Betty Crocker Stuffed Green Pepper Recipe: Classic & Easy

For anyone seeking a timeless, crowd-pleasing dinner, the classic Betty Crocker stuffed green pepper recipe stands out as a pillar of American comfort food. Are you wondering how to master this beloved dish, avoiding common pitfalls like soggy peppers or bland filling? This guide unpacks the original, trusted method and provides expert tips to ensure perfect results every time.

This Betty Crocker recipe is a classic comfort food trusted for nearly 70 years, originating from the 1956 cookbook, and is known for its savory ground beef, rice, and tomato sauce filling. This simple yet flavorful combination has made it a staple in home kitchens for generations.

Leveraging extensive analysis of the original recipe and its modern adaptations, this guide provides a definitive, step-by-step walkthrough. We’ll cover everything from the essential ingredients and equipment to the critical techniques for preparing the peppers, cooking the filling, and baking them to perfection. You’ll discover not only the “how” but the “why” behind each step, ensuring you can replicate this iconic dish with confidence and even customize it to your own taste.

Why This Classic Betty Crocker Recipe Has Been a Family Favorite for 70 Years

This Betty Crocker recipe is a classic comfort food trusted for nearly 70 years, originating from the 1956 cookbook, known for its savory ground beef, rice, and tomato sauce filling. It’s a dish that evokes a sense of nostalgia and reliability, a go-to supper that has been satisfying families for decades. The combination of colorful bell peppers filled with a hearty mixture of ground beef, rice, and a rich tomato sauce is the very definition of classic comfort food. Its enduring popularity is a testament to its simple preparation and delicious, dependable outcome.

First appearing in the 1956 Betty Crocker Cookbook, this stuffed pepper recipe has been a staple in home kitchens for nearly 70 years for a reason: it’s simple, savory, and satisfying.

This isn’t just a recipe; it’s a piece of culinary history. The Betty Crocker Cookbook has long been a trusted source in American kitchens, and this old fashioned stuffed bell peppers recipe is one of its most cherished creations. Ready to see why this classic recipe has stood the test of time?

The Complete Betty Crocker Stuffed Green Pepper Recipe

This recipe requires 4 bell peppers, 1 lb ground beef, cooked rice, onion, garlic, a 15 oz can of tomato sauce, and mozzarella cheese. You’ll need a Dutch oven, skillet, and baking dish. Before you begin, gathering all your components will make the cooking process seamless. This section serves as your complete “recipe card” for the classic betty crocker stuffed green pepper recipe with ground beef and rice.

Pro Tip: Gather and measure all your ingredients before you start—what chefs call ‘mise en place’—for a smooth and stress-free cooking process.

Ingredients

• 4 large bell peppers (green, red, yellow, or orange)
• 1 lb lean (at least 80%) ground beef
• 2 tablespoons chopped onion
• 1 cup cooked rice (white or brown)
• 1 teaspoon salt
• 1 clove garlic, finely chopped
• 1 can (15 oz) Muir Glen™ Organic Tomato Sauce
• ¾ cup shredded mozzarella cheese (about 3 oz)

Essential Equipment

• 4-quart Dutch oven
• 10-inch skillet (regular or nonstick)
• 8-inch square glass baking dish
• Chef’s knife and cutting board
• Measuring cups and spoons
• Heatproof large spoon or spatula
• Aluminum foil

Step 1: How to Prepare and Pre-Cook Your Peppers

Preheat the oven to 350°F. Cut the tops off the peppers, remove seeds, and boil them for 2 minutes to soften them slightly before stuffing. This initial preparation is a vital step in the betty crocker stuffed green pepper recipe and directly answers the common question: should you cook peppers before stuffing them? Yes, and this method is key to achieving the perfect final texture. This 2-minute pre-cook is crucial to slightly soften the peppers and prevent them from being too crisp after baking.

