Stuffed Peppers Rice has always been a winner in my house, bringing a comforting aroma and a burst of flavor that makes any weeknight feel special. I remember my mom making these, and the smell of the savory filling mixed with the slightly sweet peppers baking in tomato sauce was just divine. Learning to make these stuffed bell peppers with rice myself felt like unlocking a culinary secret, and now I love sharing this easy stuffed peppers recipe rice with you. The tender peppers, the hearty filling, and that tangy sauce all come together for a truly satisfying meal. Let’s get cooking!
Why You’ll Love This Stuffed Peppers Rice
- Incredible flavor: A perfect blend of savory ground beef and tender bell peppers baked in a rich tomato sauce.
- Quick prep time: You can get these prepped and into the oven in just 15 minutes, making it a weeknight lifesaver.
- Family-friendly favorite: Even picky eaters will devour these delicious bell peppers stuffed with rice and ground beef.
- Budget-friendly meal: Uses common ingredients that are easy on your wallet.
- Healthy and satisfying: Packed with protein and vegetables, this is a wholesome meal you can feel good about.
- Versatile: Easily adaptable to your favorite seasonings and dietary needs.
- A classic comfort food: These bell peppers stuffed with rice and ground beef bring a cozy, homestyle feel to any dinner table.
Ingredients for Stuffed Peppers Rice
Gathering your ingredients is the first step to making these delicious stuffed bell peppers with rice. You’ll need:
- 6-8 large bell peppers – choose a mix of colors like red, yellow, or green for visual appeal.
- 600g ground beef – this is the hearty base of our filling.
- 1 medium onion, finely diced – adds a sweet aromatic base.
- 2 carrots, diced – for a touch of sweetness and extra nutrients.
- 1 teaspoon salt – to enhance all the flavors.
- ½ teaspoon black pepper – for a gentle warmth.
- 1 teaspoon paprika – adds color and a subtle smoky flavor.
- 1 teaspoon garlic powder – essential for that savory depth.
- 2 tablespoons fresh parsley, chopped – for brightness and a fresh finish.
- 50g grated Parmesan or feta cheese (optional) – for a cheesy, salty kick.
- 2 tablespoons oil – for sautéing and making the sauce.
- 1 tablespoon flour – to thicken our delicious tomato sauce.
- 1 teaspoon paprika – another touch for that beautiful sauce color.
- 2 cups tomato sauce – the tangy, flavorful base for baking.
- 1 cup water or broth – to thin the sauce and help cook the peppers.
- 1 teaspoon sugar (optional) – to balance the acidity of the tomatoes.
- Salt and pepper to taste – for final seasoning adjustments.
How to Make Stuffed Peppers Rice
Let’s get these beauties into the oven! Follow these simple steps to create delicious stuffed peppers with rice.
- Step 1: First things first, preheat your oven to 180°C (350°F). While it heats up, prep your peppers. Cut off the tops, scoop out the seeds, and keep those lids aside – they’re perfect for serving.
- Step 2: Grab a large skillet and heat about 2 tablespoons of oil over medium heat. Add your finely diced onion and carrots and sauté until they’re nice and tender, which usually takes about 5 minutes. The kitchen will start smelling amazing!
- Step 3: Now, add the 600g of ground beef to the skillet. Cook it down, breaking it up with your spoon, until it’s nicely browned, about 8-10 minutes. Remember to drain off any excess fat so your filling isn’t greasy.
- Step 4: Stir in the fresh parsley, salt, black pepper, paprika, and garlic powder. If you’re adding cheese, now’s the time to mix it in. This is where the filling really comes together.
- Step 5: Carefully stuff each prepared bell pepper with this savory meat mixture. Pack it in gently but firmly; you want them full, but not overflowing, as we still need space for the sauce.
- Step 6: Time for the sauce! In a separate small saucepan, heat the remaining 2 tablespoons of oil over medium heat. Whisk in 1 tablespoon of flour to create a quick roux, cooking for about a minute.
- Step 7: Stir in 1 teaspoon of paprika, then slowly whisk in your 2 cups of tomato sauce and 1 cup of water or broth. If you like, add that teaspoon of sugar to balance the acidity. Let it simmer for a few minutes until it thickens into a smooth, luscious sauce. Season with salt and pepper to your liking.
- Step 8: Arrange your stuffed peppers upright in a baking dish. Pour that delicious sauce over and around them, making sure they’re mostly submerged. This is crucial for keeping them moist as they bake.
- Step 9: Cover the baking dish tightly with foil or a lid. This traps the steam and helps cook the peppers perfectly.
