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This simple dish combines ground beef, white rice, and peppers to make a mouthwatering meal. Making stuffed peppers is easy and is a quick weeknight dinner idea.
If you would have asked me to try stuffed peppers when I was a kid, I would have turned up my nose at you. But, as I’ve gotten older, I’ve expanded my horizons to try new foods. One Sunday night, I was trying to decide what to add to my weekly meal plan and stumbled upon a recipe for stuffed peppers.
I read through the list of ingredients for things I liked. Rice? Check! Ground Beef? Check! Cheese? Check! Tomato Sauce? Check! Peppers? Um, maybe? Since I liked the other items used to make them, I thought I’d give it a try. And do you know what happened? I FELL IN LOVE!!! Seriously. This is one of my absolute favorite dishes.
Since the first time I made this, I’ve slightly modified the recipe, so it is more what my family will love. And, I’ve shared it with my family members, who have raved just as much about it as I have!
Now, when it is time to figure out what to eat for the week, stuffed peppers are at the top of our family’s favorite meals list. Not only are they delicious, but they are a healthier dish too. And, you can make these peppers even better by swapping ground beef for ground turkey. We do this all of the time, and there is zero difference in the taste.
Making peppers for dinner is pretty easy, but you might still run into some snags or have a few questions. This may help!
Problem: The peppers will not stand up in the pan
Solution: If you find your peppers will not stand up so you can fill them, there are a few things you can try:
Slice off the bottom bumps so that it is level (don’t cut off too much as you don’t want to have the filling run out).
Create an aluminum foil bowl. Shape some foil and set the pepper inside and then place in the pan.
Use the right pan. I always use an 8×8 Pyrex pan to make theseas that pan is aperfect size!
Problem: I don’t know what to do with the tops.
Solution: The tops — or the lids as my kids call them — can be placed on top after cooking if you want to have a more finished style. However, there is no need. You can just toss them.
Problem: My family does not like rice.
Solution: There are many things you can use instead of rice. You can try cauliflower rice, corn, mushrooms, more beef, and cheese. The ideas are endless. You may have to try a few different ideas until you find the perfect addition to your stuffed bell peppers.
Find other great dinner ideas on our Entrees page!
CAN YOU FREEZE STUFFED PEPPERS?
Yes! Yes, you can! All you need to do is make a double batch, and then you can freeze the stuffed peppers individually or as an entire meal for the family. When you are ready to reheat, you will want to let them thaw in the refrigerator overnight if possible. Then place them in the oven until thoroughly reheated and enjoy!
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Stuffed Bell Peppers Recipe
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3 from 1 review
This stuffed peppers recipe is not only easy to make but is made with real ingredients you will actually have on hand (and can pronounce)!
Author:Tracie
Prep Time:20 mins
Cook Time:50 mins
Total Time:1 hour 10 mins
Yield:41x
Category:Entree
Ingredients
Scale
4 large green bell peppers (can use red if you prefer)
1 lb of ground beef or turkey
1 Tbs. chopped onion
1 cup of cooked rice (Minute Rice is what I use)
1 tsp. salt
1/8 tsp. garlic salt
1 can tomato sauce (15 oz)
1 – 1 1/2 cup shredded mozzarella cheese
Instructions
Preheat oven to 350 degrees.
Cut a circle around the top of the pepper so you can remove the top. This is the “lid”, which you can discard.
Use a spoon and scoop out all of the seeds and membranes inside of the pepper.
Add the peppers to a pot of water. Heat to boiling and cook for 5-7 minutes and then drain.
While peppers are boiling, brown the ground beef (or turkey) until cooked through.
Add in onion and cook until softened.
Drain and return to the skillet.
Mix in 1/4 – 1/3 cup of cheese.
Add the rice, salt, garlic salt and 1 cup of tomato sauce to the beef. Cook until all is hot.
Spoon the beef mixture into the peppers.
Stand upright in a small baking dish (recommended size is 8×8).
Pour the remaining sauce over the top of the peppers.
You don't need to cook the peppers before stuffing them. Budget-Friendly. Stuffed peppers turn humble, affordable ingredients like rice and ground beef into a well-rounded meal (don't miss these other Ground Beef Dinner Ideas for more wallet-friendly meals).
I like to look for ones that are large and round, as they are the easiest to stuff. While you can use any color, for this Italian version, red bell peppers are my favorite, as their sweet flavor pairs nicely with Italian herbs and cheese. How Do You Cut Peppers for Stuffing?
Trade moist cheeses for low-moisture mozzarella and parmesan. For an even more fool-proof solution, skip the cheese in the filling and sprinkle it over the peppers in the last couple minutes of cooking -- just enough time to top your peppers with a crunchy, golden-brown lid.
Pepper gets its spicy heat mostly from piperine derived from both the outer fruit and the seed. Black pepper contains between 4.6 and 9.7% piperine by mass, and white pepper slightly more than that. Refined piperine, by weight, is about one percent as hot as the capsaicin found in chili peppers.
What to serve with Stuffed Bell Peppers. The filling inside each of these stuffed bell peppers are pretty hearty by themselves, but if you want to serve something with it on the side, they would also be great with a simple salad or some crusty garlic bread.
It's possible to stuff peppers with a raw filling. If you're stuffing a whole pepper, it takes awhile to cook because the filling needs to reach a safe temperature. Out of all the stuffed peppers, this one takes the longest to cook because of its size.
If you want to freeze bell peppers for stuffed peppers, you should freeze them whole. To do this, trim off the tops of each pepper and remove the seeds. Place the whole peppers on a baking sheet, flash freeze for an hour or until frozen solid, and transfer to freezer bags.
The thing about most stuffed bell pepper recipes is 3that they call for salt in the filling, not for the peppers themselves. Without salt, the peppers are flabby and bland, merely a filling case. With a sprinkle of salt, they transform into a sweet and powerfully savory part of the dish.
The peppers need to be par-cooked before filling so that they cook through. Many recipes call for boiling the peppers first, but I prefer to roast them – more flavor and less cleanup!
Another way to pre-cook peppers for a less damp result is to roast them for a bit before stuffing. Once you've halved them and removed the seeds, lightly oil a baking sheet and place them open-side down. Let them cook on high heat for a tight ten or so minutes, then flip them over and roast for another five.
Filleting a pepper is the best way to easily separate the seeds and pith from the flesh. Doing this allows you to get the most pepper flavor possible with the least amount of heat.
Capsaicin and other Capsicum compounds have antioxidant and anti-inflammatory properties. Studies indicate Capsicum, including capsaicin, may help reduce pain and lower the risk of metabolic syndrome and cancer.
Oven reheating: Preheat your oven to 350°F (175°C).Place the frozen stuffed bell peppers in a baking dish and cover with foil.Bake for 60-75 minutes or until heated through. For a crispy topping, remove the foil during the last few minutes of baking and top with cheese.
Introduction: My name is Edwin Metz, I am a fair, energetic, helpful, brave, outstanding, nice, helpful person who loves writing and wants to share my knowledge and understanding with you.
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