A classic recipe for Stuffed Bell Peppers stuffed filled with meat, rice, and sauteed vegetables then baked in a delicious sauce. This classic recipe is so easy to make and comfort food at its finest.

Six stuffed pepper sin a white casserole dish topped with sauce and fresh chopped greens.

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These classic stuffed peppers use a similar filling that is in our cabbage rolls and mini stuffed peppers, so good!

What are stuffed peppers?

Stuffed peppers are a very common dish in different cuisines, each culture adding their twist and spin on the classic combination.

Hollowed (or halved) bell peppers stuffed with a savory filling consisting of meat, vegetables, and rice, sometimes topped with cheese. Once filled, the peppers are baked.

Stuffed peppers topped with fresh chopped greens on a plate.

How to make classic stuffed peppers?

  • Rice– Cook the rice.
  • Vegetable– Once vegetables are chopped and shredded, saute them.
  • Prepare filling– In a bowl, combine all of the ingredients for the filing.
  • Prepare sauce– In a skillet, melt butter with garlic and cook until fragrant. Whisk in flour. Add the ketchup, broth, salt, pepper, and sour cream. Stir vigorously and bring to a soft boil. Remove and set aside to cool.

Step by step collage tutorial on how to make stuffed peppers with a beef rice filling.

  • Prep peppers– Remove the tops of the bell peppers (or cut completely in half). Remove seeds and membranes.
  • Stuff peppers– Stuff the peppers with the filling and add the top of the pepper. Pour the sauce over peppers.
  • Bake– Cover the dish with foil and bake until cooked through and peppers are tender.
Serve the stuffed peppers with sour cream and/or hot sauce if you like heat.

Six stuffed peppers in a casserole dish topped with fresh chopped greens.

What meat do I use?

We used ground beef and pork in our recipe. However, you can use a combination of your favorite meat. Ground beef, pork, turkey, or chicken will all work great.

How to Freeze Stuffed Pepper?

Stuffed peppers may be frozen uncooked or cooked. Just be sure to cover them tightly to avoid freezer burn.

  • UNCOOKED– Prepare the recipe completely. Cover the dish tightly and freeze up to 3 months. Thaw overnight in the refrigerator and bake per instructions.
  • BAKED– Bake and completely cool the stuffed peppers. Cover tightly and freeze up to 3 months. Thaw overnight, reheat covered until reheated.

Red bell pepper stuffed with beef rice filling chopped with chopped greens.

I hope you love this easy recipe and it becomes a family favorite.

Other ground pork recipes:

Stuffed Bell Peppers

Print
5 from 4 votes
A delicious and easy recipe for classic Stuffed Bell Peppers with a juicy meat and rice filling and smothered in a creamy sauce.
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 6 servings

Ingredients

  • 6 large bell peppers, any color

stufed peppers filling-

  • 1/2 lb ground beef
  • 1/2 lb ground pork
  • 1/2 cup uncooked white rice
  • 1 medium onion, finely chopped
  • 1 large carrot, shredded
  • 3 Tbsp unsalted butter
  • 2 garlic cloves, minced
  • 1 Tbsp mayonnaise
  • 1 tsp salt
  • ½ tsp ground black pepper
  • 1/3 cup finely diced tomatoes

sauce-

Instructions

prepare meat filling-

  • Boil rice about 12 minutes, until it starts to soften. Don’t overcook. The rice will finish cooking in the oven. Drain water and rinse rice under cold water. Place in large bowl.
  • Saute onions with 2 Tbsp butter over medium/high heat. Clean and grate carrots. Add to onions with another 1 Tbsp butter, saute until carrots are tender. Remove from skillet and set aside to cool.
  • Add the cooled sauteed vegetables to the bowl of rice. Then add the ground beef, ground pork, minced garlic, mayo, salt, pepper, and diced tomatoes and mix until well combined.

prepare the sauce-

  • In a skillet, melt the butter with the minced garlic until the fragrant.
  • Whisk in the flour until combined, add the ketchup, sour cream, chicken broth, salt and pepper and mix. Bring to a light simmer and remove from heat to cool.

stuff peppers-

  • Preheat the oven to 400°F.
  • Trim the tops of the bell peppers and clean out the peppers, removing the stems, ribs, and seeds and rinse the peppers. Save the tops and discard the rest.
  • Fill the bell peppers with the meat filling, divide the filling amoong the six peppers. Close the pepeprs with the tops. Add the stuffed peppers to the cassserole dish.
  • Pour the sauce over the peppers and into the casserole dish. Cover the casserole dish with 3 layers of foil.
  • Bake at 400°F for about 45-55 minutes, until the peppers are tender and filling is cooked.
    Enjoy!

Nutrition

Calories: 447kcalCarbohydrates: 27gProtein: 16gFat: 30gSaturated Fat: 14gCholesterol: 88mgSodium: 899mgPotassium: 625mgFiber: 4gSugar: 9gVitamin A: 5885IUVitamin C: 158mgCalcium: 49mgIron: 2mg
(The nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)