🫑 Canned Stuffed Peppers
15 Jars of Beautiful, Ready-to-Eat Meals!
📌 In This Article
🫑 The Stuffed Pepper Story
"I made 15 jars of stuffed peppers today — came out beautiful."
Stuffed peppers are one of those classic comfort foods that everyone loves. Tender bell peppers filled with seasoned ground beef, rice, and tomatoes, topped with cheese — it's a complete meal in one delicious package.
But what if you could have stuffed peppers ready to eat anytime? What if you could open a jar, heat it up, and have a homemade meal in minutes?
That's exactly what canned stuffed peppers are. Fifteen beautiful jars of ready-to-eat stuffed peppers, sitting in my pantry, waiting for those busy nights when I don't feel like cooking.
💬 The result: "I made 15 jars of stuffed peppers today — came out beautiful."
💪 Why Can Stuffed Peppers?
Canning stuffed peppers is a game-changer for busy families, meal preppers, and anyone who loves convenient, homemade meals. Here's why:
- ⚡ Ready-to-Eat: Just open, heat, and serve — dinner in minutes
- 🏠 Shelf-Stable: No freezer space needed, lasts up to 1 year
- 🍽️ Complete Meal: Protein, vegetables, and grains in one jar
- 💰 Cost-Effective: Make a big batch when peppers are in season
- 🎁 Great for Gifts: Beautiful jars of homemade comfort food
- 🏕️ Perfect for Camping: No refrigeration needed
💡 Pro tip: "Having 15 jars of stuffed peppers in the pantry is like having 15 ready-made dinners!"
📦 Ingredients
🫑 For the Peppers
- 🫑 15 large bell peppers – Any color, firm and fresh
🥩 For the Filling
- 🥩 5 lbs ground beef – 80/20 recommended
- 🧅 2 large onions – Diced
- 🧄 6 cloves garlic – Minced
- 🍅 4 cups tomato sauce
- 🍅 2 cups diced tomatoes – Canned
- 🍚 3 cups cooked rice – White or brown
- 🌿 2 tbsp Italian seasoning
- 🧂 1 tbsp salt
- 🌿 1 tbsp black pepper
- 🧀 1 cup shredded cheese – Optional, add when serving
🥫 For Canning
- 🥫 Tomato juice or water – For covering
- 🫙 Wide-mouth quart jars – 15 jars
- 🧴 Lids and rings – New lids for best results
💡 Pro tip: "Use wide-mouth quart jars — they're much easier to fill with whole peppers!"
📝 Step-by-Step Instructions
Step 1 – Prepare Your Equipment
- Prepare your pressure canner, jars, and lids.
- Sterilize jars and lids in boiling water for 10 minutes.
- Keep jars hot until ready to fill.
💡 Pro tip: "Always start with hot, sterilized jars for a good seal!"
Step 2 – Prepare the Peppers
- Wash the bell peppers thoroughly.
- Cut off the tops (save them for later).
- Remove seeds and membranes from the inside.
- If the peppers don't stand flat, trim the bottom slightly.
⚠️ Important: "Choose peppers that are firm and fresh — they hold their shape better during canning."
Step 3 – Make the Filling
- In a large skillet, brown the ground beef with onions and garlic.
- Drain excess fat.
- Add tomato sauce, diced tomatoes, cooked rice, Italian seasoning, salt, and pepper.
- Simmer for 10-15 minutes until flavors combine.
💡 Pro tip: "Make sure the filling is fully cooked before stuffing the peppers."
Step 4 – Stuff the Peppers
- Stuff each pepper with the meat and rice mixture.
- Pack it in firmly but don't overstuff.
- Place the top of the pepper back on (or leave it off).
💡 Pro tip: "Don't overstuff — the filling expands during canning."
Step 5 – Fill the Jars
- Place 1 stuffed pepper in each hot quart jar.
- Add hot tomato juice or water to cover the pepper.
- Leave 1 inch headspace.
- Remove air bubbles with a bubble remover.
- Wipe rims clean with a damp cloth.
- Add lids and rings — finger-tight.
💡 Pro tip: "Wipe those rims clean! Any residue can prevent a good seal."
Step 6 – Pressure Can
- Pressure can at 10 lbs pressure for:
- Quarts: 90 minutes
- Pints: 75 minutes
- Adjust for altitude if necessary.
⚠️ Important Safety Warning
Stuffed peppers MUST be pressure canned. Water bath canning is NOT safe for meat and rice. The temperature needs to reach 240°F to kill pathogens, which can only happen under pressure.
Step 7 – Cool and Store
- Allow pressure to naturally release to 0 PSI.
- Remove jars and cool on a dishtowel for 24 hours.
- Check seals — the lid should be concave and not flex.
- Store in a cool, dark place for up to 1 year.
💡 Pro tip: "Listen for that satisfying 'pop' — that's the sound of a perfect seal!"
