This stuffed peppers recipe is definitely one of my childhood favourites dishes, a comfort dish with so much flavour and deliciousness. Yes, another one of those dishes that I can simply go on and cook on weekly basis. It is a healthy, nutritious and versatile dish.
Whenever my mum or my grandmother were cooking these, the whole house smelled amazing.
I really adore the cooked peppers smell, whether they’re baked peppers, boiled or fried peppers, oh, the fried ones smell absolutely divine.
What can I put in stuffed peppers?
I was mentioning that this is a truly versatile dish where you can add all sort of ingredients to your stuffing. YOu can certainly make them vegan, vegetarian or this meat version.
This combo of peppers, meat, veggies and herbs, when cooking it, fulfils my heart with joyful memories. But not only that, they are super, super delicious, healthy and always make a delightful meal option.
I don’t know what else to say about this stuffed peppers dish but there is such a marriage between the peppers and the meat mixture that it’s unique and unbelievably tasty.
I know loads of my dear friends will ❤️ be now delighted to see this recipe up and posted here black on white, as they have enjoyed eating these peppers a good few times at my dinners before and they always love this dish.
I make this stuffed peppers recipe quite often because it is delicious, quick and very easy to make and, of course, quite healthy too. Superb stuffed stuff I would say!
The recipe might seem complicated (an extensive wall of text), but in reality it’s nothing but a super easy and quick to make dish despite looking a little complicated.
Ways to cook stuffed peppers:
This recipe can definitely be made by
- baking the peppers in a deep baking dish ideally one that has a lid to cook covered,
- cooked in a slow cooker for a good 3-4 hours
- cooked in a pressure cooker (the quickest way)
- boiled in a pot on the stove covered with a lid
It is truly delicious whichever way you choose to cook it.
Ingredients needed for stuffed peppers?
- minced/ground beef
- minced/ ground turkey
- bell peppers (whole ones)
- beef tomatoes
- onions (finely chopped)
- carrots (grated)
- celery or celeriac (grated)
- courgette/zucchini (grated)
- fresh herbs parsley, dill, thyme, bay leaves
- chopped tomatoes (tinned)
Just go to the recipe card to see how easy and uncomplicated this recipe is. I did make sure the recipe is easy and clear to follow and I really hope I have managed to deliver that. Give me a shout if I didn’t.
alternative ingredients for stuffed peppers
- ground meat – lamb, chicken or pork can also be used – I use a mix sometimes;
- peppers – the stuffed bell peppers can be substituted by cabbage leaves, aubergine, zucchini, squash, onion;
- rice – I use long-grain white rice but I have also used cauliflower rice (for a low carbs version), couscous, bulgur, lentils, crushed chickpeas. wild rice, brown rice
- chopped canned tomatoes – can be substituted for diced tomatoes or tomato paste;
- onions – can be substituted for leeks or leeks can be added as well as the onion in a 50:50 proportion;
- add some smoked cuts like sausages, nitrates-free bacon or simply some home-smoked chunks of pork. It adds a beautiful flavour to those stuffed peppers and the soup. Amazing!
Make these stuffed peppers vegetarian – add some feta and couscous, dry herbs and bake them;
To make these stuffed peppers vegan, use crushed chickpeas, tofu, or mushrooms.
do you have to boil peppers before stuffing them?
No, absolutely not. Nothing in this stuffed peppers recipe requires any prior cooking. The meat, rice, peppers are all raw. They have plenty of time to cook.
Are bell peppers spicy?
While peppers can vary in flavour, bell peppers are not spicy, just like most other peppers. They vary in colour and flavour depending on the variety of the pepper plant and the stage of ripeness when harvested. Red bell pepper or orange bell pepper is a mature green bell pepper
Here are some more recipes you may like :
- Cabbage rolls ‘sarmale’ stuffed with ground beef, veggies and rice;
- Spinach and mushrooms stuffed chicken breast;
- Velvety stuffed aubergines (eggplant);
- Buffalo Chicken Bites with spinach and blue cheese
So here it is this yummy stuffed peppers and stuffed tomatoes recipe, let’s get cooking!
Stuffed peppers and tomatoes
- glass bowl
- chopping board
- wooden spoon
- 400 g minced beef (14.11 oz) (I always use a 5% fat content)
- 200 g minced turkey (7.05 oz) (or lean pork)
- 8 medium red peppers (whole)
- 4-6 medium beef tomatoes
- 70 g rice (2.47 oz)
- 2 onions (finely chopped)
- 2 carrots (grated)
- 2 stalks celery (grated)
- 1 courgette/zucchini (grated)
- 2 tsp salt
- 1/4 tsp pepper (freshly ground)
- 1 bunch parsley (fresh)
- 10 sprigs dill (fresh)
- 2 cans tomatoes (chopped)
- 2 leaves bay leaves
- 1-2 sprigs thyme (fresh or dry)
- Wash the veggies including the tomatoes, the peppers and the fresh herbs.
- Set a deeper frying pan on medium heat, add the finely chopped onion with 100 ml water or olive oil if you wish. Cook for 5 min with 1/2 tsp salt and one bay leaf.
- Add the grated carrot, courgette and parsnip along with 1/2 the dry or fresh thyme. If you use the fresh one chop very finely. Cook all covered for 5 min.
- Add the rice and cook for a further 3 min.
- Add the chopped tomato can mix all very well and cook for another 2-3 minutes.
- Turn the heat off and set it aside. This mixture has to be cool when combined with the meat so prepare slightly in advance.
- Meanwhile, prepare the peppers by either cutting the tops about 3/4 cm (7-8 mm) or just remove the core by carefully pressing down around the woody/green bit and pulling it out. This can be more difficult if you haven't done it before. This is how my mum is doing it and this is how I've always done it but only recently I have tried cutting its top and keep as cover, it is easier and a lot quicker I have to say. Do the same with the tomatoes and scoop the inside flesh with a help of a spoon. I chop the tomato flesh and use it in the sauce. I will mention this later when needed to be used exactly.
- Finely chop the herbs. Keep aside 2-3 springs of parsley, 1 of thyme, the bay leaves and 1-2 sprigs of dill.
- In a larger bowl place the minced meats. Freshly grind some pepper (be generous), add 1 tsp salt, the chopped herbs and the vegetable mixture when it is totally cooled. If you add it hot, it spoils the meat.
- With the help of a nice wooden spoon/fork or your hand, give the meat and veggies a good old mix until all meat lumps dispersed and totally disappeared into the veg mixture.
- Fill the peppers with the mixture and place them in the cooking dish by adding their tops once filled. Put their hats on. 🙂 arrange/ squeeze them all nicely at the bottom of the pot and if needed go for staking them up on a second layer. Put both peppers and tomatoes together. For the oven cooking, I use a nice big cast-iron casserole dish, a 6 litre so it all fits in well. I nowadays use a 6l stainless steel pressure cooker which is absolutely brilliant. It cuts the cooking time to a quarter of the oven.
- In a larger bowl, put the other chopped tomatoes tin, herbs, bay leaves 1 tsp salt pepper and another can of water. Mix and pour over the stuffed peppers.
- Cook it for 30 minutes (programmed in the pressure cooker settings) or for about 2.5 hrs in the oven.
- Serve hot with a nice dollop of crème fraiche and a few spoons of juice/soup from cooking the dish.