There’s something so wonderful about stuffed green bell peppers. The sweet and savory flavors blend together in a simple, rustic, feel-good kind of way that feeds the soul along with the belly. My recipe is super simple, but also super flexible, so you can customize it any way you like. I choose large, symmetrical peppers so they’re easy to stuff, cut around the stem, and remove all the seeds and “innards,” leaving a “cup” for the filling.
If you don’t grow them, check your local farmer’s market for them when they’re in season. I always buy local and home-grown when I can.
My filling recipe came from my Grammy Miller, who passed away many years ago when I was just a teenager. I never use this recipe without thinking of her. I love that about our kitchens – they connect us to our ancestors through the recipes they leave in our care.
So here’s to whipping up a little kitchen magick!
How to make stuffed green bell peppers
Green Bell Peppers
Celery and Onions
Celery Salt
Black Pepper
Milk
Butter
Dry bread cubes
Butter: 2 sticks
Chop onions, celery and sauté in two sticks of butter. Once the celery and onions are opaque, I pour it over the bread cubes, add black pepper and celery salt to taste. Add just enough milk to make it moist. Mix thoroughly. For best results, use your hands to mix everything together.
Cover and bake for 1 hour at 350 degrees F.
The stuffing recipe serves 6–10 and is fantastic at Thanksgiving too!
I’m usually able to stuff 6–8 large peppers with this recipe.
You can use whatever type of bread you like or even use more than 1 type. I usually choose a rustic bread or combine 2 or more types for more flavor.
If you buy bagged bread cubes, you’ll need at least 2 bags.
You can add in hamburger, sausage, quinoa, mushrooms, rice, or any other thing you like. I made this with portobello mushrooms, and it was amazing! Herbs are a nice addition, too. Experiment! Most of all, you’ll want to make extras! These stuffed green bell peppers are so yummy, you’ll want seconds.
Enjoy this stuffed green bell pepper recipe!
If you give this recipe a go, be sure to let me know how it goes. You can connect with me here.
Here’s some other homegrown favorite recipes you might like:
- Chocolate Vinegar Cake
- My Grandmother’s Fresh Baked Bread Recipe
- Stawberry Shortcake (but use any kind of fruit you want with this)
See you next time!
Blessed Be!
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Karen
