Easy Old Fashioned Stuffed Bell Peppers Recipe

This old fashioned stuffed bell peppers recipe has been one of my favorites since I was a teenager. Even though I’ve always been a picky eater, I’ve always loved stuffed peppers.

A few days ago, while writing another recipe, I mentioned that my mom and grandma weren’t big cooks. When my mom read the article, she was a little offended (lol), and honestly, I don’t blame her. Looking back, I realize there were a few recipes I may or may not have given them enough credit for.

Now that I think about it, they made a lot of delicious dishes, sorry, Mom. One of my favorites was my grandma’s stuffed bell peppers. I still make them today. I’ve tried different versions over the years, and the flavor is always great.

How to Make old fashioned stuffed bell peppers

There are several ways to make my grandma’s old fashioned stuffed bell peppers. My grandma most often made them in the oven. Although I remember a few occasions when she used a pressure cooker, I’ve always preferred the flavor that comes from baking them in the oven.

We’ve tried other recipes too, like slow cooker stuffed peppers for our chorizo or sausage stuffed peppers, but nothing beats this old fashioned stuffed bell peppers recipe.

For this recipe, of course, we’re sticking with the oven and making my grandma's stuffed peppers with ground beef and rice, the way she always made them and the way they’re still most popular among our neighbors and friends. They come out tender, flavorful, and perfectly balanced, with that comforting, homemade taste everyone loves, because nothing quite beats that classic, old-school grandma food.

Stuffed Bell Peppers with Ground Beef and Rice Ingredients

Bell Peppers: We always used a mix of different-colored bell peppers: green peppers, red peppers, and orange or yellow. Since moving to the USA, my mom and I have discovered a love for poblano peppers, and many times for this old fashioned stuffed bell peppers recipe I’ll use only bell peppers but add one random poblano just for fun.

Ground Beef and Ground Turkey: Ground beef provides the hearty base of the filling, while ground turkey adds lean protein and a lighter texture when making a larger batch.

If I’m making dinner for two, I stick to one pound of 93/7 ground beef, but for bigger dinners, I like to mix one pound of ground beef with one pound of ground turkey. I use ground turkey breast 99/1 and 93/7 ground beef to keep the recipe lean and healthy, adding flavor and richness with olive oil instead of extra fat from the meat.

White or Brown Rice: Rice absorbs the flavors of the meat, tomato sauce, and seasonings. I think there's nothing like stuffed peppers with ground beef and rice.

Shallots: I love shallots! They bring a slightly different flavor than regular onions, building a subtle but delicious aromatic base for the filling.

Onion and Garlic: Onion and garlic are essential aromatics, sautéed in olive oil to soften and caramelize, creating that home-cooked sofrito flavor that defines these stuffed bell peppers.

Tomato Sauce: We use tomato sauce to cook the ground beef and keep the filling moist.

Cumin and Paprika: Add a very small pinch of cumin for extra warmth, and paprika adds gentle smokiness and depth to the filling, making your stuffed peppers even more flavorful.

Dry Red Wine: My mom likes to add about a tablespoon of dry red wine to the ground beef while cooking. It’s optional, but it adds subtle richness and depth to the filling.

Seasoning or Dried Herbs: We use oregano and parsley.

Salt and Pepper to taste: Essential for seasoning, salt enhances the natural flavors of every ingredient, while black pepper adds warmth.

Olive Oil: We use olive oil in every step of this recipe: to sauté the aromatics, add richness to the meat, and flavor to the outside of the bell peppers. Even with a leaner mix of ground beef and turkey, the oil ensures the filling stays flavorful and juicy.

Cheese (Parmesan, Pepper jack, Cheddar, Mozzarella): Sprinkle cheese on top of the peppers. Some people love their stuffed bell peppers with cheddar, Monterey or Pepper Jack. Personally, I don't like cheddar, so Mozzarella and Parmesan are my go-tos.

Preparing and Pre-baking the Peppers

First things first, let’s clean and prepare the peppers. My grandma always took her time with this step when making her old fashioned stuffed bell peppers. She would carefully cut the tops off each pepper, scoop out the seeds and membranes, and save the tops to put back on for a nice presentation at the end.

I’ll be honest, though, more often than not, I end up tossing the tops. It’s quicker, and the peppers are just as delicious without them. No matter what kind of stuffed peppers you’re making, the important thing is to make sure the peppers are clean, trimmed, and ready to hold the filling.

When picking your peppers, choose firm ones that can stand upright on their own, which helps prevent spills while baking.

Here’s a tip from my mom’s kitchen: if any peppers are wobbly at the base, trim a very thin slice off the bottom until they sit evenly in the baking dish, just don’t cut off too much. This helps you get perfect, picture-ready old fashioned stuffed bell peppers every time.

