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Stuffed Green Peppers

This stuffed green peppers recipe makes a crowd-pleasing dinner, starring a hearty filling of rice, tomatoes, and cheese!

Here’s a fun, hearty dinner idea that pleases everyone: Stuffed Green Peppers! We love the retro vibes of this concept. Throw rice, ground beef or plant based crumbles, tomatoes and cheese into a pepper and call it dinner! This one is so full of flavor, even veggie haters will be converts. The savory Italian-style seasonings of garlic, oregano and fennel make magic with tangy tomatoes and mozzarella and Parmesan cheese. It takes a bit of effort to prepare, but it’s well worth it!

Ingredients in this stuffed green peppers recipe

Stuffed peppers are a classic dish in many cuisines, like Spanish, Mexican, Central European, Indian, and more. These stuffed green peppers are classic American-style, filled with ground beef or plant-based crumbles, rice and cheese. The concept has been around since the 1890’s in American cuisine (source), but it became very popular in the 1970’s and remains a popular dish to this day. Here’s what you’ll need to make stuffed green peppers:

Green bell peppers
Rice
Plant-based beef crumbles or ground beef
Garlic
Crushed fire roasted tomatoes
Oregano, onion powder, garlic powder, fennel seeds, and salt
Worcestershire sauce
Parmesan cheese
Whole milk mozzarella cheese
Parsley

Tips for making stuffed green peppers

Stuffed green peppers are a simple concept, but they take some time to put together! The effort is well worth it, in our opinion. Make sure to set aside about 1 hour: 30 minutes for prep and 30 minutes for baking. Here are a few tips for putting together this recipe:

When chopping, choose peppers that stand upright. They’ll be standing upright in the dish when serving. If they’re a bit wonky, you can slice off part of the bottom to make a flatter surface.
Boil the peppers first. This makes sure they’re perfectly tender before stuffing them. (Without pre-boiling, the peppers are much too crunchy after the bake time.)
Consider making the rice in advance (or using pre-cooked rice). This speeds up the prep time and decreases complexity.
Bake with a bit of water in the bottom of the pan. This helps to steam the peppers so they don’t dry out during the bake time.

Vegetarian vs ground beef filling

This stuffed green peppers recipe is easily customizable to a vegetarian diet. There are lots of great options these days when it comes to plant-based meat substitutes. You can also make your own ground beef substitute. Here’s what to know about vegetarian and vegan options:

Use any plant-based crumbles, ground beef or sausage. We like the brands Impossible and Beyond.
Substitute 2 cups Homemade Vegan Ground Beef. Want a homemade version instead? This mixture of mushrooms, walnuts and savory spices remarkably tastes like meat.
Or, go for regular ground beef. If you’re a meat eater, regular sausage works beautifully. Make sure to drain any extra fat before adding the sauce ingredients.

Can you make it vegan? Yes, simply substitute your favorite brand of vegan mozzarella and Parmesan cheese, as well as vegan Worcestershire sauce.

Tips for make-ahead and meal prep

This stuffed green peppers recipe takes about 1 hour to make, so we typically make it for a weekend or when we have extra time. But want to save time and make it on a weeknight? You can do that too. There are several options depending on what you’d like to do:

Make rice in advance: We recommend doing this either way: it’s helpful to not have to balance yet another component while making the recipe. You can also use pre-cooked packages of rice.
Make entire filling in advance: Make the entire filling in advance and refrigerate it, then re-warm it before stuffing the peppers.
Boil the bell peppers in advance: You also can pre-boil the peppers in advance, then fill and bake them day of.
Make the entire stuffed peppers in advance: Make the entire pepper recipe in advance and refrigerate. Add a few minutes to the bake time since you’ll be baking them from cold (not warm).

And that’s it! We hope you’ll love this recipe as much as we do. Let us know in the comments below!

