Stuffed Peppers

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Looking for a recipe that brings comfort to the dinner table? Stuffed Peppers are a classic dish that combine hearty ground meat, perfectly cooked rice, and flavorful green bell peppers. It’s a meal that’s simple enough for a busy night of the week yet satisfying enough to feel like a labor of love.

 

Ingredients Needed for Stuffed Peppers

This list is quite minimal, based on how much flavor you get out of this stuffed pepper recipe! The longer you cook these, the better they taste! And be sure to not skip browning the roux. It’s the secret ingredient. 😉

• Ground beef and pork: The foundation of the recipe, bringing flavor and texture.
• Green bell peppers: Choose firm, large peppers for the best results.
• Long grain white rice: The perfect uncooked carbohydrate for this dish.
• Tomato juice: Adds a tangy base for the sauce.
• Onion: Diced into small pieces to mix seamlessly with the filling.
• Shortening: Helps create the rich, thickened tomato sauce.
• Sugar: Balances the acidity of the tomato juice.
• Salt and black pepper: Season to taste throughout the recipe.

How to Cook Stuffed Peppers with Raw Meat

This is a relaxed, stovetop stuffed peppers recipe that rewards patience in the best way. The peppers simmer gently, the filling cooks through perfectly, and the sauce comes together right at the end. For full recipe details, including ingredient measurements, see the printable recipe card at the bottom of this post.

1. Prepare Peppers

Prepare bell peppers by cutting the tops off and removing the seeds and the ribs. Wash and set aside.

2. Mix Filling

In a large bowl, mix together beef, pork, onion, rice, salt, and black pepper.

3. Stuff Peppers

Stuff the bell peppers with meat mixture.

Pro Tip: If you do not have enough green peppers, then form meatballs with the remaining stuffing–this is a great way to get picky eaters to eat this meal, too!

4. Simmer

In a large pot, pour in the entire can of tomato juice. Rinse can out with 1/2 cup water, and pour into the pot. Place stuffed peppers and any meatballs into the pot.

Try to submerge them as best as possible. Cover with lid and heat pot over medium-high heat. Once it comes to a boil, reduce heat to low and simmer lightly for 1-2 hours.

Pro Tip: use a meat thermometer to ensure the internal temperature of the peppers reaches 165° F.

5. Make a Roux

In a large skillet, melt shortening over medium heat. Sprinkle in flour and whisk until smooth. Cook roux until it deepens in color to be a medium brown. Remove from heat. Stir frequently to make sure it doesn’t burn.

6. Use Roux to Thicken the Sauce

Using a slotted spoon, remove stuffed peppers and meatballs from the pot leaving the hot cooking liquid.

Pour the browned roux into remaining tomato juice (it will bubble violently for a few seconds at first, so just be aware that it is totally normal). Stir well. After a few minutes, the tomato juice should thicken and become more of a sauce. Stir in sugar and more salt and black pepper to taste. It will be sweet, as it should be. 🙂

7. Serve

Plate peppers with sauce and serve alongside rye bread or your favorite bread.

Tips for Success

• Pack the filling firmly but not tightly so it cooks evenly
• Try to keep the peppers mostly submerged during cooking
• Stir the sauce gently once the roux is added so it stays smooth
• Taste the sauce at the end and season confidently

What to Serve with Stuffed Peppers

Stuffed peppers are a complete meal on their own, but pairing them with the right sides can make the meal even more satisfying. Here are some great options:

• Crusty Bread or Rye Bread: Perfect for soaking up the rich tomato sauce.
• Cream Cheese Mashed Potatoes – A creamy, comforting side that complements the savory filling.
• Garlic Bread – Adds a flavorful, crispy touch to the meal.
• Roasted Root Vegetables: A medley of carrots, beets, sweet potatoes, etc. adds color and nutrition.
• Kale Salad with White Balsamic Dressing – A mix of greens with a light vinaigrette balances the richness of the peppers.

This old-fashioned stuffed bell peppers recipe is a good recipe for any night of the week. Whether you’re recreating an old recipe from your childhood or just trying something new, this dish is a hearty, satisfying choice. Give it a go, and good luck keeping any leftovers—this one’s a crowd-pleaser! The printable recipe card below! Enjoy, friends!

Variations

• Use ground turkey or lean ground beef for a lighter option.
• Swap green bell peppers for yellow peppers or orange bell peppers for a slightly sweeter flavor.
• Replace white rice with brown rice or minute rice for a whole-grain or quicker alternative.
• Add a pinch of Italian seasoning or garlic powder to the filling for extra depth.
• Top cooked peppers with a generous dollop of sour cream or shredded cheddar cheese for added richness.

How to Reheat Stuffed Peppers

Reheating stuffed peppers is simple, and you have several methods to choose from depending on your preference and how much time you have. Here’s how to do it:

Oven Method (Best for Preserving Texture)

1. Preheat your oven to 350° F.
2. Place the stuffed peppers in a baking dish. If you have extra sauce, pour some over the peppers to keep them moist.
3. Cover the dish with aluminum foil to prevent drying out.
4. Heat for 20–30 minutes, or until the internal temperature of the peppers reaches 165° F.

Microwave Method (Quick and Easy)

1. Place the stuffed peppers in a microwave-safe dish.
2. Add a little bit of sauce or water to the bottom of the dish to create steam and prevent the peppers from drying out.
3. Cover the dish loosely with a microwave-safe lid or plastic wrap.
4. Heat on medium power for 2–4 minutes, checking halfway through. Adjust time as needed until heated thoroughly.

Stovetop Method (For Peppers with Sauce)

1. Place the stuffed peppers and any leftover sauce in a skillet or saucepan.
2. Add a splash of water or tomato juice to prevent sticking.
3. Cover with a lid and heat over medium-low heat for 10–15 minutes, stirring the sauce occasionally.

Air Fryer Method (For a Slightly Crispy Exterior)

1. Preheat your air fryer to 325° F.
2. Place the stuffed peppers in the basket, ensuring they aren’t overcrowded.
3. Heat for 8–10 minutes, checking frequently to avoid burning.

More Recipes to Try

• Stuffed Eggplants
• Goulash Recipe with Nookedli
• Broccoli Salad Recipe with Bacon
• Hungarian Chicken Paprikash Recipe
• Stuffed Cabbage Rolls

If you make this recipe, I would really appreciate it if you would give it a star rating and leave your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tagging me @laurens_latest.