This stuffed bell peppers recipe is easy to make, inexpensive, versatile and makes a great weekend meal! Really delicious!
Stuffed bell peppers
This recipe for stuffed bell peppers is a favorite in my family. My mom used to make it pretty often when we were kids because it’s so delicious and insanely easy! Like all moms mine never had enough time on hand to play with sophisticated recipes but wanted to make the best meals for her family. This recipe is truly one of the best!
On top of being easy to make these stuffed bell peppers are also pretty versatile. Mom used to stuff the peppers with ground pork meat while I like a combination of beef and pork (more beef if possible) or even ground turkey when I want to go super healthy. We use rice to mix with the ground meat while other people might like to use bread crumbs or semolina.
We also like to add just onion, finely chopped while you may like to use some veggies in the mix. We also love adding all sorts of fresh herbs but some people might not be so keen on those and will want to remove them. Play around with this stuffed bell peppers recipe as much as you like to make it yours and match your taste!
I also like to slightly roast the peppers before filling them with meat and herbs, I love that subtle smokey taste it gives to the recipe.
Stuffed Bell Peppers Recipe
- 9-10 medium large bell peppers (I like to use bright colored ones, like orange, yellow and red)
- 2 lbs = 1 kg ground meat of choice (I used 1/4 pork and 3/4 beef)
- 3 onions, finely chopped
- 2/3 cup rice
- 1/2 bunch fresh dill, finely chopped
- 1/2 bunch fresh parsley, finely chopped
- 1/2 teaspoon ground pepper
- 1 teaspoon salt
- 3 eggs
- 8 oz = 250 ml tomato sauce
- 4 bay leaves
- 1 tablespoon peppercorns
- 2 large pots
- Bring a large pot of water to a boil over high heat.
- While the water boils, cut the top off of peppers, about 1″ from the stem end, and remove seeds. Wash peppers.
- Heat a stove grill and add peppers. Slightly roast on all sides. Remove from the stove and allow to cool a little.
- Meanwhile mix chopped onions, ground meat, rice, dill, parsley, ground pepper, salt, eggs and 1/2 the tomato sauce until very well combined.
- Stuff about 3/4 of the peppers with the mixture above then arrange in circles in a large pot. The pot should also be tall enough to fit the peppers covered in water.
- Pour the boiling water over the peppers just to cover them, add bay leaves, peppercorns and the remaining tomato sauce.
- Cover with a large plate which should sit directly on the peppers then add a lid to your pot and bring to a boil. Then turn the heat to lowest.
- Simmer for 2 hours, making sure the water has not evaporated completely (add a little more if you notice is gone, so check every once in a while). When the time expires you should have a thick sauce covering the peppers about half way.
- Enjoy your stuffed bell peppers with yogurt or sour cream and/or pickled hot chili peppers.