More stuffed recipes

Love stuffing vegetables with tasty fillings? Here are a few more recipes you’ll enjoy:

Go for Stuffed Zucchini Boats
Grab Stuffed Sweet Potatoes
Try Stuffed Portobello Mushrooms or Easy Stuffed Mushrooms
Opt for Classic Stuffed Peppers
Go for Stuffed Acorn Squash

Stuffed Zucchini Boats

Stuffed Sweet Potatoes

Stuffed Portobello Mushrooms

Stuffed Acorn Squash

This stuffed green peppers recipe is…

Vegetarian and gluten-free.

Stuffed Green Peppers

Author: Sonja Overhiser
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Yield: 6

Print Recipe

Description

This stuffed green peppers recipe makes a crowd-pleasing dinner, starring a hearty filling of rice, tomatoes, and cheese!

Ingredients

6 green bell peppers*
2 cups cooked rice (1 cup dry)
1 pound plant based beef crumbles or regular ground beef
2 garlic cloves
15-ounces fire roasted crushed tomatoes
2 teaspoons dried oregano
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon fennel seeds
1 teaspoon kosher salt
2 tablespoons Worcestershire sauce
6 tablespoons grated or shredded Parmesan cheese, divided
1 ¼ cups whole milk mozzarella cheese, divided
2 tablespoons chopped parsley, plus more to garnish

Instructions

Preheat the oven to 425 degrees Fahrenheit.
Cook the rice (or use precooked rice).
Boil the bell peppers: Cut off the tops of the peppers, then cut around the seeds and remove them. Boil for 5 minutes until tender when pierced with a knife. Remove from the water and drain upside down on a towel.
Make the filling: Place the plant based crumbles or ground beef in a medium skillet and cook according to the package instructions, 2 to 3 minutes for plant-based crumbles and 6 to 7 for regular ground beef (for regular beef, drain excess fat after cooking).
Add the garlic to the pan and cook 30 seconds, then add the crushed tomatoes, oregano, onion powder, garlic powder, fennel seed, kosher salt, Worcestershire sauce, ¼ cup Parmesan cheese, 1 cup mozzarella cheese, chopped parsley, and the cooked rice. Heat for 1 to 2 minutes until warmed through.
Stuff the peppers: Place the peppers in a casserole dish. (If they have trouble standing upright, you can slice off part of the bottom: just try not to pierce into the pepper and make a hole.) Spoon the filling into each pepper.
Bake the peppers: Top each pepper with a handful of shredded mozzarella and grated Parmesan. Add about 1/2-inch water to the bottom of the pan. Bake 25 to 30 minutes until the cheese melts and slightly browns, covering loosely with foil after 15 minutes. Allow to cool a few minutes before serving.

Notes

*Look for peppers that have flat bottoms so they’ll easily stand up in a pan.

Category: Main dish
Method: Baked
Cuisine: American
Diet: Vegetarian

Keywords: Stuffed green peppers

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Pumpkin Donut Waffles with Vanilla Cardamom Glaze

These glorious glazed pumpkin donut waffles are a must make for fall: with a fluffy, yeasty waffle base infused with pumpkin and brown butter, dipped in a sweet vanilla cardamom glaze.

The yeasted batter gives these waffles a donut-like flavor even before they’re glazed, with whipped egg whites and a bit of baking soda for a light and airy texture with a crisp exterior. Make the batter the night before for a guaranteed good morning.

Two plates with stacks of Pumpkin Donut Waffles with a visibly drippy Vanilla Cardamom Glaze, mini pumpkins and cup of coffee in the background.

The full name of these waffles could be something like Overnight Yeasted Pumpkin (but NOT Pumpkin Spice) Brown Butter Donut Waffles with Vanilla Cardamom Glaze, but I thought that was rather a mouthful.

Though these waffles certainly are a mouthful (in the best way possible) so maybe it’s fitting that the name be too.

