Absolutely the BEST classic Southern Stuffed Bell Peppers. Made with rice and ground meat and topped with a savory, tomato sauce.
This is an old fashioned Southern Stuffed Bell Pepper recipe just like my mom used to make.
I make this recipe frequently when bell peppers are in season and it is hands down one of my youngest’s favorite dinners! And kid tasted and approved by the Martman’s daughter.
If you are looking for a yummy Stuffed Bell Pepper recipe, than this is the recipe for you. It is easy, satisfyingly, slightly sweet, very filling, and easy to mix up any day of the week.
Ingredients in Stuffed Bell Peppers:
- Bell Peppers. Any color peppers will due, I like using a combination of green, red, yellow and orange.
- Lean ground meat.
- Onions and garlic.
- Paprika, cayenne pepper, and mustard powder.
- Tomato paste.
- Parsley
- Long grain white rice.
- Ketchup.
- Worcestershire sauce.
How to Make Stuffed Bell Peppers:
Cut off the tops of the bell peppers and remove the seeds.
Season the inside of the peppers with salt, place in a microwave safe dish, add 1/2 cup of water and microwave for 5 minutes. (Skip this step if you want crunchier peppers.)
Dice the onions, tops of the bell peppers, and garlic.
Sauté the onions and bell peppers until the onions are almost translucent, add garlic and salute for about 5 minutes.
Add tomato paste, paprika, cayenne, mustard powder, Worcestershire sauce, salt, pepper, and parsley.
Add ground meat and cooked rice combining well.
Combine the Worcestershire sauce, ketchup and water.
Arrange peppers in a baking dish, stuff with the filing, and spoon the glaze over.
Bake 20-25 minutes.
Do I need to parboil my peppers before stuffing?
Most recipes will tell you yes. But I’m here to say NO!. Microwaving them for about 5 minutes with 1/2 of water works just as well and is sooooooo much easier.
My family actually prefers me to skip this step altogether as they like the firmer peppers better.
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Southern Stuffed Bell Peppers
Ingredients
- 6 large bell peppers cut in half and seeds removed, with tops diced for sautéing.
- 1 lb ground meat
- 1 cup onions diced
- 2 cloves garlic minced
- 1 tbsp tomato paste
- 1 tsp paprika
- 1/2 tsp cayenne pepper
- 1/2 tsp mustard powder
- Salt and pepper to taste
- 1/4 cup parsley chopped
- 1 1/2 cups cooked long grain white rice
- 1/2 cup ketchup
- 2 tsp Worcestershire sauce divided
- 1/4 cup water
Instructions
- Preheat oven to 350 degrees.
- Put peppers in a microwave safe dish, season with salt. Add ½ cup of water and microwave for 5 minutes. (Skip this step if you want firmer peppers.)
- Brown and crumble the ground meat in a pan. Drain and set aside.
- Add the diced onions and bell peppers to the pan and sauté until the onions are almost translucent. Add garlic and continue to cook until the onions are translucent, about 5 minutes.
- Add tomato paste and cook for 2 minutes. Add paprika, cayenne pepper, mustard powder, 1 Tbsp. Worcestershire Sauce, salt, and pepper to taste. Stir in parsley. Add the cooked rice and ground meat and combine well.
- Arrange the peppers cut side up in a baking dish and stuff the peppers with the filling. Mix together the ketchup, remaining Worcestershire Sauce, and water. Evenly spoon over the peppers and bake 20-25 minutes.
Notes
Nutrition
This is the best stuffed pepper recipe I have tried. The grandkids loved it, and they do not like bell peppers.