Introducing a vibrant and satisfying dish that’s absolutely bursting with comfort: the Stuffed Bell Peppers Recipe. This classic brings together tender bell peppers, a hearty blend of pork and turkey, fragrant rice, and a rich homemade podliva sauce for the perfect meal around the dinner table. With every bite, you’ll savor a delightful combination of sweetness from the peppers, savory meaty filling, and a tangy, velvety sauce—guaranteed to win over family and friends alike.

Stuffed Bell Peppers Recipe - Recipe Image

Ingredients You’ll Need

All you need are a handful of wholesome ingredients—each one playing a vital role in layering flavors, creating appealing texture, and of course, delivering that brilliant color to your Stuffed Bell Peppers Recipe. Here’s what you’ll want to grab before you get started:

Cooked white rice: Provides a tender, comforting base for the filling and holds the mixture together beautifully.
Bell peppers (any color): The star of the show; choose a rainbow for extra visual pop and a sweeter flavor.
Ground pork: Adds a rich, juicy flavor to give your filling depth and succulence.
Ground turkey: Lends lean protein and a subtle, earthy taste that balances the pork.
Eggs: Work as a binder to hold the filling together as it cooks inside the peppers.
Carrots (grated): A natural touch of sweetness and a pop of color in both the filling and the sauce.
Oil: Used for sautéing, it helps bring out the flavors in your carrots and ensures nothing sticks.
Unsalted butter: Enriches the carrot mixture and lends a touch of luxurious mouthfeel.
Mushroom marinara sauce: This provides a savory, umami boost to both filling and sauce—use your favorite brand or homemade.
Salt: Seasoning is key; you’ll use it in the filling and for prepping your peppers.
Vinegar: Helps soften the peppers and gently seasons them as they cook.
Mrs. Dash seasoning: Pumps up the flavor of the podliva sauce with a mix of herbs and spices.
Sour cream: Adds creaminess to the sauce and is perfect for serving on the side.
Reserved pepper water: The flavored water from boiling the peppers is used to create a luscious sauce with real depth.

How to Make Stuffed Bell Peppers Recipe

Step 1: Prepare the Bell Peppers

Start by slicing the tops off your bell peppers and removing the seeds and membranes inside. Bring a big pot of water to a rolling boil, toss in the vinegar and salt, then carefully add your peppers. Let them bubble away for just 3 minutes under a lid, turn off the heat, and keep them covered for about 45 minutes—this helps them become beautifully soft and pliable, perfect for stuffing. Don’t forget to save 3 cups of that fragrant water for later; it’s a secret flavor booster for your sauce.

Step 2: Make the Meat Mixture

Heat up your oil and butter in a large skillet, then sauté the grated carrots until they’re irresistibly tender and lightly golden. Stir in your mushroom marinara and give it a quick minute to meld. In a big bowl, mix together both kinds of ground meat, your fluffy rice, eggs, sautéed carrots, and that all-important salt. The result should be a well-combined, delicious-smelling filling that’s ready to stuff into the peppers.

Step 3: Stuff the Peppers

Once your peppers are drained and cool enough to handle, arrange them on a dry surface. Gently spoon the meat mixture into each one, filling to the brim but not packing too tightly; this way, the filling stays juicy as it cooks. Nestle all the stuffed peppers snugly together in your pot or a Dutch oven, ready for saucing and baking.

Step 4: Prepare the Podliva Sauce

For this magical sauce, sauté more grated carrots in oil and sprinkle in plenty of Mrs. Dash. Once they’re soft and fragrant, add a spoonful of sour cream and more mushroom marinara—just a quick cook, then it’s time to pour over the peppers. Carefully add those 3 cups of reserved pepper water; this infuses the whole dish with even more savory goodness.

Step 5: Cook the Peppers

If you’re cooking on the stovetop, bring everything to a gentle boil, then cover and simmer away for about 40 minutes. Prefer the oven method? Cover your Dutch oven and bake at a piping hot 450°F for 20–25 minutes, until the dish is bubbling energetically. Reduce heat to 350°F and bake for another hour. You’ll be rewarded with the most wonderfully tender peppers, each bursting with a savory, saucy filling.

How to Serve Stuffed Bell Peppers Recipe

Garnishes

A simple dollop of sour cream brings creamy contrast and extra tanginess to each serving of Stuffed Bell Peppers Recipe. If you like, sprinkle with fresh parsley or dill for a flair of color and garden-fresh aroma. A little grated Parmesan can also be a lovely finishing touch!

Side Dishes

These stuffed peppers are a meal in themselves, but a crusty slice of bread or a vibrant green salad makes for a beautiful, balanced plate. Some enjoy serving them with buttery potatoes or a scoop of creamy polenta to soak up that fantastic podliva sauce.

