If you’re searching for a tried-and-true comfort food with big family vibes, you’re going to love Dad’s Stuffed Bell Peppers. This recipe takes humble ingredients like rice, ground beef, and bright bell peppers and transforms them into the kind of homey, hearty meal that’s perfect for weeknights or special occasions alike. Each bite delivers savory goodness—and just the right pop of color and flavor!
Why You’ll Love This Recipe
- Classic Comfort Food: Dad’s Stuffed Bell Peppers combine beef, rice, and tender peppers for a dish that tastes like a warm hug from home.
- Easy to Customize: You can swap in your favorite types of rice, protein, or even change up the seasonings for endless variations.
- One-Pan Wonder: Everything bakes in one dish, making cleanup a total breeze on busy nights.
- Kid-Approved—and Grown-Up Friendly: The finished peppers are colorful and packed with flavor, so everyone around your table will be asking for seconds.
Ingredients You’ll Need
The ingredient list for Dad’s Stuffed Bell Peppers is refreshingly simple—each staple plays a starring role in creating the dish’s comforting flavor and gorgeous presentation. Grab the best you can find; those colorful peppers and fresh herbs make all the difference!
- Cooked white rice (1 1/2 cups): The rice adds heartiness to the filling and helps everything hold together—day-old rice works beautifully if you have leftovers.
- Bell peppers (4 to 6, any color): Choose a mix of reds, yellows, and greens for maximum color and sweetness; make sure they’re fresh and firm for stuffing.
- Extra virgin olive oil (5 tablespoons): Gives richness and helps soften the filling and peppers as they bake.
- Yellow onion (1 medium, chopped): Sautéed onion adds savory depth—you can swap for white or sweet onions as needed.
- Garlic (1 clove, chopped): Just one clove goes a long way in infusing the filling with an irresistible aroma.
- Lean ground beef (1 pound): The backbone of the filling—use 85% lean for just enough juiciness without extra grease.
- Chopped tomatoes (1 cup): Fresh or canned tomatoes (well-drained!) lend natural sweetness and moisture to the mixture.
- Fresh oregano (1 tablespoon chopped, or 1 teaspoon dried): Brings peppery, herbal notes—fresh makes the flavors pop, but dried works in a pinch.
- Salt (1 teaspoon) and black pepper (1/2 teaspoon): Simple seasoning that brightens every bite.
- Ketchup (1/2 cup): Adds tang and helps create the glossy, crave-worthy topping.
- Worcestershire sauce (1/2 teaspoon): Just a dash creates deep, umami flavor in the topping.
- Tabasco sauce (a dash): Adds subtle zing and heat—adjust to taste!
Variations
One of my favorite things about Dad’s Stuffed Bell Peppers is how endlessly customizable they are. Make the filling your own by swapping proteins, jazzing up the seasonings, or using what you have on hand—it’s a fantastic “clean out the fridge” recipe!
- Switch up the protein: Try ground turkey, Italian sausage, or even a vegetarian meat substitute for a lighter or plant-based take.
- Add more veggies: Dice up mushrooms, zucchini, or spinach to sneak extra flavor and nutrition into the filling.
- Try different grains: Brown rice, quinoa, or even cauliflower rice work beautifully here—no need to stick with white!
- Cheesy topping: Sprinkle shredded mozzarella or cheddar over the filled peppers for a bubbly, golden finish.
How to Make Dad’s Stuffed Bell Peppers
Step 1: Gather and Prep Your Ingredients
Start by prepping all your ingredients—cook the rice if you haven’t already (leftover rice from the night before is perfect!), and chop your onions, garlic, and tomatoes. This little bit of upfront work means the stuffing and assembly will come together in a snap.
Step 2: Prep and Steam the Peppers
Slice about 1/2 to 1 inch off the tops of your bell peppers, then carefully remove the seeds and membranes. Place the peppers cut-side up in a steamer basket inside a large pot with a little water at the bottom—let them steam, covered, for 5–10 minutes. This quick steam makes the peppers perfectly tender while still holding their shape for stuffing.
Step 3: Sauté Onions and Garlic
In a large skillet over medium heat, add 4 tablespoons of olive oil and sauté the chopped onion until it’s translucent and soft—about 5 minutes. Toss in the garlic and sauté for another minute, just until fragrant. Your kitchen will start smelling amazing right about now!
Step 4: Make the Savory Filling
Grab a big mixing bowl and combine the ground beef, cooked rice, sautéed onions and garlic, chopped tomatoes, oregano, salt, and black pepper. Mix gently with your hands or a wooden spoon—just until everything is well combined. This is where the flavors of Dad’s Stuffed Bell Peppers really come together, so don’t rush it!
Step 5: Stuff the Peppers and Assemble
Drizzle the remaining tablespoon of olive oil inside each steamed pepper, then stand them upright in a baking dish. Fill each pepper generously with your beef and rice mixture—it’s okay to mound them a little! Whisk together ketchup, Worcestershire sauce, Tabasco, and a quarter-cup water, then spoon this over the tops of the stuffed peppers for a glossy, tangy finish.
Step 6: Bake Until Tender and Bubbly
Add another quarter-cup of water to the baking dish (this keeps everything steamy and saucy), then bake in a preheated 350°F oven for 40 to 50 minutes. Depending on the size of your peppers, you may need a few extra minutes—the goal is for the peppers to be fork-tender and the filling hot all the way through (look for 150°F to 160°F on a thermometer).