1. Preheat your oven to 350°F (175°C) to ensure it’s ready when you are.
2. Cut a thin slice from the stem end of each pepper to remove the tops.
3. Remove all seeds and the white membranes from inside the peppers with your hands or a small spoon.
4. Rinse the peppers under cool water.
5. Slice a very thin piece from the bottom of each pepper if necessary, so they can stand upright without toppling over in the baking dish.
6. Pre-cook the peppers in a Dutch oven of boiling water. Ensure the water is enough to cover the peppers and cook for approximately 2 minutes. Drain them thoroughly afterward.

Quick Fact: That thin slice off the bottom is the secret to peppers that don’t topple over in your baking dish!

Step 2: Cook the Savory Beef and Rice Filling

In a skillet, brown 1 lb of ground beef with chopped onion for 8-10 minutes, then drain. Stir in cooked rice, salt, garlic, and 1 cup of tomato sauce. This step is all about building the rich, savory flavor that defines the classic stuffed pepper filling. Combining the ground beef, rice, and seasonings correctly is essential for a delicious result.

1. In a 10-inch skillet, cook the ground beef and chopped onion over medium heat for about 8 to 10 minutes. Stir occasionally, breaking up the beef, until it is thoroughly browned and no longer pink.
2. Drain any excess grease from the skillet. This is a practical step that ensures your filling isn’t oily and has a better final texture.
3. Return the skillet with the drained beef and onion to the heat.
4. Stir in the 1 cup of cooked rice, 1 teaspoon of salt, the finely chopped garlic, and *1 cup of the tomato sauce*. Be sure to reserve the remaining sauce for later.
5. Cook the mixture, stirring constantly, until it is well combined and heated through.

Step 3: Stuff, Bake, and Finish Your Peppers to Perfection

Stuff the peppers, pour remaining sauce over top, and bake covered at 350°F for 10 minutes, then uncovered for 15 minutes. Top with mozzarella cheese immediately after baking. This is the final stage where everything comes together. The two-part baking process ensures the peppers become tender while the filling heats through perfectly.

Imagine that sizzle and the delicious aroma as you pull these from the oven!

1. Arrange the pre-cooked peppers standing upright in your ungreased 8-inch square glass baking dish.
2. Spoon the beef and rice mixture evenly into each hollowed-out pepper.
3. Pour the remaining tomato sauce over the tops of the stuffed peppers.
4. Cover the baking dish tightly with aluminum foil.
5. Bake for 10 minutes.
6. Remove the foil and continue to bake, uncovered, for another 15 minutes. The peppers should be tender when done.
7. Sprinkle the mozzarella cheese over the tops immediately after removing the dish from the oven.

Key Tip: Sprinkle the mozzarella cheese over the hot peppers immediately after removing them from the oven. The residual heat is all you need for a perfect, gooey melt without returning them to the bake.

Expert Tips & Easy Variations on the Classic Recipe

To prevent soggy peppers, pre-cook for only 2 minutes and bake immediately. For variations, swap beef for turkey or sausage, and rice for quinoa; enhance flavor with Italian seasoning or chili powder. One of the best things about this betty crocker stuffed green pepper recipe is how easily it can be adapted. Whether you want to avoid soggy peppers, try different meats, or add a new flavor dimension, these tips will empower you to customize the dish perfectly.

Feeling adventurous? Here’s how you can make this classic recipe your own.

How to Keep Stuffed Peppers From Getting Soggy

The most common issue when making stuffed peppers is a watery, soggy result. How do you keep stuffed green peppers from getting soggy? The solution lies in carefully following the preparation steps. Based on common user experience and recipe testing, these three actions are key.

1. Stick to the 2-minute pre-cook. Boiling the peppers for longer will over-soften them, causing them to release too much water during baking.
2. Drain the peppers thoroughly. After their brief boil, turn them upside down on a rack or paper towels to let all the water escape.
3. Bake immediately after filling. Don’t let the filled, raw peppers sit for a long time, as the moisture from the filling can begin to soften the peppers prematurely.

