Beef and Rice Stuffed Peppers

 


Stuffed bell peppers make a delicious everyday meal, one that many people consider comfort food. With the classic combination of ground beef and rice, veggies, and melted cheese on top, they are more filling than you might expect.

For this recipe, you aren’t cooking or even browning the beef before you add it to the peppers. Because of that, the beef should be as lean as possible (at least 90/10); otherwise, it may make the filling too greasy when the peppers bake in the oven. That being said, you can adapt the filling to your liking, replacing the beef with leaner options such as ground turkey or chicken, or change the flavor profile a bit by using a mix of ground Italian pork and ground beef. And when you’re shopping for the peppers, look for ones that are large and sturdy; sometimes bell peppers can vary in size and you want ones that can fit the filling. This way when you core and seed them, there’s plenty of pepper left.

This tried-and-true recipe is a family favorite. Beef stuffed peppers make for a great meal on their own for a hearty lunch, but if you’re serving them for dinner, you might consider a green salad and a loaf of crusty bread. Or if you’d like something warm and starchy, mashed or baked potatoes would amp up the comfort food factor.

Ingredients

  • 6 green bell peppers (or choose a combination of colors)
  • 1 tablespoon butter
  • 1 tablespoon extra-virgin olive oil
  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 1 (14.5-ounce) can diced tomatoes
  • 1 (8-ounce) can tomato sauce
  • 1 clove garlic, crushed and minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 2 teaspoons salt, divided
  • 1/2 teaspoon ground black pepper, divided
  • 1 large egg, lightly beaten
  • 1 1/2 teaspoons Worcestershire sauce
  • 1 1/2 pounds lean ground beef (90/10)
  • 1 1/2 cups cooked long-grain rice
  • Shredded mild Cheddar cheese (about 1/2 to 3/4 cup), optional

Steps to Make It

  1. Gather the ingredients.

  2. Cut the tops off of the bell peppers and rinse them under cold water; remove seeds and cut away the white ribs, which might be bitter. Chop the edible part of tops and set aside. Place the peppers in a large pot and cover with salted water.

  3. Bring to a boil. Reduce heat, cover, and simmer for 5 minutes. Drain and set aside.

  4. Heat the olive oil and butter in a large skillet over medium heat until oil is hot and the butter is foamy. Sauté the chopped bell pepper (from the tops), chopped onion, and chopped celery for about 5 minutes, or until vegetables are tender.

  5. Add the (undrained) canned diced tomatoes, tomato sauce, crushed garlic, oregano, basil, 1 teaspoon salt, and 1/4 teaspoon pepper. Bring to a simmer and cook for about 10 minutes.

  6. In a large mixing bowl, combine the egg with the remaining 1 teaspoon of salt, 1/4 teaspoon pepper, and Worcestershire sauce. Gently stir to blend; add ground beef, cooked rice, and 1 cup of the tomato sauce mixture. Mix well.

  7. Heat the oven to 350 F.

  8. Stuff the peppers loosely with the ground beef mixture and place them in a 13 x 9 x 2-inch baking pan. Pour the remaining tomato mixture over the stuffed peppers.

  9. Bake the peppers for about 45 minutes, or until the meat mixture is thoroughly cooked.




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