Your comment may need to be approved before it will appear on the site. Thanks for waiting. First time commenting? Please review the Comment Policy.
Mine are usually 1/3 cabbage, 1/3 Ground meat and 1/3 dirty rice. I may try the seasoning combo though. Elizabeth’s topping mix sounds good also.
Made this recipes tonight and quite liked the combination of basil, savory and other herbs to flavor the hamburger-rice mixture. Makes a nice change from my regular stuffed pepper recipe. I might add a little finely chopped celery or kale next time to add a little crunch. And rub the peppers inside and out with oil and lightly salt before stuffing them.
I’m not sure about the recipe itself, but serving it with plain yogurt mixed with salt and garlic is an AMAZING topping! I wouldn’t go for ketchup, though never tried it. Probably won’t lol.
It was OK. Not my favorite seasoning combo. Thanks for the recipe
I really do not eat bell peppers. My husband does, so I was looking for a stuffed recipe that I can make for him. Thank you so much.
These remind me so much of what my Mom used to make for me when I was young. Love it!
I precooked the hamburger (80/20 lean to fat) meat to brown it a little. Then I drained some of the fat. I followed the direction to steam the bell peppers and then instead of baking them I broiled them. These were spectacular and the bell peppers sealed the flavors perfectly. The peppers themselves were easy to pick, up after cooled and had a meaty texture so the juices from the peppers released when your bit into it. Totally Yummy.
I don’t like cooked peppers, so I make my stuffing, rice, hamburger, onions, cornbread, pinto beans.Remove seeds and stuff the peppers, and that’s it. U can have them for dinner, or just picnic outside, and u eat them with ur hands.
sauteed the beef also sauteed mushrooms garlic and onion blend it all together added a can of Rotel. brown rice is almost done next year will be combined and stuffed into yellow bread and orange Frozen peppers an experiment to say the least.
I used couscous instrad of rice and mixed shredded cheddar cheese with the meat mixture
Made mine from my mom’s recipe passed down from Slovak grandparents. I used raw ground beef, uncooked rice, and tomato sauce in mine. I’ve seen that a lot of people cook their rice before putting it in the mixture, but my mother said it will make the rice way overcooked and soggy. Baked mine on 375 for an hour and 15 minutes.
Sounds just the way it should be cooked.
Yes my grandmother (Slovenian) makes it with beef and rice with tomato sauce…we eat it with a dab of sour cream. So delicious. We call it Paprika.
This recipe makes a good base, but it didn’t have nearly enough seasoning for my taste. I used more than the recommended amounts of fresh basil and thyme, and it still had almost no taste. I added in onion, garlic, and a Russian style seasoning with cinnamon, nutmeg, and marjoram. I also added a couple tablespoons nutritional yeast to add a but of a cheesy flavor
i made it; on a whim i decide to make it Chinese flavor (soy sauce + sesame oil + water chestnut & green onion)
so simple & yummy!
Everything is better with sesame oil :)
Love the comments, history and variations. I precoooked everything, steamed the peppers, used Rotel, Italian seasoning, onion and garlic powder, 1/2 c. tomato sauce. Microwaves and freezes well.
