Canning Stuffed Peppers

Stuffed peppers are a timeless comfort food, filled with a delicious mix of seasoned meat, rice, and vegetables. By canning them, you can enjoy their hearty flavor all year long without needing to cook them fresh each time. Canning not only preserves the dish but also keeps its flavors rich and comforting.

This recipe provides a step-by-step guide for safely canning stuffed peppers at home. It’s perfect for those who enjoy meal prepping, gardening, or simply want to stock their pantry with homemade, ready-to-eat meals.

Whether you’re new to canning or already an experienced home preserver, this guide will walk you through the entire process—from preparing the peppers to sealing the jars safely. With just a bit of effort, you can have wholesome stuffed peppers ready to heat and serve anytime.

Cooking Time and Serving

• Prep Time: 40 minutes

• Cook Time (Pressure Canning): 90 minutes (quarts) / 75 minutes (pints)

• Cooling & Resting: 12–24 hours

• Servings: Makes about 6 quart jars (each jar serves 2–3 people)

Ingredients

For the Peppers:

• 12–14 medium-sized bell peppers (any color)

For the Filling:

• 2 lbs ground beef (or turkey/chicken)

• 1 cup uncooked long-grain rice (parboiled preferred)

• 1 large onion, finely chopped

• 2 cloves garlic, minced

• 1 can (15 oz) diced tomatoes

• 1 tsp salt

• ½ tsp black pepper

• 1 tsp dried oregano

• 1 tsp paprika

For the Tomato Sauce:

• 2 quarts tomato juice or tomato purée

• 1 tsp salt

• 1 tsp sugar (optional, to reduce acidity)

• ½ tsp basil or thyme (optional)

How to Make

Step 1: Prepare the Peppers

1. Wash bell peppers thoroughly.

2. Slice off the tops and remove seeds and membranes.

3. Blanch peppers in boiling water for 2–3 minutes, then drain and set aside.

Step 2: Cook the Filling

1. In a skillet, cook ground meat until browned. Drain excess fat.

2. Add onion, garlic, diced tomatoes, rice, and seasonings.

3. Simmer on low for 10 minutes, allowing rice to partially cook.

Step 3: Stuff the Peppers

1. Fill each pepper with the prepared meat and rice mixture.

2. Pack them firmly but leave a little room at the top.

Step 4: Prepare the Sauce

1. Heat tomato juice with salt, sugar, and herbs until hot (do not boil).

Step 5: Pack into Jars

1. Place stuffed peppers upright into clean, hot quart jars.

2. Pour hot tomato sauce over the peppers, leaving 1 inch of headspace.

3. Remove air bubbles, wipe rims, and apply lids and rings.

Step 6: Pressure Can

1. Process jars in a pressure canner:

   • Quarts: 90 minutes

   • Pints: 75 minutes

2. Adjust pressure according to altitude and your canner’s guidelines.

Step 7: Cool & Store

1. Let jars cool for 12–24 hours undisturbed.

2. Check seals, label, and store in a cool, dark pantry.

Notes

• Always use a pressure canner for stuffed peppers, as low-acid foods are unsafe to water-bath can.

• Do not overstuff peppers, as expansion during processing can cause seals to fail.

• You can swap beef with ground turkey or chicken for a leaner version.

• For vegetarian stuffed peppers, use lentils, beans, or quinoa instead of meat.

FAQs

Q: Can I freeze stuffed peppers instead of canning them?
A: Yes, freezing is an easier method. However, canning makes them shelf-stable and convenient for long-term storage.

Q: Can I add cheese before canning?
A: No, dairy products should not be canned. Add cheese only when reheating before serving.

Q: How long do canned stuffed peppers last?
A: Properly canned and stored, they can last 12–18 months.

Q: My jars didn’t seal—what should I do?
A: Refrigerate unsealed jars immediately and consume within 3–4 days, or reprocess within 24 hours.

Nutrition (Per Stuffed Pepper with Sauce)

Disclaimer

This recipe is for home canning purposes using a pressure canner only. Always follow USDA guidelines for canning safety. Consume canned foods in moderation, especially if you have dietary restrictions. If you have allergies to peppers, tomatoes, or any listed ingredients, avoid this recipe or consult your doctor before consuming.