Pro Tips for Making Dad’s Stuffed Bell Peppers
- Choose Peppers with Flat Bottoms: Select bell peppers that stand upright easily so they don’t tip over while baking or serving.
- Don’t Overmix the Filling: Mixing gently prevents the beef and rice from becoming dense—just combine until everything is evenly distributed.
- Steam for Tender Peppers: That quick steam step before baking means the peppers cook through and become meltingly soft while still holding their shape.
- Customize the Sauce: Add a little extra Worcestershire, a splash of hot sauce, or swap in BBQ sauce depending on your family’s taste!
How to Serve Dad’s Stuffed Bell Peppers
Garnishes
Before serving, sprinkle freshly chopped parsley, a bit of grated Parmesan, or even a handful of sliced green onions over each pepper. A quick drizzle of good olive oil or a splash of extra ketchup can add shine and a pop of flavor.
Side Dishes
Dad’s Stuffed Bell Peppers pair wonderfully with a crisp green salad, buttery garlic bread, or roasted potatoes. For comfort-food magic, serve with creamed corn or steamed green beans on the side.
Creative Ways to Present
Line up colorful peppers on a big platter for a festive family-style meal, or serve each pepper in a shallow bowl with extra sauce spooned around the sides. For parties, use mini bell peppers for adorable appetizer versions—guaranteed to disappear quickly!
Make Ahead and Storage
Storing Leftovers
Leftover Dad’s Stuffed Bell Peppers keep like a dream. Simply transfer cooled peppers to an airtight container and refrigerate; they’ll stay fresh for up to 4 days and taste just as wonderful reheated.
Freezing
To freeze, wrap individual stuffed peppers tightly in foil or plastic wrap, then pop them in a zipper bag or freezer-safe container. They’ll freeze beautifully for up to 3 months—perfect for meal prepping or emergency comfort food cravings.
Reheating
For best results, reheat Dad’s Stuffed Bell Peppers in a covered baking dish at 350°F until warmed through, or microwave individual portions in 90-second bursts. Add a splash of water or extra sauce to keep them tender and juicy!
FAQs
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Can I make Dad’s Stuffed Bell Peppers vegetarian?
Absolutely! Swap the ground beef for plant-based crumbles, cooked lentils, or a hearty mix of mushrooms and beans. The rest of the recipe stays the same—and it’s just as satisfying.
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Should I cook the rice ahead of time or use it raw?
The rice must be fully cooked before mixing into the filling—this ensures the texture is just right and the grains don’t come out crunchy. Leftover rice from the fridge works perfectly, since it’s already cooled and holds up wonderfully in the stuffing.
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What’s the best way to keep peppers from tipping over in the baking dish?
Choose peppers with flat bottoms and pack them snugly in your baking dish—it’s okay if they touch! If one is especially wobbly, you can trim a thin slice off the base for extra stability.
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Can Dad’s Stuffed Bell Peppers be assembled in advance?
Definitely! Prep and fill the peppers up to a day ahead and store them covered in the fridge. When ready to eat, simply bake as directed, adding an extra few minutes if needed to heat everything through.
Final Thoughts
There’s something undeniably joyful about pulling a bubbling tray of Dad’s Stuffed Bell Peppers out of the oven—especially when you know the whole family will be racing to the table! I hope you’ll give this recipe a try and make it your own. Let it become a staple in your kitchen, as it’s been in mine. Enjoy every delicious bite!
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Dad’s Stuffed Bell Peppers Recipe
- Prep Time: 10 mins
- Cook Time: 50 mins
- Total Time: 60 mins
- Yield: 4 to 6 servings
- Category: Baking
- Method: Oven
Description
Dad’s Stuffed Bell Peppers is a classic and comforting dish that features bell peppers filled with a savory mixture of cooked rice, ground beef, tomatoes, and seasonings, then baked to perfection. This recipe is a family favorite and sure to be a hit at any dinner table.
Ingredients
Cooked White Rice:
- 1 1/2 cups
Bell Peppers:
- 4 to 6, any color
Extra Virgin Olive Oil:
- 5 tablespoons
Yellow Onion:
- 1 medium, chopped
Garlic:
- 1 clove, chopped
Lean Ground Beef:
- 1 pound
Tomatoes:
- 1 cup, chopped (fresh or canned)
Oregano:
- 1 tablespoon fresh, chopped or 1 teaspoon dried
Salt:
- 1 teaspoon
Black Pepper:
- 1/2 teaspoon
Ketchup:
- 1/2 cup
Worcestershire Sauce:
- 1/2 teaspoon
Tabasco Sauce:
- Dash
Instructions
- Cook the rice (if needed): If starting with raw rice, cook according to package directions.
- Steam the bell peppers: Cut tops off bell peppers, remove seeds, steam for 5-10 minutes.
- Preheat the oven: Set to 350°F.
- Sauté the onions and garlic: Cook in olive oil until soft.
- Make the filling: Combine meat, cooked rice, onions, tomatoes, oregano, salt, and pepper.
- Stuff the peppers: Drizzle with oil, fill with mixture, top with ketchup mixture.
- Bake: Add water to dish, bake at 350°F for 40-50 minutes.
