Anyone have a special recipe for stuffed peppers

Have to use peppers picked this am and thought that a GOOD stuffed pepper recipe would be great - plan to freeze them for winter use.

Judy, we process about 50-60 stuffed peppers for the winter as well.  My wife uses one of her meatloaf recipes.  Some have rice in the recipe and some don't.  Works great. I can ask her if she actually has a recipe.

Thanks, Meatburner.  I hadn't thought to use a meatloaf filling, that is a good idea.

I freeze about 4 varieties of stuffed peppers in meal size portions; traditional with ground beef and rice, a quinoa beef, vegetarian, and spicy sw version with sausage, corn and black beans.  I do have recipes but try a search; it would most likely turn up lots of options.

Thanks, Herblover

Scrolling  through previous post I found yours.  I love stuffed peppers and use different stuffing.  I use either bell peppers or pablano peppers.

Cut off the top and remove the core.

I scald my peppers in boiling water for 1 minute then shock them in an ice water bath to stop the cooking.

I have used fresh pork sausage,  really good ground meat and Italian Sausage for the filling.  I have also stuffed peppers suing Boudin.  Boudin is ground pork cooked with spices and seasonings, mixed with rice and stuffed into a casing.  I haven't used it in a while because my DH needs to avoid carbs.

If you are using sausage remove it from the casing.  Fresh pork sausage or ground meat needs to be seasoned with sea salt and fresh ground pepper.  Add whatever other condiments that you want.  If you want a Mexican twist add Fresh cilantro, a little cumin and chili powder, a little cayenne,  what ever you like.  Think outside the box for your flavor profile.  You can use Asian spices, Indian spices, or what ever you want to experiment with.  If I use Italian sausage I skip the herbs and spices because it is already there.

Brown the seasoned meat in a heavy skillet on medium high.  Drain the meat.  Reserve the fat. 

I like to add a mix of sauted vegegatable to my meat mix.

In the reserved fat sauté onions, garlic, bell peppers celery and some minced Jalapeno if you like. 

Return the meat to the skillet and combine with the vegetable.  Allow to cool enough to handle.

Again think outside the box.  Consider adding diced cauliflower, broccoli, asparagus, Brussels's sprouts, carrots, turnips, not all at  one time just experiment.  These vegetables need to be sautéed.  Don't over cook.  Leave some crunch.  They will  finish cooking in the oven. 

I have added chopped spinach to the cooled mixture just bust before stuffing the peppers.

Some times I add fresh tomatoes.  Scald for 1 minute, shock in ice water, peel and remove the seeds.  Dice the flesh.  Add to the cooled mixture. Don't sauté the tomatoes.  They will get mushy.

I love cheese and frequently add grated Gruyere, aged Assiago or Parmesan Regianno to the cooled mix.


Stuff your peppers. 

You can freeze your peppers at this point and finish in the oven when you are ready to serve or you can bake them now and then freeze. 

Either way set your peppers on a sheet pan and freeze over night.   I have a sealing machine and seal the frozen pepper in 2 person servings.  You can use Zip Locks but they will not keep as long. 

To bake I put the peppers on a rack in a sheet pan and put water in the pan.  Bake at 350 degrees until peppers and stuffing are fully cooked. 


35-45 minutes depending on the size of the peppers. 

I love stuffed peppers because of their versatility.  You can really play with so many flavor profiles.

Enjoy