The recipe is based on my original Donut Glazed Yeasted Waffle recipe from a few years back, which is still one of my favorites. The waffles are ultra crispy, with a light and fluffy interior and a yeasty flavor that makes them taste just like, you guessed it, a raised donut (NOT a cake donut, let’s just clear that up right now).

The waffles are best when the batter sits overnight, which means you pretty much have to do most of the prep ahead of time, ideally the night before. In the morning, you’ll just need to mix in the egg yolks and whip the egg whites, then make the waffles and glaze them.

If you’d rather do even more work ahead of time, make the batter two days in advance, make the waffles the day before, then the morning of simply reheat the waffles in the oven (which somehow makes them even crispier) and dip them in the glaze.

(more…)

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15 Fall Salad Recipes to Try

These fall salad recipes highlight the best the season has to offer! Autumn produce makes hearty and delicious salads everyone will love.

When the weather starts to get cooler, our minds drift immediately to cozy squash, feathery Brussels sprouts and tart apples. It’s fall salad time! While summer salads have their place, there’s something about autumn salad that has our heart. Maybe it’s the way sweet tart vinaigrettes pair with sweet potatoes and pomegranate seeds?

Whatever the case, here are all the best fall salad recipes to enjoy autumnal eating! There’s something with just about every ingredient of the season. From leafy greens to root veggies, they’re all beautifully bright, healthy and utterly delicious.

And now…the best fall salad recipes to try!

Pear Salad with Pecans

Here’s a dreamy fall salad if there ever was one: this brilliant Pear Salad! It’s a study in contrasts: fresh, juicy pear against funky gorgonzola cheese; bright pomegranate against savory shallot. Throw in some toasted pecans and cover it in tangy poppy seed dressing, and well: it’s absolutely irresistible.

Butternut Squash Salad

Here’s a standout fall salad starring everyone’s favorite ingredient: Butternut Squash Salad! This one is a symphony in a bowl: hearty sweet squash pairs with crisp apple, chewy cranberries and a citrusy orange vinaigrette. All the best flavors of fall and winter ingredients sing together in perfect harmony!

Brussels Sprout Salad

Fall is time for Brussels sprouts! Did you know you can slice it raw and use it like salad greens? Salads like this shaved Brussels sprout salad taste so incredible, it’s hard to believe they’re also good for you! This fall salad is like the best treat: feathery shaved Brussels sprouts, the vibrant burst of dried cherries and a tangy sweet vinaigrette.

Beet Salad with Balsamic Dressing

Beets are seasonal in the autumn once weather turns cooler, and one of the best ways to use them is in a salad! This beet salad stars roasted beets: and man is it good. It has all the right elements: baby greens, creamy goat cheese and a tangy balsamic beet dressing. Basically, it’s salad perfection! As a time saver, use Instant Pot beets.

Perfect Pomegranate Salad

Here's a fantastic fall salad: pomegranate salad! Crunchy pomegranate seeds make a beautiful confetti over the top of leafy greens. Add tart green apple slices, toasted pecans, and goat cheese or feta crumbles, and it’s a true symphony of flavor! Pick from a few different dressing choices: our favorites are apple cider vinegar dressing or pomegranate vinaigrette.

Sweet Potato Salad

Looking for a delicious winter salad featuring everyone’s favorite root vegetable? Try this Sweet Potato Salad! You won’t be able to stop shoveling in bites of this healthy side dish. The contrast of garlic roasted sweet potato cubes, feathery baby arugula, cranberries and creamy goat cheese hit it out of the park. Top it with tangy honey mustard dressing and well, you’ll want to park yourself in front of the bowl.

Apple & Goat Cheese Salad

Here’s one that’s on our new favorite back pocket concept: the Goat Cheese Salad with Arugula and Apples! It’s simple and comes together quickly, but my does it deliver on flavor! The crunch of the apples, creamy goat cheese, and fluffy arugula are the ideal pair for the tangy sweet dressing. We couldn’t stop eating this one!

