Best Ever Stuffed Peppers
Juicy stuffed peppers filled with seasoned ground beef and onions, baked to perfection, topped with tomato sauce—an inviting dish perfect for family dinners and gatherings.
Ingredients
Instructions
- In a large mixing bowl, combine raw ground beef, one can of tomato sauce, diced onion, salt, pepper, and hot sauce.
- Mix thoroughly and set aside.
- Cut the tops off the bell peppers and remove the seeds.
- Blanch the peppers in boiling water for 1 to 2 minutes.
- Place the peppers in a 9-inch cake pan.
- Stuff the peppers with the meat mixture.
- Cover with tin foil and bake at 350°F, checking for doneness after 1 hour.
- Bake for an additional half hour if needed.
- Heat the remaining can of tomato sauce.
- Pour the heated tomato sauce over the cooked peppers and serve with rice.
Tips & Substitutions
For extra flavor, consider adding garlic powder and Worcestershire sauce to the meat mixture. You can easily substitute ground turkey or chicken for a lighter option. If you prefer a vegetarian version, use quinoa or lentils instead of meat. Adding cheese on top during the last few minutes of baking enhances the dish. Always taste your filling before stuffing to adjust seasoning.
Serving Suggestions
Serve the stuffed peppers with a side of rice or a fresh salad for a complete meal. They pair beautifully with Blue Cheese Meat Balls as an appetizer. For a heartier option, consider serving them alongside Cheaters Lasagna. A drizzle of balsamic glaze can add a nice finishing touch for presentation.
Storage & Reheating
Leftover stuffed peppers can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, place them in the oven at 350°F for about 20 minutes or until heated through. You can also microwave them on medium power for 5-7 minutes, covered, checking frequently to avoid overcooking.
Nutrition & Diet Analysis (per serving)
Each serving of Best Ever Stuffed Peppers contains roughly 24 calories, with 1g protein, 4g carbohydrates, and 1g fat. It is an excellent source of vitamin C (82% of the Daily Value). Note that it is relatively high in sodium, at 2151mg per serving (94% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other types of peppers for this recipe?
Yes, you can use other varieties such as red, yellow, or even poblano peppers for a spicier kick. Each type will provide a slightly different flavor profile, enhancing the overall dish in unique ways.
How do I prevent the peppers from becoming too soft?
To maintain some firmness, blanch the peppers for just 1 minute instead of 2. Additionally, ensure you don’t overbake them; check for doneness after 1 hour and adjust cooking time as necessary.
Can I freeze stuffed peppers?
Absolutely! Stuffed peppers freeze well. Assemble them without baking, wrap each one tightly in plastic wrap, and place them in a freezer-safe bag. They can be stored for up to 3 months. When ready to eat, thaw overnight in the fridge and bake as directed.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).