rice stuffed peppers recipe

Written ByJenny Smyth Posted on
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The Best rice stuffed peppers recipe

I’m so excited to share with you one of my family’s favorite recipes – rice stuffed peppers. This dish has been a staple in our household for years, and it’s perfect for any occasion. Whether you’re looking for a healthy meal option or a delicious way to use up leftover rice, this recipe is sure to please. The best part?

It’s incredibly easy to make and can be customized to suit your taste preferences. I first discovered rice stuffed peppers when I was browsing through a cookbook at the library. The combination of flavors and textures immediately caught my attention, and I knew I had to try it out. The original recipe called for a variety of spices and herbs, which I’ve since adapted to suit our family’s taste.

One of the things I love about this recipe is how versatile it is. You can use any color bell pepper you like, and the filling can be adjusted to suit your taste preferences. We like to add some extra cheese and herbs for an extra burst of flavor. But what really makes this recipe stand out is the way the rice and filling come together in each bite.

It’s like a little party in your mouth! And the best part? It’s ridiculously easy to make. Just fill the peppers with the rice mixture, top with cheese, and bake until golden brown.

Voila! Dinner is served. My kids love helping me prep the peppers and mixing up the filling, which makes it a fun activity for the whole family.

Rice Stuffed Peppers

4.6 from 1325 votes

Bell peppers are filled with a savory mixture of rice, ground meat, and vegetables, then baked until tender. This hearty dish makes a satisfying meal with a side of salad or crusty bread.

Prep Time20 mins
Cook Time40 mins
Resting Time0 mins
Total Time60 mins
Servings: 4Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Peppers

4 large bell peppers (any color)
1 tbsp olive oil

For the Filling

1 cup cooked white rice
1 lb ground beef (80/20)
1 small onion, finely chopped
2 cloves garlic, minced
1 can (14.5 oz) diced tomatoes, drained
1 tsp dried oregano
1 tsp salt
1/2 tsp black pepper
1 cup shredded mozzarella cheese

For the Sauce

1 can (8 oz) tomato sauce
1/2 cup water
1 tsp dried basil

👨‍🍳Directions

1Preheat oven to 375°F.
2Bring a large pot of salted water to a boil over high heat.
3Cut the tops off the bell peppers and remove seeds and membranes, then blanch the peppers in boiling water for 3 minutes until slightly softened.
4Drain and set aside.
5Heat olive oil in a skillet over medium heat.
6Add chopped onion and cook for 3 minutes until translucent, then add minced garlic and cook for 1 minute until fragrant.
7Add ground beef and cook for 6 minutes, breaking it apart, until browned and no longer pink.
8Remove skillet from heat and stir in cooked rice, drained diced tomatoes, oregano, salt, and pepper until well combined.
9Let the filling cool for 2 minutes, then fold in half of the shredded mozzarella cheese.
10In a small bowl, whisk together tomato sauce, water, and dried basil.
11Pour the sauce evenly into the bottom of a 9×13 inch baking dish.
12Stuff each pepper with the rice and meat mixture, packing gently, and place them upright in the dish.
13Cover the dish tightly with aluminum foil and bake for 30 minutes.
14Remove foil, sprinkle remaining mozzarella cheese on top of each pepper, and bake uncovered for 10 more minutes until cheese is melted and bubbly and peppers are tender when pierced with a fork.

🔧Equipment

Large pot
Skillet
Mixing bowl
Baking dish (9×13 inch)
Aluminum foil

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 18g💛Saturated Fat: 7g❤️Cholesterol: 65mg🧂Sodium: 820mg🌾Total Carbs: 28g🥦Dietary Fiber: 4g🍬Sugars: 8g🥩Protein: 24g

📝Notes

For a vegetarian version, replace ground beef with 1 cup cooked lentils or black beans. You can also use any leftover cooked grains like quinoa or couscous instead of rice.

This rice stuffed peppers recipe is a staple in our household because it’s easy to make, delicious, and can be customized to suit our family’s taste preferences. One of the best things about this recipe is how well it stores – simply refrigerate or freeze leftovers for a quick and easy meal later in the week.

We also love serving these stuffed peppers at family gatherings or potlucks because they’re easy to transport and serve. And don’t even get me started on how great they are as leftovers – just reheat and serve!

❓ Frequently Asked Questions About Rice Stuffed Peppers

Q1: What type of peppers are best for this recipe?

Any color bell pepper will work well for this recipe, but I prefer to use green or red for their sweet flavor.

Q2: Can I use leftover cooked rice?

Yes, leftover cooked rice works perfectly for this recipe.

Q3: How long does it take to prepare this recipe?

The prep time for this recipe is approximately 20 minutes, depending on how quickly you can chop the veggies.

Q4: Can I customize the filling?

Absolutely! Feel free to add or substitute different spices, herbs, or ingredients to suit your taste preferences.

Q5: How do I store leftover stuffed peppers?

Store leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.

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