Classic Beef Stuffed Peppers
Craving a comforting and satisfying meal that’s also a complete rice dinner recipe? These Classic Beef Stuffed Peppers are a perfect choice. You’ll love how simple it is to combine savory beef and tender rice inside sweet bell peppers for a delicious family favorite.
Key Ingredients & Substitutions
- Bell Peppers: Any color works; red, yellow, or orange are sweetest.
- Ground Beef: You can use ground turkey or chicken for a lighter option.
- Cooked Rice: Brown rice or quinoa can be substituted for white rice.
- Tomato Sauce: Crushed tomatoes or diced tomatoes work well too.
- Onion & Garlic: Essential for flavor; use powders if fresh isn’t available.
Ingredients
Main Ingredients:
- 6 medium bell peppers (any color)
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 cup cooked white rice
- 1 (15 ounce) can tomato sauce, divided
- 1/2 cup water
- 1/2 cup shredded cheddar cheese (optional, for topping)
Spices:
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- Salt and black pepper to taste
How Much Time Will You Need?
- Prep time: 20 minutes
- Cook time: 45-50 minutes
- Total time: 65-70 minutes
- Servings: 6
- Tools needed: Large skillet, baking dish, large pot (for boiling peppers)
Step-by-Step Instructions
1. Prepare the Peppers
You’ll start by washing the bell peppers. Cut them in half lengthwise and carefully remove the seeds and membranes. You can blanch them in boiling water for about 5 minutes to soften them slightly, or bake them empty for 10 minutes at 375°F (190°C) before filling.
2. Cook the Beef Mixture
Heat olive oil in a large skillet over medium heat. Add the ground beef and cook, breaking it apart with a spoon, until browned. Drain any excess fat, then stir in the chopped onion and minced garlic, cooking until softened, about 3-5 minutes.
3. Combine the Filling
Remove the skillet from the heat. Stir in the cooked rice, half of the tomato sauce (about 7.5 ounces), oregano, basil, salt, and pepper. Mix everything thoroughly until well combined. This is your delicious filling for your rice dinner recipes.
4. Stuff the Peppers
Arrange the prepared bell pepper halves in a 9×13 inch baking dish. Spoon the beef and rice mixture generously into each pepper half. Don’t be shy; really fill them up.
5. Bake the Stuffed Peppers
Pour the remaining tomato sauce and the 1/2 cup of water around the stuffed peppers in the baking dish. Cover the dish with foil and bake at 375°F (190°C) for 35 minutes. Remove the foil, and if using, sprinkle with shredded cheddar cheese. Continue baking uncovered for another 10-15 minutes, or until the peppers are tender and the cheese is melted and bubbly.
Variation Ideas
- Vegetable Boost: Add diced zucchini, mushrooms, or corn to the beef mixture.
- Spice It Up: A pinch of red pepper flakes in the filling adds a nice kick.
- Herb Twist: Experiment with fresh herbs like parsley or chives stirred in at the end.
Storage Instructions
You can store leftover Classic Beef Stuffed Peppers in an airtight container in the refrigerator for up to 3-4 days. To reheat, place them in a microwave until heated through, or cover them loosely with foil and warm in the oven at 350°F (175°C) until hot.
Frequently Asked Questions (FAQ)
Can I prepare these ahead of time?
Yes, you can assemble the stuffed peppers a day in advance and store them covered in the refrigerator before baking.
Do I have to pre-cook the rice?
Yes, for this specific recipe, using pre-cooked rice ensures the filling is well-textured and the peppers cook evenly.
What kind of bell peppers are best?
Any color bell pepper works! Red, yellow, and orange tend to be sweeter than green ones.
Can I freeze stuffed peppers?
You can freeze cooked stuffed peppers in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.
How do I make this a complete rice dinner recipe?
These stuffed peppers are already a complete meal! You get your protein, vegetables, and carbohydrates all in one delicious package.
What if my peppers are too firm after baking?
If your peppers are still too firm, cover the dish again with foil and bake for an additional 10-15 minutes, or until they reach your desired tenderness.
