Old Fashioned Stuffed Bell Peppers Recipe

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Stuffed peppers have been a favorite of mine for years, but the version that truly stuck with me—the one I keep coming back to—wasn't something I learned in culinary school or while working in professional kitchens. It was one I ate in a humble cafeteria in Varna, Bulgaria, served straight from the oven. Not surprising, since Eastern Europe is basically the stuffed pepper capital of the world.

This Old Fashioned Stuffed Bell Peppers recipe is my best attempt to recreate that unforgettable Bulgarian stuffed pepper using easy-to-find ingredients and a no-fuss method that works great in a home kitchen.

stuffed pepper on a plate with tomato sauce.

Whether you grew up eating stuffed peppers or are trying them for the first time, I’ll walk you through how to make a version that’s satisfying, balanced, and full of flavor—with a few pro tips along the way.

Why you'll love this Stuffed Bell Pepper recipe

It's easier to make, and uses way less dishes than other recipes

Most of the stuffed bell pepper recipes out there follow a similar format. Cook the rice, then brown the meat, then mix those together with spices, stuff the pepper, then cook the stuffed peppers. I prefer using a shortcut method where the only cooking takes place inside the bell pepper itself. You only need to invest ten minutes of up-front effort, followed by a lot of passive time for the peppers, meat, and rice to cook together in the oven.

With all those extra steps out of the way, this Stuffed Bell Pepper Recipe is a great option any night of the week—from a casual weeknight, to a weekend dinner party.

The flavors and textures combine beautifully

Cooking the meat and rice inside the peppers doesn't just make this recipe easier than others, it also makes it more delicious. The filling truly becomes one with the pepper, so when you cut into it, it doesn't fall apart, and all the flavors meld together so well. It's like a stuffed pepper symphony!

Great for meal prep or packed lunches

These peppers are great enjoyed hot or cold, so they're fantastic to make ahead for dinners later in the week, or for packed lunches. They're pretty healthy too!

What makes these peppers "old fashioned"?

I'm calling this recipe old-fashioned because it is simple, hearty, and has no modern twists or turns. These peppers are stuffed with a simple mixture of ground pork, white rice, onions, and classic seasonings, all stuffed into bell peppers, baked in a casserole dish or Dutch oven, and served with tomato sauce.

What you need to make Old Fashioned Stuffed Bell Peppers

The only cooking equipment you need for this recipe is an oven-proof container deep enough to keep the bell peppers standing up straight. I’ve used a stainless steel sauté pan, I’ve also used a Dutch oven. The peppers need to be covered while they bake, but you can use a lid or a piece of tinfoil. Whatever you’ve got handy.

Stuffed Bell Pepper ingredients

Bell Peppers - Any colour will do, but I tend to avoid the green ones for this particular recipe because the other colors have a sweeter flavor.
Rice - Short grain is preferable as it helps the mixture hold together.
Lean ground pork - Because we’re not cooking this ahead of time, using fatty pork would make the stuffed peppers a bit greasy. You can use beef or turkey if you prefer!
Onion - For flavour and juiciness.
Garlic - Can you imagine a stuffed pepper without it?
Parsley - For a little freshness.
Spices & seasonings - Paprika, cumin, savoury, salt, garlic powder (optional).
Stock - Any kind of stock will do. Water will also do!

How to make Stuffed Peppers

This is the best part. These stuffed peppers are so quick to assemble.

Preheat the oven
Grate the onion and garlic into a bowl.
Add the raw ground pork, raw rice, spices, chopped parsley, and stock, and mix well with your hands.
Cut the tops off of of the peppers and clean out the ribs & seeds.
Spoon the pork mixture into the peppers
Place the peppers upright in your oven-proof dish. Pop the pepper lids back on, add ½ inch of boiling hot water, and cook oven for 45-60 minutes.
Brown the tops
Serve the peppers with a simple tomato sauce or a Creamy Yogurt Sauce. YUM.

What to eat with Stuffed Peppers?

