Have you ever craved a comfort meal, but the current grocery prices got you on a strict food budget? Look no further, because we have 15 *stuffed* recipes that use peppers, cabbage, or shells to create old-time favorites that are affordable, filling, and delicious!
Classic Ground Beef Stuffed Peppers
Looking for a timeless comfort meal that is easy on your budget? These classic ground beef stuffed peppers have a tender pepper shell that is par-baked, a simple beef, rice, and tomato filling that stays moist, and are topped with melted cheese. Serve with black beans or a salad for a cheap and simple dinner.
Ingredients
Method
- Heat the oven to 375°F. Combine rice and its water in a saucepan, bring to a boil, cover and cook over low heat for 15 to 18 minutes; rest covered for 5 minutes.
- While the rice cooks, brush pepper halves with 1 teaspoon oil and arrange cut-side up in a 9-by-13-inch baking dish. Bake empty for 12 minutes.
- Meanwhile, heat remaining oil in a skillet and brown beef and onion for 7 to 8 minutes until the beef reaches 160°F. Drain excess fat, then stir in garlic for 30 seconds.
- Add 3/4 cup tomato sauce, salt, oregano and pepper and simmer for 3 minutes. Fold in the cooked rice and divide the filling among the softened pepper halves.
- Pour remaining tomato sauce around the peppers, top each with cheddar and bake for 20 to 25 minutes until tender with the filling at 165°F. Rest for 5 minutes and serve two halves per person.
Philly-Style Ground Beef Stuffed Peppers
This unique spin on the classic stuffed peppers will really hit it out of the park! Philly-style stuffed peppers use mushrooms sautéed until brown, tender onions, and ground beef to make a tomato -free filling. Topped with gooey provolone cheese, make this the perfect
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Ingredients
Method
- Heat the oven to 400°F. Brush pepper halves with 1 teaspoon oil, place cut-side up in a 9-by-13-inch baking dish and bake for 15 minutes.
- While the peppers bake, heat remaining oil in a skillet and cook mushrooms and onion for 8 to 10 minutes until their water evaporates and the edges brown.
- Add beef and cook for 7 to 8 minutes until finely crumbled and at 160°F. Spoon off excess fat.
- Whisk broth, Worcestershire and cornstarch, then stir into the skillet with salt and pepper. Simmer for 2 minutes until lightly thickened and divide the hot filling among the peppers.
- Lay half a provolone slice over each pepper half and bake for 12 to 15 minutes until the peppers are tender and the filling reaches 165°F. Rest for 5 minutes before serving.
Stuffed Pepper Skillet
Stuffed pepper skillet is the perfect dish for anyone who loves the flavors of classic stuffed peppers but wants a quicker, easy weeknight meal the whole family will love. This recipe is dairy free and gluten free with a meat free option.
Recipe by Lindsey Jenkins, A Nourishing Plate
Get the full recipe at A Nourishing Plate.
Low-Carb Beef Stuffed Peppers
Looking for a low-carb version? Look no further because this cauliflower rice stuffed pepper is the perfect recipe for you! You'll need to cook the cauliflower in a pan by itself to cook out some of the moisture, then set it aside.
Once the other ingredients are sautéed, fold in the cauliflower and stuff the peppers. Perfect for keto or other dietary restrictions.
Ingredients
Method
- Heat the oven to 400°F. Brush pepper halves with 1 teaspoon oil and bake cut-side up in a 9-by-13-inch dish for 15 minutes.
- While the peppers bake, heat 1 teaspoon oil in a large skillet and cook cauliflower rice for 5 to 6 minutes until its moisture evaporates and the pieces are just tender. Transfer to a bowl.
- Heat remaining oil in the skillet and brown beef and onion for 7 to 8 minutes until the meat reaches 160°F. Drain excess fat and stir in garlic for 30 seconds.
- Add cream cheese, tomato paste, water, salt, paprika and pepper; stir over low heat until smooth. Fold in cauliflower rice and fill the softened pepper halves.
