wikiHow to Cook Stuffed Peppers

Four Methods:Beef Stuffed PeppersVegetarian Stuffed PeppersSouthwestern Stuffed PeppersChicken and Cream Cheese Stuffed Peppers

Stuffed peppers are traditionally a part of Spanish cuisine and this tasty dish has been adopted by food lovers around the world. Stuffed peppers can be made with a variety of ingredients, from beef or cheese to ground turkey or more vegetables. To make delicious, stuffed peppers, follow these steps.

Method 1
Beef Stuffed Peppers

  1. Image titled Cook Stuffed Peppers Intro
    Gather your ingredients. Here's what you'll need to make beef stuffed peppers:
    • 8 green bell peppers
    • 1 tbsp. olive oil
    • 1/2 cup chopped onion
    • 1/2 cup chopped celery
    • 8 oz. tomato sauce
    • 1 crushed clove garlic
    • 1/2 tsp. oregano
    • 1/2 tsp. basil
    • 2 tsp. salt
    • 1 tsp. pepper
    • 1 slightly beaten egg
    • 1.5 tsp. Worcestershire Sauce
    • 2 lbs. lean ground beef
    • 2 cups cooked long grain rice
    • 1 cup cheddar cheese
  2. 2
    Preheat the oven to 350ºF (176ºC).
  3. 3
    Cut the tops off 6 green bell peppers and remove the seeds. Use a narrow sharp knife to do this carefully. Make sure the peppers are washed before you cook them.
  4. Image titled Cook Stuffed Peppers Step 1
    Boil the peppers for 5-7 minutes. Fill a pot with water and the peppers and wait for it to boil. Then, place it on medium heat. This will be enough to slightly boil the peppers. They'll get even softer in the oven.
  5. Image titled Cook Stuffed Peppers Step 2
    Cook 2 lbs. of brown beef in a skillet with 1 tbsp. of olive oil. Stir often until it becomes browned all over and completely cooked. Drain out all of the grease with a strainer and put the meat back in the skillet and set it aside. Mix in the long grain rice and mix it as thoroughly as possible.
  6. 6
    Mix 2 cups of cooked long grain rice with the beef in the skillet. Mix the ingredients thoroughly and set the skillet aside.
  7. 7
    Sauté the garlic and onions in a new skillet for 3-4 minutes. Sauté 1/2 cup of chopped onion and 1 crushed clove of garlic until the onion is translucent.
  8. Image titled Cook Stuffed Peppers Step 3
    Add the oregano, basil, salt, and pepper to the skillet and simmer it for 8-10 minutes. Add 1/2 tsp. of oregano, 1/2 tsp. of basil, 2 tsp. of salt, and 1 tsp. of pepper to the skillet. Keep an eye on the mixture to make sure that the onion and garlic don't burn.
  9. Image titled Cook Stuffed Peppers Step 4
    Mix 1 raw egg and 1.5 tsp. Worcestershire sauce in a bowl. Sprinkle the ingredients with salt and pepper to taste. Mix the ingredients until they're completely combined.
  10. 10
    Mix the egg mixture and the stuffing mixture together. Mix these ingredients until they're completely combined.
  11. 11
    Stuff the peppers with the mixture. Stuff them with the mixture until they're completely filled.
  12. Image titled Cook Stuffed Peppers Step 5
    Place them in a pan and put it in the oven for 55 minutes.
  13. 13
    Sprinkle 1 cup of cheddar cheese over the peppers.
  14. 14
    Cook them for 10 more minutes. Cook them until the cheese is completely melted. Then remove the pan from the heat and let the peppers cool for at least 5 minutes.
  15. Image titled Cook Stuffed Peppers Intro
    Serve. Eat these tasty stuffed peppers while they're hot.

