Stuffed Peppers Recipe

An amazingly savory and sweet stuffed peppers recipe, filled with pork, beef, and rice served with a tasty tomato sauce. A hearty, delicious dinner.

Course Dinner

Cuisine German

Keyword beef, cooking, german food, meatballs, pork, rice, stuffed peppers, stuffed peppers recipe

Prep Time 25

Cook Time 2

Total Time 2 25

Servings servings

Calories 599kcal

Author Katie Cooksey

Ingredients

1 lb ground beef 80/20
1 lb ground pork*
1 medium onion diced
1/2 cup long grain white rice
salt & pepper
6 green bell peppers** or color of choice
46 oz tomato juice canned
1/2 cup water
1/4 cup lard or shortening
1/4 cup all purpose flour
1/2 cup granulated sugar

US Customary - Metric

Instructions

Prepare bell peppers by cutting the tops off and removing the seeds and the ribs. Wash and set aside.
In a large bowl, mix together beef, pork, onion, rice, salt, and black pepper.
Stuff bell peppers with meat mixture.
In a large pot, pour in the entire can of tomato juice. Rinse can out with 1/2 cup water and add that tot he pot as well.
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.
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. Stir frequently to make sure it doesn't burn.
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.
Place tomato sauce into serving bowls and add stuffed peppers. Serve warm!

Video

Notes

*You can use all ground beef if you don't have/can't find ground pork.

**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

Storage Directions

Allow peppers to cool to room temperature before storing. Keep leftovers in an airtight container for up to 3 days in the refrigerator. Reheat gently on the stovetop or microwave.

To Make Ahead- Prepare and stuff the peppers, then refrigerate them in a large pan covered with foil. When ready to cook, add tomato juice and cook according to the recipe card.

To Freeze- You can freeze stuffed peppers cooked or uncooked. Individually wrap them in plastic wrap and store in an airtight container. Reheat in the oven, microwave or air fryer.

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