I was never a huge fan of stuffed peppers. I wouldn’t say no to eating one, but the idea of making them has never appealed to me. The ‘effort to reward’ ratio was just a little off. That is, until I came up with this easy recipe for Old Fashioned Stuffed Bell Peppers.
Pour a small amount of water into the bottom of the baking dish and drizzle the peppers with a little olive oil. Cover with foil and bake for 30 minutes. Uncover and bake until the peppers are soft and the cheese is melted and lightly browned, another 15 to 20 minutes.
Stuffed Bell Pepper ingredients
- Bell Peppers – Any colour will do, but I tend to avoid the green ones for this particular recipe
- Rice – Short grain is preferable as it helps the mixture hold together
- Lean ground pork – Because we’re not cooking this ahead of time, using fatty pork would give you a greasy pepper
- Onion – For flavour and juiciness
- Garlic – Can you imagine a stuffed pepper without it?
- Parsley – For a little freshness
- Spices & seasonings – Paprika, cumin, savoury, salt, garlic powder (optional)
- Stock – Any kind of stock will do. Water will also do!
What you need to make these Stuffed Bell Peppers
The only cooking equipment you need for this recipe is an oven-proof container deep enough to keep the bell peppers standing up straight. I’ve used a stainless steel sauté pan, I’ve also used a Dutch oven. The peppers need to be covered while they bake, but you can use a lid or a piece of tinfoil. Whatever you’ve got handy.
Easy Stuffed Peppers Recipe
FAQ
How long to heat cooked stuffed peppers in oven?
How do you keep stuffed peppers from falling over?
Does baking peppers soften them?