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Stuffed Peppers?

Peppers of all colors are abundant and cheap right now.
Does anyone have a really easy, really delicious recipe for stuffed peppers? Emphasis on both delicious AND easy. We prefer them stuffed with meat, but anything really good will go under consideration.
Old-fashioned recipes especially craved!

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  1. last night i whizzed some raw shrimp with cilantro, scallion, 1 scotch bonnet, shrimp paste, sesame oil and 1 egg white.

    stuffed some small local peppers with it and baked. super good.

    5 Replies
        1. re: magiesmom

          forgot! also had some grated ginger and lemon zest in there. yeah, it was very good. :) i had more "stuff" than peppers and used the remainder to make off-the cuff shrimp toasts that the b/f just loved.

        2. re: hotoynoodle

          YOW! A whole Scotch bonnet? That must've been one hot pepper. Did the baking cool it down any?

          1. re: mginsd

            it was spread out into quite a bit of filling. had some heat for sure, but not deadly.

        3. I used a leftover mujadarra mix filled about 2/3 way, then cook peppers til almost done, add a cracked egg ontop and finish baking. Shredded parm to finish.

          1. Here is one I've made. Yummy.


            Another one I have done (OK - it's not an official "CH" version), but brown hamburger, set aside. Make boxed Rice a Roni (I know, kill me now). Mix in meat. Blanch peppers until almost soft. Stuff, cover with cheese and bake. Works every time.

            However, you can stuff them with anything. Think outside of the box. Breakfast items: A riff on Potatoes O'Brian and sausage (could be any type) or bacon. Or a "frittata filling. Works well with peppers.

            1. We do ground beef mixed with Jasmine rice, garlic and ginger. Stuff and bake. Once out we top with a curry sauce w/ red curry paste, coconut milk, and chicken stock. Easy and excellent!

              1 Reply
              1. re: gbque

                Nice twist. I love it. That will make it on my plate in the future.

              2. This Mexican Stuffed Peppers recipe from Bacardi1 last Feb was wonderful, although we're spice wimps so reduced the listed spices by half and still needed plain rice on the side to tame them a bit.


                1. And in mid-July I posted this very easy Stuffed Pepper Stew recipe in a What's For Dinner discussion about ways to use peppers - you might find that whole sub-thread helpful.


                  1. Elise Bauer has both her Mom's and her Dad's stuffed pepper recipes on her site. Both use ground beef. Simple comfort food. The Dad's recipe a little fussier than the Mom's.

                    Here are a couple of vegetarian versions that I've enjoyed recently:
                    http://www.nytimes.com/2011/08/30/hea... (Israeli couscous and pesto)
                    http://www.chow.com/recipes/10934-stu... (Feta and herbs)

                    2 Replies
                    1. re: drongo

                      Her Dad's recipe is the standard one I use. We both love it. Sometimes I use sausage or ground turkey and top with tomatoe sauce. I have a couple bags of these in the freezer.

                      For a veggie option, somewhere I have a magazine with a recipe for potatoe stuffed poblano peppers. Cheese, mashed potatoes, chili powder, tomatoes, scallions and egg. Could probably throw in some beans and corn.

                      1. re: viperlush

                        Just thought of another suggestion. Whenever my father was away on business, and my mom didn't feel like cooking, she made raw peppers stuffed with tuna salad. I loved it. Cool and crispy.

                    2. I saved this from a JulieJulez post on this board and am on my way to a Farmers Market to buy some peppers and make them this way. Maybe Julie will see this post and chime in.

                      "Cut thick pepper rings, bigger the better, into thick slices and mix up raw hamburger and cooked rice with your usual stuffed pepper seasonings. Stuff the pepper rings like a burger patty and fry til golden brown.
                      Cover in your favorite tomatoes like the Rotel you mentioned and bake for a half hour or so.
                      The fond on the patties takes it to a new level. And they are cute.:-) "

                      1 Reply
                      1. re: Berheenia

                        That was me, Berheenia. I am so glad you are trying them. I prefer plain tomato sauce doctored up with garlic and fresh herbs over the Rotel. The reason I mentioned it is that weeziedoesit was using Rotel for her crockpot stuffed peppers. Hope you like them as much as my household does.

