Should Peppers Be Precooked Before Stuffing?

Blanching peppers before stuffing softens them slightly, making them more tender and flavorful after baking. However, skipping this step results in a firmer texture.

Do You Cook Meat Before Stuffing Peppers?

Both methods work! Cooking meat before stuffing enhances the flavor, while using raw meat keeps the filling juicy.

Do You Put an Egg in Stuffed Peppers?

Eggs are not traditionally required, but some recipes use them as a binder to hold the filling together.

What Kind of Cheese Is Good on Stuffed Peppers?

Cheddar and mozzarella are classic choices, while Parmesan adds a salty bite. For a unique twist, try feta or pepper jack.

Why Do My Stuffed Peppers Taste Bland?

Under-seasoning is the main culprit. Be sure to season every layer, from the meat to the grains to the sauce, for the best flavor.

Do You Cover Stuffed Peppers When Baking?

Covering them for the first half of the baking time helps retain moisture. Uncovering them during the last 15 minutes allows the cheese to brown beautifully.

Old Fashioned Stuffed Bell Peppers Recipe Best Comfort Food

Ingredients

Scale

6 large bell peppers (any color)
1 lb (450g) ground beef
1 cup cooked white rice
1 small onion, finely chopped
2 cloves garlic, minced
1 can (14.5 oz) diced tomatoes, drained
1 can (8 oz) tomato sauce
1 tbsp tomato paste
1 tsp Worcestershire sauce
1 tsp Italian seasoning
½ tsp salt
½ tsp black pepper
½ tsp paprika (optional)
½ cup shredded cheddar or mozzarella cheese (optional, for topping)
1 tbsp olive oil (for sautéing)

Instructions

Prepare the Peppers: Preheat oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. If needed, trim the bottom slightly so they stand upright. Place them in a baking dish.
Cook the Filling: In a large skillet, heat olive oil over medium heat. Add chopped onions and garlic, cooking until softened, about 2-3 minutes. Add ground beef and cook until browned, breaking it apart as it cooks. Drain excess fat.
Mix the Stuffing: Stir in diced tomatoes, cooked rice, tomato sauce, tomato paste, Worcestershire sauce, Italian seasoning, salt, black pepper, and paprika. Simmer for 5 minutes, allowing the flavors to blend.
Stuff the Peppers: Spoon the beef mixture evenly into the hollowed-out bell peppers. Pour a little water (about ¼ cup) into the bottom of the baking dish to help steam the peppers as they bake.
Bake: Cover the dish with foil and bake for 30 minutes. Remove the foil, sprinkle cheese on top (if using), and bake uncovered for an additional 10-15 minutes, or until the peppers are tender and the cheese is melted.
Serve: Let the stuffed peppers rest for a few minutes before serving. Enjoy with a side of crusty bread or a fresh salad!

Notes

Make it low-carb: Swap rice for cauliflower rice.
Vegetarian option: Use cooked lentils or mushrooms instead of ground beef.
Spicy twist: Add a pinch of red pepper flakes or diced jalapeños.
Meal prep: These stuffed peppers store well in the fridge for up to 4 days and can be frozen for up to 3 months.

Author: Heton
Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Main Course
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 stuffed bell pepper
Calories: ~300
Sugar: ~6g (from tomatoes and bell peppers)
Sodium: ~500mg (varies based on canned ingredients)
Fat: ~12g
Saturated Fat: ~5g
Unsaturated Fat: ~5g
Trans Fat: ~0g
Carbohydrates: ~28g
Fiber: ~4g
Protein: ~20g
Cholesterol: ~50mg

Keywords: Stuffed bell peppers, old-fashioned recipe, ground beef stuffed peppers, baked bell peppers, comfort food, easy dinner, family meal