If you’re looking for a hearty, one dish meal then these stuffed peppers in tomato sauce are going to become a new favorite.
Do you love stuffed peppers? I sure do. They’re such a tasty and versatile dish. In fact, just one google search of “stuffed peppers” can literally turn up 60 million plus results. That’s a lot of peppers!
Personally, I have at least 4 or 5 different versions of stuffed peppers. Even the size of pepper I use varies from recipe to recipe. Besides these rice and pork filled stuffed peppers in tomato sauce, my all time favorite stuffed pepper recipe is for my Mini Stuffed Peppers. These peppers make a great side dish! But when you’re looking for a hearty, filling meal you are going to want to add these stuffed peppers in tomato sauce to your comfort food recipe box.
What Ingredients do you needed to make these stuffed peppers?
While you can really add anything you want to stuffed peppers, here’s a quick list of what ingredients are needed to make this recipe:
- Red and Green Bell Peppers
- White Rice
- Ground Pork
- Chopped tomatoes
- Garlic and Onion
- Mozzarella and Parmesan Cheese
- Tomato Sauce
- Fresh parsley
- Olive Oil
How to make this stuffed pepper filling
Now that you have all the ingredients, here is a detailed, step by step breakdown, on how these stuffed peppers come together:
Step 1: Cook the rice according to package instructions. Once it is cooked turn it out into a bowl and let it cool. There should be no liquid left in your pot.
* Also at this time – If you are making a quick homemade tomato sauce, start that as well.
Step 2: Heat some extra virgin olive oil in a skillet and start to saute your onions, then add the ground pork. When the meat starts to brown, use the back of a fork or a meat chopper, to break up the meat.
Once the meat is broken down, add minced garlic, fresh parsley and chopped tomatoes. Simmer that down for a few minutes to reduce the liquid. Season with salt and pepper to taste. Take off the burner so it can cool off.
Note: I don’t like a lot of meat that’s why there is a weight range in the recipe card below. Feel free to adjust.
Step 3: While the meat and rice are cooling off, wash and dry your peppers. Remove the tops and clean out any seeds or white membranes from it’s inside.
Step 4: Take your mozzarella and grated parmesan cheeses and add them to your rice. Then add the meat mixture and combine. Also, take your egg and crack into a bowl and scramble – then add it to the mixture. Combine all the ingredients together. The stuffing should be packed pretty tight together.
Begint to scoop the stuffing into each pepper. Making sure to pack the filling in well.
Step 5: . Once all the peppers have been stuffed, sear them in a hot skillet with olive oil, on all sides. I like to sear the top as well – it seals in the filling. Then carefully place each pepper into a 5.5 quart dutch oven or pot.
Once all the peppers have been placed into the pot, carefully pour your sauce in over the peppers. If you’re using warm homemade sauce, then spoon it in. If your peppers are standing up, then the sauce should cover a little more than half of the peppers.
*If sauce is too thick add some water – not too much though.*
Partially cover the pot with the lid and simmer on low for about 45 minutes . While the peppers stew, intermittently spoon the sauce over the stuffed peppers. If you’re brave enough, you can also turn the peppers onto their sides while they cook. The peppers are done when they are softened on the outside and the filling is cooked all the way through on the inside. If you aren’t sure if filling is cooked, I suggest using a meat thermometer to test the internal temperature.
When the stuffed peppers are cooked, serve with your favorite side salad or vegetable. One thing you should not forget is a nice thick piece of crusty Italian bread to sop up all that flavorful, pepper flavored tomato sauce!
Stuffed Peppers in Tomato Sauce
- 4 Bell Peppers tops cut off
- 2 cups Rice cooked
- 1/2-3/4 cup Ground Pork
- 1/2 medium Onion diced
- 2 cloves Garlic Minced
- 1/4 cup Chopped Tomatoes drain excessive liquid
- 1 large egg
- 1/2 cup Shredded Mozzarella
- 1 Handful Grated Parmesan Cheese
- 16 oz Basic Tomato Sauce
- Handful Fresh Parsley chopped
- Cook rice according to package instructions. Let cool. While rice is cooking, Sauté chopped pork, onion and garlic in evoo - until meat is cooked. Season w/ s&p. Add chopped tomatoes (not too much liquid), fresh parsley and season to your liking. Sauté for approx. 5-7 mins more.
- Allow to cook a bit and then add the meat mixture to the bowl with rice, mix then add the cheeses and egg. Now Scoop and pack the rice mixture into each pepper.
- Heat olive oil in a sauté pan and fry the peppers on each side (just until slightly browned)
- Place peppers in a Dutch oven large enough to hold all the peppers and add your sauce to the pot. Your peppers should be covered about halfway. Simmer on low, covered for 1 hour or until peppers are soft and the filling is thoroughly cooked. Serve warm.
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