Meat, Grain, and Flavor Variations

This recipe is a fantastic base for experimentation. You can easily swap ingredients based on your dietary preferences or what you have on hand. For meat substitutions or grain alternatives, this table provides a simple guide.

To boost the flavor, consider these enhancements:
* Add 1 teaspoon of Italian seasoning or dried oregano to the beef mixture.
* For a Tex-Mex twist, use chili powder and cumin instead of salt and garlic.
* A dash of Worcestershire sauce added with the tomato sauce can deepen the savory flavor.

Which combination will you try first?

Storage, Reheating, and Meal Prep

Proper storage is key to enjoying your leftovers. While this recipe is best enjoyed fresh, you can safely store and reheat it for a quick meal the next day. Here are the clear, safe instructions for handling your delicious creations.

Refrigerating and Reheating

• Store: Place any leftover baked and cooled stuffed peppers in an airtight container. They can be refrigerated for up to 2 days.
• Reheat: The best way to reheat is in the microwave. Place a single pepper on a microwavable plate, cover it loosely, and microwave on medium-high. Evidence suggests heating until an internal temperature of 165°F (74°C) is reached ensures it’s both hot and safe to eat.

A Note on Freezing

Freezing baked stuffed peppers is generally not recommended. Well-established research and home-cooking experience indicate that the pepper’s texture can become very soggy and watery upon thawing, which significantly degrades the quality of the dish. However, some sources suggest it is possible to freeze the uncooked peppers after they have been stuffed for a make-ahead meal.

FAQs About Betty Crocker’s Stuffed Peppers

Here are answers to some of the most common questions about making the classic betty crocker stuffed green pepper recipe.

Should you cook peppers before stuffing them?

Yes, the Betty Crocker recipe calls for pre-cooking the peppers in boiling water for 2 minutes. This is a crucial step to soften them slightly so they aren’t too crisp after baking. Skipping this step will result in a much crunchier pepper, which isn’t the texture this classic comfort food is known for.

How do you keep stuffed green peppers from getting soggy?

To prevent soggy peppers: 1) Pre-cook for only 2 minutes, no longer. 2) Drain the peppers thoroughly. 3) Bake them immediately after filling. This three-step process is the most reliable method for ensuring your peppers are tender but not watery. The short pre-cook time is the most critical factor.

What seasoning do you put in stuffed peppers?

The classic Betty Crocker recipe uses salt and finely chopped fresh garlic. For more depth, you can add Italian seasoning, chili powder with cumin, or a dash of Worcestershire sauce. While the original is simple and delicious, feel free to enhance the flavor with other dried herbs like oregano or powders like onion powder to suit your taste.

Can I make this recipe vegetarian?

Yes, you can adapt this recipe to be vegetarian. Omit the ground beef and create a heartier filling by using more cooked rice, quinoa, or bulgur, and consider adding finely chopped mushrooms or other vegetables for texture. To make a betty crocker stuffed green pepper recipe vegetarian, you can replace the meat with an equal volume of hearty vegetables and grains to ensure the peppers are well-stuffed.

Final Summary: Enjoy Your Perfect, Classic Stuffed Peppers

You are now equipped with the complete, authoritative guide to the betty crocker stuffed green pepper recipe. From the historical significance to the precise step-by-step instructions and expert variations, you have everything needed to create this iconic comfort food with confidence. By following these tested methods, you can ensure a delicious, satisfying meal every single time.

Remember these keys to success:
* The 2-Minute Pre-Cook: This is the non-negotiable secret to tender, not-too-crisp, and not-soggy peppers.
* Drain Everything Well: From the boiled peppers to the browned beef, removing excess moisture is crucial for the perfect texture.
* Finish with Cheese Off-Heat: Let the residual heat from the freshly baked peppers create that perfect, gooey cheese topping without overcooking.

Now you have the definitive guide to this timeless recipe. It’s time to get cooking and create a meal your family will love