- Step 10: Bake for 45-55 minutes. You’re looking for the meat to be fully cooked and the peppers to be tender. This is the magic time for your rice stuffed peppers oven baked to reach perfection.
- Step 11: For a lovely golden-brown finish on top, remove the foil during the last 5-10 minutes of baking. It adds a nice texture and visual appeal.
- Step 12: Serve your amazing stuffed peppers with rice hot, maybe with a sprinkle of fresh parsley. Enjoy the fruits of your labor – this is truly how to make stuffed peppers with rice that everyone will love!
Pro Tips for the Best Stuffed Peppers Rice
Want to elevate your stuffed bell peppers with rice game? Here are a few tricks I’ve picked up that make a huge difference:
- Par-boiling peppers: For extra tender peppers, you can briefly boil them for 3-4 minutes before stuffing. This ensures they cook through perfectly without getting mushy in the oven.
- Don’t overcook the filling: Make sure your ground beef is just browned and the vegetables are softened. Overcooking the filling before stuffing can make the final dish dry.
- Let the sauce simmer: Allowing the tomato sauce to simmer for a few minutes before baking helps to meld the flavors and thicken it slightly, creating a richer sauce for your stuffed peppers with rice.
What’s the secret to perfect Stuffed Peppers Rice?
The real secret to the best stuffed peppers with rice filling is a well-seasoned, moist filling and a flavorful sauce. Don’t be afraid to season generously, and ensure the peppers are mostly covered in sauce while baking to keep them tender. For more tips on achieving perfect flavor, check out this guide on cooking onions.
Can I make Stuffed Peppers Rice ahead of time?
Absolutely! You can prepare the filling and stuff the peppers up to 24 hours in advance. Store them covered in the refrigerator. You might need to add a few extra minutes to the baking time if they’re going into the oven cold.
How do I avoid common mistakes with Stuffed Peppers Rice?
A common pitfall is under-seasoning the filling or overcooking the peppers until they’re mushy. Always taste and adjust your seasoning before stuffing, and watch the baking time closely – they should be tender, not falling apart.
Best Ways to Serve Stuffed Peppers Rice
These flavorful stuffed peppers with rice are a complete meal on their own, but they also pair wonderfully with a few classic sides. For a hearty and balanced dinner, consider serving them alongside creamy mashed potatoes or a fluffy side of rice to soak up any extra sauce. If you’re looking for a lighter option or want to add more greens, a fresh green salad with a vinaigrette makes a fantastic accompaniment. You could even try pairing them with other stuffed peppers with rice and vegetables for a colorful and nutrient-rich spread. Don’t forget a crusty bread to mop up every last bit of that delicious tomato sauce!
Nutrition Facts for Stuffed Peppers Rice
When you make these delicious stuffed peppers rice, you’re getting a satisfying meal with good nutritional value. Here’s a breakdown per serving, keeping in mind that these are estimates and can vary based on your specific ingredients:
- Calories: Approximately 350-450 kcal
- Fat: Approximately 20-30g
- Saturated Fat: Approximately 7-10g
- Protein: Approximately 20-25g
- Carbohydrates: Approximately 15-25g (this estimate is for the recipe as written, without added rice)
- Fiber: Approximately 3-5g
- Sugar: Approximately 8-12g
- Sodium: Approximately 500-700mg
Nutritional values are estimates and may vary based on specific ingredients used.
How to Store and Reheat Stuffed Peppers Rice
Once your delicious stuffed peppers rice are baked to perfection, you’ll want to know how to keep them fresh for later. After serving, allow any leftovers to cool down for about an hour at room temperature before storing. The best way to keep them is in an airtight container, separated by layers of parchment paper if needed to prevent sticking. You can safely store these stuffed peppers beef rice tomato sauce beauties in the refrigerator for 3 to 4 days. For longer storage, they freeze beautifully! Wrap each stuffed pepper tightly in plastic wrap, then in foil, and place them in a freezer-safe bag or container. They’ll stay good in the freezer for up to 3 months.
Reheating is simple! You can gently warm individual portions in the microwave for 1-2 minutes, or for a crispier texture, place them in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through. If reheating from frozen, allow them to thaw in the refrigerator overnight first, or add extra time to the oven reheating process.
Frequently Asked Questions About Stuffed Peppers Rice
What’s the best kind of rice to use for stuffed peppers?
While this recipe focuses on a savory meat filling without rice, if you’re adding rice, a medium-grain white rice like Arborio or a basmati rice works wonderfully. They hold their shape well and absorb flavors beautifully. For a Spanish flair, consider a flavorful Spanish rice stuffed peppers recipe using seasoned rice.
