These classic stuffed bell peppers are filled with savory ground meat and seasoned rice, all simmered in a rich tomato sauce. Baked until tender, each pepper delivers comforting flavor and satisfying texture—an ideal weeknight dinner you’ll want to make often.
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My Take On An Old Fashioned Stuffed Bell Pepper Recipe
When we want a wholesome, satisfying dinner, my partner and I often turn to this stuffed bell pepper recipe. It balances protein, rice, and vegetables in a homestyle tomato sauce that keeps the peppers moist and flavorful.
The filling combines browned ground pork or beef with diced onion and rice cooked in a simple broth. The peppers are stuffed, then gently baked in a seasoned tomato sauce until tender. The result is comforting, easy to customize, and easy to make ahead.
These peppers can be served on their own or paired with simple sides for a heartier meal. They freeze and reheat well, making them a great option for meal prep.
Why This Recipe Works
- Simple to prepare. The steps are straightforward—brown the meat, cook the rice with a bit of seasoning, stuff the peppers, and bake.
- Nutritious and balanced. Each pepper delivers protein, vegetables, and carbs in one tidy package, making it a balanced main course.
- Versatile. Swap meats, add vegetables, or top with cheese to make the recipe your own.
Ingredients
This dish comes together from a short grocery list. Most items are pantry basics you may already have:
- 6 medium bell peppers
- 1 lb. ground pork (or ground beef)
- 1 small onion, chopped
- 1 cup rice
- 1 chicken bouillon cube
- Salt and pepper, to taste
- 28 oz. tomato sauce
- 2 tbsp. all-purpose flour
- 3 tbsp. olive oil
These same basic ingredients also work well in a baked stuffed pepper casserole if you prefer a layered, family-style version.
How To Make Old Fashioned Stuffed Peppers
- Prep: Preheat the oven to 350°F (175°C). Lightly grease a baking dish. Cut the tops off the peppers and remove seeds and membranes.
- Brown the meat: In a large skillet over medium heat, add 1 tbsp olive oil. Sauté the chopped onion until translucent, then add the ground pork or beef. Break the meat apart and cook until no pink remains.
- Cook the rice: Add the rice and the chicken bouillon cube to the skillet, stir, then pour in 1 cup of water. Bring to a boil, reduce heat, and simmer, stirring occasionally, until the rice has expanded and is nearly tender.
- Stuff the peppers: Arrange the peppers upright in the prepared dish and spoon the meat-and-rice mixture into each pepper, filling evenly.
- Make the sauce: In the same skillet, heat 2 tbsp olive oil. Whisk in the flour to form a roux, then gradually stir in the tomato sauce. Add a little water if needed to reach a pourable consistency.
- Bake: Pour the sauce over the stuffed peppers, cover the dish, and bake for 40 minutes. Remove the cover and bake 10–15 minutes more, until peppers are fork-tender. Spoon remaining sauce over the peppers before serving.
My Tips To Make The Best Recipe
- Mix colors: Use a mix of red and green peppers for visual appeal. Red peppers are sweeter; green are more robust.
- Swap proteins: Ground turkey, chicken, or Italian sausage are good alternatives.
- Richer sauce: For a creamier finish, substitute condensed tomato soup for part of the tomato sauce.
- Add cheese: Sprinkle shredded cheese over the peppers in the last 10 minutes of baking for a golden topping.
- Use leftover rice: If you have cooked rice on hand, use it to shorten cooking time.
How I Recommend Storing Stuffed Bell Peppers
In the fridge: Store leftovers in an airtight container for 3–4 days.
In the freezer: Cool completely, then place in a freezer-safe container. Frozen peppers keep well for up to 3 months.
Reheating: For refrigerated leftovers, bake at 350°F in a covered dish for about 10 minutes or until heated through. Microwaving in short intervals also works. Thaw frozen peppers overnight in the fridge before reheating, or add extra time when baking.
More Recipes
- Ground beef and potato casserole
- Cheesy chicken Rotel casserole
- Pinto beans and rice
- Stick of butter rice
- Stuffed shells with meat
Yield: 6 servings
Old Fashioned Stuffed Bell Peppers
Classic stuffed bell peppers filled with seasoned meat and rice, baked in a savory tomato sauce. Tender, comforting, and easy to customize.
Ingredients
- 6 medium bell peppers
- 1 lb. ground pork (or ground beef)
- 1 small onion, chopped
- 1 cup rice
- 1 chicken bouillon cube
- Salt and pepper, to taste
- 28 oz. tomato sauce
- 2 tbsp. all-purpose flour
- 3 tbsp. olive oil
Instructions
- Heat the oven to 350°F. Cut the tops off the peppers and remove the seeds. In a skillet, heat 1 tbsp olive oil and sauté the onion and ground meat until cooked through.
- Add the rice and chicken bouillon cube, stir, and add 1 cup water. Bring to a boil, then reduce heat and cook until the rice has almost doubled in size.
- Place the peppers in a lidded baking dish and spoon the meat-and-rice mixture into each pepper.
- In the same skillet, heat 2 tbsp olive oil. Whisk in the flour until smooth, then add the tomato sauce and thin with a little water if needed.
- Pour the sauce over the peppers, cover, and bake 40 minutes. Remove the lid and bake 10–15 minutes more until peppers are tender.
- Spoon extra sauce over the peppers before serving.
Nutrition Information
Serving Size: 1 pepper
Amount Per Serving:
Calories: 411
Total Fat: 28g
Carbohydrates: 26g
Fiber: 4g
Protein: 24g