When hitting the grocery store we always check out the ‘discount rack’ in the produce section. As chefs, we know that a little wilt on a celery is still delicious in soup (and can be brought back to life in some cold water), that potatoes & onions continue to have a long shelf life, and that vegetables getting a little too soft (like peppers & tomatoes) are perfect for roasting. So a bargain pack of peppers (under $3 for 4 large peppers) was the inspiration to re-invent this classic dish.
Stuffed peppers are one of those timeless comfort foods—hearty, satisfying, and packed with flavour, using ingredients you may already have on hand. But as any chef will tell you, the secret to great cooking isn’t just in the recipe—it’s in reinventing the classics using what’s fresh, seasonal, and (bonus!) on sale.
The History of Stuffed Peppers
Before we get cooking, let’s take a quick culinary detour. Stuffed peppers have been around for centuries, showing up in cuisines from the Mediterranean to the Americas. Whether it’s Dolma in the Middle East, Mexican Chiles Rellenos, or Eastern European variations reminiscent of cabbage rolls, nearly every food culture has embraced the stuffed pepper in some form. Why? Because they’re versatile, economical, and a perfect vehicle for bold flavors.
Why This Version Works
This recipe channels the soul of classic Eastern European stuffed peppers, bringing in warming Hungarian paprika, rich beef, and fragrant herbs. But we’re amping up the flavor by roasting them in a deeply savory tomato-butter sauce and sneaking in some Oktoberfest sausages for an extra hit of garlicky goodness. This was also our solution to a one-pot meal for the whole famiily, guessing that some of the kids may not love the stuffed pepper, but a slow-roasted sausage in tomato sauce with leftover rice was perfect.
Cook With Us!
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I subscribe the updates and get links to recipes - I recently made the Olive Oil Lemon cake. It turned out delicious – as you said in the description, very moist! My daughter has a birthday in strawberry season and typically she asks for strawberry shortcake with a traditional shortcake recipe… I served the lemon came this weekend with a bit of whipping cream and fresh strawberries (your picture was quite enticing) and her comment was that her birthday request this year would be to replace the traditional shortcake with this recipe!
I made Dan Dan noodles last month and again referred to the recording as it has been awhile. I was grateful for the reminders, tips and tricks. Not to mention, I love to cook with Kirstie and Jody. They make it so much fun!
Most of the meals I make are from your repertoire. I think I have close to 60!
You will learn delicious recipes taught in real time from start to end by two good friends who want nothing more than to teach you how to cook and and have fun doing it. Class presentation is practical and encouraging with one chef starting and one playing 'catch up' so you do not miss anything and no question will go unanswered!
The recipe with food pack is perfectly packaged and always arrives on time to make it easy so you do not have to shop!
Several recipes from the Culinary Studio are in our regular rotation!
Excited to keep cooking with you Kirstie and Jody!
I was at the Studio for the very first class they held and I have continued to take classes for the past 13 years. While some things have changed over the years, the quality, knowledge and skills Jody and Kirstie bring to each class has not.The skills I learned through the their instruction have been used daily.
Going against the grain: by cutting the peppers lengthwise instead of lopping off the tops, we get the best ratio of filling to pepper in every bite, and a whole lot less waste.
Stuffed Peppers Recipe
Ingredients:
- 1 onion, finely chopped
- 1 clove garlic, minced
- 1 long red chili pepper (optional, for heat)
- 1 tsp best quality Hungarian paprika
- Handful of chopped parsley & dill
- 1 1/4 cup cooked & cooled long grain rice
- 1 1/4 lb ground beef
- 4 bell peppers, cut lengthwise core and seeds removed
- 2-4 garlic or Oktoberfest sausages (optional, but highly recommended!)
For the Roasting Sauce:
- 1 large can best quality tomatoes (we love MUTTI brand!), blitzed up
- 1 cup beef stock
- 3 tbsp butter
Instructions:
- Preheat your oven to 375°F (convection).
- Cook 1 cup of rice according to package directions (1 cup rice, 2 cups water, a pinch of salt and a bit of butter if you like). You will end up with a little extra rice, but that worked out to serve along with the sausages.
- Simply mix together the onion, garlic, and chili pepper, paprika, ground beef, cooked rice, parsley, and dill, seasoning with salt and pepper.
- Stuff each pepper half with the filling and arrange them snugly in a baking dish along with the sausages.
- In a bowl, whisk together the tomatoes & beef stock then pour in and around the peppers. Dot with butter.
- Cover and roast for 1 hour, then uncover and roast for another 30 minutes until the peppers are tender and the sauce thickens. The tops should get a little dark & crispy as well.
- Serve hot, garnished with extra dill if you like, sour cream and a side of crusty bread to soak up all that delicious sauce!
Why This Dish is a Game Changer
- Budget-Friendly: By snagging sale produce and stretching the filling with rice, this dish delivers big flavours without breaking the bank.
- Kid-Friendly Hack: If your little ones aren’t into stuffed peppers, those sausages are a lifesaver—super tender and easy to pair with the extra rice.
- Meal-Prep Dream: These peppers reheat beautifully, making them perfect for leftovers or meal planning.
Bonus: Feeling Inspired? Make Cabbage Rolls Next!
If you’re loving the cozy vibes of this dish, take it one step further with homemade cabbage rolls! They’re stuffed with similar flavours, but wrapped in tender cabbage leaves instead of peppers. Want to master them? Check out our step-by-step class here: Make Cabbage Rolls
Tags:
#StuffedPeppers #BudgetCooking #EasyDinner #HungarianRecipes #FamilyMeals #MealPrep #CabbageRolls #CookingOnABudget #ComfortFood