How long do you bake stuffed peppers with rice?
The stuffed peppers cooking time rice can vary slightly depending on the size of your peppers and whether you’ve par-boiled them. Generally, for peppers stuffed with a meat and rice mixture, you’ll bake them at 350°F (175°C) for about 45-60 minutes, or until the peppers are tender and the filling is heated through. Always check for doneness!
Can I make vegetarian stuffed peppers with rice?
Absolutely! For a delicious vegetarian stuffed peppers rice recipe, simply swap the ground beef for a mixture of cooked rice, black beans, corn, diced tomatoes, and your favorite spices like cumin and chili powder. You can also add finely chopped mushrooms or zucchini for extra heartiness.
My peppers are still too firm, what went wrong?
If your peppers are still firm, they likely needed more baking time. Ensure they are covered tightly during most of the baking process to trap steam, which helps soften them. You can also try par-boiling the peppers for a few minutes before stuffing them to ensure they reach the perfect tender consistency.
Variations of Stuffed Peppers Rice You Can Try
Once you’ve mastered the classic, there are so many fun ways to switch up your stuffed peppers rice! I love experimenting with different flavors and dietary needs. For a fantastic vegetarian stuffed peppers rice recipe, skip the beef and fill your peppers with a hearty mix of cooked brown rice, black beans, corn, diced tomatoes, and a sprinkle of chili powder and cumin. If you’re looking for a healthy stuffed peppers rice recipe, try using lean ground turkey or chicken instead of beef, and opt for brown rice or quinoa for added fiber. You can also bake them in a spicy salsa verde or a creamy mushroom sauce for a whole new flavor profile. Don’t forget to explore different rice types like wild rice or even cauliflower rice for a low-carb twist!
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Amazing Stuffed Peppers Rice: 15 Min Prep
- Total Time: 1 hour 15 minutes
- Yield: 6-8 servings 1x
- Diet: Low-Carb
Description
Easy stuffed peppers with a savory ground beef filling, baked in a tangy tomato sauce. A comforting and flavorful meal perfect for any occasion.
Ingredients
- 6–8 large bell peppers (red, yellow, or green)
- 600g ground beef
- 1 medium onion, finely diced
- 2 carrots, diced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 2 tablespoons fresh parsley, chopped
- 50g grated Parmesan or feta cheese (optional)
- 2 tablespoons oil
- 1 tablespoon flour
- 1 teaspoon paprika
- 2 cups tomato sauce
- 1 cup water or broth
- 1 teaspoon sugar (optional)
- Salt and pepper to taste
Instructions
- Preheat your oven to 180°C (350°F).
- Cut the tops off the bell peppers and remove the seeds. Keep the tops to use as lids.
- In a large skillet over medium heat, sauté the diced onion and carrots until softened, about 5 minutes.
- Add the ground beef to the skillet and cook until browned, about 8-10 minutes. Drain any excess fat.
- Stir in the chopped parsley, salt, black pepper, paprika, and garlic powder. If using cheese, mix it in now.
- Stuff each prepared bell pepper with the meat mixture, pressing lightly to pack.
- Prepare the sauce: Heat the oil in a small saucepan over medium heat. Whisk in the flour to form a roux.
- Stir in 1 teaspoon of paprika, then gradually whisk in the tomato sauce and water or broth.
- Add sugar if using, and season with salt and pepper to taste. Simmer for a few minutes until the sauce is smooth.
- Place the stuffed peppers upright in a baking dish. Pour the sauce over and around the peppers, ensuring they are mostly covered.
- Cover the baking dish tightly with foil or a lid.
- Bake for 45-55 minutes, or until the meat is fully cooked and the peppers are tender.
- For a lightly browned top, remove the foil during the last 5-10 minutes of baking.
- Serve the stuffed peppers hot, garnished with fresh parsley if desired. They pair well with mashed potatoes, sour cream, or crusty bread.
Notes
- For a heartier meal, consider adding cooked rice or quinoa to the meat filling.
- Ensure peppers are tender but still hold their shape.
- Don’t overfill the peppers to allow space for the sauce.
- Adjust seasonings to your preference.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: Approximately 350-450 kcal (varies with ingredients)
- Sugar: Approximately 8-12g
- Sodium: Approximately 500-700mg
- Fat: Approximately 20-30g
- Saturated Fat: Approximately 7-10g
- Unsaturated Fat: Approximately 13-20g
- Trans Fat: 0g
- Carbohydrates: Approximately 15-25g (without rice)
- Fiber: Approximately 3-5g
- Protein: Approximately 20-25g
- Cholesterol: Approximately 70-90mg