Do you like to make stuffed bell peppers? Did you mom or grandmother? Stuffed bell peppers is a dish that’s not just been popular by decades but has been a favorite of several generations past. Whenever you’re stuck for dinner ideas, all you need to make something colorful, appealing and delicious is some bell peppers, ground beef, rice, and seasonings. And you can rustle up this mouthwatering meal in next to no time.
Choose any color bell pepper you happen to prefer. Make sure the bottoms are quite flat, or else they won’t stand up properly in the baking dish. You can choose anything from yellow (the sweetest) through orange or red, or even green (the least sweet). Or mix and match so everyone can choose the one that they like best. There are plenty of ways you can tweak this recipe, and you can add any ingredients to the filling you want, so if you have some veggies a little beyond their prime, go ahead and throw those in!
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Everyone loves stuffed bell pepper recipes, or at least nearly everyone. This one has stood the test of time and is as well-loved today as it always has been. Juicy bell peppers are filled with a beef, rice and cheese mixture and then finished off in the oven, to make a dish that’s delicious, hearty, colorful, and nutritious. Your family definitely won’t mind this dish on repeat!
Why You’ll Love the Recipe?
This easy stuffed bell peppers recipe really has stood the test of time. It’s something that every generation has a fond memory of, and also something that’s appealing, colorful and delicious. This is such a simple recipe to make and the results are always impressive.
How to Serve Them?
Although these stuffed bell peppers are a meal-in-one because they combine vegetables and rice and meat, you can always prepare a side dish to go with them if you want. Perhaps you could make a simple green salad or else how about green beans or broccoli?
Can You Make Them Ahead?
You can prepare and stuff the bell peppers and then keep them in a foil-covered dish in the fridge overnight if you want to. They’re already quite quick and easy though so you probably want to make them and then cook them immediately.
Leftovers will keep for up to 4 days in an airtight container in the refrigerator and can be warmed back up in the oven or microwave.
- 6 bell pepper
- 1½ pounds lean ground beef
- 2 teaspoons olive oil
- 1½ cups cooked white rice
- ½ finely chopped yellow onion
- 2 minced garlic cloves
- 1½ cups shredded mozzarella
- 2 tablespoons chopped fresh parsley
- 15 ounces canned crushed tomatoes
- ½ teaspoon Italian seasoning
- Salt and black pepper, to taste
- Nonstick cooking spray, as needed
HOW TO MAKE Stuffed Bell Peppers :
Step 3. Arrange the peppers open side facing down in a cooking spray-coated baking dish, and add 1½ cups of water in there.
Step 4. Cover with foil and bake for about 25 minutes.
Step 7. Cook for about 5 minutes or until no pink remains in the beef.
Step 8. Now add the onion and cook for another 4 minutes, stirring often.
Step 9. Add the garlic and cook for 30 seconds.
Step 10. Next add the rice, Italian seasoning and tomato sauce, and stir well.
Step 11. Mix in ½ cup of cheese and add salt and black pepper too.
Step 12. Take the baked bell peppers out of the oven and drain off the water.
Step 13. Flip them over and stuff with the beef mixture.
Step 14. Sprinkle the remaining cheese on top, then cover with foil and bake for 20 minutes.
Step 15. Discard the foil and bake for a further 10 minutes or until the peppers are tender and the cheese has melted.
Step 16. Sprinkle parsley on top and then serve.
- 6 bell peppers any color, or a combination of colors
- 2 teaspoons olive oil
- 1 1/2 pounds ground beef I use 90% lean
- 1/2 cup onion finely chopped
- 2 teaspoons garlic minced
- 1 1/2 cups cooked white rice do not use raw rice
- salt and pepper to taste
- 15 ounce can tomato sauce
- 1/2 teaspoon Italian seasoning
- 1 1/2 cups mozzarella cheese shredded, divided use
- 2 tablespoons parsley chopped
- cooking spray
- Preheat the oven to 350°F.
- Remove the tops from the peppers and discard the seeds and white membrane you find inside.
- Arrange the peppers open side facing down in a cooking spray-coated baking dish, and add 1½ cups of water in there.
- Cover with foil and bake for about 25 minutes.
- Meanwhile, you can prepare the bell pepper filling mixture.
- Heat the oil in a pan and then add the ground beef along with some salt and black pepper.
- Cook for about 5 minutes or until no pink remains in the beef.
- Now add the onion and cook for another 4 minutes, stirring often.
- Add the garlic and cook for 30 seconds.
- Next add the rice, Italian seasoning and tomato sauce, and stir well.
- Mix in ½ cup of cheese and add salt and black pepper too.
- Take the baked bell peppers out of the oven and drain off the water.
- Flip them over and stuff with the beef mixture.
- Sprinkle the remaining cheese on top, then cover with foil and bake for 20 minutes.
- Discard the foil and bake for a further 10 minutes or until the peppers are tender and the cheese has melted.
- Sprinkle parsley on top and then serve.
Variations and Substitutions:
Swap the cooked rice for cooked couscous, pearl barley or mini pasta shapes, and use whatever type of shredded cheese you prefer. For a low carb alternative, swap the rice for cauliflower rice or else just add more veggies, such as mushrooms and summer squash to the filling.
Nutrition InformationYield 6 Serving Size 1
Amount Per Serving Calories 637Total Fat 28gSaturated Fat 11gTrans Fat 1gUnsaturated Fat 13gCholesterol 123mgSodium 695mgCarbohydrates 52gFiber 3gSugar 7gProtein 42g
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