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Stuffed Bell Peppers with Beef & Rice.

Stuffed Bell Peppers with Beef & Rice

DishCharm
A hearty and comforting dish combining tender bell peppers stuffed with seasoned ground beef, fluffy rice, and savory tomato sauce. Perfect for weeknight dinners or meal prep, this recipe is customizable, easy to prepare, and packed with flavor.
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Prep Time 20 minutes
Cook Time 50 minutes
Resting time 5 minutes
Total Time 1 hour 15 minutes
Course Comfort Food, Main Dishes
Cuisine American
Servings 6 stuffed peppers
Calories 350 kcal

Equipment

  • 1 Baking dish (9x13 inch) For holding the peppers upright during baking.
  • 1 Skillet For cooking the beef filling.
  • 1 Knife For cutting the tops off the peppers and dicing vegetables.
  • Optional Foil To cover the peppers during baking.

Ingredients
  

Main Ingredients

  • 4–6 large Bell peppers (any color) Green for a mild bitterness or red/yellow/orange for sweetness.
  • 1 lb Ground beef (80/20 blend) Leaner beef can be used but may require added olive oil for moisture.
  • 1 cup Cooked long-grain white rice Brown rice works too but requires pre-cooking.
  • 1 can Diced tomatoes (14.5 oz) Adds texture and acidity.
  • 1 small Onion (finely diced) Yellow onion provides sweetness and depth.
  • 2 cloves Garlic (minced) Fresh garlic enhances flavor.
  • 1 cup Tomato sauce Creates a rich base for the filling.
  • 1 tbsp Tomato paste Concentrates tomato flavor.
  • 1 tsp Italian seasoning A blend of oregano, basil, and thyme.
  • 1 tsp Smoked paprika Adds warmth and smokiness.
  • 1 cup Shredded cheese Monterey Jack, mozzarella, or cheddar work well.
  • To taste tsp Salt Adjust based on preference.
  • To taste tsp Black pepper Freshly ground for better flavor.

Optional Additions

  • 1 pinch Red pepper flakes for heat. Optional
  • 2 tbsp Fresh parsley or cilantro for garnish. Optional

Instructions
 

Step-by-Step Recipe

    Prepare the Bell Peppers:

    • Preheat the oven to 375°F (190°C). Cut the tops off the bell peppers and remove seeds and membranes. Rinse and pat dry. Lightly brush the peppers with olive oil and season with salt and pepper. Place them upright in a baking dish.

    Make the Beef and Rice Filling:

    • In a skillet over medium heat, brown the ground beef until no pink remains. Drain excess fat if needed. Add diced onion and cook until softened. Stir in minced garlic and cook for 1 minute until fragrant.
    • Add diced tomatoes, tomato sauce, tomato paste, Italian seasoning, smoked paprika, salt, and black pepper. Stir well to combine. Mix in the cooked rice and half of the shredded cheese. Remove from heat.

    Assemble the Peppers:

    • Spoon the beef and rice mixture into each pepper, pressing gently to fill them completely without overpacking. Pour a thin layer of tomato sauce around the peppers in the baking dish. Sprinkle the remaining cheese on top of each pepper.

    Bake the Peppers:

    • Cover the dish with foil and bake for 35–40 minutes. Remove the foil and bake for an additional 10–15 minutes until the peppers are tender and the cheese is golden. Let rest for 5 minutes before serving. Garnish with fresh parsley if desired.

    Notes

      • Storage: Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat in the oven at 350°F for 15–20 minutes for best texture.
      • Freezing: Assemble peppers without cheese, freeze for up to 3 months, and reheat directly in the oven at 350°F for 40–45 minutes. Add cheese during the last few minutes of baking.
      • Variations: Use ground turkey, chicken, or plant-based crumbles for a lighter option. Swap rice with quinoa or cauliflower rice for low-carb diets.
     
     

    Frequently Asked Questions

    1. What ingredients do you need to make stuffed bell peppers with beef and rice?
      • Bell peppers, ground beef, cooked rice, diced tomatoes, onion, garlic, tomato sauce, Italian seasoning, smoked paprika, salt, black pepper, and shredded cheese.
       
    2. How can I make vegetarian stuffed bell peppers?
      • Replace beef with lentils, quinoa, or beans like black beans or chickpeas. Use vegetable broth instead of beef broth for seasoning.
       
    3. Can I use brown rice instead of white rice?
      • Yes, but brown rice takes longer to cook, so it should be fully prepared before mixing with the beef filling.
       
    4. How long does it take to bake stuffed bell peppers?
      • Bake covered for 35–40 minutes, then uncovered for 10–15 minutes until the peppers are tender and the filling is hot.
       
    5. What are some good sides to serve with stuffed bell peppers?
      • A green salad, roasted vegetables, steamed green beans, or garlic bread pair well with the dish.
     
    1. Can stuffed bell peppers be frozen for later use?
      • Yes, assemble the peppers without cheese, freeze for up to 3 months, and reheat directly in the oven.
     
     

    Tips & Tricks

    • Flavor Enhancement: Add a splash of Worcestershire sauce or soy sauce to the filling for umami depth. Toast breadcrumbs and sprinkle them on top for extra crunch.
    • Presentation: Use a mix of colored bell peppers for visual appeal. Garnish with fresh herbs like parsley or cilantro before serving.
    • Leftovers: Transform leftover filling into a casserole by layering it with rice and baking it in a dish topped with cheese.
     
     

    Plating and Garnishing

    • Garnish: Sprinkle chopped parsley, grated Parmesan, or red pepper flakes on top for freshness and color.
    • Serving Style: Arrange stuffed peppers on a platter with sides like a green salad or roasted veggies for balance. Serve with a dollop of sour cream or tzatziki for extra flavor.
    • Sides: Pair with light options like cucumber salad or warm choices like garlic bread for a complete meal.
    Keyword Beef and Rice, Meal Prep, Stuffed Bell Peppers