Beef Stuffed Bell Peppers
These Beef Stuffed Bell Peppers are hearty, wholesome, and packed with savory ground beef, rice, and veggies for a comforting family meal.
Equipment
- Large Pot
- Skillet
- Baking Dish
- Mixing Bowl
- Knife and cutting board
Ingredients
- 10-12 medium bell peppers any color
- 2 lbs lean ground beef
- 2 1/2 cups cooked white rice leftover rice works great
- 2 whole eggs help bind the filling together
- 3 medium carrots peeled and grated
- 1 medium yellow onion finely chopped
- 2 cups fresh chopped tomatoes use one large or two small tomatoes
- 2 cloves garlic peeled and pressed
- 1/4 cup fresh parsley finely chopped, or 1 tbsp dried parsley
- 1 tsp dried oregano
- 1/2 tsp pepper for seasoning
- 4 tbsp olive oil for sautéing the veggies
- 1 tbsp Mrs. Dash or your favorite seasoning to add more flavor
- 1 1/2 tbsp sour cream for creaminess in the filling
- 2 cups chopped tomatoes or 1 cup marinara for sauce to complement the peppers
- salt and vinegar for boiling water
Instructions
- Cut the tops off the bell peppers and remove the seeds and membranes. In a large pot, bring water to a boil with 1 tsp salt and 2 tbsp vinegar. Blanch the peppers for about 5 minutes, then remove and cool.
- Heat olive oil in a skillet over medium heat. Add chopped onions and grated carrots and sauté for about 5 minutes until softened. Stir in pressed garlic and sauté for another minute until fragrant.
- In a mixing bowl, combine cooked rice, lean ground beef, sautéed vegetables, chopped tomatoes, eggs, fresh parsley, dried oregano, Mrs. Dash seasoning, 1 tsp salt, 1/2 tsp pepper, and sugar. Mix thoroughly.
- Preheat oven to 350°F (175°C). Spoon the beef mixture into each bell pepper, packing gently. Place stuffed peppers upright in a baking dish.
- Pour chopped tomatoes or marinara sauce over the stuffed peppers to coat them well.
- Cover the baking dish with aluminum foil and bake for about 30 minutes. Remove foil and bake for an additional 10-15 minutes until beef is cooked through and tops are browned.
- Allow the peppers to cool slightly before serving. Optionally, top with a dollop of sour cream. Enjoy warm.
Notes
- You can substitute ground turkey or chicken for a lighter option.
- Use quinoa or cauliflower rice instead of white rice for a low-carb version.
- Add cheese like mozzarella or cheddar on top before the final bake for extra flavor.
- Stuffed peppers can be prepared a day ahead and refrigerated until baking.
- Freeze uncooked stuffed peppers for a quick meal later; thaw before baking.