Stuffed Sweet Bell Peppers Recipe

Stuffed Peppers - Soft Flavorful Pepper Shell encasing the most delicious Beef Rice filling. by Let the Baking Begin
My mom and dad were going to a vegetable farm, so they invited me to come along. They needed some peppers, tomatoes and egg plants for canning. This offer I could not pass up. I love picking my own vegetables when I can, because not only is this the cheapest, but it also allows you to get the best tasting vegetables. You just can’t compare a tomato or pepper that ripened in a box to the one that had the pleasure of doing so in open air, under the sun.

Stuffed Peppers - Soft Flavorful Pepper Shell encasing the most delicious Beef Rice filling. by Let the Baking Begin!

I stopped buying store-bought tomatoes altogether  a long time ago,  because I thought I no longer liked tomatoes, the only ones that still . Well, I am happy to tell you that nope, my taste buds are still the same, I still love a good, ripe, red tomato – I just don’t care for the horrible flavor or the lack thereof of the store-bought ones.
Anyway, back to the peppers. I picked a ton of them. Seeing so many of them rotting because no one was picking them, I was trying to save them. You know me, always trying to save the world, one pepper at a time.
Stuffed Peppers - Soft Flavorful Pepper Shell encasing the most delicious Beef Rice filling. by Let the Baking Begin!

I tend to loose it when I see the abundance and the beauty of fresh vegetables just growing on the field, or may be it’s the fresh air that my hits my brain, I don’t know, but I always hoard more into my bags than I should. Every. Single. Time.
Coming home from my  garden field trip, with bags full of huge, thick, ripe, juicy sweet bell pepper, my natural instinct was to go ahead and stuff them. Meat makes everything taste better well except for cake and round rice makes the filling soft, fluffy and deeeee-licious! You have to be careful with the meat to rice ratio when it comes to stuffing though. You do not want to have a meatball encased in the pepper, nor do you want to have fried rice kind of stuffing. But rest assured, following my recipe you won’t have neither of those disasters. So go ahead try it!

Stuffed Peppers in White Sauce

Ingredients:
9 large or 12 medium-sized bell peppers
1 lbs ground beef chuck
1 lbs ground chicken breast or turkey
1 1/2 cups round rice or sushi rice
1 cups carrots, grated
1 cups onions, diced
1 cups diced tomatoes, diced
4-6 cloves garlic, peeled, pressed or finely chopped
1/2 cups green scallions, chopped
1/2 cup flat leaf parsley, chopped
1/2 Tbsp black pepper, ground
2 Tbsp salt
1/3 cup olive oil
1/2 Tbsp Sriracha Sauce or any other Hot sauce (Optional)

Cooking broth
Broth or   Water + Chicken Bullion Cubes
Cream
2-3 bay leaves
Salt

How to make Stuffed Peppers:
Rinse rice under cold running water, until the water runs clear. Add it to a medium size pot and pour 1.5 cups boiling water, cover with lid and turn the heat to medium-high. You want to pre-cook the rice but not cook it all the way. This way the rice will absorb the flavors of the sauce and meat when it cooks inside the pepper. Allow the water to come to a boil, then turn the heat to low and cook until all the water has evaporated. Check by making a hole in the middle, to see if there’s any liquid left at the bottom. Once all liquid is gone, fluff up with a fork and allow to cool.
Stuffed Peppers - Soft Flavorful Pepper Shell encasing the most delicious Beef Rice filling. by Let the Baking Begin!

If you grind your own meat, do this while the rice is cooking.

Stuffed Peppers - Soft Flavorful Pepper Shell encasing the most delicious Beef Rice filling. by Let the Baking Begin! How to hallow peppers for Stuffed Peppers:
Rinse peppers under running water until no dirt is seen around the stem. With a knife, cut off the top, then remove the membrane and any seeds from inside the pepper.
Discard the stems and the membranes, but keep the top and bottom of the pepper. Dice the reserved pepper tops for the filling. Set aside. Tip: when picking peppers always note that green peppers will be more bitter and red peppers will be more sweet. I stay away from green peppers.
Stuffed Peppers - Soft Flavorful Pepper Shell encasing the most delicious Beef Rice filling. by Let the Baking Begin! e
Prep the vegetables.
Peel & dice the onion. Peel & grate the carrots. Dice the tomatoes. Chop the scallions & parsley. Peel & press garlic.
IMG_9039Sauté the vegetables:
Add oil to the pan and set it over high heat. Once the oil is hot, add diced onions and brown them. Add carrots, stir the mixture and cook it for 5  more minutes, stirring often. Add tomatoes, bell peppers, garlic and the hot sauce (optional), stir and allow to cook for about 10 minutes allowing the moisture to evaporate. Let the mixture cool.
Stuffed Peppers - Soft Flavorful Pepper Shell encasing the most delicious Beef Rice filling. by Let the Baking Begin! Bring the Stuffing together:
Once both the rice & the vegetable mixture is cool, add them to a large bowl and stir everything together to combine (mixer comes in really handy here). Add meat & stir to distribute the meat evenly throughout. Add the scallions, parsley, ground black pepper & salt and stir everything once again. To check the mixture for salt, take a teaspoon of mixture and fry it in a hot pan for a minute or two until cooked. Taste it, add more seasoning according to your taste.

