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The Best Stuffed Peppers Recipe – Easy, Delicious & Budget-Friendly

roasting pan of stuffed peppers
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Stuffed peppers wasn’t at the top of my dinner list, but 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 that is hearty, satisfying, and full of familiar flavours, 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 family, 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.

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.

Ingredients

Units Scale
  • 1 onion, finely diced
  • 1 clove garlic, minced
  • 1 long red chili pepper, finely minced (optional, for some heat)
  • 1 tsp. Best Quality Hungarian Paprika. Yes, it really does make a difference.
  • Handful of chopped parsley & dill
  • 1 1/4 cup cooked long grain rice (cook 1 cup raw-see below)
  • 1 1/4 lb ground beef
  • 4 bell peppers, cut lengthwise
  • 2-4 garlic or Oktoberfest sausages (you know we love the FQ Oktoberfest sausage!)

For the roasting sauce: 

  • 1 large can best quality tomatoes (we love MUTTI brand!), blitzed up
  • 1 cup beef broth
  • 3 tbsp. butter

Instructions

  1. Preheat your oven to 375°F (convection).
  2. 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.
  3. Simply mix together the onion, garlic, and chili pepper, paprika, ground beef, cooked rice, parsley, and dill, seasoning with salt and pepper.
  4. Stuff each pepper half with the filling and arrange them snugly in a baking dish along with the sausages.
  5. In a bowl, whisk together the tomatoes & beef stock then pour in and around the peppers. Dot with butter.
  6. Cover and roast for 45 minutes, then uncover and roast for another 20-30 minutes until the peppers are tender and the sauce thickens. The tops should get a little dark & crispy as well.  The ‘juiciness’ of the sauce will depend on how wide your baking dish is.  The wider it is, the more reduction will occur. 
  7. Serve hot, garnished with extra dill if you like, sour cream and a side of crusty bread to soak up all that delicious sauce!

Notes

Why This version of Stuffed Peppers 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

Find it online: https://blog.theculinarystudio.ca/recipes/the-best-stuffed-peppers-recipe/