stuffed peppers and rice recipe

Written ByJenny Smyth Posted on
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The Best stuffed peppers and rice recipe

I love stuffed peppers and rice recipe because it’s a hearty and flavorful dish that my family and I enjoy for any occasion. The origins of this recipe date back to the Mediterranean, where bell peppers were a staple ingredient.

The combination of rice, meat, and spices is a classic one that never fails to please. As a home cook, I appreciate the simplicity of this recipe – it’s easy to prepare and requires minimal ingredients.

My kids love helping me in the kitchen, and they’re always excited to assist with the stuffing process. We often have this dish for weeknight dinners or special events like potlucks and family gatherings.

The best part is that it’s a versatile recipe that can be adjusted to suit our tastes – we like to add some extra cheese or herbs for an extra kick. My family loves this recipe because it’s comforting and satisfying, and it’s also relatively healthy compared to other comfort foods.

The key technique in this recipe is cooking the rice just right – it should be tender but not mushy. This requires a bit of patience, but the end result is well worth the effort.

Stuffed Peppers and Rice

4.6 from 1551 votes

Classic stuffed bell peppers filled with a savory mixture of ground beef, rice, and tomato sauce. Baked until tender and topped with melted cheese for a comforting meal.

Prep Time15 mins
Cook Time45 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
1 small onion, diced
2 cloves garlic, minced
1 cup cooked white rice
1 can (15 oz) tomato sauce
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon black pepper
1 cup shredded cheddar cheese

👨‍🍳Directions

1Preheat your oven to 375°F.
2Cut the tops off the bell peppers and remove the seeds and membranes.
3Bring a large pot of salted water to a boil over high heat, then blanch the peppers for 3 minutes until slightly softened.
4Drain and set aside.
5In a large skillet over medium-high heat, add the olive oil and cook the ground beef for 5 to 7 minutes until browned and no longer pink.
6Add the diced onion and minced garlic, and cook for another 2 minutes until the onion is translucent.
7Reduce the heat to medium and stir in the cooked rice, tomato sauce, oregano, salt, and pepper.
8Let the mixture simmer for 3 minutes until thickened.
9Remove from heat and stir in half of the shredded cheddar cheese.
10Stuff each blanched pepper with the beef and rice mixture, pressing down gently to fill completely.
11Place the stuffed peppers upright in a 9×13 inch baking dish.
12Pour a thin layer of remaining tomato sauce around the peppers if desired.
13Cover the dish tightly with aluminum foil and bake for 30 minutes.
14Remove the foil, sprinkle the remaining cheddar cheese over the tops of the peppers, and bake uncovered for an additional 10 to 15 minutes until the cheese is melted and bubbly and the 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: 8g❤️Cholesterol: 70mg🧂Sodium: 750mg🌾Total Carbs: 28g🥦Dietary Fiber: 4g🍬Sugars: 8g🥩Protein: 26g

📝Notes

For a lighter version, substitute ground turkey for beef and use low-fat cheese. You can also add diced tomatoes or corn to the filling for extra flavor and texture.

Watch Video Of How Stuffed Peppers and Rice Works

Stuffed peppers with rice are a timeless dinner that always satisfies. They are easy to make, full of flavor, and great for feeding a crowd.

I love that I can prep them ahead and just pop them in the oven when we are ready to eat. Leftovers keep well in the fridge for a few days and taste even better the next day.

I often make a double batch and freeze half for a busy week. These peppers are perfect for family gatherings, potlucks, or a simple weeknight meal.

They never disappoint and always bring everyone to the table.

❓ Frequently Asked Questions About Stuffed Peppers and Rice

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

A1: Any color bell pepper will work well for this recipe, but green or red peppers are the most traditional choices.

Q2: Can I use ground turkey instead of beef?

A2: Yes, you can substitute ground turkey for beef in this recipe if you prefer a leaner option.

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

A3: To prevent the peppers from becoming too soggy, make sure to cook them just until they’re tender but still crisp.

Q4: Can I prepare this recipe ahead of time?

A4: Yes, you can prepare the filling and peppers ahead of time, but assemble and bake just before serving.

Q5: What’s the best way to store leftover stuffed peppers?

A5: 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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