Classic Stuffed Peppers

Stuffed Peppers
Brian Macdonald/Photodisc/Getty Images
  • Total: 75 mins
  • Prep: 30 mins
  • Cook: 45 mins
  • Yield: 6 servings
Nutritional Guidelines (per serving)
202 Calories
2g Fat
41g Carbs
7g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 6 servings
Amount per serving
Calories 202
% Daily Value*
Total Fat 2g 3%
Saturated Fat 1g 4%
Cholesterol 3mg 1%
Sodium 112mg 5%
Total Carbohydrate 41g 15%
Dietary Fiber 6g 23%
Protein 7g
Calcium 143mg 11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This stuffed peppers recipe is a classic and delicious way to use up leftover rice. Of course, these stuffed peppers are so tasty you'll find yourself cooking rice just to make a batch. Thanks to Michelle Fabio, from the blog Bleeding Espresso, for sharing this great recipe with us. Stuffed peppers are a very versatile recipe and can be made using pork, lamb, or turkey instead of beef.


  • 1 cup cooked rice (1/3 cup uncooked)
  • 6 bell peppers (red or green)
  • 1 pound ground meat
  • 1/4 cup fresh parsley (chopped)
  • 1/4 cup Parmesan cheese (grated)
  • 1/4 cup fresh basil (chopped)
  • Dash salt (or to taste)
  • Dash pepper (or to taste)
  • 2 cups tomato sauce (or pasta sauce)

Steps to Make It

  1. Gather the ingredients.

  2. Cook the rice according to package directions and preheat the oven to 375 F.

  3. Rinse the peppers, cut off the tops, and remove the stem and seeds. If you’re using larger peppers, you can cut them in half and make double the amount of stuffed peppers by using both halves (just be sure to make more stuffing). *Note: The parts of the peppers not used, but are still edible, can be sliced or diced and used for other recipes, or added to the stuffing.

  4. Bring a large pot of water to a boil and carefully drop in the peppers, parboiling them for a few minutes. Remove from water, pat dry, and set aside to cool.

  5. Prepare the stuffing by mixing together the rice, meat, parsley, cheese, and basil in a medium bowl.  Sprinkle each pepper shell with salt and then stuff them with the mixture.

  6. Put some tomato sauce in the bottom on a baking dish so the bottom is lightly covered. Arrange the stuffed peppers in the dish. Top the peppers with rest of the sauce and cover dish with foil. Bake for about 45 minutes to an hour, or until the meat is cooked and the peppers are tender.

  7. Let stand about 10 minutes before serving.

  8. Enjoy!