- Top with Monterey Jack and bake for 15 to 18 minutes until the peppers are tender and the filling reaches 165°F. Rest for 5 minutes before serving.
Mexican Beef and Quinoa Stuffed Peppers
This Mexican-inspired recipe uses quinoa, black beans, beef, and corn as a filling. Salsa is added to give extra moisture and to hold it all together. The quinoa gives an added protein boost, and the pepper jack cheese adds a little heat!
Ingredients
Method
- Heat the oven to 400°F. Combine quinoa and its water in a saucepan, bring to a simmer, cover and cook over low heat for 15 minutes; rest covered for 5 minutes.
- While the quinoa cooks, brush pepper halves with 1 teaspoon oil and arrange cut-side up in a 9-by-13-inch baking dish. Bake empty for 15 minutes.
- While the peppers bake, heat remaining oil in a skillet and brown beef and onion for 7 to 8 minutes until the meat reaches 160°F. Drain excess fat.
- Stir in beans, corn, salsa, chili powder, cumin and salt and simmer for 4 minutes until thick. Fold in cooked quinoa and divide among the softened peppers.
- Scatter Pepper Jack over the filling and bake for 18 to 22 minutes until the peppers are tender and the centers reach 165°F. Rest for 5 minutes and serve two halves per person.
Italian Beef and Ricotta Stuffed Peppers
This Italian spin in stuffed peppers is one of a kind! There are no grains in the recipe, and it uses ricotta cheese and spinach as a binder. Be sure to squeeze as much liquid from the spinach before adding, or it will be too runny.
Serve this dish with a side of garlicky, buttery noodles for a complete meal.
Ingredients
Method
- Heat the oven to 375°F. Brush pepper halves with 1 teaspoon oil and bake cut-side up in a 9-by-13-inch baking dish for 15 minutes.
- While the peppers bake, heat remaining oil in a skillet and brown beef for 7 to 8 minutes until it reaches 160°F. Drain excess fat, stir in garlic for 30 seconds and cool for 5 minutes.
- Mix beef with squeezed spinach, ricotta, 1/2 cup crushed tomatoes, basil, oregano, 1/2 teaspoon salt and pepper. Divide among the softened pepper halves.
- Mix remaining tomatoes and salt and pour around the peppers. Top the filling with mozzarella and bake for 20 to 25 minutes until the peppers are tender and the filling reaches 165°F.
- Rest for 5 minutes, then spoon a little tomato sauce around each serving.
Crockpot Ground Beef Stuffed Peppers
Want to come home to a meal cooked for you already? Try this crockpot beef stuffed peppers. While you don't need to precook the peppers, you will need to cook up some brown rice.
It gives a sturdy filling that holds up well in the crockpot.
Once your rice is cooked, mix up the remaining ingredients and stuff the raw peppers. Put them in the crockpot for 6 hours, and when you get home, dinner is served!
Ingredients
Method
- Combine brown rice and its water in a saucepan, bring to a simmer, cover and cook over low heat for 35 to 40 minutes until tender. Rest for 5 minutes and spread on a plate to cool slightly.
- Cut the tops from peppers and remove seeds and membranes without piercing the bottoms. Finely chop the edible flesh from the tops.
- Mix raw beef, cooked rice, onion, garlic, chopped pepper tops, 1/2 cup tomato sauce, Worcestershire, salt, thyme and pepper. Fill peppers loosely without packing the mixture down.
- Pour remaining tomato sauce and broth into a 6-quart slow cooker. Stand peppers upright in the sauce, cover and cook on low for 6 hours until tender and the center of every filling reaches at least 160°F.
- Lift peppers carefully with two large spoons and rest for 5 minutes. Spoon the hot cooking sauce over each to serve.
Beef and Ricotta Stuffed Shells
Beef and ricotta stuffed shells are reminiscent of lasagna, or maybe the beach? Either way, it will have you feeling happy and satisfied. Be sure to undercook the shells just a bit before adding the beef mixture; it will help them hold their shape while filling and finish cooking in the oven.