🍽️ How to Serve Your Stuffed Peppers
🔥 Reheating Instructions
- 🍳 Stovetop: Empty contents into a saucepan and heat until warmed through.
- 🔥 Microwave: Remove from jar and heat in a microwave-safe dish.
- 🔥 Oven: Place in a baking dish, cover, and heat at 350°F until warm.
💡 Pro tip: "Top with shredded cheese before serving for the perfect finish!"
🍽️ Serving Ideas
- 🧀 Cheese Topping: Sprinkle with mozzarella or cheddar
- 🥗 Side Salad: Serve with a fresh green salad
- 🍞 Crusty Bread: Perfect for soaking up the sauce
- 🍚 Extra Rice: Serve over additional rice
🥫 How to Store
- 🏠 Pantry: Up to 1 year in a cool, dark place
- 🧊 Refrigerator after opening: Use within 1 week
- 🔥 Reheat: Stovetop, microwave, or oven
💡 Pro tip: "Label your jars with the date so you know when they were canned."
💡 Pro Tips for Perfect Canned Stuffed Peppers
- 🫑 Choose firm peppers: They hold their shape better during canning.
- 🍚 Cook rice before adding: It won't cook fully during canning.
- 🥩 Brown the meat well: It adds flavor and removes excess fat.
- 🧀 Add cheese when serving: Cheese doesn't can well.
- 🫙 Use wide-mouth jars: They're much easier to fill.
- 📏 Leave headspace: 1 inch is essential for safety.
- 🔒 Check seals: Make sure all jars seal properly.
💡 Pro tip: "I made 15 jars of stuffed peppers today — came out beautiful."
🍽️ Variations to Try
- 🍗 Turkey Stuffed Peppers: Use ground turkey instead of beef
- 🌿 Vegetarian: Use lentils or quinoa instead of meat
- 🌶️ Spicy: Add jalapeños or chili flakes to the filling
- 🧀 Cheesy: Add cheese to the filling before canning (though it's not recommended for texture)
- 🍄 Mushroom: Add sautéed mushrooms to the filling
❓ Frequently Asked Questions
❓ Can I water bath can stuffed peppers?
NO! Stuffed peppers with meat and rice must be pressure canned.
❓ How long do canned stuffed peppers last?
Up to 1 year when properly pressure canned and stored.
❓ Can I use different peppers?
Yes! Any bell pepper works — green, red, yellow, or orange.
❓ Why did my peppers get mushy?
They may have been over-processed or the peppers were overripe.
❓ Can I add cheese to the jars?
Cheese is not recommended for canning — add it when serving.
❓ How do I reheat them?
Stovetop, microwave, or oven — all work great.
❓ Can I double the recipe?
Yes, but you may need to process in batches.
❓ How many jars did you make?
15 quarts of stuffed peppers!
❓ Is this good for meal prep?
Yes! It's the ultimate meal prep — ready when you are.
❓ Will I ever buy frozen stuffed peppers again?
Probably not! Homemade canned peppers are so much better!
📄 Printable Recipe Card
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║ CANNED STUFFED PEPPERS ║
║ 15 Jars of Beautiful, Ready-to-Eat Meals! ║
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YIELD: 15 quart jars | TIME: ~4 hours | PROCESS: 90 min (quarts)
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INGREDIENTS
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PEPPERS:
- 15 large bell peppers
FILLING:
- 5 lbs ground beef (80/20)
- 2 large onions, diced
- 6 cloves garlic, minced
- 4 cups tomato sauce
- 2 cups diced tomatoes
- 3 cups cooked rice
- 2 tbsp Italian seasoning
- 1 tbsp salt
- 1 tbsp black pepper
FOR CANNING:
- Tomato juice or water
- 15 wide-mouth quart jars
- Lids and rings
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INSTRUCTIONS
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1. Prepare pressure canner, jars, and lids.
2. Wash peppers. Cut off tops and remove seeds.
3. Brown ground beef with onions and garlic. Drain fat.
4. Add tomato sauce, diced tomatoes, rice, and seasonings.
Simmer 10-15 minutes.
5. Stuff peppers with filling. Don't overstuff.
6. Place 1 stuffed pepper in each quart jar.
7. Add hot tomato juice to cover. Leave 1" headspace.
8. Remove air bubbles, wipe rims, add lids and rings.
9. PRESSURE CAN:
- Quarts: 90 minutes at 10 lbs pressure
- Pints: 75 minutes at 10 lbs pressure
10. Cool, check seals, and store.
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HOW TO SERVE
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✓ Heat and serve as is
✓ Top with shredded cheese
✓ Serve with crusty bread
✓ Pair with a fresh salad
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15 JARS OF BEAUTY! 🫑
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"I made 15 jars of stuffed peppers today —
came out beautiful." ❤️
© CanningRebels — Canned Stuffed Peppers
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