stuffed bell peppers with ground beef and rice recipe

Written ByJenny Smyth Posted on
stuffed bell peppers with ground beef and rice recipe
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The Best stuffed bell peppers with ground beef and rice recipe

I have been making stuffed bell peppers with ground beef and rice for years, and it’s a recipe that never fails to impress. I first came across it in an old cookbook that my grandmother used to own, and I was immediately drawn to its simplicity and the fact that it’s a great way to get my family to eat more vegetables.

The dish is incredibly versatile, and I love that I can customize it to suit my family’s tastes by adding different spices or using various types of cheese. My kids are particularly fond of the bell peppers, and they always ask for seconds when we have this recipe for dinner.

In fact, it’s become such a staple in our household that I often joke about it being the only thing my kids will eat without complaint. As for me, I appreciate how easy it is to make – just brown some ground beef, cook the rice, and fill the bell peppers with a mixture of the two.

It’s a great way to get a healthy meal on the table quickly and without breaking the bank. Plus, it’s perfect for meal prep or a weeknight dinner when you’re short on time.

And let’s not forget about the health benefits – the bell peppers are packed with vitamins and antioxidants, while the rice provides sustained energy. All in all, this recipe is a win-win for my family and me.

Stuffed Bell Peppers with Ground Beef and Rice

Stuffed Bell Peppers with Ground Beef and Rice

4.8 from 843 votes

Bell peppers are filled with a savory mixture of seasoned ground beef, rice, and tomato sauce, then baked until tender. This classic comfort meal is hearty, satisfying, and perfect for a family dinner.

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 lb ground beef (85% lean)
1 small onion, finely chopped
2 cloves garlic, minced
1 cup cooked white rice
1 can (14.5 oz) diced tomatoes, undrained
2 tablespoons tomato paste
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup shredded cheddar cheese (optional)

👨‍🍳Directions

1Preheat your oven to 375°F (190°C).
2Bring a large pot of salted water to a boil over high heat.
3Cut the tops off the bell peppers and remove the seeds and membranes from inside.
4Boil the peppers in the water for 3 to 4 minutes until slightly softened, then drain and set them upside down on paper towels.
5In a large skillet over medium heat, cook the ground beef with the onion for 5 to 7 minutes, breaking it up with a spoon, until the beef is browned and the onion is translucent.
6Add the garlic and cook for 1 minute more until fragrant.
7Stir in the cooked rice, diced tomatoes with their juices, tomato paste, oregano, salt, and black pepper.
8Simmer the mixture for 5 minutes over medium-low heat until the sauce thickens slightly and the flavors blend.
9Place the blanched peppers upright in a 9×13 inch baking dish.
10Spoon the beef and rice filling evenly into each pepper, packing it gently and mounding it slightly on top.
11Cover the dish with aluminum foil and bake for 25 minutes.
12Remove the foil, sprinkle the tops with shredded cheddar cheese if using, and bake uncovered for 10 to 15 more minutes until the peppers are tender and the cheese is melted and bubbly.
13Let the stuffed peppers rest for 5 minutes before serving.
14Serve hot with extra sauce from the dish spooned over the top.

🔧Equipment

Large pot
Skillet
Mixing bowl
9×13 inch baking dish
Aluminum foil
Measuring cups and spoons
Knife and cutting board

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 18g💛Saturated Fat: 7g❤️Cholesterol: 70mg🧂Sodium: 720mg🌾Total Carbs: 28g🥦Dietary Fiber: 4g🍬Sugars: 7g🥩Protein: 24g

📝Notes

For a leaner version, use ground turkey or chicken. To make ahead, assemble the peppers and refrigerate unbaked for up to 24 hours; add 10 minutes to the baking time. You can also freeze the baked peppers for up to 3 months and reheat in the oven at 350°F for 20 minutes.

Watch Video Of How Stuffed Bell Peppers with Ground Beef and Rice Works

This stuffed bell peppers with ground beef and rice recipe is always a good idea for any occasion – whether it’s a weeknight dinner or a special event.

It’s easy to make ahead of time and reheats well in case you need to serve it later.

You can also customize it with different cheeses or spices to suit your taste preferences.

❓ Frequently Asked Questions About Stuffed Bell Peppers with Ground Beef and Rice

Q: What type of cheese is best for stuffed bell peppers?

I like to use a mix of cheddar and mozzarella for this recipe because they melt well and add a nice flavor to the dish.

Q: Can you make this recipe in advance?

Yes, you can prepare the filling up to a day in advance, but be sure to assemble and bake the bell peppers just before serving.

Q: Do you have any tips for getting the bell peppers to cook evenly?

Makes sure they’re all roughly the same size so they cook at the same rate.

Q: Can you substitute ground turkey or pork for beef?

Yes, you can use either ground turkey or pork as a substitute in this recipe.

Q: How do you prevent the filling from spilling out during baking?

You can use toothpicks or skewers to hold them in place if needed.

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