Method 2
Vegetarian Stuffed Peppers

  1. 1
    Gather your ingredients. Here's what you'll need to make vegetarian stuffed peppers:
    • 6 large red peppers
    • 2 cups cooked brown rice
    • 3 chopped small tomatoes
    • 1 cup thawed frozen corn
    • 1 chopped small sweet onion
    • 1/3 cup drained canned red beans
    • 1/3 cup drained canned black beans
    • 3/4 cup cubed Monterey Jack cheese
    • 1 can (4.25 oz.) chopped ripe olives
    • 4 sliced basil leaves
    • 3 minced garlic cloves
    • 1 tsp. salt
    • 1/2 tsp. pepper
    • 3/4 cup meatless spaghetti sauce
    • 1/2 cup water
    • 4 tbsp. grated Parmesan cheese
  2. 2
    Cut the tops of 6 large red peppers and remove the seeds. Set these peppers aside.[1]
  3. 3
    Combine the rice, tomatoes, corn, onion, and beans in a large bowl. Combine 3 chopped small tomatoes, 1 cup thawed frozen corn, 1 chopped small sweet onion, and 1/3 cup drained canned red beans in a bowl and toss the ingredients to combine them.
  4. 4
    Stir in the cheese, olives, basil, garlic, salt, and pepper. After you've tossed the previous ingredients, stir in 3/4 cup of cubed Monterey Jack cheese, 1 can (4.25 oz.) of chopped ripe olives, 4 sliced basil leaves, 3 minced garlic cloves, 1 tsp. of salt, and 1/2 tsp. of pepper. Toss the ingredients to combine them.
  5. 5
    Put the stuffing into the empty peppers.
  6. 6
    Combine 3/4 cup of meatless spaghetti sauce and 1/2 cup water.
  7. 7
    Pour half of the mixture into an oval 5-qt. slow cooker.
  8. 8
    Place the stuffed peppers into the slow cooker.
  9. 9
    Top the peppers with the remaining spaghetti sauce.
  10. 10
    Cover and cook on low for 3.5 - 4 hours. Cook the stuffed peppers until the peppers are tender and the filling is completely heated.
  11. 11
    Sprinkle the peppers with 4 tbsp. of grated Parmesan cheese.
  12. 12
    Serve. Serve these vegetarian stuffed peppers immediately.

Method 3
Southwestern Stuffed Peppers

  1. 1
    Gather your ingredients. Here's what you'll need to make Southwestern stuffed peppers:
    • 1 cup long-grain white rice
    • 1 tbsp. olive oil
    • 6 sliced scallions, whites and greens separated
    • 1/2 lbs. ground beef chuck
    • 1 cup frozen corn
    • 1 4.5-oz. can chopped green chilies
    • 1 tsp. ground cumin
    • 4 oz. (1 cup) grated Monterey Jack
    • 1/2 tsp. salt
    • 1/4 tsp. pepper
    • 4 large red bell peppers
    • 1/2 cup plain low-fat Greek yogurt
    • 3 tbsp. bacon bits
    • Salsa
  2. 2
    Preheat your oven to 375ºF (190ºC).[2]
  3. 3
    Halve six red bell peppers lengthwise and remove the seeds. This will prepare them to be stuffed.
  4. 4
    Cook the rice. Boil a pot of water, and place the rice into the pot and cook 1 cup of long-grain rice for the amount of time given on the instructions.
  5. 5
    Heat 1 tbsp. of olive oil in a skillet over medium-high heat. It should take about 30 seconds to a minute for the oil to heat up.
  6. 6
    Add the scallion whites and beef to the oil and cook them for 3-5 minutes. Add 6 sliced scallion whites and 1/2 lbs. of ground beef chuck to the oil. Break up the beef with a spoon until it's no longer pink.
  7. 7
    Stir in the corn, chilies, cumin, cooked rice, cheese, salt, and black pepper. Stir in 1 cup of frozen corn, 1 4.5-oz. can of chopped green chilies, 1 tsp. of ground cumin, 2 oz. (1/2 cup) of grated Monterey Jack cheese, 1/2 tsp. of salt, and 1/4 tsp. of pepper. Stir the ingredients together until they're blended well.
  8. 8
    Arrange the bell peppers in a 9 x 13 inch baking dish. The cut side should be facing up so the peppers can be stuffed.
  9. 9
    Stuff the beef mixture into the peppers. Then, add 1/2 cup of water to the dish and tightly cover it with foil.
  10. 10
    Bake the peppers for 30-40 minutes, until they're soft.
  11. 11
    Uncover them and sprinkle them with the other 1/2 cup of Monterey Jack cheese.
  12. 12
    Bake them for 5-7 more minutes. Bake the peppers until they're browned. Then, remove them from the heat.
  13. 13
    Whisk together 1/2 cup of plain low-fat Greek yogurt and 1/4 cup of water in a small bowl. You can do this while the peppers are still baking.
  14. 14
    Drizzle the yogurt mixture over the peppers.
  15. 15
    Serve. Top the peppers with salsa, 3 tbsp. of bacon bits, and and 6 diced scallion greens and enjoy them while they're hot.

