How to Make Beef and Rice Stuffed Bell Peppers - A Step-by-Step Guide

Beef and rice stuffed bell peppers are a delicious and hearty meal that is perfect for a family dinner or a casual gathering with friends. This recipe takes the classic combination of ground beef and rice and combines it with the sweet and tangy flavor of bell peppers, creating a flavorful and satisfying dish that everyone will love.

The combination of the tender and juicy bell peppers with the savory and hearty filling makes this dish a favorite for many. The peppers are stuffed with...

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Ingredients

  • 6 bell peppers
  • 3 cups chunky tomato sauce, divided
  • ½ onion, very thinly sliced
  • 1 cup beef broth
  • ¼ teaspoon red pepper flakes
  • 1 ½ pounds lean ground beef
  • 1 ½ cups cooked rice
  • ½ cup freshly shredded Parmigiano-Reggiano cheese
  • ¼ cup chopped fresh flat-leaf parsley
  • 4 cloves garlic, minced
  • 2 teaspoons salt
  • ½ teaspoon freshly ground black pepper
  • 1 tablespoon chopped fresh flat-leaf parsley, divided

Information

  • Prep Time: 20 mins
  • Cook Time: 1 hr 20 mins
  • Total Time: 1 hr 40 mins
  • Servings: 6

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Slice peppers 1/2-inch from the top; cut out stems and set aside tops. Cut core from the inside of peppers and strip away any seeds. Cut off a thin slice from the bottoms so peppers can stand upright. Poke about 4 tiny holes in the bottoms to let juices drain.
  • Pour 2 1/2 cups tomato sauce into a 9x13-inch baking dish. Add onion, beef broth, and red pepper flakes; spread out mixture evenly over the bottom. Set bell peppers upright in the dish.
  • Combine ground beef, cooked rice, Parmigiano-Reggiano cheese, 2 tablespoons tomato sauce, 1/4 cup parsley, garlic, salt, and black pepper in a large mixing bowl.
  • Lightly stuff peppers with meat mixture. Spread 1 tablespoon tomato sauce on top of each portion of stuffing; place reserved tops onto peppers. Lay a piece of parchment paper loosely on top of peppers and cover the dish tightly with foil. Place the dish on top of a baking sheet.
  • Bake in the preheated oven until peppers have softened slightly, about 1 hour. Remove foil and parchment paper. Continue baking until meat filling is cooked through and peppers are tender, 20 to 30 more minutes.
  • Sprinkle each pepper with 1/2 teaspoon parsley and drizzle with a spoonful of pan juices.
  • Nutrition

    376 cal.

    • Total Fat: 17g
    • Saturated Fat: 7g
    • Cholesterol: 82mg
    • Sodium: 1724mg
    • Total Carbohydrate: 26g
    • Dietary Fiber: 4g
    • Total Sugars: 9g
    • Protein: 30g
    • Vitamin C: 111mg
    • Calcium: 141mg
    • Iron: 5mg
    • Potassium: 937mg