STUFFED BELL PEPPERS

STUFFED BELL PEPPERS are a timeless dish loved in many cultures. They bring together tender, juicy peppers filled with a flavorful mix of meat, rice, and spices, all simmered in a rich, savory sauce. Whether you grew up eating them or are just discovering their magic, this dish is the perfect blend of comfort and simplicity.

You can use any type of ground meat for the stuffing. Traditionally, stuffed peppers are made with pork, beef, chicken, lamb, turkey, or a mix of different meats.

Swap rice for quinoa, couscous, or even cauliflower rice for a low-carb version.

They taste even better the next day! Make a big batch and enjoy leftovers.

I love that everything cooks together, making cleanup a breeze—amazing!

The key to making the best stuffed peppers lies in a few simple tricks:

Pre-cook the rice – It should be just slightly undercooked so it doesn’t turn mushy while simmering.

Sauté the vegetables – Cooking the onions and carrots before adding them to the filling enhances their flavor.

Use a flavorful sauce – Tomato-based sauces are classic, but adding a little garlic, sour cream or herbs can make it extra special.

Don’t overstuff! – Pack the filling in tightly, but leave a little room for it to expand while cooking.

Save this recipe and give it a try! What’s your favorite twist on stuffed peppers? Let me know in the comments!

Prep Time10

Cook Time50

Total Time1

Keyword: ground meat bell peppers, one pot dinner, stuffed bell peppers

Servings: peppers

Calories: 466kcal

Ingredients

8 large bell peppers any color
2 lb ground meat (beef, pork, turkey, or a mix)
2 carrots grated
2 onions finely chopped
1 cup rice partially cooked
salt to taste
ground black pepper to taste
2 TBSP parsley (optional)
2 TBSP butter or ghee

SAUCE

2 cloves garlic minced
1 tomato or 2 tablespoons tomato paste
3 TBSP sour cream
salt to taste
ground black pepper to taste
water as needed
1 bay leaf

Instructions

Rinse the rice thoroughly and cook it in salted water until it’s halfway done. The grains should be soft on the edges but firm in the center—it should be UNDERCOOKED. If overcooked, the rice will turn mushy when the peppers are cooked.
Grate the carrot using a medium or coarse grater and finely chop the onion.
Heat butter or ghee in a pan and sauté onions for 2 minutes. After 2–3 minutes, add the grated carrot. Cook until soft. Once done, transfer the sautéed vegetables to a plate. Leaving them in the pan even off the heat can cause them to continue browning.
In a bowl, combine the ground meat, sautéed vegetables, and partially cooked rice. Season with salt and black pepper to taste. Add chopped fresh parsley. Mix everything well.
Cut off the tops of the peppers and remove the seeds.
Fill each pepper tightly with the prepared stuffing. Arrange the stuffed peppers upright in a large pot or Dutch oven.
In a separate bowl, mix chopped tomato, minced garlic, sour cream, water, salt, and pepper. Pour over the peppers until nearly covered, leaving just the tops exposed. Adjust the amount of liquid depending on the size of your pot. Add bay leaf.
Cover the pot with a lid and bring the sauce to a gentle boil. Reduce the heat and let the peppers simmer for about 40 minutes. Once done, remove from heat and let them sit, covered, for another 10–20 minutes. This allows the flavors to meld, making the peppers even more tender and aromatic.
Serve hot, garnished with extra parsley or a dollop of sour cream.

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