Chef John's Stuffed Peppers
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Chef John's Stuffed Peppers

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Chef John 23848

"This recipe's roots can be traced back to the Great Depression, when farmers first began selling the unripe peppers out of necessity. Of course, we did what Americans always do when faced with a new variety of food, we stuffed meat in it."
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1 h 50 m servings 377 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 377 kcal
  • 19%
  • Fat:
  • 16.9 g
  • 26%
  • Carbs:
  • 35.1g
  • 11%
  • Protein:
  • 20.1 g
  • 40%
  • Cholesterol:
  • 52 mg
  • 17%
  • Sodium:
  • 1274 mg
  • 51%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Preheat the oven to 375 degrees F (190 degrees C).
  2. Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Set the cooked rice aside.
  3. Cook onion and olive oil over medium heat until onion begins to soften, about 5 minutes. Transfer half of cooked onion to a large bowl and set aside.
  4. Stir tomato sauce, beef broth, balsamic vinegar, and red pepper flakes into the skillet; cook and stir for 1 minute.
  5. Pour tomato sauce mixture into a 9x13-inch baking dish and set aside.
  6. Combine ground beef, Italian sausage, diced tomatoes, Italian parsley, garlic, salt, black pepper, and cayenne pepper into bowl with reserved onions; mix well. Stir in cooked rice and Parmigiano Reggiano. Stuff green bell peppers with beef and sausage mixture.
  7. Place stuffed green bell pepper halves in the baking dish over tomato sauce; sprinkle with remaining Parmigiano-Reggiano, cover baking dish with aluminum foil, and bake in the preheated oven for 45 minutes.
  8. Remove aluminum foil and bake until the meat is no longer pink, the green peppers are tender and the cheese is browned on top, an addition 20 to 25 minutes.


  • Easy Cleanup
  • If you make this in a slow cooker, using a slow cooker liner can make cleanup easier.


  1. 645 Ratings

Most helpful positive review

Although I've been using allrecipes for over 10 years, I've never found a recipe that I've enjoyed so much that I would join just to rate it, until now! I am 50 plus years old and have been addi...

Most helpful critical review

Yes I tire it, and it was a big disappointment! After one bite, my wife wouldn't eat it and I ate some only because I spent 2 hours making it! I followed the recipe exactly, except for using r...

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Although I've been using allrecipes for over 10 years, I've never found a recipe that I've enjoyed so much that I would join just to rate it, until now! I am 50 plus years old and have been addi...

Best stuffed peppers I've ever had. I followed the recipe almost exactly - I didn't have beef broth so I just used water and it was still delicious. Thanks!

We made a double recipe of this, using 8 bell peppers (16 halves). The servings are very generous. I followed the recipe pretty well though I did use less of the cheese as I didn't feel like ope...

When I asked my boyfriend what types of things he likes to eat are, after much prodding, the only thing he named was Stuffed Peppers, noting that his mother makes them often. Later, he said "w...

Probably the best peppers I have EVER eaten! They were fantastic! I did change it up just a bit because of what I had on hand. I had a 2 pound package of 93% fat free ground beef, so I skipped t...

I made half of the filling mixture for this recipe and it was plenty for three smallish green peppers (6 halves). I prepared these early in the day, covered and refrigerated them. I omitted th...

These are truly the best stuffed peppers I have ever eaten! I made them twice in one week because we couldn't get enough of them.

I don't think I ever knew real stuffed pepper love until I met these. Wow. Other than using red bell peppers I didn't change a thing. Confusion over when to add the cheese, in the mixture or ...

I thought this recipe was great. My family was only so-so about it but they don't care for stuffed peppers at all. The only complaint I have about the recipe is that made as is, you have way t...

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