Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Green and red stuffed peppers sitting side by side on a plate

Stuffed Bell Peppers

  • Author: Nancy Blackstone
  • Prep Time: 1 Hour
  • Cook Time: 45
  • Total Time: 1-3/4 Hours
  • Yield: 6 Servings 1x
  • Category: Main Dish
  • Method: Stovetop + Oven
  • Cuisine: American

Description

Colorful bell peppers stuffed with seasoned ground beef in tomato sauce and rice make this a comforting old fashioned dinner worth revisiting!


Ingredients

Scale

6 bell peppers, any color

2 lbs. lean ground beef

1/2 cup long grain white rice

1 cup water

1/2 cup chopped onion

2 cloves minced garlic

1 - 15 oz. can (or two 8 oz. cans) tomato sauce, divided in half

1 tablespoon Worcestershire sauce

1/2 teaspoon kosher salt

1/4 teaspoon pepper

1/4 cup chopped green pepper


Instructions

  1. Soak rice in 1 cup of water for 30 minutes, then place rice and water in a pot. Bring to a boil, then turn down heat and simmer on low for 20 minutes or until all liquid is absorbed. Remove from heat.
  2. While rice is cooking, bring a large stock pot of water to a boil. Wash peppers; cut off tops, remove seeds and hollow out the inside.
  3. When water begins boiling, place peppers inside and boil for 5 minutes. Remove them from the pot and place them open side down on paper towels to allow them to drain and cool. 
  4. In a skillet, combine ground beef, onion, garlic and chopped green pepper over medium heat. Cook until beef is browned and onion and pepper are soft, 8-10 minutes. When finished, drain excess liquid from pan.
  5. In a mixing bowl combine ground beef mixture, rice, salt, pepper, Worcestershire sauce, and half of the tomato sauce. Using your hands or a wooden spoon, mix ingredients well. 
  6. Using kosher salt, generously salt the inside of each pepper, then spoon the beef mixture inside until full. Top with remaining tomato sauce.
  7. Spray a 13 x 9 inch pan with oil, then place peppers inside standing up. Cover tightly with foil and bake at 350 degrees for 45 minutes until peppers are tender and filling is hot. 
  8. Remove peppers from oven and baste tops with juices from bottom of pan. Serve immediately.

Notes

For some added texture, add 1/2 cup of celery to the ground beef, onion and garlic while browning.

In place of rice you can substitute cracker crumbs, bread crumbs or Panko.