Stuffed Peppers Recipe

Looking for a recipe that brings comfort to the dinner table? This Stuffed Peppers recipe is a classic dish that combines hearty ground meat, perfectly cooked rice, and flavorful green bell peppers. It’s a meal that’s simple enough for a busy night of the week yet satisfying enough to feel like a labor of love.

Why You’ll Love this Stuffed Peppers Recipe

These stuffed peppers fall under the ‘make it until it tastes right’ family recipe category. Meaning, in my house, there are no measurements–just ingredients. So, after a few days of trial and error, I got the measurements DOWN so you too can make my Mom’s stuffed peppers. It’s just a delicious, stick to your ribs kind of recipe.

This recipe is a keeper because it’s loaded with flavor and uses simple ingredients you probably already have on hand. The combination of uncooked rice soaking up the savory juices during the cooking process and the rich, tangy tomato sauce creates a perfectly balanced meal. Plus, the large peppers act as a built-in edible bowl—fun for kids and a breeze for cleanup. And if you’re short on peppers, the extra meat mixture can easily become meatballs, offering versatility that feels like a win every time.

Ingredients Needed for Stuffed Peppers

This list is quite minimal, based on how much flavor you get out of this stuffed pepper recipe! The longer you cook these, the better they taste! And be sure to not skip browning the roux. It’s the secret ingredient. 😉

Ground beef and pork: The foundation of the recipe, bringing flavor and texture.
Green bell peppers: Choose firm, large peppers for the best results.
Long grain white rice: The perfect uncooked carbohydrate for this dish.
Tomato juice: Adds a tangy base for the sauce.
Onion: Diced into small pieces to mix seamlessly with the filling.
Shortening: Helps create the rich, thickened tomato sauce.
Sugar: Balances the acidity of the tomato juice.
Salt and black pepper: Season to taste throughout the recipe.

Stuffed Peppers Variations

Use ground turkey or lean ground beef for a lighter option.
Swap green bell peppers for yellow peppers or orange bell peppers for a slightly sweeter flavor.
Replace white rice with brown rice or minute rice for a whole-grain or quicker alternative.
Add a pinch of Italian seasoning or garlic powder to the filling for extra depth.
Top cooked peppers with a generous dollop of sour cream or shredded cheddar cheese for added richness.

How to Cook Stuffed Peppers with Raw Meat

For full recipe details, including ingredient measurements, see the printable recipe card at the bottom of this post. Here are my step by step directions:

1. Prepare Peppers

Prepare bell peppers by cutting the tops off and removing the seeds and the ribs. Wash and set aside.

2. Mix Filling

In a large bowl, mix together beef, pork, onion, rice, salt, and black pepper.

3. Stuff Peppers

Stuff the bell peppers with meat mixture.

Pro Tip: If you do not have enough green peppers, then form meatballs with the remaining stuffing–this is a great way to get your kids to eat this meal, too!

4. Simmer

In a large pot, pour in the entire can of tomato juice. Rinse can out with 1/2 cup water, and pour into the pot. Place stuffed peppers and any meatballs into the pot.

Try to submerge them as best as possible. Cover with lid and heat pot over medium-high heat. Once it comes to a boil, reduce heat to low and simmer lightly for 1-2 hours.

Pro Tip: use a meat thermometer to ensure the internal temperature of the peppers reaches 165° F.

5. Make a Roux

In a large skillet, melt shortening over medium heat. Sprinkle in flour and whisk until smooth. Cook roux until it deepens in color to be a medium brown. Remove from heat. Stir frequently to make sure it doesn’t burn.

6. Use Roux to Thicken the Sauce

Using a slotted spoon, remove stuffed peppers and meatballs from the pot leaving the hot cooking liquid.

Pour the browned roux into remaining tomato juice (it will bubble violently for a few seconds at first, so just be aware that it is totally normal). Stir well. After a few minutes, the tomato juice should thicken and become more of a sauce. Stir in sugar and more salt and black pepper to taste. It will be sweet–as it should be. 🙂

7. Serve

Plate peppers with sauce and serve alongside rye bread or your favorite bread.

What to Serve with Stuffed Peppers

Stuffed peppers are a complete meal on their own, but pairing them with the right sides can make the meal even more satisfying. Here are some great options:

Crusty Bread or Rye Bread: Perfect for soaking up the rich tomato sauce.
Mashed Potatoes: A creamy, comforting side that complements the savory filling.
Garlic Bread: Adds a flavorful, crispy touch to the meal.
Roasted Vegetables: A medley of carrots, zucchini, and broccoli adds color and nutrition.
Steamed Green Beans: A fresh and light option.
Simple Salad: A mix of greens with a light vinaigrette balances the richness of the peppers.
Sautéed Spinach: A quick, healthy side that pairs well with the tomato sauce.
Minestrone: A hearty choice if you’re serving a crowd.

