Beef and Rice Stuffed Peppers

Introduction

Beef and Rice Stuffed Peppers are a timeless comfort food that blends hearty ground beef, fluffy rice, tender bell peppers, rich tomato sauce, and melted cheese into one delicious dish. This recipe takes simple ingredients and transforms them into a visually stunning and flavor-packed meal. Each pepper is like a little edible bowl, filled with savory goodness and baked until perfectly tender.

It’s a dish that has roots in many cuisines around the world, from Mediterranean to Eastern European, each with their own twist. This version is inspired by classic American comfort food with a Tex-Mex influence—savory, hearty, and family-friendly.

Why I Love This Recipe

• Balanced Meal in One Dish: You get protein, veggies, and carbs in every bite.
• Comfort Food with Elegance: Rustic yet elegant enough to serve guests.
• Meal Prep Friendly: Make ahead, freeze, and reheat anytime.
• Customizable: Works with any ground meat, different grains, or added veggies.
• Nutritious & Filling: Each stuffed pepper is satisfying without being overly heavy.

Why It’s a Must-Try Dish

• A classic recipe that never goes out of style.
• Perfect for family dinners, meal prep, or entertaining guests.
• Beautifully colorful presentation—great for bringing to the table.
• Highly adaptable to suit different tastes and dietary needs.
• The leftovers taste even better, making it an efficient meal option.

Recipe Details

• Preparation Time: 20 minutes
• Cooking Time: 40 minutes
• Total Time: 1 hour
• Servings: 6 peppers (about 6 servings)
• Calories: ~350 kcal per stuffed pepper
• Course: Main Dish
• Cuisine: American / Mediterranean-inspired

Ingredients

For the Peppers

• 6 large bell peppers (any color, tops cut off, seeds removed)

For the Filling

• 1 lb (450 g) ground beef
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 cup cooked rice (white or brown)
• 1 can (14 oz) diced tomatoes (drained)
• 1 cup tomato sauce (plus extra for topping)
• 1 tsp Italian seasoning (or oregano + basil)
• 1 tsp paprika
• Salt & black pepper to taste
• 1 cup shredded mozzarella or cheddar cheese

Garnish (Optional)

• Fresh parsley or cilantro
• Grated Parmesan cheese

Step-by-Step Preparation

Step 1: Prepare the Peppers

1. Preheat oven to 375°F (190°C).
2. Cut tops off peppers and remove seeds/membranes.
3. Blanch peppers: Boil in salted water for 5 minutes, then drain. (Optional but makes peppers softer.)

Step 2: Make the Filling

1. Heat a skillet over medium heat.
2. Cook ground beef until browned, breaking it apart. Drain excess fat.
3. Add onion and garlic; sauté until softened.
4. Stir in cooked rice, diced tomatoes, tomato sauce, Italian seasoning, paprika, salt, and pepper.
5. Simmer for 5 minutes to combine flavors.
6. Stir in half the cheese (reserve the rest for topping).

Step 3: Stuff the Peppers

1. Place peppers upright in a greased baking dish.
2. Spoon beef and rice mixture into each pepper, filling to the top.
3. Spoon a little extra tomato sauce over each pepper.
4. Sprinkle with remaining cheese.

Step 4: Bake

1. Cover dish with foil and bake for 30 minutes.
2. Remove foil and bake for another 10 minutes, until cheese is golden and bubbly.

How to Serve

• Serve hot with a sprinkle of fresh parsley or Parmesan.
• Pair with a side salad, garlic bread, or roasted veggies.
• A drizzle of sour cream or hot sauce adds a nice finishing touch.

Recipe Tips

• Use different colored peppers for a beautiful presentation.
• Don’t overcook rice beforehand—it will cook further in the oven.
• For extra richness, mix in a little cream cheese or sour cream with the filling.
• To prevent peppers from tipping over, slice a thin layer off the bottom (without making holes).

Variations

• Mexican Style: Add black beans, corn, cumin, chili powder, and top with cheddar + salsa.
• Mediterranean Style: Use ground lamb, add cinnamon and pine nuts, and top with feta.
• Vegetarian: Replace beef with lentils, quinoa, or extra beans.
• Low-Carb: Replace rice with cauliflower rice.
• Spicy Version: Add jalapeños, hot sauce, or pepper jack cheese.

Freezing and Storage

• Refrigerator: Store in an airtight container for up to 4 days.
• Freezer (Unbaked): Assemble peppers, cover tightly, and freeze for up to 3 months. Bake directly from frozen (add 20 extra minutes).
• Freezer (Baked): Cool completely, wrap tightly, and freeze for up to 2 months. Reheat at 350°F until warmed through.

Special Equipment Needed

• Large skillet
• 9×13-inch baking dish
• Foil for covering while baking

Conclusion

Beef and Rice Stuffed Peppers are a classic comfort food favorite that balance savory beef, fluffy rice, tender peppers, and melty cheese in every bite. They’re visually stunning, deeply satisfying, and versatile enough to fit into any cuisine style you prefer. Whether you make them for a weeknight dinner, meal prep, or a special occasion, these peppers are guaranteed to impress and become a staple in your kitchen.

One dish, endless flavor possibilities—it’s a recipe worth adding to your dinner rotation!

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Beef and Rice Stuffed Peppers

Author: admin Cuisine: American Courses: Dinner

Difficulty: Beginner Prep Time 20 mins Cook Time 40 mins Total Time 1 hr

Calories: 350 kcal per stuffed pepper

Description

Beef and Rice Stuffed Peppers are a timeless comfort food that blends hearty ground beef, fluffy rice, tender bell peppers, rich tomato sauce, and melted cheese into one delicious dish. This recipe takes simple ingredients and transforms them into a visually stunning and flavor-packed meal.

Ingredients

Scale

1/2x 1x 2x 3x

For the Peppers

• 6 large bell peppers (any color, tops cut off, seeds removed)

For the Filling

• 1 lb (450 g)
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 cup cooked rice (white or brown)
• 1 can (14 oz)
• 1 cup tomato sauce (plus extra for topping)
• 1 tsp Italian seasoning (or oregano + basil)
• 1 tsp paprika
• Salt & black pepper to taste
• 1 cup shredded mozzarella or cheddar cheese

Garnish (Optional)

• Fresh parsley or cilantro
• Grated Parmesan cheese

Instructions

1. Step 1: Prepare the Peppers: Preheat oven to 375°F (190°C). Cut tops off peppers and remove seeds/membranes. Blanch peppers: Boil in salted water for 5 minutes, then drain. (Optional but makes peppers softer.)
2. Step 2: Make the Filling: Heat a skillet over medium heat. Cook ground beef until browned, breaking it apart. Drain excess fat. Add onion and garlic; sauté until softened. Stir in cooked rice, diced tomatoes, tomato sauce, Italian seasoning, paprika, salt, and pepper. Simmer for 5 minutes to combine flavors. Stir in half the cheese (reserve the rest for topping).
3. Step 3: Stuff the Peppers: Place peppers upright in a greased baking dish. Spoon beef and rice mixture into each pepper, filling to the top. Spoon a little extra tomato sauce over each pepper. Sprinkle with remaining cheese.
4. Step 4: Bake: Cover dish with foil and bake for 30 minutes. Remove foil and bake for another 10 minutes, until cheese is golden and bubbly.

Keywords: Beef and Rice Stuffed Peppers