I love stuffed peppers and this? THIS is my favorite easy stuffed pepper recipe because the peppers are still crunchy and crisp.
I love stuffed peppers. I remember the occasional time my mom would make them. I loved them. Except for the pepper part. I love peppers, but soft cooked peppers were never my favorite. That’s why I make this easy stuffed pepper recipe with fresh uncooked peppers. When dinner is served those pepper shells still have that fresh crunch and flavor I love so much. If you don’t love your stuffed peppers with quite so much crunch, you can put them in boiling water for just a few minutes to soften them. At that point they are also fairly easy to peel if you want.
Even though my husband isn’t a huge fan of green peppers cooked or raw, he loves what comes inside the pepper – that mixture of nutty brown rice, ground meat, and sauce, covered in mozzarella (or cheddar) cheese. I always make sure there are extras for his lunch the next day – without the pepper.
I love to use brown rice in this recipe because it is heartier and holds up nicer. Plus no one notices it’s brown rice. I also like to double the rice to make another meal time easier. In fact, I often plan meals together this way. Guess what’s for lunch tomorrow!
Easy Stuffed Peppers
- 5 green bell peppers, halved and de-seeded
- 1 pound ground beef
- 1 1/2 cups brown rice (cooked = 2 1/4 - 3 cups)
- 12 ounces pasta sauce (approx. 1/2 jar)
- 2 small onions (1/2 cup diced)
- 2 cloves garlic, minced
- 1 tablespoon dried parsley
- 1 teaspoon chili powder
- 1/8 teaspoon black pepper
- 1 teaspoon olive oil
- Mozzarella or cheddar cheese
- Preheat oven to 375 degrees.
- Cook rice per directions on package.
While rice is cooking -
- Heat oil in sauté pan.
- Add onion, garlic, burger, and spices.
- Fry until cooked through.
When burger and rice are finished -
- Mix burger, rice, and sauce.
- Stuff pepper halves.
- Put in baking dishes.
- Top with cheese.
- Cover dish and bake for 20 minutes, until cheese is melted.
- If prepped ahead, bake until heated through, approximately 45 minutes.
Time Saving Tip: Double or triple this recipe and stash a batch into the freezer for a busy night. Just a note: When you prep ahead, blanch your peppers first so they hold up in the freezer better. When reheating or freezing, you will not get the fresh pepper crunch.