How To Make Delicious Beef and Rice Stuffed Peppers

“Hearty Harvest: Beef and Rice Stuffed Peppers” is a wholesome and satisfying dish that combines the rich flavors of seasoned ground beef and herbs with the hearty texture of rice, all stuffed into vibrant bell peppers. Baked to perfection, these peppers are not only nutritious and filling but also a feast for the eyes, making them a perfect choice for a family dinner, special occasion, or a weeknight meal prep option.

Why You’ll Love Beef and Rice Stuffed Peppers:

• Nutrient-Rich: Packed with vitamins from the bell peppers and protein from the beef, this dish is as healthy as it is delicious.
• Flavorful and Comforting: The combination of beef, rice, and spices offers a comforting taste with every bite.
• Visually Appealing: The colorful peppers make for an attractive presentation that’s sure to impress.
• Customizable: Easily adaptable to suit various dietary needs and flavor preferences.

Ingredients Notes For Beef and Rice Stuffed Peppers:

• Bell Peppers: Choose large, brightly colored peppers for a beautiful presentation and ample filling space.
• Ground Beef: The main protein source, providing rich flavor and texture to the filling.
• Rice: Acts as a filler and extends the beef mixture; you can use white, brown, or even leftover rice.
• Onion and Garlic: Essential aromatics that add depth to the stuffing.
• Tomato Sauce: Adds moisture and tangy flavor to the filling and can also be used as a topping.
• Seasonings: Herbs like oregano, basil, and thyme, along with salt and pepper, season the filling perfectly.
• Cheese: Shredded cheese like cheddar or mozzarella melted on top adds a gooey, delicious finish.

Recipe Steps:

1. Prep the Peppers: Cut off the tops of the bell peppers, remove the seeds, and hollow them out for stuffing.
2. Cook the Filling: Sauté onion and garlic, then add and brown the ground beef. Mix in cooked rice, tomato sauce, and seasonings.
3. Stuff the Peppers: Spoon the beef and rice mixture into the hollowed peppers, packing it tightly.
4. Bake: Place the stuffed peppers in a baking dish, cover with more tomato sauce if desired, and bake in a preheated oven until the peppers are tender.
5. Add Cheese: Sprinkle shredded cheese on top of each pepper during the last few minutes of baking, allowing it to melt and brown.

Storage Options:

• Refrigerate: Store leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days.
• Freeze: Freeze cooked or uncooked stuffed peppers for up to 3 months. Thaw overnight in the refrigerator before reheating or cooking.

How To Make Delicious Beef and Rice Stuffed Peppers

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Ingredients

 

• ▢ 4 large bell peppers any color
• ▢ 1 pound ground beef
• ▢ 1 cup cooked rice
• ▢ 1 onion chopped
• ▢ 2 cloves garlic minced
• ▢ 1 can 14.5 oz diced tomatoes, drained
• ▢ 1 teaspoon salt
• ▢ 1/2 teaspoon black pepper
• ▢ 1 tablespoon Italian seasoning or a mix of dried oregano basil, and thyme
• ▢ 1 cup shredded cheese mozzarella or cheddar
• ▢ 1 cup tomato sauce for topping
• ▢ Fresh parsley chopped for garnish

Instructions

Preheat the Oven and Prepare the Peppers:

• Preheat your oven to 350°F (175°C).
• Cut the tops off the bell peppers and remove the seeds and membranes. Blanch the peppers in boiling water for 5 minutes to soften them slightly, then drain and set aside.

Cook the Beef Mixture:

• In a large skillet over medium heat, cook the ground beef, onion, and garlic until the beef is browned and the onion is translucent.
• Drain any excess fat from the skillet.
• Stir in the cooked rice, diced tomatoes, salt, pepper, and Italian seasoning, cooking for a few more minutes until everything is heated through.

Stuff the Peppers:

• Fill each blanched bell pepper with the beef and rice mixture, packing it tightly.
• Place the stuffed peppers upright in a baking dish.

Bake:

• Pour the tomato sauce over the stuffed peppers.
• Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.

Add Cheese and Finish Baking:

• Remove the foil, sprinkle the shredded cheese on top of each pepper, and bake uncovered for an additional 10-15 minutes, or until the cheese is melted and bubbly.

Serve:

• Let the stuffed peppers cool for a few minutes before serving.
• Garnish with fresh parsley and serve warm.