Ingredients
Method
- Heat the oven to 375°F. Cook shells in a large pot of water with the tablespoon salt until 2 minutes short of the package time, then drain gently and spread apart on a plate.
- Brown beef and onion in a skillet for 7 to 8 minutes until the meat reaches 160°F. Drain excess fat, stir in garlic for 30 seconds and transfer to a bowl to cool for 5 minutes.
- Simmer tomatoes, basil, 1/2 teaspoon sauce salt and pepper in the skillet for 5 minutes. Spread 1 cup sauce in a 9-by-13-inch baking dish.
- Mix cooled beef with ricotta, egg, Parmesan and remaining salt. Fill the shells evenly and arrange open-side up in the dish; spoon remaining sauce over and between them and scatter mozzarella on top.
- Cover with foil and bake for 25 minutes. Uncover and bake for 8 to 10 minutes until bubbling and the filling reaches 165°F, then rest for 5 minutes and serve three shells per person.
Taco Stuffed Shells
These taco-stuffed shells are a quick, easy, and completely delicious meal that even kids will love to eat! There are only 5 ingredients needed for this cheesy, beefy, and pasta-packed recipe!
Angela Latimer, Bake It With Love
Here's a fun twist on the classic stuffed shells: taco stuffed shells. This is one of my favorite ways to eat shells. You can substitute black beans for the beef for a Vegetarian version.
Try adding a layer of crushed tortilla chips on top before adding the cheese to give it an extra crunch!
Cheeseburger Stuffed Shells
The cheeseburger stuffed shells are a unique way to prepare stuffed shells. Chopped pickles are added to the ground beef, and then a homemade cheese sauce is poured all over to give a mac-and-cheese-like vibe.
Ingredients
Method
- Heat the oven to 375°F. Cook shells in water with the tablespoon salt until 2 minutes short of the package time, then drain gently and separate.
- Brown beef and onion in a skillet for 7 to 8 minutes until the meat reaches 160°F. Drain excess fat and stir in ketchup, mustard, pickles, 1/4 teaspoon salt and pepper; remove from the heat.
- Melt butter in a saucepan, whisk in flour and cook for 1 minute. Whisk in milk gradually and simmer for 3 to 4 minutes until lightly thickened, then remove from the heat and stir in 3 oz cheddar and remaining salt.
- Spread 1/2 cup cheese sauce in a 9-by-13-inch baking dish. Fill shells with the beef, arrange open-side up, spoon remaining sauce over them and scatter the remaining 2 oz cheddar on top.
- Cover and bake for 25 minutes, then uncover for 5 to 8 minutes until hot with the filling at 165°F. Rest for 5 minutes and serve three shells per person.
Beef and Mushroom Alfredo Stuffed Shells
This tasty version of shells, beef, and mushroom Alfredo will have you begging for more. Be sure to cook the mushrooms until the water evaporates so the filling isn't too runny. Serve with roasted broccoli or a fresh salad.
Ingredients
Method
- Heat the oven to 375°F. Cook shells in water with the tablespoon salt until 2 minutes short of the package time, then drain gently and separate on a plate.
- Heat oil in a skillet and cook mushrooms for 7 to 8 minutes until their water evaporates. Add beef and brown for 7 to 8 minutes until it reaches 160°F; drain excess fat and stir in garlic for 30 seconds.
- Cool the beef mixture for 5 minutes, then mix with ricotta, 1/2 teaspoon filling salt and pepper. Meanwhile, melt butter in a saucepan, whisk in flour for 1 minute, then gradually whisk in milk and cream.
- Simmer sauce for 3 to 4 minutes until lightly thickened. Remove from heat and stir in Parmesan and remaining salt; spread 1/2 cup sauce in a 9-by-13-inch baking dish.
