Classic Stuffed Peppers

Ingredients

• 185 g (1 cup)uncooked long-grain white rice
• 355 ml (1½ cups)water
• 6 medium to large (about 900 g / 2 lb)green peppers with thick walls
• 30 ml (2 tablespoons), plus extra for the peppersextra-virgin olive oil
• 150 g (1 cup)onion, diced
• 7.5 ml (1½ teaspoons)garlic, finely minced
• 454 g (1 lb)80/20 minced beef
• 2 cans, 439 g (15.5 oz) eachdiced tomatoes, drained, with 120 ml (½ cup) of the liquid reserved
• 5 ml (1 teaspoon)kosher salt
• 2.5 ml (½ teaspoon)freshly ground black pepper
• 7.5 ml (1½ teaspoons)dried Italian seasoning
• 5 ml (1 teaspoon)Tabasco sauce
• 240 ml (1 cup)pizza sauce, shop-bought or homemade
• 1 can, 177 ml (6 oz)tomato juice
• 45 ml (3 tablespoons)tomato purée
• 30 ml (2 tablespoons)Worcestershire sauce
• 1 can, 177 ml (6 oz)tomato juice
• 120 ml (½ cup)liquid drained from the tinned tomatoes

Instructions

1. 1

   Cook the rice

   Put the rice and water in a small pan with a tight-fitting lid and bring to the boil. Lower the heat, cover and cook for 10 minutes. Take the pan off the heat and leave it covered for 5 minutes, then spread the rice on a plate or platter and refrigerate until cool.

2. 2

   Prepare the peppers

   Cut the tops off the peppers and trim a small sliver from the bottoms so they can stand flat. Remove and discard the seeds and membranes, keeping the tops.

3. 3

   Steam the peppers

   Set a steamer basket over a few inches of water in a large pot. Put the peppers in cut-side down, cover, bring to the boil and steam for 4 minutes. Using tongs, transfer them cut-side up to a baking dish that fits all six, and leave to cool.

4. 4

   Dice the tops

   Finely dice the reserved pepper tops.

5. 5

   Cook the vegetables

   Heat 30 ml (2 tablespoons) of oil in a medium sauté pan over medium-high heat. Add the onion and diced pepper tops and cook for 3 minutes. Stir in the garlic and cook for 1 minute more, then take the pan off the heat and let the mixture cool to room temperature.

6. 6

   Heat the oven

   Preheat the oven to 175°C (350°F).

7. 7

   Mix the filling

   In a large bowl, combine the raw minced beef, drained tomatoes, salt, pepper, Italian seasoning, Tabasco and pizza sauce.

8. 8

   Add rice mixture

   Add the cooled rice and onion mixture, then mix until combined.

9. 9

   Oil the peppers

   Brush olive oil over the inside of each pepper, including up the sides.

10. 10

    Fill the peppers

    Divide the mixture between the six peppers, piling it slightly above the rims if needed.

11. 11

    Make the topping

    Put one can of tomato juice, the tomato purée and Worcestershire sauce in a small saucepan. Bring to a simmer and cook for about 4–5 minutes, until thick like ketchup.

12. 12

    Top the peppers

    Spoon the tomato mixture over the top of each pepper.

13. 13

    Add pan liquid

    Mix the reserved 120 ml (½ cup) of tomato liquid with the second can of tomato juice. Pour it into the baking dish around the peppers.

14. 14

    Bake covered

    Cover the dish with baking parchment and foil. Bake for 60 minutes.

15. 15

    Brown the topping

    Remove the covers and bake for about 10 minutes more, or until the topping begins to brown. Check with a probe thermometer and remove the peppers from the oven when they reach at least 71°C (160°F).

16. 16

    Rest before serving

    Leave the peppers to rest for 5 minutes before serving.

What are stuffed peppers?

Stuffed peppers are whole peppers filled with a savoury mixture and baked until tender. Versions appear in many cuisines; this recipe takes an Italian-American approach, combining beef, rice, tomatoes and Italian seasoning.

