Stuffed Peppers

Stuffed Peppers

Stuffed Peppers

Stuffed peppers is my signature dish! I’ve been making this dish for as long as I can remember, and I’ve developed the recipe over many years of practice. I have yet to meet someone who doesn’t like these. I wanted to make this dish for my husband when we first started dating. You know, show off my skills kind of thing. It was the very first dish I made for him.

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He wrinkled up his nose and claimed he didn’t like them. But, he was willing to try it for me. I actually went in prepared, I bought a steak and had it as a backup in case he really didn’t like my peppers. I even cut the recipe in half so I didn’t have leftovers. Well, I didn’t have leftovers because he ate it all! Now he absolutely loves them and asks for them about once a month, for almost ten years. Another person described them as being better than grandma’s stuffed peppers. That is high praise!

Stuffed Peppers Ingredients

1 pound of ground beef (7% fat)

1 pound of sausage (mild italian is my favorite)

3-4 cloves of garlic, chopped

½ teaspoon McCormick Montreal steak seasoning

3 tablespoons Herbs De Provence

3 mushrooms chopped

½ an onion, chopped

2 teaspoons garlic salt

2 cans tomato sauce

1 can stewed tomatoes

1 cup of minute rice

4-6 bell peppers (I prefer red and yellow ones, but it’s a matter of preference)

Cheddar cheese, shredded

Stuffed Peppers Directions

Mix the steak seasoning into the ground beef. It basically seasons it from the inside out. Tip: this is a great method for homemade burgers too, before forming the patties.

In a large (I use the biggest one I have in the kitchen) frying pan, combine everything except the tomato sauce, stewed tomatoes, and rice. Brown everything in the frying pan. No oil is needed because there is plenty of grease in the sausage.

All of the seasonings, the meat, the onion, and mushrooms combined and mixed together. They are ready to be cooked!

It is time to drain the grease from the pan. I use paper towels and do it a couple of times, making sure to tip the pan and get the most out that I can. At this point, I put in the stewed tomatoes and kind of break them up a bit, but still leave fairly good chunks in it. Add the sauce and keep stirring it all together. Tip: You can add more garlic salt or Herbs De Provence if needed at this point. S

The meat has been browned and the grease drained off. It is ready for the stewed tomatoes and sauce. Ahh, this is the point where the excitement starts to build for me! Because it already smells amazing.

Do not pre-cook the rice!

Next I add in the rice. I do not pre-cook the rice. It is dry when I put it in the pan. I like to cook the rice in the tomato sauce. The sauce flavors the rice. Most of the tomato sauce is absorbed by the rice. Once the rice is cooked, more sauce may need to be added if the mixture looks dry. Sometimes I have to add maybe half a can of tomato sauce to it to give it more moisture. Nothing is worse that dry stuffed peppers.

I turn the heat down to let the mixture simmer with the rice in it, 7-10 minutes. Stirring when the sauce starts to bubble around the edges of the pan. This not only causes a huge mess, but it can burn you as well if you happen to be standing at the stove. If using a numbered dial on the stove, go with 3.

Pick a colorful variety of peppers, not just green

For the peppers themselves, I prefer orange, red, or yellow peppers. Some people prefer green, but for me, they cause heartburn. You know that feeling when you eat cucumbers and you burp it up the rest of the night? Yeah, that’s why I don’t use green peppers. But it’s totally up to you. Customize it to your preference. When you are looking for peppers at the store, look for the ones with 4 bumps on the bottom, and make sure they are fairly tall and well shaped. This will help them stand upright in the baking dish, and give you the best looking peppers, plus have more room for stuffing.

The peppers are ready to be carved and stuffed!

Cut peppers like you carve a pumpkin!

When I cut mine, I basically carve them, much the same way I would a pumpkin. I would not just lay it down and chop the top off. It’s a waste of pepper and it shortens them significantly, which isn’t good for stuffing them. Another tip is to carve them up first, and chop the part you cut up into the meat and veggies and cook them there. It’s more flavor and keeps waste down. Use as much as possible, right? Clean out the peppers of seeds and rinse them. I always turn them upside down on a paper towel while my meat is cooking so they are dry and ready to be stuffed.

Peppers are carved, the seeds removed, and are ready to be stuffed!

I use a square baking dish, that way I can put peppers in all four corners and a couple in the middle, with room around them all. Every time I make this, I have more of the stuffing mixture tham I do peppers, so I put it in the baking dish around the peppers, and it kind of becomes a binder to keep the peppers from falling over.

Peppers are ready to go in the oven!

Time to bake!

Once it is all ready, bake in a 350 degree oven for 45 minutes. From there, sprinkle however much shredded cheddar cheese on top of the peppers and turn the oven setting to broil. Leave in the oven long enough to melt the cheese so it is nice and ooey-gooey. You’re done! I serve this with a simple salad and that’s it. My husband likes to cut his open on the plate and sprinkle some more cheese onto the stuffing mixture when I serve it to him.

