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Stuffed peppers are traditionally a part of Spanish cuisine and this tasty dish has been adopted by food lovers around the world. Stuffed peppers can be made with a variety of ingredients, from beef or cheese to ground turkey or more vegetables. To make delicious, stuffed peppers, follow these steps.
Ingredients
- 8 green bell peppers
- 1 tbsp. olive oil
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 8 oz. tomato sauce
- 1 crushed clove garlic
- 1/2 tsp. oregano
- 1/2 tsp. basil
- 2 tsp. salt
- 1 tsp. pepper
- 1 slightly beaten egg
- 1.5 tsp. Worcestershire Sauce
- 2 lbs. lean ground beef
- 2 cups cooked long grain rice
- 1 cup cheddar cheese
- 6 large red peppers
- 2 cups cooked brown rice
- 3 chopped small tomatoes
- 1 cup thawed frozen corn
- 1 chopped small sweet onion
- 1/3 cup drained canned red beans
- 1/3 cup drained canned black beans
- 3/4 cup cubed Monterey Jack cheese
- 1 can (4.25 oz.) chopped ripe olives
- 4 sliced basil leaves
- 3 minced garlic cloves
- 1 tsp. salt
- 1/2 tsp. pepper
- 3/4 cup meatless spaghetti sauce
- 1/2 cup water
- 4 tbsp. grated Parmesan cheese
- 1 cup long-grain white rice
- 1 tbsp. olive oil
- 6 sliced scallions, whites and greens separated
- 1/2 lbs. ground beef chuck
- 1 cup frozen corn
- 1 4.5-oz. can chopped green chilies
- 1 tsp. ground cumin
- 4 oz. (1 cup) grated Monterey Jack
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 4 large red bell peppers
- 1/2 cup plain low-fat Greek yogurt
- 3 tbsp. bacon bits
- Salsa
- 3 boneless, skinless chicken breasts
- 3 cups chicken broth
- 8 oz. cream cheese
- 4 oz. grated Monterey Jack cheese
- 4 oz. grated cheddar
- 2 seeded diced jalapeño peppers
- 4 oz. chopped canned green chiles
- 1 1/2 tsp. cumin
- Salt to taste
- Pepper to taste
- Fresh corn from 2 cobs
- 1/4 cup salsa
- 1/3 cup panko
- 4 green bell peppers
Steps
Beef Stuffed Peppers
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1Gather your ingredients.
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2Preheat the oven to 350ºF (176ºC).Advertisement
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3Cut the tops off 6 green bell peppers and remove the seeds. Use a narrow sharp knife to do this carefully. Make sure the peppers are washed before you cook them.
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4Boil the peppers for 5-7 minutes. Fill a pot with water and the peppers and wait for it to boil. Then, place it on medium heat. This will be enough to slightly boil the peppers. They'll get even softer in the oven.
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5Cook 2 lbs. of brown beef in a skillet with 1 tablespoon (14.8 ml). of olive oil. Stir often until it becomes browned all over and completely cooked. Drain out all of the grease with a strainer and put the meat back in the skillet and set it aside. Mix in the long grain rice and mix it as thoroughly as possible.
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6Mix 2 cups of cooked long grain rice with the beef in the skillet. Mix the ingredients thoroughly and set the skillet aside.
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7Sauté the garlic and onions in a new skillet for 3-4 minutes. Sauté 1/2 cup of chopped onion and 1 crushed clove of garlic until the onion is translucent.
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8Add the oregano, basil, salt, and pepper to the skillet and simmer it for 8-10 minutes. Add 1/2 tsp. of oregano, 1/2 tsp. of basil, 2 tsp. of salt, and 1 tsp. of pepper to the skillet. Keep an eye on the mixture to make sure that the onion and garlic don't burn.
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9Mix 1 raw egg and 1.5 tsp. Worcestershire sauce in a bowl. Sprinkle the ingredients with salt and pepper to taste. Mix the ingredients until they're completely combined.
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10Mix the egg mixture and the stuffing mixture together. Mix these ingredients until they're completely combined.
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11Stuff the peppers with the mixture. Stuff them with the mixture until they're completely filled.
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12Place them in a pan and put it in the oven for 55 minutes.
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13Sprinkle 1 cup of cheddar cheese over the peppers.
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14Cook them for 10 more minutes. Cook them until the cheese is completely melted. Then remove the pan from the heat and let the peppers cool for at least 5 minutes.
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15Serve. Eat these tasty stuffed peppers while they're hot.
Vegetarian Stuffed Peppers
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1Gather your ingredients.
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2Cut the tops of 6 large red peppers and remove the seeds. Set these peppers aside.[1]
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3Combine the rice, tomatoes, corn, onion, and beans in a large bowl. Combine 3 chopped small tomatoes, 1 cup thawed frozen corn, 1 chopped small sweet onion, and 1/3 cup drained canned red beans in a bowl and toss the ingredients to combine them.
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4Stir in the cheese, olives, basil, garlic, salt, and pepper. After you've tossed the previous ingredients, stir in 3/4 cup of cubed Monterey Jack cheese, 1 can (4.25 oz.) of chopped ripe olives, 4 sliced basil leaves, 3 minced garlic cloves, 1 tsp. of salt, and 1/2 tsp. of pepper. Toss the ingredients to combine them.
