As you walk into your kitchen, the aroma of baked goodness fills the air. Imagine vibrant bell peppers nestled in a cozy blanket of savory ground beef and fluffy rice—sounds dreamy, right? That’s exactly what you’ll get with my favorite recipe for stuffed bell peppers with rice and ground beef. These beauties are not just a feast for your taste buds; they’re also a feast for your eyes!
Let me tell you a little secret about these stuffed bell peppers. They remind me of family gatherings where everyone digs in eagerly, savoring each bite. It’s like a warm hug on a plate! Whether it’s a busy weeknight or a cozy Sunday dinner, these delightful pockets of flavor will surely steal the show.
Why You'll Love This Recipe
- This easy-to-make dish combines wholesome ingredients in one colorful package
- The flavors meld beautifully as they bake together
- It’s visually stunning, making it perfect for impressing guests
- Versatile enough to customize based on what you love or have on hand
I remember the first time I made these stuffed bell peppers; my friends couldn’t believe how delicious they were! Everyone left with satisfied smiles and full stomachs.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Bell Peppers: Choose firm and colorful ones for an eye-catching presentation that adds sweetness.
- Ground Beef: Opt for lean ground beef to keep it flavorful without being too greasy.
- Rice: Cooked white or brown rice works best; it soaks up all those delicious flavors.
- Onion: A finely chopped onion adds depth; I prefer yellow onions for their sweet flavor when cooked.
- Garlic: Fresh minced garlic elevates the taste; you can never have too much garlic!
- Tomato Sauce: Use canned sauce for convenience; it adds moisture and tanginess to the filling.
- Spices: A mix of Italian seasoning or paprika spices everything up perfectly.
- Cilantro or Parsley: Fresh herbs brighten the dish; sprinkle some on before serving for extra flair.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Prep Your Peppers: Preheat your oven to 375°F (190°C). Slice the tops off the bell peppers and remove their seeds carefully. Place them cut-side up in a baking dish.
Cook Your Filling: In a skillet over medium heat, sauté chopped onions until translucent and aromatic. Add minced garlic until fragrant but not burnt.
Add Ground Beef: Stir in the ground beef, cooking until browned thoroughly. Drain excess fat if needed.
Add Rice & Sauce: Mix cooked rice and tomato sauce into the meat mixture. Season with your chosen spices to elevate flavors.
Stuff Your Peppers: Generously fill each pepper with the meat-rice mixture using a spoon or your hands—don’t skimp; they’re hungry!
Bake to Perfection: Cover the baking dish with foil and bake for 30 minutes. Remove foil and let them cook another 10 minutes until bubbly.
And there you have it! Each bite delivers tender pepper paired with hearty filling bursting at the seams. Enjoy these stuffed bell peppers with family or friends—they’re sure to become a hit!
You Must Know
- Stuffed bell peppers with rice and ground beef are a hearty meal, perfect for family dinners
- The combination of flavors and textures creates a satisfying dish
- Don’t be afraid to experiment with spices to make it your own
Perfecting the Cooking Process
Start by pre-cooking the rice and browning the ground beef. While the beef cooks, chop your veggies and mix them in for maximum flavor. Then stuff those colorful peppers and bake until tender.
Add Your Touch
Feel free to swap out ground beef for turkey or add beans for extra protein. Experiment with different cheeses on top or throw in some corn for sweetness. Your creativity will shine through.
Storing & Reheating
Store leftover stuffed bell peppers in an airtight container in the fridge for up to three days. Reheat in the oven at 350°F until warmed through, or pop them in the microwave for a quick meal.
Chef's Helpful Tips
- To ensure even cooking, choose peppers of similar size when stuffing them
- Consider adding herbs like oregano or basil for added depth of flavor
- Always taste your filling before stuffing; it should be flavorful!
The first time I made stuffed bell peppers was a culinary adventure gone awry! My friends offered their support, but we ended up ordering pizza instead after I accidentally burned the first batch.
FAQ
Can I use other types of meat?
Yes, ground turkey, chicken, or even plant-based options work well in stuffed peppers.
How do I prevent soggy peppers?
Pre-bake your peppers before stuffing them to help maintain their crispness during baking.
What can I serve with stuffed bell peppers?
Pair them with a simple salad or garlic bread for a delicious, balanced meal.
Stuffed Bell Peppers with Rice and Ground Beef
- Total Time: 55 minutes
- Yield: Serves 4
Description
Stuffed Bell Peppers with Rice and Ground Beef are a colorful and satisfying dish packed with savory goodness, perfect for family dinners or gatherings.
Ingredients
- 4 bell peppers
- 1 lb lean ground beef
- 1 cup cooked rice (white or brown)
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 cup tomato sauce
- Spices (Italian seasoning or paprika)
- Fresh cilantro or parsley for garnish
Instructions
- Preheat the oven to 375°F (190°C). Slice the tops off the bell peppers and remove the seeds.
- In a skillet over medium heat, sauté onions until translucent. Add garlic and sauté until fragrant.
- Stir in ground beef and cook until browned; drain excess fat.
- Mix in cooked rice, tomato sauce, and spices until well combined.
- Generously stuff each pepper with the meat-rice mixture.
- Place stuffed peppers in a baking dish, cover with foil, and bake for 30 minutes. Remove foil and bake an additional 10 minutes until bubbly.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed bell pepper (200g)
- Calories: 320
- Sugar: 5g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 60mg