Canning Stuffed Peppers: A Delicious, Shelf-Stable Meal

Stuffed peppers are a hearty, flavorful meal that brings together savory meat, rice, and spices inside a tender bell pepper. Canning them not only preserves their deliciousness but also gives you a ready-to-eat comfort food that’s perfect for busy weeknights. Whether you grow your own peppers or just scored a great deal at the market, canning stuffed peppers is a smart and satisfying way to store food.

Canning stuffed peppers is a bit more involved than other canning recipes due to the meat and rice components. But with the right technique and equipment, it’s a safe and rewarding process. Pressure canning is essential here, as it ensures all components are safely preserved. This recipe has been adapted to maximize safety, flavor, and texture over time.

If you love having quick, homemade meals on hand, this is the perfect project. Imagine popping open a jar of perfectly preserved peppers and warming them up in minutes — it’s convenience without sacrificing taste or nutrition.

🕒 Cooking & Canning Time + Servings

• Prep Time: 45 minutes

• Cook Time: 1 hour

• Pressure Canning Time: 90 minutes (quart jars) / 75 minutes (pint jars)

• Cooling Time: 12–24 hours

• Servings: 6 stuffed peppers (about 6–8 jars depending on size)

🧂 Ingredients

For the Stuffed Peppers:

• 6 large bell peppers (any color)

• 1 ½ lbs ground beef or ground turkey

• 1 cup cooked rice (do not overcook)

• 1 medium onion, finely chopped

• 2 cloves garlic, minced

• 1 tsp salt

• ½ tsp ground black pepper

• 1 tsp dried Italian herbs or oregano

• 1 cup tomato sauce (plus more for canning liquid)

For Canning Liquid (optional):

• 4 cups tomato juice or broth (low sodium)

• 1 tbsp lemon juice per jar (for acidity, optional if using pressure canner)

Equipment Needed:

• Pressure canner (not water bath)

• Canning jars (quart or pint)

• Lids and bands

• Jar lifter and canning funnel

• Large pot and skillet

👩‍🍳 How to Make Canned Stuffed Peppers

Step 1: Prepare the Peppers

1. Wash peppers thoroughly. Cut off the tops and remove seeds and membranes.

2. Blanch peppers in boiling water for 3–5 minutes to soften slightly.

3. Remove and drain upside down on a towel.

Step 2: Cook the Filling

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

2. Add chopped onions and garlic; cook until translucent (about 5 minutes).

3. Stir in cooked rice, tomato sauce, salt, pepper, and herbs. Mix well and heat through.

Step 3: Stuff the Peppers

1. Spoon the meat mixture into each softened pepper, packing tightly.

2. Optional: place a spoonful of extra tomato sauce over the top of each stuffed pepper.

Step 4: Prepare Jars

1. Sterilize jars and keep them hot.

2. Add 1 tbsp lemon juice to each quart jar if not using acidic liquid.

3. Carefully place 1–2 stuffed peppers into each jar (depending on jar size).

4. Pour hot tomato juice or broth around the peppers, leaving 1-inch headspace.

5. Remove air bubbles, clean rims, and apply lids and bands (finger-tight).

Step 5: Pressure Can

1. Place jars in a pressure canner with 2–3 inches of hot water.

2. Lock the lid and bring to a boil. Vent steam for 10 minutes.

3. Process at 10 lbs pressure (adjust for altitude):

   • Quarts: 90 minutes

   • Pints: 75 minutes

4. Allow canner to depressurize naturally, then carefully remove jars.

Step 6: Cool and Store

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

2. Check seals before storing in a cool, dark place.

3. Label jars with date. Best used within 12 months.

📝 Notes

• Rice Tip: Use slightly undercooked rice to prevent mushiness during processing.

• Meat Options: Ground turkey, beef, or sausage all work. Avoid fatty meats to reduce spoilage risk.

• Liquid: Tomato juice or broth is preferred for flavor, but plain water can be used.

• Serving Suggestion: Reheat in a pot with a little water or sauce, or microwave until heated through.

❓ FAQs

Q: Can I use a water bath canner instead?
A: No. Due to the low acidity and presence of meat, pressure canning is mandatory for safety.

Q: How long do canned stuffed peppers last?
A: Properly sealed jars can last 12–18 months in a cool, dark pantry.

Q: Can I freeze them instead of canning?
A: Yes! Stuffed peppers freeze very well. Wrap individually and store for up to 3 months.

Q: Can I use quinoa or another grain?
A: Yes, but make sure it’s not overly cooked before stuffing to maintain texture after canning.

🔢 Nutrition Information

Per Stuffed Pepper (approximate):

Note: Actual nutrition may vary based on ingredients and preparation.

⚠️ Disclaimer

This recipe is intended for home canning using safe, pressure canning methods. Always follow USDA guidelines when preserving foods. Eat canned stuffed peppers in moderation as part of a balanced diet. If you or anyone consuming this product has allergies to ingredients such as peppers, tomatoes, or specific meats, consult a healthcare provider before consuming.