stuffed green peppers with rice recipe

Written ByJenny Smyth Posted on
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The Best stuffed green peppers with rice recipe

I have always been a fan of stuffed green peppers, and this recipe is one of my favorites. It’s a classic dish that never fails to impress, and it’s perfect for any occasion. I remember making it for the first time when my kids were young, and they loved helping me stuff the peppers with rice and meat.

It’s a great way to get them involved in cooking, and they love eating the end result. The best part about this recipe is that it’s so versatile – you can make it for a quick weeknight dinner or for a special occasion like a holiday meal. And the best part is that it’s incredibly easy to make, even on a busy day.

Simply cook the rice and ground beef, mix in some seasonings, and fill those peppers! It’s a simple yet satisfying meal that everyone will love. I’ve made it countless times over the years, and it never gets old.

In fact, I love it so much that I’ve even served it at family gatherings and potlucks. It’s just one of those recipes that everyone loves, and it’s always a hit. The key to this recipe is using fresh ingredients – don’t skimp on the quality of your peppers or your spices!

It makes all the difference in the world. And don’t be afraid to get creative with your fillings – add some chopped veggies or cheese for extra flavor. This recipe is a staple in my household, and I know it will be in yours too.

Stuffed Green Peppers with Rice

4.6 from 1042 votes

Bell peppers are filled with a savory mixture of ground beef, rice, and tomato sauce, then baked until tender. This hearty dish makes a satisfying main course that pairs well with a simple salad or crusty bread.

Prep Time20 mins
Cook Time35 mins
Resting Time0 mins
Total Time55 mins
Servings: 4Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Peppers and Filling

4 large green bell peppers
1 lb lean ground beef
1 cup cooked long-grain white rice
1 small onion, finely chopped
2 cloves garlic, minced
1 can (15 oz) tomato sauce
1 tsp dried oregano
1 tsp salt
1/2 tsp black pepper
1/2 cup shredded mozzarella cheese (optional)

👨‍🍳Directions

1Cut the tops off the green peppers and remove the seeds and membranes.
2Bring a large pot of water to a boil, add the peppers, and blanch for 3 minutes until slightly softened.
3Drain and set aside.
4In a large skillet over medium heat, cook the ground beef and onion for 5 to 7 minutes, breaking up the meat, until the beef is browned and the onion is translucent.
5Add the minced garlic and cook for 1 minute until fragrant.
6Remove the skillet from heat and stir in the cooked rice, half of the tomato sauce, oregano, salt, and pepper until well combined.
7The mixture should be moist but not soupy.
8Preheat the oven to 350°F.
9Spoon the beef and rice mixture evenly into the blanched peppers, packing gently.
10Place the stuffed peppers upright in a baking dish.
11Pour the remaining tomato sauce over the tops of the peppers.
12Cover the dish tightly with aluminum foil and bake for 25 minutes.
13Remove the foil, sprinkle with mozzarella if desired, and bake for an additional 10 minutes until the cheese is melted and bubbly.
14Let the stuffed peppers rest for 5 minutes before serving.
15The peppers should be tender when pierced with a fork and the filling heated through.

🔧Equipment

Large pot
Sharp knife
Cutting board
Large skillet
Mixing bowl
Baking dish (9×13 inch)
Aluminum foil

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 14g💛Saturated Fat: 6g❤️Cholesterol: 70mg🧂Sodium: 820mg🌾Total Carbs: 32g🥦Dietary Fiber: 4g🍬Sugars: 8g🥩Protein: 28g

📝Notes

For a leaner option, use ground turkey or chicken. You can also substitute quinoa for the rice to boost fiber and protein. Leftover stuffed peppers keep well in the refrigerator for up to 3 days.

Watch Video Of How Stuffed Green Peppers with Rice Works

This recipe is one of my go-to dishes for any occasion – whether it’s a quick weeknight meal or a special holiday gathering. And the best part?

It stores incredibly well in the fridge or freezer for up to 3 days, making it perfect for meal prep or leftovers. Simply reheat them in the oven until they’re hot and bubbly, then serve with some crusty bread or over mashed potatoes.

❓ Frequently Asked Questions About Stuffed Green Peppers with Rice

Q1: What type of rice should I use for this recipe?

For this recipe, you’ll want to use a long-grain rice that holds its shape well when cooked. White or brown rice work great – just make sure to cook it until it’s tender but not mushy.

Q2: Can I use ground turkey or chicken instead of beef?

Sure thing! Ground turkey or chicken will work just fine in place of beef. Just cook them until they’re browned and then mix them with your seasonings.

Q3: How do I keep my stuffed peppers from getting soggy?

The secret to preventing soggy peppers is to make sure they’re not overfilled with too much liquid. Use a light hand when mixing your fillings, and don’t overcook your peppers either – they should still have a bit of crunch to them.

Q4: Can I make these stuffed peppers ahead of time?

You can prepare the filling up to 24 hours in advance – just assemble the peppers right before baking. This way, you can have everything ready to go when you need it.

Q5: What if I don’t have any green peppers on hand?

No problem! You can use red or yellow peppers if you can’t find green ones. They’ll have a slightly sweeter flavor but still pack plenty of nutrients.

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