The Ultimate Sunday Comfort Dish
This stuffed bell pepper recipe holds a special place in my kitchen—and my heart. It’s my man’s go-to request for Sunday dinners, and honestly, I don’t blame him. This recipe is packed with nostalgic flavors, a bit of my mom’s and grandma’s magic, and a whole lot of love.
Now, when I was a kid, I’d pick out the filling and leave the pepper behind (sorry, Mom). Eventually, she got wise and started making extra filling just for me. Fast forward to now, and I’ve grown to love every bite of these peppers—yes, even the part I used to snub!
This recipe is super versatile, which means you can tweak it to fit your cravings or what’s hanging out in your fridge. Ready to get started? Let’s stuff some peppers!
Jump to Recipe
Stuffed Bell Peppers
Course: Crock Pot, EntreeCuisine: SpanishThis recipe is super versatile, which means you can tweak it to fit your cravings or what’s hanging out in your fridge.
Ingredients
2 lbs ground chuck
1 medium onion, diced
2 Tbsp butter
1 cup shredded Parmesan cheese
Worcestershire sauce to taste
1–2 cups cooked Jasmine rice (Instant works, but Jasmine rice adds more flavor!)
Italian herb seasoning blend (The fresh herb paste in a tube? Game-changer.)
Salt (to taste)
Pepper (to taste)
6–8 cloves minced garlic
2 jars 4-cheese spaghetti sauce (Or whatever flavor makes your taste buds happy!)
8 large bell peppers (Red, orange, and yellow are sweeter, but green peppers are great too.)
1 cup seasoned panko breadcrumbs (Optional, but they add a nice texture.)
Directions
- Preheat oven to 350°F (if you’re going the oven route).
- In a skillet, melt the butter and cook the diced onions until soft and fragrant. Add salt and pepper.
- Toss in the minced garlic and cook for another minute, then set aside to cool slightly.
- The Filling:
In a large mixing bowl, combine the ground chuck, cooked rice, Parmesan cheese, Worcestershire sauce, seasonings, and panko (if using). - Add the cooled onion-garlic mixture to the bowl. Get your hands in there (yes, it’s messy, but so worth it) and mix everything thoroughly.
- Stuff Those Peppers:
Cut the tops off the bell peppers and hollow them out. - Pack the filling into each pepper—firmly if you like, or loose if that’s your style.
- Arrange the peppers in a greased casserole dish or your crockpot.
- Got leftover filling? Shape it into little meatballs and nestle them between the peppers. Or just drop it in for some extra saucy bites.
- Pour the spaghetti sauce generously over the peppers and any extra filling.
- Oven Vs. Crockpot
- Oven:
Place the casserole dish in the oven and bake, checking every hour. Cook until the filling is done and the peppers reach your preferred tenderness. - Crockpot:
Set it to low for 4–5 hours or high for 3–4 hours. Again, cook until the peppers are soft enough for your liking.
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Make It Your Own
This recipe leans Italian, but you can easily swap things around to match your mood. Craving something with a little spice? Go for a Mexican twist with taco seasoning, ground turkey, and shredded cheddar. Feeling adventurous? Add red pepper flakes or cayenne for heat, or mix in feta for a Mediterranean vibe.
Cooking is about experimenting, so don’t be afraid to play with the flavors and make it uniquely yours. Let me know in the comments how you customized your peppers—I’d love to hear your twists!
Enjoy Every Bite
Stuffed peppers are comfort food at its finest, and they’re perfect for family dinners, meal prep, or impressing guests. Trust me, once you make these, they’ll become a regular request. Happy cooking!