Fill the peppers:
Fill peppers with the prepared mixture, making the peppers full, but not overflowing. The rice will further expand during cooking.
Put the filled peppers into a baking dish that is at least as tall as your peppers. Ideally you would want to have a Dutch oven or a baking dish that is at least 2-3 inches taller than the peppers. Mine was a 12 inch round cake pan, not perfect but did fine. If using a shallow pan like mine, make sure to put it onto a jelly roll pan when in the oven. Otherwise when the sauce starts to boil it can boil over and run out of the baking pan onto your oven bottom creating a lot of smoke. You don’t want that.
Stuffed Peppers - Soft Flavorful Pepper Shell encasing the most delicious Beef Rice filling. by Let the Baking Begin! Make the cooking broth:
If you do not have any broth, combine 3 cups boiling water with about 6 chicken bullion cubes, stir to dissolve the cubes, then  add 1 cup heavy cream. Taste the mixture and make sure it’s seasoned. If it is not, add more salt. For my amount of peppers and my baking dish, I needed to make this twice, 2 liters total. Depending on your baking dish and the size of your peppers you will need more or less. But the basic formula is that for 3 cups broth you need 1 cup cream. This mixture is the secret to flavorful pepper, instead of unseasoned, flavorless rubber pepper.
Stuffed Peppers - Soft Flavorful Pepper Shell encasing the most delicious Beef Rice filling. by Let the Baking Begin! Fill the space around peppers:
Pour the broth-cream mixture outside the peppers, coming up three-quarters or two-thirds up to the pepper.  Add bay leaves to the cooking broth. Stuffed Peppers - Soft Flavorful Pepper Shell encasing the most delicious Beef Rice filling. by Let the Baking Begin!

Cover with aluminum foil and seal against edges (if using a shallow cooking pan place it onto a jelly roll pan first to catch any dripping). Place in the preheated to 425F oven and  bring the whole thing to a boil, then reduce heat to 350 and cook for another 30-50 minutes, until the pepper is soft and the rice is cooked through all the way in the middle.

Stuffed Peppers - Soft Flavorful Pepper Shell encasing the most delicious Beef Rice filling. by Let the Baking Begin! To serve:
When the peppers are cooked, remove them to a serving dish, and pour a spoon or two of the cooking liquid on top, then top with some grated cheese or a dollop of sour cream.

Vegetarian:

To make the peppers vegetarian just omit the meat.

Stuffed Sweet Bell Peppers Recipe

Prep time:
Cook time:
Total time:
Author:
Recipe type: Dinner
Serves: 12 stuffed peppers

Ingredients

  • 9 large or 12 medium-sized bell peppers
  • 1 lbs ground beef chuck
  • 1 lbs ground chicken breast or turkey
  • 1½ cups round rice or sushi rice
  • 1 cups carrots, grated
  • 1 cups onions, diced
  • 1 cups diced tomatoes, diced
  • 4-6 cloves garlic, peeled, pressed or finely chopped
  • ½ cups green scallions, chopped
  • ½ cup flat leaf parsley, chopped
  • ½ Tbsp black pepper, ground
  • 2 Tbsp salt
  • ⅓ cup olive oil
  • ½ Tbsp Sriracha Sauce or any other Hot sauce (Optional)
  • Cooking broth
  • Broth or Water + Chicken Bullion Cubes
  • Cream
  • 2-3 bay leaves
  • Salt

Instructions

How to make Stuffed Peppers:

  1. Rinse rice under cold running water, until the water runs clear. Add it to a medium size pot and pour 1.5 cups boiling water, cover with lid and turn the heat to medium-high. You want to pre-cook the rice but not cook it all the way. This way the rice will absorb the flavors of the sauce and meat when it cooks inside the pepper. Allow the water to come to a boil, then turn the heat to low and cook until all the water has evaporated. Check by making a hole in the middle, to see if there’s any liquid left at the bottom. Once all liquid is gone, fluff up with a fork and allow to cool.
  2. If you grind your own meat, do this while the rice is cooking.