This is my favorite time right here. When they come out of the oven and the cheese is nice and melted. Happiness.


I hope you enjoy these stuffed peppers as much as I do! It is always a favorite in my household. My husband and I still get a great laugh out of him not wanting to try them when we first started dating. Now he frequently requests this dish. Easily his absolute favorite, as well as mine.


I’ve made stuffed peppers for many occasions and many people. It is such a fun dish that I just really enjoy making for other people. If you are looking to impress someone, this is the recipe for you!

Check out my other beef recipes!

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54 thoughts on “Stuffed Peppers”

  1. Not a fan of cooking BUT THIS LOOKS ABSOLUTELY GOOD!! Aside from blogging, coffee, and studying, the other thing I usually love is food!! Can’t wait to show this my mom ♡

    1. The Prepping Wife

      I say many things are a favorite in my house, because they usually are. But this is number one on the favorites list. I’m excited for you to show it to your mom too! Let me know if she makes it and what she thinks.

  2. Yesss…and especially with the Herbs De Provence. So delicious! I don’t do rice, but I’d EASILY swap it out for riced cauliflower. Stuffed peppers are one of my faves, so I’m gonna go ahead and save this recipe in my bookmarks for sure. Thanks!

    1. The Prepping Wife

      I had never thought about swapping rice for cauliflower. I am really curious about that now. If you make it, please let me know how it goes with the cauliflower!

  3. I used to have stuffed peppers as a kid all the time. This was a big meal at my house. I kind of forgot about it until this article. Brings me back! Looks like I know what I’ll be adding to the dinner menu at my house.

  4. i have seen so many stuffed pepper recipes lately, really itching to give it a try myself! thanks for sharing this one! xx

    1. The Prepping Wife

      I just made these last night with my husband, which is why I decided to post it. It is such a fun dish to make.

  5. I also used to have these a lot growing up but had kind of forgotten about them! I will bookmark this page and try to make these myself with your awesome additions in the near future!

  6. This looks so good I feel like I could smell it through the phone! I’ve been looking for a really good stuffed pepper recipe and I found it finally! Definitely trying this for dinner!!

  7. I was looking to try a recipe for stuffed peppers, and this came my way! I appreciate how you took photos during the process of making it, this is always helpful!

  8. There’s something about this dish that drives me crazy! I think it’s the way my house smells when my husband prepares it. It always reminds me of my mom’s cooking. Delicious.

  9. This recipe is just perfect! I always struggle whilst cutting peppers and getting the seeds out, I’ll make sure to use this method and try this recipe out!

  10. These look amazing! My husband loves these. I used a different recipe and they did not turn out well. I will have to try this one soon! Thanks for sharing!

  11. I hate to admit it but I have not ever been a fan of stuffed peppers. A few of the things that you do to yours have me thinking that maybe I should reconsider and try them again. First – sausage AND ground beef? YUM. Second – cooking the rice in the sauce? Genius! I think I am going to have to try this one!

  12. I love stuffed peppers also. I have tried with ground beef not with sausage and ground beef. I will make it with cauliflower and ground beef next time. Loved your pictures

  13. Stuffed peppers are one of my comfort meals. I love this recipe because of the easiness. You use ingredients that can be found at all grocery stores. I will have to try this soon.

  14. I loooove stuffed peppers!! Even more the yellow ones! I find them to be the sweetest. Great recipe thanks for sharing! 🙂

  15. Stuffed pepper is one of my all time favorite dishes. It tastes just yummy. It is also one of my go to dishes when I travel abroad and I find it in the menu.

  16. I love stuffed peppers! And your recipe looks amazing, I love finding great recipes like this becasue my husband is a chef and it is always so gratifying to cook something for him that he loves – I can already tell he will love these stuffed peppers!

  17. My grandma used to make amazing stuffed peppers and I haven’t yet been able to replicate them. This recipe looks great, I’ll have to try it out and see if they live up to Grandma’s!

  18. I was just saying the other day that I need to make stuffed peppers because it’s been so long! This recipe looks really interesting. I never thought about adding the filling in and around the peppers – practical and delicious!

  19. My husband is the same way whenever I try to make something new for him. He starts by claiming he doesn’t like it up front and then when he tries it and realizes he was judging too quickly, it founds its place in our regular rotation. In our case, it’s often vegetarian meals (I’m vegetarian) when I don’t feel like making meat on the side lol I’m glad to hear that it went so well for you!

  20. When I was a kid, my mother would make stuffed peppers — I think possibly without the rice? Anyway, my parents loved the dish, I didn’t. Now, on the other hand, it’s a completely different story. I make stuffed peppers with black beans and rice, as sort of southwestern flavours, that’s really nice, as well. I love your tip about putting the rice in dry so it cooks in the tomato sauce. I’m definitely going to try that!

  21. I haven’t had stuffed peppers for years. It’s such a nice comfort meal and easy to make as well. I like your idea of using different coloured peppers to make the dish more colorful.

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