- Fill shells evenly with the beef mixture and arrange in the dish. Spoon remaining sauce over and between them, cover and bake for 25 minutes, then uncover for 5 to 8 minutes until the centers reach 165°F. Rest for 5 minutes before serving.
Beef and Barley Cabbage Rolls
These beef and barley cabbage rolls bring a nostalgic childhood taste. A little trick to ensure the filling stays in place is to quickly boil the cabbage leaves, let them cool enough to handle, then shave down the thick center rib level with the leaf.
Then there's no center cut! Be sure to roll tight enough that the filling stays put, but leave just a little extra room so the filling has space to expand.
Ingredients
Method
- Simmer barley in its 2 cups water for 30 to 35 minutes until tender, then drain and spread on a plate to cool. Heat the oven to 350°F.
- While the barley cooks, core cabbage carefully with a paring knife. Lower the head into a large pot of boiling water and loosen outer leaves with tongs as they soften; remove 12 broad flexible leaves over about 10 to 15 minutes and cool them.
- Shave the thick rib of each leaf level with its surface without cutting through. Mix raw beef, cooked barley, onion, garlic, paprika, dill, 1/2 teaspoon salt and pepper; divide into 12 portions.
- Place a filling portion near the stem end of each leaf, fold the bottom over, tuck in the sides and roll loosely to enclose. Mix tomatoes, broth and remaining salt, spread 1 cup in a 9-by-13-inch dish and arrange rolls seam-side down in one layer.
- Pour remaining sauce over the rolls, cover tightly and bake for 80 to 90 minutes until cabbage is tender and the center of each roll reaches at least 160°F. Rest for 10 minutes and serve two rolls per person.
Sarma-Style Sour Cabbage Rolls
If you enjoy fermented cabbage, this recipe is for you! Use whole fermented cabbage leaves for the wrap. Place the filling, being sure to leave the rice uncooked, inside the leaves, then place it on a bed of sauerkraut in the pot with the broth and other sauce ingredients.
This dish will make your mouth water and leave your tummy full.
Ingredients
Method
- Heat oil in a small skillet and cook onion for 5 minutes until softened. Add garlic for 30 seconds, then spread on a plate to cool; shave thick ribs from the cabbage leaves without cutting through them.
- Mix raw beef, uncooked rice, cooled onion and garlic, filling water, sweet paprika and pepper. Divide into 12 portions and roll each inside a leaf with the sides tucked in, leaving room for the rice to expand.
- Spread sauerkraut in the bottom of a wide heavy pot and arrange rolls seam-side down in two snug layers. Whisk broth, braising water, tomato paste and smoked paprika and pour over them; the liquid should come almost to the top layer.
- Bring to a gentle simmer, cover and cook over low heat for 90 to 105 minutes. Check occasionally that liquid remains around the rolls and add the reserved extra water in 1/4-cup amounts only if needed to prevent drying.
- Check that center fillings reach at least 160°F and the rice is tender, then rest covered off the heat for 10 minutes. Serve two rolls per person with sauerkraut and a little braising liquid.
Unstuffed Cabbage Skillet
Want to leave all the fuss and noise behind with the leaves and rolls? Try this unstuffed cabbage skillet. It cooks in half the time as traditional cabbage rolls.
Be sure to leave the cabbage a little firm while cooking. Top with sour cream.
Ingredients
Method
- Combine bulgur and its water in a saucepan, bring to a simmer, cover and cook over low heat for 10 to 12 minutes until tender. Rest covered for 5 minutes.
- Meanwhile, brown beef and onion in a deep 12-inch skillet for 7 to 8 minutes until the meat reaches 160°F. Drain excess fat and stir in garlic for 30 seconds.
- Add cabbage, tomatoes with their juices, broth, tomato paste, salt, paprika, caraway and pepper. Fold from the bottom, cover and simmer for 10 to 12 minutes until the cabbage is tender with a little bite.
- Uncover and stir in cooked bulgur. Simmer for 2 to 3 minutes until the grains are hot and excess liquid reduces to a coating.