How to hallow peppers for Stuffed Peppers:

  1. Rinse peppers under running water until no dirt is seen around the stem. With a knife, cut off the top, then remove the membrane and any seeds from inside the pepper.
  2. Discard the stems and the membranes, but keep the top and bottom of the pepper. Dice the reserved pepper tops for the filling. Set aside. Tip: when picking peppers always note that green peppers will be more bitter and red peppers will be more sweet. I stay away from green peppers.

Prep the vegetables.

  1. Peel & dice the onion. Peel & grate the carrots. Dice the tomatoes. Chop the scallions & parsley. Peel & press garlic

Sauté the vegetables:

  1. Add oil to the pan and set it over high heat. Once the oil is hot, add diced onions and brown them. Add carrots, stir the mixture and cook it for 5  more minutes, stirring often. Add tomatoes, bell peppers, garlic and the hot sauce (optional), stir and allow to cook for about 10 minutes allowing the moisture to evaporate. Let the mixture cool.

Bring the Stuffing together:

  1. Once both the rice & the vegetable mixture is cool, add them to a large bowl and stir everything together to combine (mixer comes in really handy here). Add meat & stir to distribute the meat evenly throughout. Add the scallions, parsley, ground black pepper & salt and stir everything once again. To check the mixture for salt, take a teaspoon of mixture and fry it in a hot pan for a minute or two until cooked. Taste it, add more seasoning according to your taste

Fill the peppers:

  1. Fill peppers with the prepared mixture, making the peppers full, but not overflowing. The rice will further expand during cooking.
  2. Put the filled peppers into a baking dish that is at least as tall as your peppers. Ideally you would want to have a Dutch oven or a baking dish that is at least 2-3 inches taller than the peppers. Mine was a 12 inch round cake pan, not perfect but did fine. If using a shallow pan like mine, make sure to put it onto a jelly roll pan when in the oven.

Make the cooking broth:

  1. If you do not have any broth, combine 3 cups boiling water with about 6 chicken bullion cubes, stir to dissolve the cubes, then  add 1 cup heavy cream. Taste the mixture and make sure it’s seasoned. If it is not, add more salt. For my amount of peppers and my baking dish, I needed to make this twice, 2 liters total. Depending on your baking dish and the size of your peppers you will need more or less. But the basic formula is that for 3 cups broth you need 1 cup cream. This mixture is the secret to flavorful pepper, instead of unseasoned, flavorless rubber pepper.

Fill the space around peppers & Bake:

  1. Pour the broth-cream mixture outside the peppers, coming up three-quarters or two-thirds up to the pepper.  Add bay leaves to the cooking broth.
  2. Cover with aluminum foil and seal against edges (if using a shallow cooking pan place it onto a jelly roll pan first to catch any dripping). Place in the preheated to 425F oven and  bring the whole thing to a boil, then reduce heat to 350 and cook for another 30-50 minutes, until the pepper is soft and the rice is cooked through all the way in the middle.

To serve:

  1. When the peppers are cooked, remove them to a serving dish, and pour a spoon or two of the cooking liquid on top, then top with some grated cheese or a dollop of sour cream.

Vegetarian:

  1. To make the peppers vegetarian just omit the meat.

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Stuffed Peppers - Soft Flavorful Pepper Shell encasing the most delicious Beef Rice filling. by Let the Baking Begin!

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Comments

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  • Wow!!! I don’t think I’ve ever seen a prettier stuffed pepper. You’ve got some serious photog skills girlie. It’s really tough to take pictures of stuffed peppers and yours are just gorgeous! I love these things!

    · Reply
    • Thanks Natasha! yes, I hate taking pictures of things like this, because you know they taste good but it’s pure luck if they look good lol

      · Reply
  • inna

    looks amazingly good!!

    · Reply
    • Thank you Inna! they were goood 😀

      · Reply
  • vikalinkafood

    How beautiful are they!! I need to make some stuffed peppers soon, I feel so inspired now! I completely agree that so much of our tasty food is NOT photogenic but you’ve outdone yourself, Marina!

    · Reply
    • Wouldn’t you know it, when I was taking pictures of my peppers I was thinking about your smoked papprica stuffed peppers lol. I loved the shot where they’re in the pot with the spoon still in there)) but thank you, even though I don’t think these pictures are as good as I think they could have been, I’ll just take the compliment lol

      · Reply
      • vikalinkafood

        Aw, I am totally flattered but I don’t like my pictures! lol We are our toughest critics, aren’t we. As soon as I saw your post I thought to myself that I should re-shoot mine. Photo envy!! hahaha

        · Reply
        • I was just telling my sister yesterday that sometimes you do a good job taking a picture and you could be the only one thinking that, and other times you don’t like your picture and everybody else does))) I guess it’s good to be wrong sometimes.
          But you should totally realize that anytime I think of bell peppers, as I already said, your picture is the one I have in my mind 😀 There’ something about it that makes it very appetizing!