Actually, stuffed peppers are an Oriental dish, you can find them from Persia to Austria, Czechoslovakia and even Southern Germany. In my native country, Romania, we usually use a mixture of beef and pork (the pork fat makes the filling softer and more tasty), but I’ve also used chicken, turkey, sheep, veal and beef meat. First of all, when preparing the bell pepers, use a small knife and a tea spoon with the purpose of removing ONLY the part with the stem. Also, use the spoon to “scrape” the inside of the pepper to remove the inner ribs in the pepper. Don’t throw them away. Wash the seeds and the fleshy part can be used in making the sauce. I for one prefer red peppers as they’re tastier and sweeter. Also, prepare several ripe but no too soft tomatoes. The filling is prepared by mixing as per your taste, minced onion and minced garlic, ground black pepper and a pinch of thyme, into the minced meat and rice mixture. I for one, don’t cook it in advance. It can be easily cooked inside the peppers. In order to accelerate and facilitate cooking of meat, do not forget to cut a little snick at the bottom of the bellpeppers. The sauce will penetrate the mixture and cook it more easily. Fill the peppers with the mixture, using the old teaspoon. Top with a cap made of a piece of tomato (not a slice per se, but a piece that would contain the outer part of the tomato, so as to close it). Depending on size of peppers, count one or two per serving. Then prepare the sauce. Simmer two minced onions (arount 2-3 ounces of minced onion) in some vegetable fat (I for one usually use sunflower oil but any cooking oil will do), till soften and yellowish in colour. Quench it with some thick tomato juice (usually a good pint is sufficient) and maybe some water. Add salt, pepper, finely minced bell peppers, a sizable amount of minced garlic(as per your taste) and (I prefer) thyme. Let it simmer at around 180-200 Celsius in the oven in a large caserole or a cooking clay pot. Careful! When you put the dish in the oven, the sauce should preferably completely cover the peppers. I prefer it served with sour yoghurt (or Greek style yoghurt) or sour cream. Serv in a plate where you put the stuffed peppers, add sauce and a generous amount (2-3 table spoons) of yoghurt or sour cream, as per your preferring. If the meat is replaced in the stuffing by a mixture of vegetables and minced mushrooms then it can be an excellent vegetarian dish. Good apetite! BTW! You can replace the bell peppers with zucchini cut in half and emptied of their content also using a tea spoon, or with large thick tomatoes, that can be emptied using the same procedure, filled and the interior minced and added to the sauce. This is a time proven recipe. I’m 53. My grandmother was using the same recipe, so did my mother and now me and my brother have also passed it to the next generation. :))
How many peppers in your recipe here?
What is in summer savory?
Great recipe, I followed it tonight but made my dish with few
“fast trucking” modifications:
– redbell capsicums were nice and soft after I microvawed them 2×3 min, resting 1 min in between
-staffing was a last night left over bolanese mince mixed with cooked rice and fresh herbs from the garden (thime, shallots and oregano) -quite a lot of them.
-before staffing, the inside of the already quite soft peppers I brushed with ‘Thai red curry paste’ mixed with ‘Cherry tomato Parmesan pasta sauce’ to give this dish an extra bite, (wanted to use basil pesto, but my impromptu combination worked really well)
– on top of the staffed peppers I put a thin slice of Parmesan
– Baked for 15-20 min in preheated oven to 220 deg.Celsius,I did not use any oil or sauce for baking ,
tonight it was the best outcome I ever had for this dish, that is my husbands favoured, and we really enjoyed this variation including ‘spice challenged’ kids.
I have been thinking of making this but with feta and a little sun dried tomato added in.
I tried this out tonight. It seemed like it might’ve worked better with the ingredients pan fried instead of baked, since the fat from the meat collected inside the pepper and created a semi greasy mess of rice and ground beef. Not very good. I hope this works out better for the rest of you.
I love bell peppers (red, green, orange, or yellow. I generally eat them raw. This is my first time making an attempt to make some a stuffed one. I am excited how these will turn out. I’m glad to have found your recipe. It is simple and fast. Thank you so much for sharing.
My mother’s stuffed pepper recipe was just a bit different. She added sauteed onion to beef/veal/pork mixture, ‘almost done’ white rice, some grated Parmesan and an egg or two, depending on how many she was making. The peppers were placed in a deep roaster and covered with a mixture of tomato soup, spaghetti sauce and some red wine. Bake the whole thing for an hour or better and serve with mashed potatoes.
I do the same thing but I use sweet red peppers cut lengthwise into boats and I make them in the electric roaster. Mine end up being huge-softball size-so I freeze one to a package and we’ll split it for dinner.
When I was a kid I couldn’t stand green peppers so Mama made porcupines (balls of just the filling) and baked them separately for me.
I’m still not wild about green peppers so I wait until the sweet reds are on sale and make a vatful to freeze for the winter.