Storage + Make Ahead Directions for Stuffed Peppers

Allow peppers to cool to room temperature before storing. Keep leftovers in an airtight container for up to 3 days in the refrigerator. Reheat gently on the stovetop or microwave.

To Make Ahead: Prepare and stuff the peppers, then refrigerate them in a large pan covered with foil. When ready to cook, add tomato juice and cook according to the recipe card.

Can you freeze Stuffed Peppers uncooked?

Yes, you can freeze stuffed peppers cooked or uncooked. Individually wrap them in plastic wrap and store in an airtight container. Reheat in the oven, microwave or air fryer.

How to Reheat Stuffed Peppers

Reheating stuffed peppers is simple, and you have several methods to choose from depending on your preference and how much time you have. Here’s how to do it:

Oven Method (Best for Preserving Texture)

Preheat your oven to 350° F.
Place the stuffed peppers in a baking dish. If you have extra sauce, pour some over the peppers to keep them moist.
Cover the dish with aluminum foil to prevent drying out.
Heat for 20–30 minutes, or until the internal temperature of the peppers reaches 165° F.

Microwave Method (Quick and Easy)

Place the stuffed peppers in a microwave-safe dish.
Add a little bit of sauce or water to the bottom of the dish to create steam and prevent the peppers from drying out.
Cover the dish loosely with a microwave-safe lid or plastic wrap.
Heat on medium power for 2–4 minutes, checking halfway through. Adjust time as needed until heated thoroughly.

Stovetop Method (For Peppers with Sauce)

Place the stuffed peppers and any leftover sauce in a skillet or saucepan.
Add a splash of water or tomato juice to prevent sticking.
Cover with a lid and heat over medium-low heat for 10–15 minutes, stirring the sauce occasionally.

Air Fryer Method (For a Slightly Crispy Exterior)

Preheat your air fryer to 325° F.
Place the stuffed peppers in the basket, ensuring they aren’t overcrowded.
Heat for 8–10 minutes, checking frequently to avoid burning.

Recipes Similar to Stuffed Peppers you will Love:

Grandma’s Cucumber Salad Recipe
Goulash Recipe with Nookedli
Broccoli Salad Recipe with Bacon
Hungarian Chicken Paprikash Recipe
Stuffed Cabbage Rolls

This old-fashioned stuffed bell peppers recipe is a good recipe for any night of the week. Whether you’re recreating an old recipe from your childhood or just trying something new, this dish is a hearty, satisfying choice. Give it a go, and good luck keeping any leftovers—this one’s a crowd-pleaser! The printable recipe card below! Enjoy!

If you make this recipe, I would really appreciate it if you would give it a star rating and leave your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tagging me @laurens_latest.

Stuffed Peppers Recipe

An amazingly savory and sweet stuffed peppers recipe, filled with pork, beef, and rice served with a tasty tomato sauce. A hearty, delicious dinner.

Ingredients

▢ 1 lb ground beef 80/20
▢ 1 lb ground pork*
▢ 1 medium onion diced
▢ 1/2 cup long grain white rice
▢ salt & pepper
▢ 6 green bell peppers** or color of choice
▢ 46 oz tomato juice canned
▢ 1/2 cup water
▢ 1/4 cup lard or shortening
▢ 1/4 cup all purpose flour
▢ 1/2 cup granulated sugar

US Customary – Metric

Instructions

Prepare bell peppers by cutting the tops off and removing the seeds and the ribs. Wash and set aside.
In a large bowl, mix together beef, pork, onion, rice, salt, and black pepper.
Stuff bell peppers with meat mixture.
In a large pot, pour in the entire can of tomato juice. Rinse can out with 1/2 cup water and add that tot he pot as well.
Place stuffed peppers and any meatballs into the pot. Try to submerge them as best as possible. Cover with lid and heat pot over medium-high heat. Once it comes to a boil, reduce heat to low and simmer lightly for 1-2 hours.
In a large skillet, melt shortening over medium heat. Sprinkle in flour and whisk until smooth. Cook roux until it deepens in color to be a medium brown. Stir frequently to make sure it doesn't burn.
Using a slotted spoon, remove stuffed peppers and meatballs from the pot leaving the hot cooking liquid.
Pour the browned roux into remaining tomato juice (it will bubble violently for a few seconds at first, so just be aware that it is totally normal). Stir well. After a few minutes, the tomato juice should thicken and become more of a sauce. Stir in sugar and more salt and black pepper to taste.
Place tomato sauce into serving bowls and add stuffed peppers. Serve warm!

Video

Notes

*You can use all ground beef if you don’t have/can’t find ground pork. **If you do not have enough green peppers, then form meatballs with the remaining stuffing–this is a great way to get your kids to eat this meal, too!

Nutrition