          · Reply
          • vikalinkafood

            You just made my day! Thank you!! 🙂

  • These stuffed peppers look delicious! I love all the healthy fresh ingredients! I think these look even filling enough that my husband would eat them and not complain!

    · Reply
    • Yes, it is wonderful to have all the fresh veggies available right now, especially when they don’t come from green houses 🙂
      These peppers are very filling, since they have a lot of meat in them 🙂

      · Reply
  • Tina

    all these food blogger got together!! lol just kidding:) But marina, your peppers sure look good. Thanks for helping think of a menu for today…I am thrilled!!:)

    · Reply
    • Thank you! and yes, all in one spot)))

      · Reply
  • The pictures are beautiful! I love how you used both beef and poultry, the peppers must be filling and also fresh farm veggies are the best!

    · Reply
  • Mommy

    Marina I made these few minutes ago and the second batch is in the oven. These are far the best stuffed bell peppers I have ever tried! Who would of thought to use sushi rice? Thank you so much for sharing this recipe with all of us. It’s definetely a keeper. The only down side to these is that they take a while to bake. I believe it took about an hour or close to that for them to just to start boiling. It’s definately worth it once you start eating them!

    · Reply
    • I know, it was quite a discovery for me too that sushi rice is soo good in stuffed peppers or golybtsi. I don’t like the smell of the jasmine or basmati, so this is the perfect rice I think 🙂 I am glad you enjoyed it as much as I do 🙂
      Sometimes I bring the pot with the peppers to boil on the stove and then continue cooking in the oven. Thanks for using my recipes!

      · Reply
  • Olga P

    Do you have a pritable version?

    · Reply
  • Ali

    I just made them too. I made 1/2 batch. Its going to be dinner for tomorrow. I started late on them tonight. Marina, do you think it would be ok to put it in the fridge in the broth and than pop it in the oven the next day and heat it up?

    Thank you, looks yummy, can not wait to taste them tomorrow for dinner :-)))

    · Reply
    • Don’t add the broth. Just leave the peppers separate from the broth. When you’re ready to cook them tomorrow, pour the broth over and cook 🙂

      · Reply
      • Ali

        I already cooked it. Its cooling down on the stove. I think I will just take them out and save the broth. I will do that next time, or I will better plan my time for cooking dinner (just need to start earlier on this one)
        I could not wait till tomorrow and I sample the stuffing. SOOO GOOD. I want to be tomorrow so I can eat them already :-))))
        Thank you for the recipe :-)))

        · Reply
  • Oksana Novikov @ Sisterhood of the Simmering Pots

    Amazing! I had to do a few adjustments as I only had 4 bell peppers and did not have a couple of ingredients on hand (swapped a little bit of tomato juice for the fresh tomatoes, cilantro for parsley, omitted the green onions, and added tomato juice to the chicken broth and cream sauce). I will definetly be making these bell peppers many many times. Thank you Marina!

    · Reply
  • Thanks for this recipe! Yesterday for dinner I prepared stuffed peppers too, but I cooked the meat before hand. I love your idea of incorporating the raw meat and let it cook in the oven, it must be more tender and it’s also time-saving!

    •The Health Blog for the Lazy Girl•

    · Reply
    • I think you should try cooking the meat together with rice at least once before you decide how you like it better. Cooking the meat with rice infuses the rice with its meaty flavor and really makes an incredible stuffing 🙂 Thank you for your feedback Jordina!

      · Reply
  • Tanya

    Wow these are so pretty. I remember you had some made with bacon but I can’t find it on your site. Would you mind giving me the link.

    · Reply
  • Marina G.

    Yum! These look so delicious! I totally plan on using this recipe to make stuffed peppers this weekend. Question though, is there any way you can add a printer friendly version of this recipe? I just printed 20 pages worth of stuff when I only need step by step directions… Thank you!

    · Reply
    • Thanks Marina for your feedback! Sorry it took 20 pages to print one recipe 🙁 I just added a print-friendly version to the recipe.

      · Reply
      • Marina G.

        Perfect! Thank you soo much!

        · Reply
  • Nadia

    Thanks for the great recipe. It was really easy. I don’t remember when I did stuffed peppers but yours caught my eye. Will surprise my family with something new for a dinner.

    · Reply

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