Stuffed green peppers are made with simple ingredients, full of flavor, and make a fabulous dinner!
If you like green peppers, then you may want to try our stuffed pepper pasta bake or crockpot sausage and peppers.
❤️WHY WE LOVE THIS RECIPE
Growing up, we had a big garden every summer, so green peppers were abundant (read more about our garden and way of life here). Mom always made this recipe when we were kids, and we just went crazy over it. Stuffed green peppers are made with basic ingredients you probably already have in your pantry and refrigerator. We use Minute rice, which cuts down on the time, so you can easily prepare this dish on a busy weeknight. This is one of our most popular recipes because it is easy and delicious!
🍴KEY INGREDIENTS
- Large green peppers
- Lean ground beef
- Onion
- Oregano or Italian seasoning
- Worcestershire sauce
- Pepper
- Salt
- Minced garlic
- Dried basil
- Green chilies, drained
- Diced tomatoes
- Minute rice- you can use regular rice, but you would need to cook it first.
- Tomato sauce, Optional
- Cheese
SWAPS
✔️You can easily use ground turkey, ground pork, or ground chicken in this recipe. Remember, ground turkey/chicken can be very bland, so you’ll want to add more spice/seasoning to the meat than when you cook with ground beef or pork.
✔️You can easily use regular rice or brown rice in this recipe. If using regular rice, you will need to cook it first.
✔️You certainly don’t have to use green peppers. This recipe is fantastic with yellow and red peppers too!
HOW TO MAKE
These stuffed green peppers come together rather quickly!
Preparations
Go ahead and wash your peppers and remove the stems and seeds. Save the tops to add to the meat mixture.
Cooking
Step 1: In a large pot of boiling water, after you have removed the seeds and stems, boil the peppers for five minutes to soften them up. Remove from water and drain on paper towels.
Step 2: Brown the hamburger, onion, chopped pepper tops and drain if needed. Add the oregano, Worcestershire sauce, pepper, salt, garlic, basil, green chilis, drained diced tomatoes (save the drained juice from the diced tomatoes), and minute rice. Simmer until rice is tender or about 5 minutes.
Step 3: Fill your peppers with the hamburger mixture. (If you use the tomato sauce, pour it over the filled peppers. Some people like a lot of tomato taste and use the sauce) Pour the drained tomato juice that you saved from the diced tomatoes into the bottom of your casserole dish.
Step 4: Bake peppers in a preheated 400-degree oven for 20 minutes. Remove and add shredded cheese to the top of each pepper. Return to oven for five more minutes until the cheese melts.
⭐TIP
If your peppers won’t stand up in the pan, you can slice a bit off the bottom to make them flat or simply cut the peppers in half horizontally and just lay them on their side.
RECIPE VARIATIONS
You could use Italian sausage to give them more of an Italian flavor. You can easily add black beans and taco seasoning to the meat mixture to give it more of a Mexican flavor. You may also love these recipes:
WHAT TO SERVE THEM WITH
Stuffed Green Peppers go well with many dishes and we have served them with various side dishes. These are a few of our favorites, you can always use the side dish tab on our website to search for others.
❓FREQUENTLY ASKED QUESTIONS
No, as long as you are using Minute rice. If you are using regular rice, then yes, you cook it before and then just add it into the meat mixture.
If your peppers are soggy, then you overcooked them, or you boiled them too long before baking them.
STORING AND REHEATING
They will keep up to 4 days in an airtight container in the refrigerator. Reheat them in the oven at 350 degrees until warmed through. You can easily freeze leftovers by placing them in an airtight container in the freezer for up to 3 months.
💗MORE POPULAR RECIPES YOU MAY ENJOY:
Stuffed Green Peppers
These green stuffed peppers are a family favorite and have wonderful reviews. These stuffed peppers are easy to make and one of our most popular recipes for a reason.
- 6 large green peppers or 8 medium tops removed, seeded (Save the tops to add to stuffing)
- 1 pound lean ground beef You could use ground turkey, too
- 1 medium onion chopped
- 1 teaspoon oregano or Italian seasoning
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon pepper
- 1/2 teaspoon salt
- 1/2 teaspoon minced garlic I used the minced garlic that comes in a jar
- 1/2 teaspoon dried basil
- 1 4 ounce can green chilis, drained
- 1 14.5 ounce can diced tomatoes, drain and save the juice
- 1/2 cup minute rice can use regular rice but need to cook it first if you do
- 1 4 ounce can tomato sauce, Optional (I don’t use this with mine)
- Cheese for tops of peppers about 1/2 cup shredded (I used cheddar, you can use whatever you like)
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In a large pot of boiling water, after you have removed the seeds and stems, boil the peppers for five minutes to soften them up. Remove from water and drain on paper towels.
-
Brown the hamburger, onion, chopped pepper tops and drain if needed. Add the oregano, Worcestershire sauce, pepper, salt, garlic, basil, green chilis, drained diced tomatoes (save the drained juice from the diced tomatoes) and minute rice. Simmer until rice is tender or about 5 minutes.
-
Fill your peppers with the hamburger mixture. (If you are using the tomato sauce pour it over the filled peppers. Some people like a lot of tomato taste and use the sauce) Pour the drained tomato juice that you saved from the diced tomatoes into the bottom of your casserole dish.
-
Bake peppers in preheated 400 degree oven for 20 minutes. Remove and add shredded cheese to top of each pepper. Return to oven for five more minutes until cheese melts.
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