Arrange the peppers upright in a pre-oiled baking dish. Then, drizzle olive oil over the top of your peppers.

Bake the peppers in a preheated oven at 375°F for 30-37 minutes, or until tender but still holding their shape.

Making the Ground Beef

While the peppers are baking, we need to make the filling, starting with the ground beef. My grandma always cooked her old fashioned stuffed bell peppers from scratch, and what made them so flavorful was how she built the base with her sofrito.

Preparing the Sofrito

Heat a little avocado or olive oil in a large skillet with a pinch of salt. Add a finely chopped white onion, shallots, one chopped red bell pepper, one chopped green bell pepper, or, if you want, a poblano pepper. Cook over medium-high heat for 3 to 5 minutes, until everything is soft and fragrant.

In Cuba, my grandma used ají cachucha, a sweet chili pepper, in her mix. Since moving to the U.S., my mom and I have adapted by adding a poblano or cubanelle, a pinch of cayenne, or using a mild chili pepper instead. Every version is delicious, so use whichever you like best.

Move the peppers and onions to the side, then add 5 to 6 finely chopped garlic cloves. Cook until golden, then stir everything together.

Add a pinch of cumin, paprika, black pepper, parsley, and oregano. Stir well for about 45 seconds. This is when your filling starts to develop the classic, savory flavor that makes this old fashioned stuffed bell peppers recipe so good.

Cooking the Ground Beef

Once your sofrito is fragrant, add the ground beef. Stir in the sofrito so every piece of meat is coated.

Note: Cubans like to add pitted green olives and raisins to the ground beef at this point. It’s totally optional, but you can try it and let me know what you think.

Cook the ground beef over low to medium heat, breaking it up as it browns. Add a tablespoon of dry red cooking wine to deepen the flavor.

Cooking the Ground Beef and Rice Together

Once the meat is fully browned, lower the heat and add the pre-washed, uncooked rice. Mix everything well, keeping the extra rice in mind, and adjust with more salt and black pepper if needed.

Note: We cook the rice with the ground beef, letting the flavors meld. That’s how we make our old fashioned stuffed bell peppers , but if you prefer, you can also use precooked rice and add it to the ground beef once it’s browned and cooked through.

Cook everything over medium-high heat for 5 to 6 minutes, then lower the heat to medium-low.

Pour in water or beef broth, then add the tomato paste. Stir well and bring to a boil.

From this point on, resist the urge to stir the mixture. Cover the pan and let the rice and meat cook over low heat for 30-35 minutes. Once your ground beef and rice are fully cooked, turn off the heat and let them sit, still covered, for another 3-5 minutes. My grandma always used a glass lid so she could peek at the rice without lifting the cover and letting the steam escape.

Then remove the lid and stir everything together to blend the flavors.

This mixture is now ready to fill your bell peppers.

Assembling and Baking the Stuffed Bell Peppers

Now comes one of the most fun and satisfying parts: assembling the peppers.

Start by spooning the ground beef and rice mixture into each prepared pepper, packing it gently so the filling stays together without overflowing.

Sprinkle some grated Parmesan or mozzarella into the filling, then add a little more on top of the peppers.

If you saved the tops, you can place them back on the peppers for a classic presentation, or, if you’re like me, skip the tops and let the peppers shine on their own.

Bake them for an extra 10 minutes for a melty, golden finish, or my favorite way, broil them for about 4 minutes.

Once baked, let the peppers rest for 5 minutes before serving. This helps the flavors settle and makes them easier to serve. Garnish with fresh parsley and enjoy my grandma's old fashioned stuffed bell peppers recipe.

Add Ins and Variations for your Classic Stuffed Peppers

One of the things I love about stuffed bell peppers is how versatile they are. While our old fashioned stuffed bell peppers recipe is a family favorite, there are so many ways to make this dish your own.

Rice and Chicken Stuffed Bell Peppers

This is our stuffed green bell peppers recipe. We use this Mediterranean/Spanish chicken and yellow rice recipe for the filling, and they come out delicious!

Mexican-Style Stuffed Peppers

For another favorite variation, we use my mom’s black bean soup. We drain the beans and mix them with rice to create a vegetarian filling. This is a a very easy-to-make vegetarian stuffed peppers recipe, and a great option for friends who don’t eat meat. We love topping these with crumbled feta instead of mozzarella or cheddar, and you can grill them outdoors in the summer for delicious grilled feta stuffed peppers.

For a healthier twist, we often swap the rice for quinoa, which is how we prepare our stuffed bell peppers with ground turkey. They are just as flavorful as my grandma's classic version.

What to Serve With Old Fashioned Stuffed Bell Peppers

One of the best things about stuffed bell peppers is that they pair beautifully with so many sides. For a light, fresh option, I love eating them with a spring salad on the side. The freshness and crunch of the salad balance the richness of the stuffed peppers with ground beef and rice, keeping the meal light.