                      2. I love stuffed peppers but like my peppers crunchy and can never figure out the best time and temperature in the oven to keep them that way. Any tips?

                        6 Replies
                        1. re: fldhkybnva

                          do you want raw or slightly cooked? from raw they take about 20-30 minutes for the peppers to get soft, so backtrack from that. if you stuff with hot filling this is easier to control.

                          1. re: hotoynoodle

                            Slightly cooked, definitely prefer them cooked but still with some bite.

                            1. re: fldhkybnva

                              I like them a bit toothy also. They don't get bitter that way.

                          2. re: fldhkybnva

                            Try not par-boiling them before stuffing. Just stuff and bake.

                            1. re: cwitzke

                              What is your preferred time and temp?

                              1. re: fldhkybnva

                                I haven't made them in years. Have to look up the recipe when I get back from vacation end of Oct.

                          3. My mother's recipe is super easy and always tasty. She mixes ground beef with uncooked rice, some water, and salt and pepper, then stuffs the peppers with this mixture. They go into a pot and get covered in tomato sauce to cover. Bring to a boil, and then simmer until the rice is cooked through. She sometimes throws in a "meatball" of the stuffing mix so that she can test for doneness.

                            1. This is a classic recipe from Epicurious. I make this about 6 times a year without changes. when I want comfort food I want it to be the same each time.

                              1. I forgot to add a favorite stuffed pepper dish - cheesesteak stuffed peppers. I use any sort of meat, saute with mushrooms, onions, garlic, splash of worcestershire and liquid smoke then mix with cheese, stuff, top with more cheese and bake.

                                1 Reply
                                1. re: fldhkybnva

                                  OMG!!! It sounds wonderful. Unfortunately, all my peppers have been picked. I have new blossoms but no peppers yet. Will definitely give your recipe a try!!!

                                2. We have found that any stuffing recipe that calls for rice is markedly improved by swapping for brown basmati rice.

                                  1. I love this Lidia recipe, meat/sausage, etc...could easily be added. I freeze peppers this time of year and make this all winter.


                                    1. Sweet peppers keep going till frost usually. Here in northern Connecticut this early October, the peppers are at their peak: lots of sweet red peppers, fragrant and colorful at the open air markets and full of flavor. We stock up on pesticide-free peppers, cut them in half, and freeze them to stuff in the winter. (Because peppers grown with pesticides tend to have undesirable pesticide residue.) Frying peppers and mildly spicy peppers, like poblanos, work equally well for us, just freeze the shapes you think will stuff readily when halved.

                                      Back a few years I made up a guide for improvising pepper stuffings for a local farm's pepper day. It's called 50 Ways to Stuff a Pepper. You can find links to the PDFs for the method and a list of suggested stuffing ingredients on the Garlic Farm's home page.

                                      50 Ways to Stuff a Pepper method explanation:

                                      50 Ways list of inspirations:

                                      On pesticide residues in conventionally grown produce (the Environmental Working Group's annual "Dirty Dozen" and "Clean 15"):

                                      1 Reply
                                      1. re: InSeason

                                        Fab links, inseason. Nice way to re-think peppers.

                                      2. I stuff peppers (all colors) with boudin (pron - boo' dan). This is a pork and rice sausage with Cajun seasoning readily available in Louisiana and Texas. I made this in Montana a couple year ago. I had to import the boudin. They loved it.

                                        1. Piedmontese? A little anchovy rather than meat, but truly wonderful, and very old fashioned:


                                          1. I got quite a few gypsy peppers in the CSA box last week, had no idea what to do with them. A few nights later I needed to whip up a "kitchen sink" meal, so I riffed on stuffed peppers which I had never made before.

                                            Used left over/stale sourdough chopped into small cubes, goat cheese, chopped CSA spinach and olive oil. Intended to use pine nuts too, but they were MIA unfortunately. Stuffed the peppers and popped them into the toaster oven for 20+ minutes.

                                            Pretty darn good if I do say so myself!

