Homemade stuffed peppers are a classic meal that’s enjoyed in many countries, with each family having its own favorite recipe. Some use pork, others prefer a mix of meats, while the seasonings and sauce often vary from one kitchen to another.
This version combines ground meat, rice, onions, and simple spices, then cooks everything slowly in tomato sauce until the peppers are tender and full of flavor. It’s an easy recipe that’s perfect for family lunches, uses everyday ingredients, and tastes even better the next day.
Whether you’re cooking for a family dinner or preparing meals ahead of time, these stuffed peppers are always a great choice.
Ingredients
For the filling
- 2 kg ground meat (pork, beef, chicken or a mixture of meat)
- 2 kg Bianca peppers
- 2-3 onions
- 1 slice of bread (optional)
- Rice
- Thyme
- Sweet paprika
- Salt
- Black pepper
- Sunflower oil
- Water (if needed)
For the sauce
- Tomatoes
- Onion
- Tomato paste
- Water
- Salt (optional)
How to Make Stuffed Peppers
1. Prepare the filling
In a large bowl, combine the ground meat with the finely chopped onion, rice, thyme, sweet paprika, salt, pepper, and a little sunflower oil.
If you grind your own meat like I do, you can add a slice of bread at the end to push the remaining meat and onion through the meat grinder, so nothing goes to waste. This step is completely optional and isn’t required for making stuffed peppers.
Mix everything until well combined. If the mixture feels too firm, add a small amount of water to keep it moist.
2. Prepare the peppers
Wash the peppers thoroughly.
Using a small knife, carefully cut around each stem and gently pull it out without breaking the pepper. Remove all the seeds and any white membranes from the inside.
3. Prepare the tomatoes
Slice the tomatoes into thick slices, similar to how you would slice a watermelon.
From each slice, carefully remove the soft seed section from the center. The wide outer ring of tomato with the skin and firm pulp will be used as a cap to cover each stuffed pepper.
Don’t throw away the tomato seeds and pulp! Chop them up and use them to make the flavorful tomato sauce.
4. Stuff the peppers
Fill each pepper with the meat mixture, leaving a little room at the top for the rice to expand while cooking.
Cover each pepper with one of the tomato caps you prepared earlier. This helps keep the filling inside while adding extra flavor to the sauce.
5. Arrange everything in the pot
Carefully place the stuffed peppers into a large pot, arranging them so they fit snugly together.
6. Make the sauce
Add the chopped tomatoes, sliced onion, tomato paste, and enough water to cover the peppers.
Season with a little salt if desired.
7. Cook slowly
Bring everything to a gentle boil, then reduce the heat to low-medium.
Cook for approximately 2½ hours, allowing the peppers to become soft while the filling cooks through and the tomato sauce develops its rich flavor.
Serving Suggestions
Stuffed peppers are delicious served simple or with sour cream, with fresh bread or mashed potatoes. You can sprinke some parsley or fresh herbs on top if you like.
Tips for Perfect Stuffed Peppers
- Don’t overfill the peppers, the rice needs room to expand.
- Keeping the tomato cap on top helps prevent the filling from escaping during cooking.
- Slow cooking produces the best flavor and wonderfully soft peppers.
- Leftovers taste even better the following day, making this recipe perfect for meal prep.
Final Thoughts
Summer and autumn are the perfect seasons to make stuffed peppers with fresh peppers from the market or the garden. With simple ingredients and a little patience while they simmer, you’ll have a hearty homemade meal that’s suitable for both everyday lunches and special occasions.
I hope you enjoyed this recipe!
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