Mom’s Stuffed Green Peppers

One of my favorite recipes from my Mom are her Stuffed Green Peppers. I cannot even begin to count the number of times I have had to call her to remind me how to make them.

I have never been a fan of green peppers, but this classic recipe definitely changed that for me. It is also a healthy alternative to more calorie-heavy dishes!

Mom’s Stuffed Green Peppers

If you wanted any kitchen item on hand while making this amazing recipe, I recommend going with a reliable cutting board! I used my cutting board every step of the recipe and loved that I could just pick it up and put it in the dishwasher after I was finished.

There are several different styles of cutting boards available. I have one that is more of a harden plastic versus a wooden one. It isn’t that great to look at, but it definitely saves my counter top from all the cutting!

When going to the store to snag the ingredients, remember to go with fresh green peppers that are larger in size. You will be stuffing them with the meat/rice mixture and you want a lot of room for that.

My husband and I can easily each eat 2 green peppers, so I usually find buying the green peppers separately versus a bag, cheaper. If you can’t get your hands on green peppers, then don’t be afraid to go with another colour!

This is the recipe where I first learned how to blanch. I honestly had never even heard of it before. 

I have tried the recipe where I did not blanch and trust me, you don’t want to do that. The blanching helps thin the texture as well as eliminating that sour pepper taste that can happen.

Preparing the Beef Mixture

Mushrooms are an ingredient I added to this recipe as my mom didn’t add any in hers. I love mushrooms so much that I tried it once and it worked out so well.

I just went with mushroom pieces from the a can, but fresh mushrooms would be a good option as well. Adding mushrooms just really completed the texture of the mix.

If you are wanting to save some time, I would recommend buying cheese in a bag. I realize it can be a little bit spendy, but it saves you time with the recipe.

If you have an awesome cheese shredder, then this won’t be an issue. I have had my current cheese shredder for a few years, so a good one lasts!

Putting Stuffed Green Peppers in the Oven 

When it comes time to put the green peppers into the oven, I always use my rectangle cake pan. It is accommodating for all the green peppers quite easily. 

If you won’t be using enough green peppers to cover the pan, I recommend using aluminum foil in the sparse space. You basically crumple up some aluminium foil and it keeps the green peppers from falling in the pan. 

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