This old-school stuffed peppers recipe was inspired by BA video host Brad Leone’s Italian American grandmother. For her, the filling mixture is sacrosanct: a combination of ground beef and pork, cooked white rice, spices including cumin and smoked paprika, walnuts for added texture, and raisins for a touch of sweetness. Meanwhile, Parmesan plays double duty: It adds a savory note to the filling and is sprinkled on top to create a nice browned and cheesy crust. Nonna Leone braised her peppers in tomato juice, not marinara or canned diced tomatoes, both to keep costs down and because those chunkier ingredients would reduce too much in the oven, burning out before the peppers are fully cooked.
If it’s your first time filling vegetables, this simple recipe (or this vegetarian one) is an excellent place to start. Red, yellow, or green bell peppers will do—just make sure they are free of soft spots or blemishes. To help them stay upright, sliver a bit off the bottom of each so the peppers sit flat in the baking dish. Fill the peppers with the meat and rice mixture to the top (and even a bit over it) since the filling will shrink as it cooks.
These stuffed bell peppers are even better made ahead of time. Invest a bit of prep time, assembling and cooking the stuffed peppers up to 2 days ahead, then refrigerate and reheat in a baking dish before serving at a Sunday supper or weeknight meal.
Recipe information
Total Time
2 hours
Yield
4 servings
Ingredients
3
1
¼
6
1
½
½
½
½
¼
1
½
½
1
¼
2
4
4
Preparation
Step 1
Preheat oven to 350°. Heat oil in a large skillet over medium. Cook onion, stirring often, until translucent and starting to brown, 10–15 minutes. Add walnuts, garlic, tomato paste, cayenne, cumin, turmeric, and paprika and cook, stirring constantly, until combined and garlic is softened, 2–3 minutes. Add wine and cook, stirring, until just slightly reduced, 1–2 minutes. Season with salt and pepper.
Step 2
Mix beef, pork, and remaining 1 tsp. salt with your hands in a large bowl. Fold in rice, raisins, and ¼ cup cheese with a wooden spoon and mix well to combine. Add onion mixture and mix with wooden spoon until incorporated.
Step 3
Cut off bottom bumps of bell peppers to create a flat end so they can stand upright. (Don’t shave off too much or the filling will leak out.) Cut a thin slice off of stem ends of peppers to remove tops, then scoop out seeds and membranes; discard. Spoon meat mixture into peppers, pressing down on mixture to pack filling all the way to the top.
Step 4
Arrange peppers in a small Dutch oven or baking dish. Pour tomato juice around them, leaving about 1" of pepper exposed.
Step 5
Top stuffed peppers with remaining ¼ cup cheese; season with pepper. Cover with foil and bake 1 hour. Uncover and continue to bake until peppers are tender and cheese is browned, about 30 minutes more.
Do Ahead: Stuffed peppers can be made 2 days ahead. Transfer to an airtight container and chill. Reheat in a 350° oven, covered, until heated through, about 20 minutes.
Editor’s note: This recipe was originally published in February 2018. For more of our favorite bell pepper recipes, head over here →
Leave a Review
Reviews (28)
Back to TopThey were a surprise to the palate, it was good but I prefer my mother's old way, Spaghetti and meatballs one night and the spaghetti and mashed meatballs in peppers the next night, Mom always had jars and jars of tomato sauce to pour over.
Elizabeth D.
Yarmouth, Maine
7/5/2024
Some negativity here, but when I made this it was absolutely delicious. Followed the recipe exactly (other than halving it) and I really enjoyed it.
Cooking in Silver Spring
Maryland
2/8/2024
Only thing lacking is the seasoning. Follow all ingredients but save yourself some time and just use taco seasoning. I found it bland. Substituted raisins with apricots and walnuts with cashews and it worked well.
Jackson
Memphis, TN
8/4/2023
In my humble opinion, I always try to make a dish note by note per the recipe. Unless of course I dislike a specific ingredient. The next tie I prepare a dish I am likely to make it my own. Either way, if I do not care for a dish I do not blame the recipe.
Tortoise Tim
Boise, Idaho
8/17/2022
Loving the reviews! I learn so much from reviews - how crucial to follow a recipe exactly for the same results AND how many options for adjusting the recipe, often with great results! I have so many allergies that I am required to adjust many recipes and really appreciate learning what worked and what didn’t from others. I wish politics were like cooking, wherein we all have our opinions, share them with what passion we feel and allow others their opinions with an attitude of tolerance or respect. No doubt we could have arguments if we were cooking a meal together, but with so many options, we’d get to a good result together or switch up the dish as needed.
Kate Meyers
San Francisco, CA
8/16/2022
This was the best dinner I ever made. I can see from the comments that some people get quite up in arms about adjustments but I made loads. The thing that made it work was the cooking techniques. I used farro instead of rice which also added a nuttiness so I omitted the nuts, we omitted the raisins but I bet they would’ve been good, used ground Turkey to keep the calories low, plus we don’t eat red meat these days, added some oregano and used feta for the cheese. It was dynamite. The seasonings Brad suggests here were wonderful and the white wine added something that really elevated the dish. We are still gushing about it hours later :)
Anonymous
SoCal
6/15/2022
This recipe is the best stuffed pepper recipe I've ever made! Absolutely delicious and very interesting! I will definitely keep this one in the books for future use. Thank you!
Terri Wark
Maine
11/29/2021