Stuffed Peppers

So when I make stuffed peppers, or poivrons farcis if you’re leaning in to the French mood of it, the whole kitchen fills with this gently sweet, roasted pepper scent that reminds me of summer evenings even in the thick of autumn. There’s something really grounding about the process – hollowing, filling, tucking them into a dish like little edible parcels. The tops get just a bit browned and the sides start to soften and slump over slightly… and by the time it comes out of the oven, it smells like comfort. Messy comfort.

Why You’ll Crave It

• A whole meal tucked into one tidy pepper – it’s satisfying in the most complete way
• The contrast between the sweet roasted pepper and the savory filling is just… delicious
• Flexible! Swap the meat, use leftover rice, make it vegetarian – nobody complains
• It’s lovely and colorful on the plate, which somehow makes it more appetizing
• Leftovers are incredibly forgiving – and sometimes better the next day

The first time I made this alone, my hands smelled like oregano for hours and I didn’t even mind.

What You’ll Need

• 4 large bell peppers: red, yellow, or orange if you like them sweeter – cut off the tops neatly, remove seeds and membranes
• 300g minced meat: beef is classic, pork is a little richer, or go half-and-half for balance
• 100g rice (uncooked): long-grain or short, just plain – I usually rinse it first
• 1 onion, finely chopped: yellow is fine, though red brings a milder sweetness
• 2 cloves garlic, minced: if they’re small, add a third – it’s never too garlicky for me
• 1 can of diced tomatoes (400g): with juice – you’ll want the moisture
• 1 teaspoon dried oregano: crushed gently between your fingers as you add it, for more aroma
• Salt and pepper to taste: taste after cooking the filling, and then adjust
• Olive oil: for softening the onions and browning the meat – don’t be stingy on it
• Grated cheese (optional): something melty like mozzarella or grated Comté works well – I often leave it off if I want them lighter

Easy How-To

Heat the oven and prep your peppers

Preheat your oven to 180°C (350°F) and while that’s going, slice off the tops of the peppers and clean the insides. Keep the tops if you like to use them later, like little hats – I sometimes do, especially if I’m serving guests. Stand the peppers up in a baking dish so they’re ready.

Sauté the onions and garlic

Heat a generous glug of olive oil in a large pan, medium heat. Add the chopped onions and let them soften for about 5 minutes, stirring occasionally. Then add the garlic. It’ll start smelling irresistible almost immediately – don’t let the garlic burn, just gently bloom.

Brown the meat

Next, add your minced beef or pork to the pan. Break it up with a wooden spoon (or fork, if that’s what’s in your hand – I’ve done that too) and cook until there’s no pink left. If there’s a lot of fat, you can spoon some off, but I usually just let it mix in – flavor, after all.

Add tomatoes and seasoning

Pour in the can of diced tomatoes with all their juices. Stir well to combine. Add oregano, salt, pepper – taste, adjust. Simmer for 5-10 minutes to let the flavors settle in and the liquid reduce just a touch. I sometimes add a small pinch of sugar if the tomatoes are tart.

Cook the rice ahead (or use leftovers)

Cook the rice separately while your filling simmers, unless you already have some in the fridge. I usually make a bit extra and freeze it in portions for things like this. Once it’s cooked and fluffed, stir it into your meat mixture off the heat. Let the whole thing cool a little – easier to handle.

Stuff the peppers

Spoon that lovely mixture into the hollowed peppers. You can use the back of a spoon to gently press it down so it’s filled to the top. It never feels like quite enough until you’re actually stuffing them and somehow you have more than it seemed.

(Optional) Add cheese and bake

If you’re adding cheese, sprinkle some on each one. Go light or go generous, depending on your mood. Pour a little water (just a shallow bit) into the baking dish to keep things moist, then cover the dish with foil. Bake for about 35 minutes covered, then uncover and bake 10 minutes more for some color on top.

Good to Know

• If your peppers tip over while baking, slice a tiny bit off the bottoms to make them sit straight – just don’t cut through the wall
• The filling can be made ahead and chilled – I often do it the night before
• If your peppers are huge, you might need a bit more filling – always taste and adjust

Serving Ideas

• Serve with a simple green salad and crusty bread to soak up the juices
• A dab of sour cream or thick Greek yogurt on top works really well too
• Try it with sautéed greens or roasted carrots on the side for more color and texture

Top Tricks

• Let the filling cool just slightly before stuffing – not only easier to handle, it keeps the rice from going mushy
• Use a spoon with a long handle or even a small melon baller – it makes stuffing the peppers easier than you’d think
• Want more richness? Stir a tablespoon of tomato paste or a splash of red wine into the filling as it simmers

Frequently Asked Questions

Can I use different types of peppers?

Definitely – red, yellow, orange are sweeter, while green have a sharper flavor. You could even try poblano for a smoky twist (though they’re usually smaller).

Can I prepare stuffed peppers in advance?

Yes! In fact, they taste great the next day. Just cover them and refrigerate, then bake as needed – might want to add 10 extra minutes if cold.

What should I serve with stuffed peppers?

A crunchy salad, some lemony couscous, or even mashed potatoes if you want it heartier – it’s a flexible dish, so follow what you’re craving.

Can I freeze stuffed peppers?

Absolutely. After they cool, wrap tightly and freeze. Reheat in the oven covered until warmed through – takes about 20 minutes in my oven at 180°C.

How long should I bake stuffed peppers?

About 40 to 50 minutes in total – first part covered to let them steam, last part uncovered to let things brown up. Always test with a fork – the pepper should be tender.