Laura from Laura in the Kitchen brings a little bit of Sunday nostalgia to the table with this beloved stuffed pepper recipe. Perfect for anyone who loves simple, homey meals, this version is all about big flavor without fuss — a true example of cooking, easy recipes that feel like a warm hug from Mom.
Why these stuffed peppers are special
These peppers are more than a recipe — they’re a family memory. Laura describes them as "a giant meatball sort of in a pepper" that simmers slowly in tomato sauce until tender and meltingly delicious. The technique is simple: a seasoned ground beef filling with a little rice and cheese, stuffed into bell peppers, seared for color, then simmered gently in passata until everything melds together. It’s classic comfort food and a perfect showcase of cooking, easy recipes anyone can make at home.
Ingredients
- 4 large or 6 smaller bell peppers
- 1 lb ground beef (or a mix of beef, pork, and veal if preferred)
- 1/2 cup long-grain rice, rinsed and cooked halfway (about 7 minutes)
- 2 cloves garlic, minced
- 1/4 cup parsley, finely chopped
- 1/2 cup grated Parmesan
- 1/2 cup diced provolone or mozzarella (mild)
- 24–28 oz passata (strained tomato sauce)
- Fresh basil, to finish
- Salt and olive oil
Step-by-step: how Laura makes them
- Make the filling: In a bowl combine the ground beef, minced garlic, chopped parsley, grated Parmesan, diced provolone or mozzarella, a good pinch of salt, and the par-cooked rice. Mix with clean hands until evenly combined. Laura purposely skips the egg — the peppers release enough moisture during cooking and the rice helps absorb it.
- Prep the peppers: Cut the tops off about a quarter of the way down to create lids and remove seeds. Trim a small flat on the bottom so the peppers sit steady in the pot without wobbling.
- Stuff and seal: Fill each pepper generously with the meat mixture, cap with the reserved tops, and secure with a couple of toothpicks to keep the lids in place while they simmer.
- Sear for flavor: Heat a little olive oil in a large pot and brown the peppers briefly on a couple of sides to develop color and extra depth of flavor.
- Add aromatics and sauce: Tuck thinly sliced yellow onion into the pot, pour in the passata, and rinse the sauce bottle halfway with water to get all the sauce into the pot. Season lightly and add a handful of basil later in cooking.
- Simmer low and slow: Cover and let the peppers simmer, undisturbed, for about an hour (Laura simmers closer to 1 hour 15 minutes). This gentle cooking makes the filling puff up and tenderize — the result is like a giant, saucy meatball nestled in a pepper.
- Serve warm: Remove toothpicks before serving. Break into the pepper to reveal the inside and spoon the sauce over. Enjoy with bucatini or crusty bread to sop up the sauce.
Laura’s serving suggestion
Laura loves to serve these soft peppers with bucatini tossed in the simmering sauce — a comforting, classic pairing that soaks up every bit of flavor. Alternatively, serve with simple boiled pasta, mashed potatoes, or a green salad for a lighter contrast.
Pro tips for perfect peppers
- Rice trick: Par-cook the rice (about half done) so it finishes cooking inside the pepper without getting too soft.
- Cheese choice: Use a mild provolone or mozzarella so the cheese complements but doesn’t overpower the filling and pepper flavor.
- Secure the lid: A couple of toothpicks hold the tops in place while simmering and make the presentation neater when served.
- Low and slow: Resist the urge to rush — the peppers need time to become tender and for flavors to meld.
- Use leftovers creatively: Any extra filling is delicious stuffed into zucchini, eggplant, or used as a meatball-style topping for pasta.
Common questions
Can you use other meats?
Yes. While Laura uses all ground beef like her mother did, a blend of beef, pork, and veal (or even turkey) works well depending on preference.
What if my peppers are different sizes?
Adjust filling quantity accordingly. Large peppers will use more mixture; small peppers will yield more finished pieces. Laura notes yield can range from four to eight peppers depending on size.
Do you need egg to bind the filling?
No. Because the peppers release moisture and the rice absorbs it as it cooks, the mixture binds and puffs up without added egg.
Storing and reheating
- Refrigerate leftovers in an airtight container for 3–4 days.
- Reheat gently on the stovetop in the sauce or in the oven at 350°F until warmed through to preserve texture.
- For freezing, cool completely, store in freezer-safe containers, and reheat from frozen in a covered dish at moderate oven temperature.
Laura’s mother’s stuffed peppers are a heartwarming example of cooking, easy recipes that become family favorites. With straightforward ingredients and simple steps, anyone can make these tender, saucy peppers and bring a taste of home to the table. Try them this week and watch how quickly they become a go-to in your own kitchen.
"It's like a giant meatball sort of in a pepper," Laura says — and once tasted, it's easy to see why these peppers are so beloved.
Recipe at a glance
- Prep time: 20–30 minutes
- Cook time: 1–1¼ hours
- Serves: 4–6
For the full printable recipe and measurements, visit Laura in the Kitchen's website or check her recipe page for this classic stuffed pepper. Happy cooking — and enjoy these simple, soulful cooking, easy recipes!
This article was created from the video My Mother's Stuffed Pepper Recipe with the help of AI.
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