Method 4
Chicken and Cream Cheese Stuffed Peppers

  1. 1
    Gather your ingredients. Here's what you'll need to make chicken and cream cheese stuffed peppers:
    • 3 boneless, skinless chicken breasts
    • 3 cups chicken broth
    • 8 oz. cream cheese
    • 4 oz. grated Monterey Jack cheese
    • 4 oz. grated cheddar
    • 2 seeded diced jalapeño peppers
    • 4 oz. chopped canned green chiles
    • 1 1/2 tsp. cumin
    • Salt to taste
    • Pepper to taste
    • Fresh corn from 2 cobs
    • 1/4 cup salsa
    • 1/3 cup panko
    • 4 green bell peppers
  2. 2
    Preheat your oven to 350ºF (176ºC).[3]
  3. 3
    Poach 3 boneless, skinless chicken breasts in 3 cups of chicken broth. When the chicken is cooked through, after 6-8 minutes or so, remove the chicken and let it cool so that you can handle it.
  4. 4
    Shred and process the chicken. Use two forks to shred the chicken into small pieces and then put it in the food processor for at least one minute, until it isn't quite as chunky.
  5. 5
    Make the chicken mixture. To do this, simply combine the chicken, 8 oz. of cream cheese, 2 oz. of grated Monterey Jack cheese, 2 oz. of grated cheddar, 2 seeded diced jalapeño peppers, 4 oz. of chopped canned green chiles, 1 1/2 tsp. of cumin, and salt and pepper to taste in one large bowl. Stir the ingredients to combine them well.
  6. 6
    Slice the bell peppers in half lengthwise. Remove the stem and the veins and seeds.
  7. 7
    Stuff the peppers with the chicken mixture.
  8. 8
    Sprinkle the tops of the peppers with the remaining cheese and panko crumbs. Sprinkle the tops with 2 oz. of grated Monterey Jack cheese, 2 oz. of grated cheddar, and 1/3 cup of panko crumbs.
  9. 9
    Place the peppers on 9 x 13" lined baking sheet.
  10. 10
    Cook them for 25-30 minutes. Cook them until the peppers are tender and heated through and the cheese is melted.
  11. 11
    Serve. Enjoy these tasty peppers immediately.


  • Cleaning up along the way is going to help the cook save the right kind of time. When a bowl or a utensil is no longer being used, soak it in hot water and take care of everything when the meal is cooking. The only thing that needs to be done after that are the dishes and that will take mere minutes.
  • During cooking, do not hesitate to taste the way the food is tasting. If the food is tasting bland it might need a little bit more salt or pepper. Seasoning and tasting along the way will give everyone the perfectly cooked meal that will make the taste buds melt.
  • Buying an extra pepper or two is not a bad idea. When the 6 or so peppers have been filled if there is extra mixture, put it in a new pepper and cook it up. Someone is going to get hungry later and will simply need to heat it up for a few minutes and enjoy.
  • Trying something out is never a bad idea. Learning how to cook stuffed peppers will make everyone in the family happy and full at the end of the meal. If there are leftovers available, store them in an airtight container and put them in the fridge to be consumed later.
  • Shopping ahead of time helps keep the process organized. If there are missing ingredients the process is going to be delayed and people will start to get hungry. When the this meal is being planned, look into the list of ingredients needed and run out to get them right away.

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