Great Stuffed Bell Peppers Recipe

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This Great Stuffed Bell Peppers recipe is taken from our Classic American Main Entrees page. For lots more delicious dishes like this one, click here.

Great Stuffed Bell Peppers Recipe

This is one of my own creations. There are many stuffed bell pepper recipes in American cuisine, of course. Usually the peppers are baked. I find, however, that steaming the bell peppers produces a texture in the bell peppers’ flesh that is more desirable – still a little firm and chewy, and sweeter than when baked.

Preparing this Great Stuffed Bell Peppers recipe can make for a whole, balanced meal, as you will see in the ingredients. Still, they can just as well be served as one course in a multi-course meal. They go great with chicken dishes, fried rice, salads and soups or stews as well.

Great Stuffed Bell Peppers Recipe-

NOTE: I prefer using red bell peppers, as they are, to me, the most colorful and attractive in the presentation. They are also the sweetest of the sweet bell peppers.

You can use green, yellow, or orange bell peppers also. Just keep in mind that the amount of sweetness in a bell Steamed Stuffed Bell Pepperspepper graduates upward in order of its color: Green is the least sweet, and the level of sugars in the pepper’s flesh increases in order through yellow, then orange, and then red. So choose your peppers accordingly.

ALSO NOTE: When selecting the peppers you want to cook, inspect the bottoms. You want peppers that have level bottoms, with the nodes in proportion to each other so that the pepper will stand upright and not tilt over during the steaming. You can use peppers that are just a little uneven on the bottoms, but if so, carefully slice away the longer node bottom to make it level with the others. Do not cut through the flesh enough to create a hole into the interior cavity, though.

Ingredients:

(Makes 2 Servings)

  • 2 large red bell peppers (or color of your choice)
  • 6 oz. lean ground beef (you can also use ground pork, veal, or even ground wild game, like venison)
  • 1 very small potato (about 2 oz., chop off a chunk from a large potato if need be), par-boiled until just starting to be a little soft, then finely diced
  • 2 oz. fresh mushrooms of your choice, diced
  • 1 oz. sharp cheddar cheese, grated
  • 4 large cloves garlic, peeled and chopped fine
  • 1/2 small onion, peeled and chopped fine
  • 1 very small tomato (use a Roma tomato, or a regular tomato about that size), cored and diced fine
  • 2 tbsp. peanut oil
  • salt and pepper, to taste
  • herbs of your choice, to taste (I like to use oregano, thyme and basil, for an Italian flair)

You will need: A Steaming Pot

Directions:
  1. Heat the oil in a skillet over medium high heat; sauté the onion, garlic, mushrooms and potato until the garlic and onions are fragrant and the potato dices are fully softened.
  2. Add and stir the ground meat into the skillet, breaking it up into small bits as you go. Sauté, stirring and breaking up the meat even further with a wooden cooking spoon, until the meat is browned and cooked through.
  3. Turn the heat down to low, then add and stir in the diced tomato. Season the mixture to taste with salt, pepper, and herbs of your choice. Allow this filling mixture to simmer for a few minutes to allow all the flavors to meld together. Then remove from the burner and set aside to cool enough to handle while you perform the next steps.
  4. Cut the tops off of the bell peppers with a sharp paring knife. Cut in at a slight angle, circling around the pepper, so that the top will reinsert as a “cap” that fits well and tight during the steaming.
  5. Pull the tops out, and chop off the bulk of seeds attached to the underneath. Be careful to cut in such a way that you only remove the seeds – do not puncture a hole in the “cap” you are going to reserve and need. Then carefully scrape out the remaining seeds in the cavity and carve out as much of the white ribs, which are not flavorful and just take up space where you want to put filling.
  6. Place the filling mixture in a mixing bowl; add and stir in the grated cheese and beaten egg. Mix together well.
  7. Spoon the filling into the pepper cavities, pressing down firmly to ensure they are evenly and tightly packed full. Leave just enough room at the top so the caps can be placed back without any filling oozing out.
  8. Put the caps back in place, making sure they are properly aligned, and press down to achieve a tight fit.
  9. Steam for 12 to 15 minutes. Start checking after about 10 minutes, to see if they are already done. Press a toothpick or the point of a sharp knife into the pepper’s flesh. If it penetrates with little resistance, it is done. You can cook them longer, if you like very soft, almost mushy texture to your peppers. I prefer them to be soft, but still a little chewy.
  10. That’s it, you have finished all steps of the Great Stuffed Bell Peppers recipe! Serve them right away, while still nice and hot.

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12 thoughts on “Great Stuffed Bell Peppers Recipe

  1. So you STEAM the bell peppers! Wow, such a cool idea, and one I wouldn’t have thought of. Nice – thanks!

  2. I like the idea of steaming, rather than baking the peppers. I bet they do taste better that way. Good idea, thanks for this recipe.

  3. I love stuffed peppers, but have always baked them. This recipe for steaming them sounds like a good idea, because the pepper flesh will stil be more firm and tasty.

  4. What a great site you have here! Stumbled across it Googling for ethnic foods, and WOW – what a gold mine!

    Very interesting and unique twist on the stuffed bell pepper dish. I will definitely try this – among lots of other recipes here. Thanks so much!

    • Hi Linda! Thanks for the kind words, and welcome to this site – please come back often and let us all know how you liked the recipes you’ve prepared from our offerings, ok?

  5. I am SO gonna try this recipe! I’ve made baked stuffed peppers before, but I like your argument for steaming them. And adding the egg probably stiffens up the filling, I am guessing? Also, hubby had a good deer hunting season last fall, so we have lots of venison – I want to try this recipe using that.

    Super YUM!

    • Barb, yes, the egg does help the filling to congeal, making slicing the pepper having the filling stick together better. And for sure try it with venison – I bet it will taste great.

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