In the colder months, we enjoy our old fashioned stuffed bell peppers recipe alongside a warm bowl of split pea soup.

Other great sides for stuffed bell peppers include roasted vegetables or garlic bread.

How to Store & Reheat your stuffed peppers with ground beef and rice

Refrigerator Storage

If you have leftovers from your old fashioned stuffed bell peppers, don’t worry. They store very well. Let the baked stuffed peppers with ground beef and rice cool to room temperature, then put them in an airtight container. Keep them in the refrigerator for 3-4 days, although at home they never last that long.

Freezing Instructions

Stuffed bell peppers freeze very well. They are perfect for meal prep. Let the peppers cool completely, then wrap them individually in foil. Place them in a glass container and store for up to 3 months.

When ready to eat, thaw overnight in the refrigerator, then reheat.

Best Reheating Methods

We put our leftover stuffed peppers in the oven every time we want to reheat them. Preheat your oven to 325-350°F. Put your stuffed bell peppers on a baking tray, cover with foil, and bake for 10-12 minutes, or until heated through. This method keeps the peppers tender and the filling perfectly moist.

If you’re in a hurry, you can use the microwave. Place a pepper on a microwave-safe plate, cover loosely with a slightly moist paper towel, and heat for 2-3 minutes, checking for warmth.

Old Fashioned Stuffed Bell Peppers FAQs

• Do you have to boil peppers before stuffing them?

  Nope! For most recipes, including this stuffed bell peppers recipe, you don’t need to boil the peppers first. Baking them in the oven softens the peppers while keeping them tender and flavorful. Boiling can make them a bit watery, which can affect the texture of your baked stuffed peppers.

• What’s the best sauce for stuffed peppers with ground beef and rice?

  A simple tomato-based sauce works best. Some recipes also include blending tomato paste with Worcestershire sauce.

• Why are my stuffed peppers soggy?

  Soggy stuffed bell peppers usually happen when your green or red peppers release too much water or the filling is too wet. To prevent this, remove the seeds and membranes, don’t overfill the peppers, and broil them at the end rather than just baking, which helps them stay tender but not mushy. Also, letting the peppers rest for a few minutes before eating allows the flavors to settle and the texture to firm up.

Yield: 4-6

Author: Prancier

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Old-Fashioned Stuffed Bell Peppers

Prep time: 35 MinCook time: 35 MinTotal time: 1 H & 10 M

Ingredients

• 6 medium peppers, mix of green, red, orange, or yellow. (Optional: 1-2 poblanos)
• 1 lb 93/7 ground beef
• 1 cup rice
• 1 white onion, finely chopped
• 1 shallot, finely chopped
• 5-6 garlic cloves, minced
• 1 cup tomato sauce
• 1 tbsp dry red cooking wine (optional)
• ½ tsp cumin
• ½ tsp Dominican oregano
• 1 tsp paprika
• 1 tsp dried or 1 bunch of fresh parsley
• 1 tsp black pepper
• 2-3 tbsp Olive Oil
• Salt to taste
• Optional Add-Ins: ½ cup pitted green olives, ½ cup raisins

Instructions

1. Cut tops, remove seeds/membranes, trim bottoms if wobbly, arrange upright in a greased baking dish, drizzle with olive oil, and bake at 375°F for 30-37 minutes.
2. Sauté onion, shallots, peppers in olive oil until soft. Add garlic, then spices (cumin, paprika, parsley, oregano, black pepper) and cook for about 2 minutes.
3. Add tomato sauce and ground meat to the aromatics, breaking it up. Optional: add olives, raisins, or 1 tbsp dry red wine. Mix until coated.
4. Stir in pre-washed, uncooked rice, pour in water or broth. Mix everything well and bring to a boil. Cover and simmer over low heat for 30-35 minutes without stirring. Once fully cooked, turn off the heat and let the rice and ground beef sit, still covered, for 3-5 minutes. Then stir gently.
5. If using pre-cooked rice: Add it to the meat and aromatics once the meat is cooked through, then mix well. You can skip the simmering step since the rice is already cooked; just heat everything together until warmed and fully combined before stuffing the peppers.
6. Fill peppers with the beef and rice mixture, sprinkle with cheese, replace tops if desired, and bake 10 more minutes or broil 4 minutes. Rest 5 minutes before serving and garnish with parsley.

Nutrition Facts

Calories

383

Fat

16 g

Sat. Fat

2 g

Carbs

56 g

Fiber

7 g

Net carbs

49 g

Sugar

9 g

Protein

7 g

Sodium

621 mg

Cholesterol

0 mg

Nutrition information is automatically calculated and should be used as an estimate. Use your own calculations when needed.

Hope you like our favorite recipe for stuffed bell peppers as much as we do!

Besitos from the kitchen,

Laura