- Rest off the heat for 3 minutes, stir from the bottom and serve in shallow bowls.
Ground Beef Stuffed Zucchini Boats
Does summertime have you caught up with an unnecessary amount of zucchini? These stuffed zucchini boats are just the thing to use up a few!
Parbake the zucchini after scooping out some of the insides so it will become tender while it cooks with the beef filling. Serve with some pasta or home fries!
Ingredients
Method
- Heat the oven to 400°F. Halve zucchini lengthwise and scoop out the centers, leaving 1/4-inch walls; finely chop the removed flesh. Brush boats with 1 teaspoon oil, season with 1/4 teaspoon salt and bake cut-side up on a rimmed sheet pan for 10 minutes.
- While the zucchini bakes, heat 1 teaspoon oil in a skillet and brown beef and onion for 7 to 8 minutes until the meat reaches 160°F. Drain excess fat.
- Add chopped zucchini flesh and cook for 5 to 6 minutes until its released water evaporates. Stir in garlic, tomato sauce, oregano, remaining salt and pepper and simmer for 2 minutes.
- Fill the softened boats evenly. Mix panko, Parmesan and remaining 1 teaspoon oil and scatter over the filling.
- Bake for 15 to 18 minutes until zucchini is tender, crumbs are golden and the filling reaches 165°F. Rest for 5 minutes and serve two boats per person.
Pre-cooking peppers vs going in raw
A short empty bake is useful when the filling is already hot and mostly cooked. Brush the pepper halves lightly with the measured oil, set them cut-side up and give them the recipe’s head start before stuffing. Their walls should soften slightly while still holding their shape. This lets the final bake focus on heating the filling and melting the top instead of waiting for a thick raw pepper to become tender. Halves also cook more evenly than whole upright peppers because their walls are exposed to heat from more directions.
Raw whole peppers suit a longer moist method, such as the slow-cooker recipe, where they have several hours to soften. Choose peppers with broad bases and don’t slice through their bottoms to make them stand flatter. A hole leaks filling and sauce into the cooker. If a pepper leans, nestle it against its neighbors rather than trimming away the part that needs to hold dinner. Leave the filling loose enough for heat to reach the center, especially when it contains raw beef.
Watch what the filling brings into the pepper too. Cauliflower, mushrooms, spinach and zucchini centers can release enough water to make a finished dish soupy. Cook that moisture away or squeeze it out before assembly, as directed. Precooking the pepper won’t solve a wet filling. The opposite problem happens when dry rice or quinoa goes into a short bake without enough liquid and time; use fully cooked grains unless a recipe specifically builds in the long moist cooking needed for them to finish inside the wrapper.
Why cabbage rolls split and the leaf trick that stops it
A thick central rib is usually the first problem. Once the leaf is flexible and cool enough to handle, lay it with the raised rib facing up and shave that ridge level with the surrounding leaf using a small knife. Keep the blade nearly parallel to the leaf so you remove thickness without cutting a slot through the middle. The thinner base bends around the filling instead of snapping when you make the first fold. Choose broad outer leaves for the rolls and save smaller inner leaves for another meal.
Fresh cabbage needs softening before you roll it. A cored head in simmering water lets you peel away the outer leaves with tongs as they loosen, then return the head for the next layer. Don’t force a stiff leaf away from the core; let the hot water do more of the work. Fermented sour cabbage leaves are usually already pliable, but their thick ribs still need attention. Rinse them briefly when necessary and drain well so the brine doesn’t overwhelm a sauce that has already been seasoned.
Keep each mound of filling modest, fold the base over it, tuck in the sides and roll without pulling the leaf drum-tight. Uncooked rice expands during braising and needs more room than cooked barley. Set the finished rolls seam-side down in a snug dish so they support one another, then cook them gently under enough sauce or liquid to keep the leaves moist. Hard boiling, overpacking and lifting too early can all undo a careful roll. A short rest and a broad spoon make the trip from pot to plate easier.
