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Stuffed-Pepper-Recipe2

Stuffed Peppers

Nettie
A hearty and comforting classic, these stuffed peppers are filled with a savory ground meat mixture and baked until tender. Easy to customize and packed with flavor!
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Main Course
Cuisine American
Servings 4 servings
Calories 581 kcal

Equipment

Ingredients
  

  • 2 large bell peppers yellow, orange, red
  • 1 pound ground beef or ground turkey or chicken
  • 2 cloves garlic minced
  • 1/4 cup onion chopped
  • 1/2 cup plain bread crumbs
  • 1 Tbsp worcestershire sauce
  • 1/4 cup tomato sauce or ketchup
  • 2 Tbsp milk
  • 1 cup shredded mozzarella cheese
  • freshly grated parmesan optional for topping
  • 1 cup cooked rice optional
  • 1 Tbsp Italian seasoning
  • 2 Tbsp olive oil for drizzling peppers and sautéing onions
  • salt and freshly ground pepper to taste

Instructions
 

Oven Instructions

  • Preheat the oven to 400°F. Line a baking sheet with foil.
  • Slice the bell peppers in half lengthwise. Remove the seeds and membranes.
  • Brush the pepper halves lightly with one tablespoon of olive oil. Sprinkle with salt and pepper and arrange cut side up on the prepared baking sheet.
  • Roast for 10–15 minutes, until the peppers begin to soften. Remove them from the oven and reduce the oven temperature to 375°F.
  • Heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the onion and sauté for two minutes.
  • Add the garlic and cook for approximately 30 seconds.
  • Add the ground meat. Cook until completely browned, breaking it into small crumbles as it cooks. Drain excess grease if necessary.
  • Transfer the meat mixture to a large bowl. Add the breadcrumbs, Worcestershire sauce, tomato sauce, milk, Italian seasoning, cooked rice if using, and mozzarella. Stir until combined. Season with salt and pepper.
  • Fill each pepper half generously with the meat mixture. Sprinkle with additional mozzarella or Parmesan if desired.
  • Arrange the stuffed peppers in a 9x13-inch baking dish. Bake at 375°F for 20–25 minutes, until the peppers are fork-tender and the filling reaches 165°F.
  • Broil for one or two minutes if you would like a more golden cheese topping. Serve warm.

Grill Instructions

  • Preheat the grill for two-zone cooking at approximately 375–400°F.
  • Brush the pepper halves with olive oil and season with salt and pepper.
  • Grill the peppers cut side down over direct heat for 3–5 minutes. Flip and cook for another two minutes. Remove from the grill.
  • Prepare the meat filling in a grill-safe skillet over direct heat or prepare it on the stovetop following the recipe instructions.
  • Fill the peppers and top with additional cheese.
  • Place the peppers in a foil pan or directly on the grill over indirect heat.
  • Close the lid and grill for 20–30 minutes, until the peppers are tender and the filling reaches 165°F.

Smoker Instructions

  • Preheat the smoker to 350–375°F.
  • Prepare the meat filling according to the recipe instructions.
  • Brush the pepper halves with olive oil and season with salt and pepper.
  • Place the empty pepper halves on the smoker for 10 minutes.
  • Fill the peppers with the prepared meat mixture and top with additional cheese if desired.
  • Return the peppers to the smoker in a foil pan or directly on the grates.
  • Smoke for 30–40 minutes, until the peppers are tender and the filling reaches 165°F.

Notes

When it comes to the nutrition information provided for recipes, it’s important to keep in mind that it’s just an estimate. The actual nutritional values can vary based on the specific ingredients and brands you use. Be mindful that any nutritional information provided is intended as a general guideline rather than exact values.
 

  • Notes

    • Use cooked rice, not uncooked rice.
    • Leaving out the rice will produce a meatier filling.
    • When using ground turkey or chicken, cook the meat completely before assembling the peppers.
    • Cooking time will vary depending on the size and thickness of the bell peppers.
    • Apple, cherry, pecan, or maple wood pairs well with these stuffed peppers.
    • Store leftovers in the refrigerator for up to four days.

Nutrition

Serving: 1servingCalories: 581kcalCarbohydrates: 31gProtein: 30gFat: 37gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 17gTrans Fat: 1gCholesterol: 104mgSodium: 486mgPotassium: 668mgFiber: 3gSugar: 6gVitamin A: 2860IUVitamin C: 108mgCalcium: 237mgIron: 4mg
Keyword easy stuffed pepper recipe, grilled stuffed peppers, ground beef stuffed peppers, smoked stuffed peppers, stuffed bell peppers, stuffed peppers with rice
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