Ground Beef And Rice Stuffed Peppers
Highlighted under: Everyday World Food Recipes
I absolutely love making Ground Beef and Rice Stuffed Peppers for dinner. This recipe brings together flavorful ground beef, perfectly cooked rice, and vibrant bell peppers for a dish that's both satisfying and wholesome. The combination of spices and herbs adds depth, while the melting cheese on top makes it oh-so-delicious. It's a great way to use up any leftover ingredients I might have, and it's always a hit with family and friends. Trust me, once you try these, they'll become a staple in your home, too!
When I first tried making stuffed peppers, I was amazed at how versatile they could be. This Ground Beef and Rice Stuffed Peppers recipe quickly became one of my family's favorites. The savory beef, cozy rice, and sweet pepper create a delightful symphony of flavors that make each bite satisfying.
One tip I learned is to slightly undercook the rice before stuffing it. This way, it has a better texture after baking and absorbs the delicious sauce without becoming mushy. Trust me, this little trick ensures a perfect stuffed pepper every time!
Why You'll Love These Stuffed Peppers
- A perfect balance of protein and vegetables
- Easy to customize with your favorite ingredients
- Great for meal prep or feeding a crowd
Choosing the Right Peppers
When selecting bell peppers for this recipe, look for firm peppers with shiny skin. Freshness is key to achieving a great texture since they will hold the filling well during baking. Larger peppers are ideal for stuffing, as they provide more filling and a better balance of flavors. I often choose red or yellow peppers for their sweetness, which contrasts beautifully with the savory beef and rice mixture.
If you're feeling adventurous, try using different types of peppers like poblano or Anaheim for a spicy kick. Just keep in mind that these varieties can be slightly milder or spicier, so adjust the seasonings accordingly. Another tip is to pick peppers with a flat bottom, ensuring they stand upright in the baking dish and won’t tip over while cooking.
The Perfect Cooking Technique
Sautéing the onion and garlic before adding the ground beef intensifies the flavors in your dish. Aim for a translucent color when cooking the onion, which usually takes about 4-5 minutes over medium heat. This step creates a rich base that enhances the savory elements of the beef and spices. Once the beef is added, make sure it's browned evenly — it should be no longer pink and starting to develop crusty bits.
After combining the filling ingredients, it's crucial to balance the moisture levels. The diced tomatoes add juiciness, so if your mixture feels too wet, just simmer it on low heat for a few minutes to let excess moisture evaporate. This ensures that the stuffed peppers maintain a firm structure and don't become mushy during baking.
Ingredients
Ingredients
Gather these ingredients to get started.
Stuffed Peppers
- 4 large bell peppers (red, yellow, or green)
- 1 pound ground beef
- 1 cup cooked rice
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup shredded cheese (cheddar or mozzarella)
- 2 tablespoons olive oil
Make sure to have everything ready to ensure a smooth cooking process.
Instructions
Instructions
Follow these simple steps for delicious stuffed peppers.
Prepare the Peppers
Preheat your oven to 375°F (190°C). Slice the tops off the bell peppers and remove the seeds and membranes. Lightly brush the outside with olive oil and place them upright in a baking dish.
Cook the Filling
In a skillet, heat olive oil over medium heat. Add diced onion and garlic, cooking until soft. Stir in the ground beef, cooking until browned. Drain excess fat.
Combine Ingredients
Add the cooked rice, diced tomatoes (with their juice), Italian seasoning, salt, and pepper to the beef mixture. Mix until well combined.
Stuff the Peppers
Carefully spoon the beef and rice mixture into each prepared pepper. Top each stuffed pepper with shredded cheese.
Bake the Peppers
Cover the baking dish with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, until the cheese is bubbly and golden.
Let the stuffed peppers cool for a few minutes before serving. Enjoy!
Pro Tips
- Feel free to switch up the meat or add beans for a vegetarian option. You can also use quinoa instead of rice for a healthier twist.
Make-Ahead and Storage Tips
These stuffed peppers are a fantastic make-ahead meal! You can prep them up to a day in advance and store them in the refrigerator before baking. Cover tightly with plastic wrap or foil to ensure they don’t dry out. This allows the flavors to meld together, making the final dish even tastier once baked.
If you have leftovers, store them in an airtight container in the fridge for up to three days. Reheat in the oven at 350°F (175°C) for about 15-20 minutes, or until heated through. Alternatively, you can microwave individual portions for a quicker option—just make sure to cover them to retain moisture.
Variations and Serving Suggestions
Feel free to customize your stuffing! For a healthier twist, substitute ground turkey or chicken for the beef and swap the rice for quinoa or cauliflower rice. You can also incorporate vegetables like shredded carrots or spinach into the filling for added nutrition and color. This recipe is highly adaptable, so use what you have on hand.
Serving these stuffed peppers with a side salad or some crusty bread makes for a well-rounded meal. Drizzling some balsamic glaze or serving with a dollop of sour cream can also elevate the flavor profile. These are great for lunch the next day — just slice them in half for easy eating!
Questions About Recipes
→ Can I freeze stuffed peppers?
Yes! Freeze the stuffed peppers before baking. When ready to eat, thaw and bake as directed.
→ What can I substitute for ground beef?
Ground turkey, chicken, or even lentils are great alternatives.
→ How do I know when they are done?
The peppers should be tender and the filling hot and bubbly. A meat thermometer should read 165°F (74°C).
→ Can I make these vegetarian?
Absolutely! Replace the beef with black beans or mushrooms and add extra vegetables.
Ground Beef And Rice Stuffed Peppers
I absolutely love making Ground Beef and Rice Stuffed Peppers for dinner. This recipe brings together flavorful ground beef, perfectly cooked rice, and vibrant bell peppers for a dish that's both satisfying and wholesome. The combination of spices and herbs adds depth, while the melting cheese on top makes it oh-so-delicious. It's a great way to use up any leftover ingredients I might have, and it's always a hit with family and friends. Trust me, once you try these, they'll become a staple in your home, too!
Created by: Elowen Carter
Recipe Type: Everyday World Food Recipes
Skill Level: Easy
Final Quantity: 4 servings
What You'll Need
Stuffed Peppers
- 4 large bell peppers (red, yellow, or green)
- 1 pound ground beef
- 1 cup cooked rice
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup shredded cheese (cheddar or mozzarella)
- 2 tablespoons olive oil
How-To Steps
Preheat your oven to 375°F (190°C). Slice the tops off the bell peppers and remove the seeds and membranes. Lightly brush the outside with olive oil and place them upright in a baking dish.
In a skillet, heat olive oil over medium heat. Add diced onion and garlic, cooking until soft. Stir in the ground beef, cooking until browned. Drain excess fat.
Add the cooked rice, diced tomatoes (with their juice), Italian seasoning, salt, and pepper to the beef mixture. Mix until well combined.
Carefully spoon the beef and rice mixture into each prepared pepper. Top each stuffed pepper with shredded cheese.
Cover the baking dish with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, until the cheese is bubbly and golden.
Extra Tips
- Feel free to switch up the meat or add beans for a vegetarian option. You can also use quinoa instead of rice for a healthier twist.
Nutritional Breakdown (Per Serving)
- Calories: 380 kcal
- Total Fat: 26g
- Saturated Fat: 15g
- Cholesterol: 195mg
- Sodium: 85mg
- Total Carbohydrates: 32g
- Dietary Fiber: 3g
- Sugars: 24g
- Protein: 6g