Delicata Squash Salad

Looking for a stunning fall salad? Enter: this Cozy Fall Squash Salad! This is no ordinary green side salad. This is something special, a hearty and healthy salad perfect for weeknights or parties. Try it with delicata squash, which roasts in just 20 minutes (no peeling required!), or go classic with roasted butternut squash. Add pomegranate seeds, crunchy pistachios, and tangy honey mustard dressing and yep: it’s a stunner.

Arugula Beet Salad

Here’s a fall salad idea that’s flavorful and versatile: arugula beet salad! It features jewel-toned roasted beets with baby arugula, all covered in a zingy citrus vinaigrette. Add thin-sliced shallots and toasted walnuts, and it tastes sophisticated with minimal effort. As a time saver, make this with precooked beets you can find in many stores these days. Usually we roast our own…but it saved a massive amount of time. Either way: this salad needs to be part of your side dish repertoire!

Tuscan Kale Salad

Leafy greens start to appear in fall: and what better way to use them in a fall kale salad? This is one of the BEST kale recipes we know of: we promise! Tuscan kale has the power to transform the minds of kale haters everywhere. After you taste this kale salad you’ll agree that kale smothered in a lemony, garlicky Parmesan dressing can only be one thing: over the top delicious.

Farro Salad with Apples

Here's a fantastic fall salad: farro salad with apples! This hearty grain is chewy like barley, but is much quicker to cook. To the farro, add apple, arugula and tart cherries. Sprinkle a bit of feta cheese for a savory saltiness, and then cover the entire farro salad in a tart cherry vinaigrette. With the red and the green, it’s visually stunning, and it tastes incredible: tangy, tart, sweet, and savory all at once.

Apple Manchego Salad Recipe

This refreshing apple manchego salad is a total fall treat! It stars apples and Spanish Manchego cheese cut into matchsticks, dressed simply with a bit of olive oil and chives. The way these ingredients are combined in such a simple way makes each shine! The way the apples and cheese are cut makes it hard to distinguish between the two – making it all the more fun to guess what will be part of each bite!

Cabbage Salad with Apples & Walnuts

Cabbage is great for fall salad recipes! This cabbage recipe features Savoy cabbage, a mild cabbage with frizzled leaves. When thinly sliced, the leaves look like beautiful confetti. They're perfect in this salad with apples and walnuts, Pecorino Romano cheese, and a tangy sweet tart dressing. Make sure to find Savoy cabbage for this one: it's a treat! Step it up: use Glazed Walnuts or Glazed Pecans.

Massaged Kale Pomegranate Salad

Kale and pomegranate are the perfect fall combination. Here massaging the kale before eating it in this salad makes it taste tender and sweet, instead of bitter! All you do is use a little olive oil and massage the leaves so they become softer. The massaged kale is paired with pomegranate seeds and an apple cider vinaigrette: it’s sweet, tangy, and so, so good.

Spinach Apple Salad

Last up in our fall salad recipes is a go-to fall salad that will become your favorite too: Spinach Apple Salad! It’s got a tangy balsamic dressing and crunchy maple-glazed walnuts (or pecans). No one will believe it took only minutes to put together! It’s that good.

More fall inspiration

Need more fall recipes? We’ve got you covered. Here are more great recipes for eating in autumn:

12 Best Fall Dinner Recipes Don’t miss out on the very best fall dinner recipes, from cozy pot pie to hearty chili.
20 Tasty Fall Appetizers Start your meals with these tasty snacks and apps.
20 Must-Make Fall Recipes Each one is guaranteed to bring cozy cheer using the best foods of the season.
Fall Cocktails for the Season or Fantastic Fall Drinks These brilliant fall drinks bring the best flavors of the season! Apple, pear, cranberry, cinnamon, and nutmeg: these drinks are positively cozy. See also: Fall Bourbon Cocktails or Fall Vodka Cocktails.