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stuffed pepper on a plate with tomato sauce.

Old Fashioned Stuffed Bell Peppers Recipe

This is a streamlined recipe for stuffed bell peppers. Minimum effort delivers maximum results. They're perfect any night of the week.
5 from 1 vote
Prep Time 10 minutes
Cook Time 1 hour 25 minutes
Total Time 1 hour 35 minutes
Course Dinner
Cuisine european
Servings 4
Calories 234 kcal


  • 4-5 bell peppers (any colour)
  • 250 grams lean ground pork (1/2 lb)
  • 1 onion (medium)
  • 3 cloves garlic
  • 50 grams short grain rice (1/4 cup)
  • 10 sprigs Fresh parsley (2 Tbsp chopped)
  • 125 ml stock or water (1/2 cup)
  • 1 tbsp paprika
  • 1/2 tsp ground cumin
  • 1.5 tsp salt
  • 1 tsp garlic powder (optional)


  • 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. The mixture will be quite wet, which is what you want, because the rice is going to suck up that moisture as it cooks
  • Cut the tops off of of the peppers and clean out the ribs & seeds. You’ll need 4 large peppers or 5 small ones
  • Stuff the pork mixture into the peppers being careful not to overstuff them. The mixture will expand a bit as it cooks
  • Place the peppers upright in your oven-proof dish. Pop the lids back on, and add 1/2 inch of boiling hot water to the dish. Put the lid on (or cover with foil) and place them in the oven for 45-60 minutes. *See the success tips section for more information about cooking time!
  • Take the lid off and finish these peppers off. They just need another 25 minutes uncovered to brown the peppers
  • Serve the peppers with a simple tomato sauce or a yogurt sauce



Calories: 234kcalCarbohydrates: 24.1gProtein: 13.7gFat: 10.1gSaturated Fat: 0.1gSodium: 880mgPotassium: 354mgFiber: 3.2gSugar: 7.6gCalcium: 34mgIron: 2mg
Keyword peppers
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