Creative Ways to Present

For a dinner party, try serving each Stuffed Bell Peppers Recipe on an individual plate nestled in extra sauce, garnished with microgreens. Mini bell peppers make darling appetizers, while scooping the filling into quartered peppers turns it into a fun, shareable platter for family-style ease.

Make Ahead and Storage

Storing Leftovers

Leftover Stuffed Bell Peppers hold up beautifully in the fridge. Arrange them in an airtight container with plenty of sauce to keep them moist, and they’ll be delicious for up to three days. The flavors even seem to deepen, making your next meal just as enjoyable.

Freezing

Want to keep things extra easy? Once cooled, wrap individual peppers tightly in plastic wrap, then place them in a freezer bag or container with sauce. They’ll keep for up to three months. Thaw overnight in the fridge when you’re ready for a cozy, effortless dinner.

Reheating

To reheat, place peppers (with sauce!) in a baking dish, cover with foil, and warm in a 350°F oven until piping hot—about 15 to 20 minutes. For a quick lunch, the microwave works, too—just heat in short bursts, spooning over extra sauce as needed so they don’t dry out.

FAQs

Can I use ground beef instead of pork or turkey?

Absolutely! Ground beef works beautifully in this Stuffed Bell Peppers Recipe. Simply substitute it for all or part of the pork and turkey. The result will be a slightly richer flavor and is just as delicious.

What’s the best type of bell pepper to use?

Any color works, but red, orange, and yellow peppers are sweeter and look vibrant in this dish. Green peppers give a deeper, slightly bitter flavor if you want a classic touch for your Stuffed Bell Peppers Recipe.

Can I make the recipe vegetarian?

You sure can! Swap out the meat for sautéed mushrooms, lentils, or a plant-based ground meat alternative. The rest of the Stuffed Bell Peppers Recipe remains unchanged—just as hearty and crowd-pleasing.

Is it necessary to pre-cook the peppers?

This step ensures tender, melt-in-your-mouth peppers and helps the flavors of the filling infuse the vegetable. Skipping it can leave your peppers too firm or the filling undercooked, so don’t skip this for optimal results.

How can I prevent the peppers from falling over while baking?

Snugly packing the peppers together in your pot or dish helps them stand upright and cook evenly. If you have a few extras, trim just a thin slice off the base so they sit flat—it’s a handy trick for this Stuffed Bell Peppers Recipe!

Final Thoughts

I hope you’re inspired to bring this Stuffed Bell Peppers Recipe into your own kitchen soon. The colors, the aromas, and the satisfying flavors are sure to create warm, lasting memories around your table. Give it a try, and don’t forget to savor every single bite!

Stuffed Bell Peppers Recipe

★★★★★

5.2 from 28 reviews

Author: Mariam
Total Time: 1 hour 55 minutes
Yield: 8–10 servings 1x
Diet: Gluten Free

Print Recipe

Description

Delicious and hearty Stuffed Bell Peppers recipe filled with a flavorful meat mixture, served with a savory Podliva sauce. This dish is perfect for a comforting family dinner or special occasions.

Instructions

Prepare the Bell Peppers: Cut the tops off the bell peppers and remove the seeds and membranes.
Bring a large pot of water to a boil (at least two-thirds full). Add 2 tablespoons vinegar and 1 teaspoon salt.
Add the peppers to the boiling water, ensuring they’re mostly submerged. Cover and boil for 3 minutes. Turn off the heat, keeping the lid on, and let the peppers sit for 45 minutes to soften. Reserve 3 cups of the water from the pot for later.
Make the Meat Mixture: Heat 3 tablespoons oil and 1 tablespoon butter in a large skillet over medium-high heat.
Add the grated carrots and sauté until soft. Stir in ¾ cup mushroom marinara and sauté for 1 minute. Remove from heat.
In a large mixing bowl, combine ground pork, ground turkey, cooked rice, eggs, sautéed carrots, and 1 tablespoon salt. Mix well.
Stuff the Peppers: Drain the softened peppers and place them on a dry surface.
Stuff each pepper with the meat mixture, filling them completely without packing too tightly.
Arrange the stuffed peppers snugly in the same pot used to boil them or in a cast-iron Dutch oven.
Prepare the Podliva Sauce: Heat 2 tablespoons oil in a skillet over medium heat.
Add grated carrots and Mrs. Dash seasoning. Sauté until carrots are soft.
Stir in 1 tablespoon sour cream and ¾ cup mushroom marinara sauce. Cook for 1 minute and remove from heat.
Pour the Podliva sauce over the stuffed peppers and add 3 cups of the reserved pepper water.
Cook the Peppers: For stovetop: Bring the pot to a light boil, then cover and simmer over medium heat for 40 minutes. For Dutch oven (recommended): Cover and bake at 450°F for 20-25 minutes. Once bubbling, reduce the heat to 350°F and bake for an additional hour.
Serve hot with a dollop of sour cream on the side.