                                            1. Some really great ideas here, especially the ones that play on cold peppers. Hot or cold, try using steel cut oats cooked in a beef or chicken broth, spiced however you wish, as an alternative to rice, quinoa, etc. Oatmeal doesn't work as well, since it's milled too finely, but once you get the seasonings right you'll find that oats are just for breakfast anymore.

                                              1. My husband and I went to a local steak house one night and had a bowl of "Stuffed Pepper Soup". I love stuffed peppers, but usually find them troublesome to eat, no matter how long I blanch them. This is what I came up with when I tried to replicate the soup at home: 4 bell peppers (whatever color), 1 or 2 lbs. ground beef, 3 cups cooked rice, canned or fresh diced tomatoes, 1 onion diced, sometimes if I want to stretch it, I'll add a couple of ribs of finely diced celery, chicken or beef broth. Our last batch lasted for days!

                                                1. I make mine in the slow cooker. Ground turkey, garlic and onions and parm. Mix with and top with Campbell undiluted tomato soup.

                                                  1 Reply
                                                  1. re: LA Buckeye Fan

                                                    The Campbell's undiluted tomato soup was in the half-century ago Betty Crocker recipe I've never found again. Some in the stuffing, which I know had ground beef, not sure about rice. And some poured over the top.
                                                    Vital points left unaccounted for:
                                                    Parboil the peppers or not?
                                                    Stuffing with beef plus ??????
                                                    What temperature oven, and how long?

                                                  2. I had a bunch of leftover chinese style fried rice after a party. Mixed it with 'cream of soup' and used it as stuffing for the peppers. very different from the tomato sauce based recipes i grew up with, but tasty. I made a bunch and froze them.

                                                    curious, are you a cut the top off stuffer or a cut them in half stuffer?

                                                    1. I just made these, no recipe, but here's what I did…

                                                      4 bell peppers
                                                      1 pkg instant Spanish rice
                                                      1/2 onion
                                                      1 pkg ground beef
                                                      1 can chopped tomatoes
                                                      cheese (I had shredded mozz and parm on hand)
                                                      1 small can of tomato paste
                                                      bread crumbs

                                                      I cut the tops off of the peppers, seeded them, and par-boiled. I chopped the flesh from the tops and sauteed them with olive oil.
                                                      Cooked the rice.
                                                      Chopped the onion, and cooked til transparent. Threw in meat, cooked until I saw no more pink.
                                                      Combined meat, onion, peppers, tomatoes (no juice, I saved that seperately)rice and cheese in a big bowl. Stir. Stuff peppers. Mixed tomato juice with 1 small can of tomato paste. Put in bottom of baking dish. Set peppers on top. Put breadcrumbs on top of peppers. Baked for 25 minutes or so on 365. Was good day of, but seriously excellent 2 days later (microwaved). Here's what I would do differently…
                                                      Put more tomato sauce in pan, and put some on top of peppers too.
                                                      Figure out a different way to do the bread crumb topping. Maybe cut it with butter. It stayed sort of sandy. Also add a bit more salt. But seriously…2 days after I made them they were almost perfect.

                                                      2 Replies
                                                      1. re: schrutefarms

                                                        Are you a long lost relative? Yours are almost identical to mine. BUT I use tomato sauce rather than paste, I add cumin to the beef while it cooks, I stick wands of cheddar or monterey jack into the final product before baking and no breadcrumbs, although they sound like a nice touch.

                                                        1. re: Berheenia

                                                          No! I'M your long-lost relative! That's exactly what I do.

                                                      2. I like them, either red or green, stuffed with Corn Pudding. (To make sure the peppers get soft enough in baking, zap them briefly in a covered dish with a little water.) For the filling---put a bag of frozen corn in the Cuisinart for a few seconds not to puree it but just to break up the kernels. Beat 2 eggs with 1 1/2 cups milk and add the corn, a bag of shredded sharp Cheddar cheese, salt to taste, and a touch of hot red pepper if you like it. Fill the somewhat-softened peppers and bake until the corn filling is done (brown on top and a table knife inserted comes out clean). Substantial enough to be a vegetarian entree.