rice and bell pepper recipe

Written ByJenny Smyth Posted on
rice and bell pepper recipe
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The Best rice and bell pepper recipe

I’m so excited to share with you one of my favorite recipes that has been a staple in our household for years – the simple yet flavorful rice and bell pepper dish. This recipe has its roots in traditional Middle Eastern cuisine, where it’s commonly known as ‘mujaddara’.

The combination of fluffy rice, sweet bell peppers, and a hint of spices is absolute perfection. I’ve served this dish at countless family gatherings, potlucks, and even just a regular weeknight dinner, and it never fails to impress.

My kids love helping me prepare the ingredients, and they can’t get enough of the finished product. But what really sets this recipe apart is its versatility – it’s perfect for a quick weeknight meal or a special occasion.

And the best part? It’s incredibly easy to make and packed with nutrients, thanks to the abundance of vitamin-rich bell peppers and fiber-rich rice.

Stuffed Bell Peppers with Rice

Stuffed Bell Peppers with Rice

4.8 from 1385 votes

Colorful bell peppers are filled with a savory mixture of rice, ground beef, and tomato sauce, then baked until tender. This hearty dish makes a satisfying main course that is both flavorful and nutritious.

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 tablespoon olive oil

For the Filling

1 cup uncooked white rice
1 pound ground beef
1 small onion, diced
2 cloves garlic, minced
1 can (15 ounces) tomato sauce
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon black pepper
1 cup shredded mozzarella cheese

👨‍🍳Directions

1Preheat your oven to 375°F.
2Bring a large pot of salted water to a boil over high heat and cook the rice according to package directions until tender, about 15 minutes.
3Drain the rice and set it aside.
4While the rice cooks, cut the tops off the bell peppers and remove the seeds and membranes.
5Place the peppers cut side up in a baking dish and brush the insides with olive oil.
6Bake the peppers for 10 minutes to soften them slightly.
7In a large skillet over medium-high heat, cook the ground beef, breaking it apart with a spoon, until browned, about 5 minutes.
8Add the diced onion and minced garlic and cook until the onion is translucent, about 3 minutes.
9Drain any excess fat.
10In a mixing bowl, combine the cooked rice, cooked beef mixture, tomato sauce, oregano, salt, and black pepper.
11Stir until all ingredients are well incorporated.
12The filling should be moist but not soupy.
13Spoon the filling evenly into the pre-baked bell peppers, pressing down gently to pack the mixture.
14Top each pepper with shredded mozzarella cheese.
15Bake for 25 minutes, until the peppers are tender and the cheese is melted and bubbly.
16Remove the dish from the oven and let the peppers rest for 5 minutes before serving.
17The peppers should be fork-tender and the filling hot throughout.
Serve warm.

🔧Equipment

Large pot
Skillet
Baking dish (9×13 inches)
Mixing bowl
Knife
Cutting board
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 15g💛Saturated Fat: 6g❤️Cholesterol: 70mg🧂Sodium: 750mg🌾Total Carbs: 35g🥦Dietary Fiber: 4g🍬Sugars: 8g🥩Protein: 25g

📝Notes

For a vegetarian version, substitute the ground beef with cooked lentils or black beans. You can also add diced zucchini or mushrooms to the filling for extra vegetables.

Watch Video Of How Stuffed Bell Peppers with Rice Works

This rice and bell pepper recipe is always a good idea for any occasion because it is simple versatile and loved by everyone. I make it for family gatherings potlucks and even holiday dinners because it goes well with so many main dishes. The bright colors and mild flavor make it appealing to both kids and adults.

To store leftovers let the dish cool completely then put it in a sealed container. It stays fresh in the fridge for up to four days. For reheating I like to add a little broth or water and warm it in a skillet over medium heat.

You can also microwave it in a covered bowl for two minutes. Serve it alongside grilled chicken fish or roasted vegetables for a complete meal. It also works well as a filling for burritos or stuffed peppers.

This recipe is a keeper that you will turn to again and again.

❓ Frequently Asked Questions About Stuffed Bell Peppers with Rice

Q1: What type of rice is best for this recipe?

I recommend using long-grain white or brown rice for this recipe. The long grain helps the rice cook evenly and prevents it from becoming mushy.

Q2: Can I use any type of bell pepper?

While I prefer using green or red bell peppers for their sweet flavor, you can experiment with other colors like yellow or orange for a slightly different taste. Just keep in mind that they might change the overall flavor profile.

Q3: How do I prevent the bell peppers from becoming too soft?

To avoid overcooking the bell peppers, cook them separately from the rice until they’re tender but still crisp. Then add them to the cooked rice towards the end of preparation.

Q4: Can I make this recipe ahead of time?

Yes, you can prepare the ingredients up to a day in advance and store them in separate containers until ready to assemble. However, I recommend adding all ingredients together just before serving to ensure optimal flavor and texture.

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