Dad’s Stuffed Bell Peppers Recipe

There’s nothing quite as comforting as a tray of Dad’s Stuffed Bell Peppers bubbling away in the oven. The savory filling of beef, rice, tomatoes, and aromatics, snugly packed into tender peppers and finished with a tangy ketchup glaze, creates a meal that’s as colorful as it is delicious. This is a dish my family has loved for years, and I can’t wait to share every detail with you.

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Ingredients You’ll Need

Don’t let this ingredient list intimidate you—every component is easy to find and plays a star role in what makes Dad’s Stuffed Bell Peppers an instant favorite. The combination of fresh peppers, meaty filling, and a sweet-tangy glaze is absolute perfection.

• Bell Peppers (4 to 6, any color): The vibrant edible cases for your savory stuffing—choose a rainbow for eye-catching appeal.
• Cooked White Rice (1 1/2 cups): Adds heartiness and soaks up all the delicious juices from the filling.
• Lean Ground Beef (1 pound): Savory and satisfying, it’s the soul of the filling—feel free to swap with turkey or plant-based if you prefer.
• Yellow Onion (1 medium, chopped): Essential for depth and gentle sweetness in every bite.
• Garlic (1 clove, chopped): Just enough to give the filling a little aromatic punch without overpowering.
• Chopped Tomatoes (1 cup, fresh or canned): Juicy brightness for balance—just drain canned tomatoes for the right texture.
• Extra Virgin Olive Oil (5 tablespoons): Divided for sautéing and giving the peppers a luscious finish.
• Fresh Oregano (1 tablespoon, or 1 teaspoon dried): Earthy, herby notes that lift the whole dish.
• Salt & Pepper (to taste): The simple seasonings that pull everything together.
• Ketchup (1/2 cup): Trust me, this adds the perfect tangy glaze on top after baking—it’s a classic touch.
• Worcestershire Sauce (1/2 teaspoon): A splash for umami depth (it makes the whole topping just sing).
• Tabasco Sauce (dash): Just a dash for intrigue—don’t worry, it won’t be spicy, just flavorful.

Variations

This recipe is a canvas for creativity! Whether you’re cooking for a dietary need or just want to jazz things up, there are plenty of delicious ways to make Dad’s Stuffed Bell Peppers your own signature dish.

• Swap the Protein: Try ground turkey, chicken, or even lentils for a lighter or meatless version without sacrificing flavor.
• Add Cheese: Sprinkle shredded cheddar, mozzarella, or feta over the peppers before baking for gooey, melty goodness.
• Different Grains: Substitute brown rice, quinoa, or even farro for a little extra texture or nuttiness.
• Extra Veggies: Mix in chopped zucchini, mushrooms, or spinach to the filling for bonus nutrition and color.
• Spice it Up: Add a diced jalapeño or a splash of hot sauce for a subtle kick that wakes up the whole dish.

How to Make Dad’s Stuffed Bell Peppers

Step 1: Cook the Rice

If you don’t already have cooked rice on hand, start with 3/4 cup raw rice and follow your package directions. Fluffy white rice is key—it soaks up all the savory juices from the peppers and filling and holds its shape perfectly when baked.

Step 2: Prep and Steam the Peppers

Slice off the tops of the bell peppers (save them for another use!) and gently remove the seeds. A quick steam—just 5 to 10 minutes—softens them up and guarantees your peppers bake up tender and sweet. If you’re tight on time, you can skip the steaming, but it does make a difference in even cooking.

Step 3: Sauté the Onions and Garlic

Warm 4 tablespoons of olive oil in a skillet over medium heat and let the onions cook until they’re translucent and fragrant, about 5 minutes. Add the garlic for the last minute and savor that mouthwatering aroma—this is the foundation for all the filling’s flavor!

Step 4: Mix the Filling

In a large bowl, combine the sautéed onions and garlic, beef, cooked rice, tomatoes, oregano, salt, and pepper. Mix just until combined—the goal is a well-mingled, fluffy blend that will bake up juicy, not dense.

Step 5: Stuff and Top the Peppers

Drizzle the remaining tablespoon of olive oil inside each pepper for extra richness, then arrange them open-side up in a baking dish. Spoon in the filling, mounding it high. Whisk together the ketchup, Worcestershire, Tabasco, and a splash of water, then gently pour over each pepper—the tangy glaze caramelizes beautifully as they bake.

Step 6: Bake!

Add a bit of water to the bottom of the pan, then pop the whole dish into a 350°F oven for 40 to 50 minutes. They’re done when your kitchen smells incredible and the peppers feel tender (an internal temp of 150-160°F is perfect). Let them rest a minute before serving—it’s hard, but worth it!

How to Serve Dad’s Stuffed Bell Peppers

Garnishes

The final flourish is all about freshness! Sprinkle the stuffed peppers with chopped parsley or basil for a pop of green and a little herbal brightness. A few grinds of black pepper or a light dusting of parmesan can add just the right savory touch when serving.

Side Dishes

Dad’s Stuffed Bell Peppers are the main event, but they’re even better with fluffy garlic bread, a crisp green salad, or roasted potatoes on the side. I also love serving with a scoop of extra rice or a tangy cucumber salad for balance.

Creative Ways to Present

Try serving each pepper in colorful ramekins or on a family-style platter with a scatter of microgreens for a fun dinner party feel. Or go mini: use small peppers for appetizer-sized servings—watch them disappear at potlucks and picnics!

Make Ahead and Storage

Storing Leftovers

Store cooled leftover stuffed peppers in an airtight container in the fridge. They’ll stay delicious and juicy for up to three days—making for the dreamiest next-day lunch or easy dinner.

Freezing

Dad’s Stuffed Bell Peppers freeze beautifully! Cool them completely, then wrap each pepper tightly in foil or plastic wrap. Place in a freezer bag and store for up to 2 months. Thaw overnight in the fridge before reheating for best results.

Reheating

To reheat, pop your peppers in a covered baking dish and warm in a 350°F oven until heated through, about 20 minutes. For a quicker option, microwave with a damp paper towel loosely on top—just enough to keep them moist—until steamy hot.

FAQs

Final Thoughts

It’s hard not to fall in love with Dad’s Stuffed Bell Peppers—each bite brims with nostalgia and honest, vibrant flavor. I hope you’ll make these peppers your own family tradition, sharing in the same kind of kitchen joy that inspired this recipe. Dig in and let me know how yours turn out!

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