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Have you ever tried a Stuffed Pepper Recipe? I’m sharing with you today How to Make Stuffed Peppers.
One of my tried and true favorite recipes are these stuffed peppers. I love mixing and matching with different variations of Stuffed Peppers.
I’ve done several over the years that I’ll link to at the bottom of this post including Breakfast Stuffed Peppers too, they are by far a favorite way to do breakfast in our home.
A few weeks back now, we picked up our produce basket from The Produce Gathering and we were surprised to see just how many peppers were in the basket.
Immediately my husband said we had to make Stuffed Peppers. I couldn’t argue with that either because we love them, as in our entire family does!
My son was a little apprehensive at first about them, but then he couldn’t stop eating it. That’s the first time I’ve ever seen him really eat rice without complaint! It was a nice surprise.
For this recipe, I decided to use stuffed peppers with ground beef. They were perfect!
How to Make Stuffed Peppers
I love how lean this beef is which makes for much fewer oils and fat dripping off it. A few times I haven’t even had to drain it because it’s just that lean!
I like to mix our beef with rice and just a little bit of olive oil and seasonings. I decided to go with a bit more of a mix of seasonings for these peppers including garlic salt, sage, and parsley. I also added some green onion that was in our basket too!
These can really be created to your preference, but they are just so easy to do. I mixed our beef and rice with a little bit of marinara sauce. Then, all you do is stuff them in the cleaned out peppers and bake! That’s it, so simple. I usually pair ours with corn and we have a complete meal.
Be sure to check out these Stuffed Bell Peppers Recipes:
- 8 Green Bell Peppers
- 2 Cups of Brown Minute Rice
- 1 lb of Ground Beef or Ground Turkey
- 1 Tbsp of Olive Oil
- 2 Chopped Green Onions
- 1 Tsp of Chili Powder
- 1 26 oz Jar of Spaghetti Sauce
- Shredded Colby Jack Cheese, Optional
- Start by preheating the oven to 400*. I cooked the rice as directed on the package without any
- butter or extras, I only used the rice and water to cook it. While this was cooking, I heated up my precooked ground beef crumbles form National Steak and Poultry. I added the olive oil, green onions, and chili powder to the meat while it was heating up. Then, I poured the rice along with 2 cups of spaghetti sauce into the skillet and mixed it up.
- Meanwhile, I cut the tops off the peppers and cleaned out the inside of them. Once this was fully heated through, I started stuffing the peppers. After I stuffed the peppers, I drizzled some of the remaining spaghetti sauce over the tops. I put them in the oven on 400* for 45 minutes; however 30 minutes would be enough.
- Top with Cheese if desired.