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Rice Stuffed Bell Peppers

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1h 25min

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6 servings

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These colorful and flavorful stuffed bell peppers are filled with a savory mixture of rice, ground beef, and aromatic vegetables. The bell peppers are roasted until tender, while the filling is cooked to perfection, creating a satisfying and wholesome meal. This classic dish is perfect for a family dinner or a cozy night in, and can be easily customized to suit your taste preferences.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
4 g
5 g
Allergen Content

Based on your allergy profile, please note the following possible allergens:

Milk

Ingredients

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Steps

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1
Prepare the bell peppers

Cut the tops off the bell peppers and remove the seeds and membranes. Place the bell peppers in a baking dish and set aside.

2
Cook the rice

Cook the rice according to the package instructions. Set the cooked rice aside.

3
Prepare the vegetables

Finely chop the onion and mince the garlic cloves.

4
Brown the ground beef

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the ground beef and cook, breaking it up with a wooden spoon, until browned and no longer pink, about 6-8 minutes. Remove the browned beef from the skillet and set aside.

5
Sauté the vegetables

In the same skillet, add the remaining 1 tablespoon of olive oil. Add the chopped onion and minced garlic. Sauté until the onion is softened and translucent, about 5 minutes.

6
Combine the filling ingredients

In a large bowl, combine the cooked rice, browned ground beef, sautéed onion and garlic, tomato sauce, beef broth, dried basil, dried oregano, salt, and black pepper. Stir until well combined.

7
Stuff the bell peppers

Spoon the rice and beef mixture into the prepared bell peppers, filling them to the top. Place the stuffed bell peppers in the baking dish.

8
Bake the stuffed peppers

Preheat the oven to 375°F (190°C). Cover the baking dish with foil and bake the stuffed peppers for 45 minutes.

9
Add cheese and bake

Remove the foil and sprinkle the shredded mozzarella cheese evenly over the top of each stuffed pepper. Return the dish to the oven and bake, uncovered, for an additional 10-15 minutes or until the cheese is melted and bubbly.

10
Serve hot

Allow the stuffed peppers to cool slightly before serving. Serve the rice stuffed bell peppers hot, garnished with fresh parsley if desired.

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