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5Put the stuffing into the empty peppers.
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6Combine 3/4 cup of meatless spaghetti sauce and 1/2 cup water.
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7Pour half of the mixture into an oval 5-qt. slow cooker.
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8Place the stuffed peppers into the slow cooker.
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9Top the peppers with the remaining spaghetti sauce.
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10Cover and cook on low for 3.5 - 4 hours. Cook the stuffed peppers until the peppers are tender and the filling is completely heated.
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11Sprinkle the peppers with 4 tbsp. of grated Parmesan cheese.
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12Serve. Serve these vegetarian stuffed peppers immediately.
Southwestern Stuffed Peppers
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1Gather your ingredients.
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2Preheat your oven to 375ºF (190ºC).[2]
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3Halve six red bell peppers lengthwise and remove the seeds. This will prepare them to be stuffed.
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4Cook the rice. Boil a pot of water, and place the rice into the pot and cook 1 cup of long-grain rice for the amount of time given on the instructions.
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5Heat 1 tbsp. of olive oil in a skillet over medium-high heat. It should take about 30 seconds to a minute for the oil to heat up.
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6Add the scallion whites and beef to the oil and cook them for 3-5 minutes. Add 6 sliced scallion whites and 1/2 lbs. of ground beef chuck to the oil. Break up the beef with a spoon until it's no longer pink.
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7Stir in the corn, chilies, cumin, cooked rice, cheese, salt, and black pepper. Stir in 1 cup of frozen corn, 1 4.5-oz. can of chopped green chilies, 1 tsp. of ground cumin, 2 oz. (1/2 cup) of grated Monterey Jack cheese, 1/2 tsp. of salt, and 1/4 tsp. of pepper. Stir the ingredients together until they're blended well.
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8Arrange the bell peppers in a 9 x 13 inch baking dish. The cut side should be facing up so the peppers can be stuffed.
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9Stuff the beef mixture into the peppers. Then, add 1/2 cup of water to the dish and tightly cover it with foil.
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10Bake the peppers for 30-40 minutes, until they're soft.
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11Uncover them and sprinkle them with the other 1/2 cup of Monterey Jack cheese.
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12Bake them for 5-7 more minutes. Bake the peppers until they're browned. Then, remove them from the heat.
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13Whisk together 1/2 cup of plain low-fat Greek yogurt and 1/4 cup of water in a small bowl. You can do this while the peppers are still baking.
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14Drizzle the yogurt mixture over the peppers.
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15Serve. Top the peppers with salsa, 3 tbsp. of bacon bits, and 6 diced scallion greens and enjoy them while they're hot.
Chicken and Cream Cheese Stuffed Peppers
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1Gather your ingredients.
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2Preheat your oven to 350ºF (176ºC).[3]
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3Poach 3 boneless, skinless chicken breasts in 3 cups of chicken broth. When the chicken is cooked through, after 6-8 minutes or so, remove the chicken and let it cool so that you can handle it.
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4Shred and process the chicken. Use two forks to shred the chicken into small pieces and then put it in the food processor for at least one minute, until it isn't quite as chunky.
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5Make the chicken mixture. To do this, simply combine the chicken, 8 oz. of cream cheese, 2 oz. of grated Monterey Jack cheese, 2 oz. of grated cheddar, 2 seeded diced jalapeño peppers, 4 oz. of chopped canned green chiles, 1 1/2 tsp. of cumin, and salt and pepper to taste in one large bowl. Stir the ingredients to combine them well.
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6Slice the bell peppers in half lengthwise. Remove the stem and the veins and seeds.
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7Stuff the peppers with the chicken mixture.
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8Sprinkle the tops of the peppers with the remaining cheese and panko crumbs. Sprinkle the tops with 2 oz. of grated Monterey Jack cheese, 2 oz. of grated cheddar, and 1/3 cup of panko crumbs.
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9Place the peppers on 9 x 13" lined baking sheet.
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10Cook them for 25-30 minutes. Cook them until the peppers are tender and heated through and the cheese is melted.
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11Serve. Enjoy these tasty peppers immediately.
Community Q&A
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QuestionHow should I freeze stuffed bell peppers?Community AnswerWrap them in foil, then seal them in a freezer-safe plastic bag.
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QuestionCan stuffed peppers be cooked in a slow cooker in sauce. If so,how long?Community AnswerYes. Cook them until the meat inside is at an edible temperature.
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QuestionAt what temperature and for how long would I cook a frozen stuffed pepper?Valross936127Community AnswerYou would cook it at 350 º Fahrenheit for about 30 minutes.
References
About This Article
To cook stuffed peppers, start by cutting the tops off 6 green bell peppers and removing the seeds. Next, boil the peppers for 5 to 7 minutes. While those are boiling, brown some beef in a skillet, drain out the grease, and mix in cooked long grain rice. Then, cook garlic, onions, oregano, basil, salt, and pepper in another skillet until the onions are translucent. In a mixing bowl, combine a raw egg and Worcestershire sauce, stir in the meat and spices, and stuff the peppers. Finally, cook the peppers in an oven set to 350 degrees Fahrenheit for 55 minutes, sprinkle cheddar cheese over top, and cook for another 10 minutes. To learn how to make vegetarian stuffed peppers, keep reading!