Ground beef and rice stuffed peppers recipe
Ground beef and rice stuffed peppers are a classic, comforting dish enjoyed in households around the world. This delicious meal combines bell peppers with a savory filling of seasoned ground beef, rice, and spices
Equipment
- Large Skillet or Frying Pan: For browning the ground beef and sautéing onions, garlic, and other ingredients for the filling.
- Saucepan: To cook the rice or heat the sauce if you're making it from scratch.
- Cutting Board and Knife: Essential for preparing the bell peppers by cutting off the tops and removing the seeds, as well as for chopping any other vegetables or ingredients.
- Mixing Bowl: For combining the ground beef, cooked rice, and seasonings into a cohesive filling.
- Spoon or Spatula: To stir the filling ingredients together and to scoop the mixture into the peppers.
- Baking Dish or Casserole Dish: To hold the stuffed peppers while baking. A 9x13-inch dish is typically large enough for most recipes.
- Foil: For covering the peppers while baking, ensuring they cook evenly and don't dry out.
- Measuring Cups and Spoons: For accurately measuring ingredients such as rice, seasoning, and sauce.
- Tongs or a Spatula: For carefully handling the stuffed peppers before and after baking.
Ingredients
- Bell Peppers: 4-6 large bell peppers (green, red, yellow, or orange), hollowed out with tops removed.
- Ground Beef: 1 to 1 ½ pounds of lean ground beef (can be substituted with turkey, pork, or a plant-based alternative if desired).
- Cooked Rice: 1 to 1 ½ cups of cooked white or brown rice (or quinoa for a healthier option).
- Onion: 1 medium onion, finely chopped.
- Garlic: 2-3 cloves of garlic, minced.
- Tomato Sauce: 1 to 1 ½ cups of tomato sauce or diced tomatoes (you can also use marinara sauce for extra flavor).
- Cheese: 1 cup of shredded cheese (such as mozzarella, cheddar, or parmesan) for topping the peppers (optional but adds a creamy, delicious layer).
- Olive Oil: 1 tablespoon for sautéing the vegetables.
- Seasonings:
- Salt and black pepper to taste.
- 1 teaspoon of dried oregano or Italian seasoning.
- ½ teaspoon of paprika or chili powder for an added kick (optional).
- Fresh parsley or basil for garnish (optional).
- Broth or Water: ½ to 1 cup of chicken or vegetable broth (optional, for adding to the baking dish to keep the peppers moist while baking).
Instructions
- 1. Prepare the Bell Peppers
- Preheat your oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds and membranes from inside.
- Rinse the peppers and set them aside. If you want the peppers softer, you can blanch them in boiling water for 2-3 minutes, then drain and set aside.
- 2. Cook the Rice
- If you haven't pre-cooked the rice, cook 1 to 1 ½ cups of rice according to the package instructions. Set it aside once done.
- 3. Prepare the Ground Beef Filling
- In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and garlic and sauté for about 3-4 minutes until softened.
- Add the ground beef to the skillet and cook until browned, breaking it up with a spoon as it cooks (about 6-8 minutes). Drain any excess fat from the skillet if needed.
- Season the ground beef mixture with salt, pepper, oregano, and paprika
- 4. Stuff the Peppers
- Place the prepared bell peppers upright in a 9x13-inch baking dish.
- Use a spoon to generously fill each pepper with the ground beef and rice mixture, packing it in but leaving a little space at the top.
- 5. Add Sauce and Bake
- Pour the remaining tomato sauce over the tops of the stuffed peppers, making sure some of it drips down into the baking dish.
- Add ½ to 1 cup of broth or water to the bottom of the dish to keep the peppers moist while baking.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 30-35 minutes.
- 6. Add Cheese (Optional)
- After 30-35 minutes, remove the foil and sprinkle the tops of the peppers with shredded cheese (if using). Return the dish to the oven and bake, uncovered, for an additional 10-15 minutes until the cheese is melted and bubbly, and the peppers are tender.
- 7. ServeOnce fully cooked, remove the peppers from the oven and let them cool slightly.
- Garnish with freshly chopped parsley or basil (optional) and serve hot.
- Cooking Tip:
- To check if the peppers are done, use a fork to poke the side. They should be tender but not mushy.
Notes
- Choosing Peppers: Select firm, fresh bell peppers that are free of blemishes. Mixing colors (green, red, yellow, and orange) can add visual appeal and varying flavors.
- Rice Options: While white and brown rice are common, consider using quinoa, cauliflower rice, or wild rice for a healthier twist or different texture.
- Ground Meat Alternatives: Feel free to substitute ground beef with ground turkey, chicken, or plant-based meat alternatives to cater to different dietary preferences.
- Spice Level: Adjust the spice level by adding diced jalapeños or red pepper flakes to the filling for a bit of heat.
- Herbs and Seasonings: Experiment with fresh herbs like basil, parsley, or cilantro to enhance flavor. You can also try adding Worcestershire sauce for depth.
- Cheese Variations: If using cheese, experiment with different types like mozzarella, cheddar, or feta to find your preferred flavor profile.
- Make-Ahead Option: These stuffed peppers can be prepared ahead of time. Assemble them and store in the refrigerator for up to 24 hours before baking.
- Freezing: You can freeze uncooked stuffed peppers. Wrap them individually and store in an airtight container. When ready to cook, bake from frozen, adding extra time as needed.
- Serving Suggestions: Serve with a side salad, garlic bread, or roasted vegetables for a balanced meal.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven or microwave before serving.