: 10 minutes
  • Cook time: 50 minutes
  • Yield: Serves 4-6

Ingredients

  • 1 1/2 cup of cooked white rice (from about 3/4 cup raw rice)
  • 4 bell peppers, any color
  • 5 Tbsp extra-virgin olive oil
  • 1 medium yellow onion, peeled and chopped
  • 1 clove of garlic, peeled and chopped
  • 1 lb of lean ground beef
  • 1 cup chopped tomatoes, fresh or canned (if using can, drain of excess liquid first)
  • 1 Tbsp chopped fresh oregano or 1 teaspoon of dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 cup ketchup
  • 1/2 tsp of Worcestershire Sauce
  • Dash of Tabasco sauce

Method

1 Cook the rice: If you are starting with raw rice, you'll need to cook it first. Cook the rice following the directions on the rice package.

2 Steam the bell peppers: Cut the tops off of the bell peppers about 1/2 inch to 1 inch from the stem end and remove the seeds. (Save the extra bits of bell pepper for another dish such as Ground Turkey and Peppers.)

Place a steaming rack in a large pot and add enough water to cover the bottom of the pan by an inch. Place the bell peppers on the rack, cut side up, and bring the water to a boil. Cover the pot and let the peppers steam for 5 to 10 minutes until they start to soften.

to make stuffed bell peppers, steam the bell pepper shells first

Note that you can skip the steaming if you want, but this step will help ensure that the peppers cook through thoroughly when they are stuffed and baked.

3 Sauté onions and garlic: Preheat oven to 350 degrees F. Heat 4 tablespoons of the oil in a large skillet over medium heat. Add onions and cook, stirring often, until soft and translucent, about 5 minutes. Add the garlic and cook a minute more.

4 Make filling: Add the meat, cooked rice, cooked onions, tomatoes, oregano, salt, and pepper to a large bowl. Mix everything together with your hands or a wooden spoon, just enough so that the ingredients are all well distributed. Do not over-mix.

5 Stuff the peppers: Drizzle remaining 1 tablespoon of olive oil inside the peppers. Arrange the cut side of the peppers up in a baking dish, then stuff peppers with filling.

Combine ketchup, Worcestershire sauce, Tabasco sauce, and 1/4 cup of water in a small bowl, then spoon over filling.

6 Bake: Add 1/4 cup of water to the baking dish. Place in 350°F oven and bake for 40-50 minutes (or longer, depending on how big the peppers are that you are stuffing), until the internal temperature of the stuffed peppers is 150-160°F.

Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to Dad’s Stuffed Bell Peppers on Simply Recipes. Thank you!

Print

If you make this recipe, snap a pic and hashtag it #simplyrecipes — We love to see your creations on Instagram, Facebook, & Twitter!

Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

More from Elise

Dad's Stuffed Bell Peppers

151 Comments / Reviews

No ImageDad’s Stuffed Bell Peppers

Did you make it? Rate it!

  • Michol Sue

    My Grandmother used to make a similar recipe and stuff cabbage leaves or peppers. I love both but she used a 29oz can of tomato sauce. 15 oz of it went into the mixture of raw hamburger, cooked rice, 2 eggs, salt pepper and chopped onion. The leftover sauce was mixed with a can or two of chopped tomatoes with chilies to add a kick. Pour it over and bake. So delicious!

  • Al

    I did not prepare this yummy recipe as yet, it looks good and easy to put together. I plan to make this real soon, but I would really like to know if stuffed peppers freeze well?

  • Bonnie Smith

    I made this recipe vegan. Used 1 can drained, smashed black beans instead of ground beef and only 1 cup cooked rice. It was great and my husband loved it. He said you can make this anytime and you can even serve it to company.

  • Essie Baldwin

    I cook mine in tomato juice it gives them more flavor!

  • Pamela Frey

    This peppers are wonderful! I changed it up a little and cook the gr beef (organic, grass fed 90% lean) after the onions and garlic and add a other ingredients including fresh oregano. Canned, diced tomatoes with basil, garlic & oregano. Then I add the topping into the meat mixture, stuff peppers and cook for 20 min. Serve with parmesan cheese. I use yellow peppers. Husband loves it!

View More
Stuffed Bell PeppersDad’s Stuffed Bell Peppers