The rice is cooked before it goes into the filling, while the peppers are briefly steamed first. Those steps help the filling cook evenly and give the peppers a head start in the oven.

Nutrition and macros by portion

The nutrition label shows one serving as written: 467 calories, 20g protein, 52g carbs, 21g fat.

The rice and tomato sauce contribute most of the carbohydrates, while the beef and olive oil provide much of the protein and fat. Pair a pepper with a generous green salad or another non-starchy vegetable for a more varied plate.

Build a balanced filling

Beef: The 80/20 mince brings richness and forms the main protein in the filling. Mixing it with the cooled rice, rather than cooking it first, keeps the method straightforward.

Rice and tomatoes: Long-grain white rice gives the filling structure, while drained diced tomatoes add moisture and acidity. Keep the reserved tomato liquid for the baking dish rather than pouring it down the sink.

Why steam the peppers first?

Brief steaming softens the peppers before they are filled, so they do not have to rely on the filling's cooking time alone. Keep the steaming to 4 minutes, then transfer them gently with tongs.

Trimming a small sliver from each base helps the peppers stand upright. Take care not to cut a large opening, which could let the filling or juices escape.

Keep the filling cool

Rice: Spreading the cooked rice on a plate and refrigerating it helps it cool before it is mixed with raw beef. Let the onion, pepper and garlic mixture cool to room temperature too.

Mixing: Combine the filling ingredients just until evenly distributed. A light hand keeps the mixture from becoming overly compact inside the peppers.

Get the tomato topping right

The tomato juice, purée and Worcestershire sauce are simmered separately until thick enough to spoon over the filled peppers. Stir as it reduces and use the ketchup-like texture as your cue.

The second can of tomato juice is mixed with the reserved tomato liquid and poured around, not over, the peppers. This gives the dish liquid during its covered bake without washing away the topping.

Check doneness and serve

Bake the peppers covered for 60 minutes, then uncover for about 10 minutes to let the topping begin to brown. The recipe's doneness check is at least 71°C (160°F) at the centre of the filling.

Allow a 5-minute rest before serving. Spoon some of the tomato-rich pan liquid alongside each pepper, and serve with a green salad or another simple vegetable side.

Recipe notes & tips

• Choose peppers with thick walls and a shape that lets them stand in the baking dish.
• Save the pepper tops and dice them finely to use in the onion mixture.
• Use a baking dish that holds all six peppers snugly so they stay upright.
• Let both the rice and sautéed vegetables cool before mixing them with the raw beef.
• Keep the tomato topping simmering until it is thick enough to cling to the peppers.
• Check the centre of the filling with a probe thermometer rather than judging by the browned topping alone.

Variations

• Use red peppers: Swap in red peppers for a sweeter flavour, keeping the same preparation.
• Add herbs: Stir chopped fresh parsley into the filling before dividing it between the peppers.
• Change the mince: Use minced turkey instead of beef, and check the centre reaches a safe temperature for the meat used.
• Add cheese: Scatter grated mozzarella over the peppers for the final uncovered bake.
• Bring more heat: Add extra Tabasco to the filling to suit your preference.

Common mistakes to avoid

• Skipping the cooling: Hot rice and vegetables can warm the raw beef; cool both before mixing.
• Over-steaming: Longer steaming can make the peppers too soft to fill; stick to 4 minutes.
• Cutting too much from the base: A large cut can let the filling leak; trim only enough for the pepper to stand.
• Pouring sauce over the topping: Keep the tomato juice mixture around the peppers so the topping stays in place.
• Relying on colour alone: A browned top does not confirm the filling is done; check it reaches 71°C (160°F).

How to store

Cool leftovers promptly, then store them in a covered container in the fridge for up to 3 days. Reheat until piping hot throughout, in the oven or microwave, with a little of the pan liquid to keep them moist.

Frequently asked questions