These stuffed peppers with rice and beef are one of the best ways to transform a big harvest of green bell peppers into a nourishing, deeply flavourful meal. Made completely from scratch — with no processed sauces, no MSG packets, and no shortcuts — this recipe gives you 25 perfectly tender stuffed peppers simmered gently in a rich tomato-beef broth.
Homey, hearty and delicious. If your garden (or your neighbour’s!) is overflowing with peppers, this recipe turns them into a zero-waste, crowd-pleasing dish that’s perfect for tomorrow’s lunch or a wholesome weeknight dinner.
Serves:
8 people
Time to Prepare:
25 min
Time to cook or cure:
45 min
Skill
Stewing
Serves:
8 people
Time to Prepare:
25 min
Time to cook or cure:
45 min
Skills:
Stewing
Large mixing bowl
Sharp chef’s knife
Small paring knife (for coring peppers)
Cutting board
Measuring spoons
Food processor (optional, for chopping onions quickly)
Medium bowl or jug for mixing liquids
Whisk or spoon
Large deep pot or Dutch oven with lid
Small plate (to weigh down the peppers while simmering)
Baking/parchment paper
Wooden spoon
Heat-resistant tongs (optional, for placing peppers upright)
Ladle
Serving platter or shallow bowls
Herb scissors or small knife (for parsley & mint garnish)
Storage Tips
Useful Guidelines to Stuffing Peppers
Stuffing peppers well starts with choosing firm, heavy peppers that hold their shape, then washing and thoroughly drying them so the filling isn’t watered down. Cut off just enough of the top to create a clean opening and remove the seeds and white membrane to avoid bitterness. Season the filling generously—peppers contain a lot of moisture, so meat-and-rice mixtures need strong flavours from onions, garlic, herbs, and warm spices. When filling the peppers, don’t pack the mixture too tightly; it needs room to expand while still staying juicy. Always cook stuffed peppers in a moist environment, using broth or tomato sauce to keep everything tender. Keep them upright in a snug pot, using onion slices or a small plate to hold them in place. These simple guidelines lead to stuffed peppers that are flavourful, tender, and beautifully cooked every time.
Step 1 — Prepare the Peppers
Step 2 — Make the Filling
Step 3 — Stuff the Peppers
Step 4 — Make the Tomato–Beef Broth
In a jug, whisk together:
This broth is what makes the peppers impossibly tender and rich in umami.
Step 5 — Cook the Stuffed Peppers
Line the Pot
Add Peppers & Broth
Cover Properly
Simmer
Cook on low for 45 minutes, or until the peppers are soft and the filling is cooked through.
Top with:
âś” Fresh parsley
âś” Fresh mint
Serve alongside:
Can I use red or yellow peppers instead?
Yes. Red and yellow peppers are sweeter, but the cooking method is the same.
Does the rice cook inside the pepper?
Absolutely — the broth and meat juices provide the perfect amount of moisture.
Can I leave out the wine?
Yes. Replace the wine with extra stock.
Can I prepare the peppers the day before?
Yes. You can wash, core, and even stuff the peppers the day before. Keep them covered in the fridge. If using rice in the filling, be aware that it will absorb some moisture overnight, so the filling may tighten slightly — this is normal.
Can I mix different colours of peppers?
Absolutely. Red, yellow, and orange peppers add sweetness and a more aromatic flavour. They also soften faster than green peppers, so mixed-colour batches often cook more evenly.
Should I precook the rice before stuffing?
No need. The rice cooks beautifully inside the pepper as it absorbs broth and meat juices. Precooking rice can lead to overly soft, mushy fillings.
Can I use cooked meat instead of raw?
Yes, but the texture will be slightly different. Raw meat binds better with the rice and results in a juicier filling. If using cooked meat, reduce cooking time by about 10 minutes.
Why do my stuffed peppers fall over while cooking?
This usually happens when the pot is too wide. Use a narrow pot that keeps the peppers snug. Adding onion rings to the bottom helps stabilise them, and placing a small plate on top keeps them upright during simmering.
What if I don’t want to use wine in the broth?
You can replace the wine with the same amount of broth or water. The wine adds acidity and aroma, but the recipe still works beautifully without it.
Can I add vegetables to the filling?
Yes! Finely diced carrots, celery, courgette, or chopped pepper tops work well. Make sure any added vegetables are chopped small so the filling cooks evenly.
Can I bake the peppers instead of simmering them?
Definitely. Place stuffed peppers in a deep baking dish, pour broth around them, cover with foil, and bake at 180°C (350°F) for 50–60 minutes.
What’s the best way to reheat leftover stuffed peppers?
Gently reheat them in a pan with a splash of broth or water over low heat, or warm them in the oven covered with foil. Microwaving works but can make the peppers a bit soft.
Can I freeze stuffed peppers?
You can, but the texture changes significantly — the peppers become softer and the rice more mushy. For best results, enjoy them fresh or refrigerated.
Why does the filling sometimes come out dry?
Dry filling usually means the cooking liquid didn’t reach high enough or the pot wasn’t covered tightly. Make sure the peppers are submerged ⅔ of the way and the pot is sealed with baking paper and a lid to trap moisture.
Can I use quinoa instead of rice?
Yes, quinoa works well and gives a lighter texture. Use the same amount as the rice (240 g / 8.5 oz), but rinse it well before adding.
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