These classic stuffed peppers are super delicious and full of flavor. Made with ground beef and breadcrumbs, they are super filling and full of flavor. Try them for dinner tonight!
Growing up, stuffed peppers was one of my Dad’s specialties. My mom cooked most dinners, but there were certain meals he always made. Stuffed peppers, tacos, fried catfish, and of course his famous pizzas were some of them. We finally got him to write down a loose outline of his stuffed peppers recipe and I couldn’t wait to share it here.
What’s in a stuffed pepper?
There are a ton of variations of stuffed peppers, but these are made with ground beef and breadcrumbs, then topped with tomato sauce and cheddar cheese. They couldn’t be easier to make and are always a crowd pleaser! Plus, they reheat great for leftover lunches as well.
When my dad makes them, he usually uses green bell peppers but the ones at the store were super small so I used a mixture of yellow and orange here. If your peppers are on the smaller side, you might be able to get 8 servings out of this recipe using 4 peppers.
How to make classic stuffed peppers:
Stuffed peppers are really easy to make and hard to mess up, a win-win! Start by slicing the peppers lengthwise and remove the inside seeds and stem. Par boil them in a large pot of water for just five minutes. You want them to still be pretty crunchy since they’ll cook more in the oven.
While the water is coming to boil, saute onions, garlic and spices and then add the ground beef. Cook the beef fully and drain any excess fat. Then add the breadcrumbs, water, and a lightly beaten egg. Gently fold everything together to combine. It’s going to look a little funny but I promise it tastes delicious!
Now just stuff the peppers! Like I mentioned earlier, if you have small peppers you might have extra filling, or you can use 4 peppers instead of 3. Top the peppers with about 2 tablespoons of tomato sauce and two slices of cheese. Cook for 20 minutes in the oven until the cheese is nice and melted and that’s it!
These stuffed peppers are delicious for any time of the week and can easily be made to feed a crowd. They keep great as leftover and even freeze well.
Try them tonight and let me know what you think! If you’d like posts delivered right to your inbox, subscribe to the email list below.
Classic Stuffed Peppers
These classic stuffed peppers are packed with flavor and super filling. They also reheat great as leftovers!
- 3 large bell peppers any color
- 1 tbsp olive oil
- 1 yellow onion
- 1.5 tsp cumin
- 1 tsp chili powder
- 1/2 tsp black and red spice or cayenne, optional
- 1 bay leaf
- 2 cloves garlic, minced
- salt and pepper
- 1 lb ground beef I used 85/15
- 3/4 cup breadcrumbs
- 3/4 cup water reserved from boiling peppers
- 1 egg lightly beaten
- 3/4 cup tomato sauce
- 4 oz sharp cheddar cheese 12 slices
Bring a large pot of water to boil. Slice peppers lengthwise and remove seeds and stem. Once the water is at a boil, gently add the peppers and boil for 5 minutes. Remove with tongs and set in a glass baking dish. Reserve 1 cup of water from the pot.
Preheat the oven to 350. While the water is coming to boil, dice the onion and add it to a large saute pan with olive oil over medium heat. Cook for 5 minutes until onion starts to turn translucent.
Add cumin, chili powder, black and red if using, bay leaf, and minced garlic and stir to combine. Cook 1-2 minutes. Add ground beef and cook fully (no pink), 5-7 minutes. Crumble the beef as it cooks. If there is a lot of extra fat, drain the beef and return to the skillet.
To the beef and onions, add 3/4 cup of breadcrumbs and 3/4 of the pepper water. Add the beaten egg and fold everything together gently. You don't need to overwork the mixture, but make sure everything is thoroughly combined. Turn off the heat.
Stuff the peppers: Divide the meat mixture evenly between the 6 peppers. Top with a tablespoon or two of tomato sauce and two slices of cheese. Bake in the oven for 20 minutes. Serve and enjoy!