These stuffed peppers are a meal unto themselves, but they'd also be great with a side salad or some potatoes. Maybe even these insanely delicious Dill Roasted Potatoes, or these easy and healthy Yogurt Mashed Potatoes.

Storage, freezing, and reheating tips

I don’t recommend freezing these peppers because the texture will get weird.

I do recommend making enough to last a few days in the fridge. You can reheat the leftovers in the microwave, but I prefer eating them cold. You choose!

stuffed pepper cut open with tomato sauce.

Success tips

The cooking vessel affects the cooking time

When I make these peppers in a sauté pan covered in foil, they take the full 60 + 25 minutes to cook. When I make them in my Dutch oven, they tend to only need 45 + 25 minutes. This makes sense, because Dutch ovens are very good at retaining and conducting heat. The inside of those suckers gets real hot! For best results, if you’re using a Dutch oven, check the internal temperature of the peppers after 45 minutes. If the internal temp is 190-200F, you can take the lid off and bake them for an additional 25 minutes uncovered.

In the video, I baked them for the full 60 + 25 minutes in my Dutch oven. And as you can see, they came out great, but the peppers were very soft. Adjust the cooking time if you are using a Dutch oven and are not into extremely well-cooked peppers.

Short grain rice is key!

One of my favourite qualities about these stuffed peppers is how the mixture holds together. It makes it feel like the pepper and the filling are one harmonious thing. Short grain rice is starchier and stickier than long grain rice which really helps bind the mixture.

Lean pork (or whatever meat you use) is important

Because this whole mixture cooks inside the pepper, there is no opportunity to drain the grease off of the meat. Using regular ground pork here would likely cause the filling to be too greasy. I haven’t tested these peppers with other meats yet, but I have a hunch they would be great with lean ground turkey, beef, or even tofu. I’m hesitant to suggest Beyond meat because it is quite greasy for a meat-free option!

Grate the onion for optimal texture!

Not only does grating the onion ensure that you don’t end up biting into any large chunks of firm onion, it also creates a lot of extra moisture for the rice to absorb. Pureeing the onion in a food processor is also an option.

Frequently asked questions

How long to cook stuffed bell peppers?

These stuffed peppers generally take between 45-40 minutes in a 450 degree oven to cook through. It is always a good idea to check the internal temperature of the bell pepper with an instant read thermometer to ensure they are thoroughly cooked. The internal temperature should be 165 F or 74 C.

Can I make these stuffed bell peppers without rice?

Yes, you can quinoa in place of the rice, but the stuffed peppers will have a slightly different texture. Other grains, like barley, have a longer cooking time, so while it is possible to use them, they would extend the overall cooking time of the stuffed peppers.

Can I use different types of meat for these stuffed peppers?

Yes, you can experiment with different lean meats. While the recipe calls for lean ground pork, lean ground turkey or beef would likely work well too. Just make sure to use lean meat to avoid excess grease in the filling.

Is it possible to make a vegetarian version of these stuffed peppers?

Absolutely! You could try using crumbled tofu as a meat substitute. However, be cautious with meat alternatives like Beyond Meat, as they tend to be greasier and might affect the texture of the filling.

Can I prepare these stuffed peppers in advance?

While it's best to cook them fresh, you can prepare the filling mixture and stuff the peppers ahead of time. Store them in the refrigerator and bake when you're ready to eat. You might need to add a few extra minutes to the cooking time if starting from cold.

What if I don't have short grain rice?

Short grain rice is recommended for its stickiness, which helps bind the filling. If you only have long grain rice, your stuffed peppers will still be delicious, but the filling might not hold together as well.

Can I freeze these stuffed peppers?

I don't recommend freezing these peppers. They're best eaten fresh or stored in the refrigerator for a few days. They can be enjoyed cold or reheated in the microwave.

I hope you give these easy old fashioned stuffed peppers a try, and I hope you like them! I’ve been making them a ton lately since they’re an all-in-one dinner and they’re so low-fuss. Let me know if you make them by tagging me on Instagram.

Enjoy!

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