These Grandma’s Classic Stuffed Peppers are a warm and hearty dish filled with tasty rice, ground meat, and lots of spices. They have a colorful and inviting look that’s hard to resist!
Whenever I make these, I can almost hear her saying, “Don’t forget the cheese on top!” It’s true, the melty cheese makes them extra delicious. They are perfect for family dinners!
Key Ingredients & Substitutions
Bell Peppers: Any color works, but I love using a mix for a vibrant dish. If you have a bell pepper allergy, zucchini or large tomatoes can be good substitutes.
Ground Beef: A mix of beef and pork gives great flavor. If you’re looking for a healthier option, lean turkey or chicken will fit right in.
Rice: White rice is traditional, but I sometimes use brown rice for more fiber. Quinoa is a great gluten-free option if you want to switch things up.
Cheese: Mozzarella adds a nice stretch, but cheddar is excellent for a sharper taste. You can omit cheese for a dairy-free version or use a dairy-free cheese alternative.
How Do I Ensure My Stuffed Peppers Are Cooked Just Right?
Cooking the peppers properly is key to this dish. You want them tender but still holding their shape. Here’s how to get it right:
- Pre-cook your filling well, so it’s heated through by the time the peppers are done baking.
- Cover the dish with foil during the first part of baking. This traps steam and helps soften the peppers.
- Remove the foil towards the end to melt the cheese and give a nice finish.
Always check for doneness by inserting a knife into a pepper. It should slide in easily.
Grandma’s Classic Stuffed Peppers
Ingredients You’ll Need:
For the Peppers:
- 6 large bell peppers (any color), tops cut off and seeds removed
For the Filling:
- 1 lb (450g) ground beef (or a mix of beef and pork)
- 1 cup cooked white rice
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 can (14 oz) diced tomatoes, drained
- 1/2 cup tomato sauce
- 1 tsp dried Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
For Topping:
- 1/2 cup shredded mozzarella or cheddar cheese
- 2 tbsp olive oil
- Fresh parsley (optional, for garnish)
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare and 45 minutes to bake for a total of about 1 hour. You’ll need a bit of time to chop and sauté the ingredients, but the oven does most of the work for you after that!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This way, it will be ready for your stuffed peppers when you’re done preparing them!
2. Cook the Onions and Garlic:
In a large skillet, heat the olive oil over medium heat. Once hot, add in the chopped onion and sauté for about 3-4 minutes until it’s softened. Then, add the minced garlic and cook for another minute until it smells fantastic!
3. Brown the Meat:
Next, add the ground beef to the skillet. Use a spoon to break it apart and cook until it’s browned and fully cooked, which should take about 6-8 minutes. Drain off any excess fat.
4. Combine the Filling:
Now it’s time to add all the tasty fillings! Stir in the cooked rice, drained diced tomatoes, tomato sauce, Italian seasoning, salt, and black pepper. Mix everything well and cook for another 2-3 minutes to blend those flavors together nicely.
5. Stuff the Peppers:
Take each bell pepper and fill it generously with the meat and rice mixture, packing it in there! Don’t worry about being too neat; the flavor will shine through.
6. Bake the Peppers:
Place the stuffed peppers upright in a baking dish. Cover the dish loosely with foil to keep them nice and moist during baking. Pop them in the preheated oven and let them bake for about 35 minutes.
7. Add the Cheese:
After 35 minutes, take the foil off and sprinkle the shredded cheese evenly over the top of each pepper. Bake them uncovered for an additional 10 minutes until the cheese is beautifully melted and bubbly.
8. Serve and Enjoy:
Let the stuffed peppers cool for a few minutes before you dig in. Garnish with fresh parsley if you like, and enjoy this comforting meal that brings back so many lovely memories of Grandma’s kitchen!
FAQs about Grandma’s Classic Stuffed Peppers
Can I Use Different Types of Meat?
Absolutely! Ground turkey or chicken work well too if you’re looking for a leaner option. You can also try a vegetarian filling using beans or lentils for a tasty meatless version.
What Can I Use if I Don’t Have Bell Peppers?
If bell peppers aren’t available, you can substitute with large tomatoes or hollowed-out zucchinis. Just adjust the baking time as needed, since tomatoes may cook faster than peppers.
How Should I Store Leftovers?
Store any leftover stuffed peppers in an airtight container in the fridge for up to 3 days. You can also freeze them; just wrap them tightly in plastic wrap and foil for up to 3 months. Thaw in the fridge before reheating.
Can I Prepare Stuffed Peppers Ahead of Time?
Yes! You can prepare them a day in advance and store them in the fridge before baking. Just cover them well to prevent drying out. Bake them just before serving, adjusting the cooking time if they’re starting from cold.
