It’s essentially meatloaf stuffed into bell peppers and baked in the oven. My mom and dad have their own different versions, both delicious. This one is my dad’s.
Video: How to Make Stuffed Bell Peppers
The Best Peppers to Buy
These stuffed peppers can be made with any bell pepper. Red, yellow, and orange peppers are sweeter, because they’re riper, having been on the plant longer, while green peppers have a fresh bitterness that can make a welcome contrast to the meatloaf-like filling. Pick your favorite or mix them up! Look for medium to large bell peppers that will hold a decent amount of stuffing. Choose peppers that are more round than long and will stand up on their own and not teeter over once you’ve stuffed them.
Steam Peppers Before Stuffing
One tip that adds a little time, but makes a difference, is to steam the raw peppers before stuffing them. You don’t cook them all the way; just until they start to soften. This ensures that the peppers cook through thoroughly once they’re stuffed and baked, making them easier to cut and eat. You can skip this step if you need to save some time, but know that your peppers may be still be somewhat crisp after stuffing and cooking.
Make Ahead Stuffed Peppers
You can steam the peppers and stuff them up to a day ahead, and then bake them in the oven when you’re ready. The baked, stuffed peppers also reheat well, and make an excellent lunch the next day. Once the peppers are cooked you can freeze them, either individually or together. They’ll keep for up to a month in the freezer. Thaw overnight and reheat in the microwave or a 350°F oven.
What to Serve With Stuffed Bell Peppers
Stuffed peppers include vegetable, starch, and meat, so they really are a meal in themselves. We usually serve them a lightly dressed green salad or coleslaw on the side, and maybe a side of greens if we are feeling virtuous (or buttered noodles if not).
More Stuffed Pepper Recipes to Try
Mom’s Stuffed Bell Peppers Instant Pot Cajun Spiced Bell Peppers (or make them in the slow cooker) Cheesy Quinoa Black Bean Stuffed Bell Peppers
Place a steaming rack in a large pot and add enough water to cover the bottom of the pan by an inch. Place the bell peppers on the rack, cut side up, and bring the water to a boil. Cover the pot and let the peppers steam for 5 to 10 minutes until they start to soften. Note that you can skip the steaming if you want, but this step will help ensure that the peppers cook through thoroughly when they are stuffed and baked. Combine ketchup, Worcestershire sauce, Tabasco sauce, and 1/4 cup of water in a small bowl, then spoon over filling.
