Homemade Stuffed Bell Peppers (Beef & Rice)

Name: Homemade Stuffed Bell Peppers (Beef & Rice)
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 4 servings (2 halves per person)
Cuisine: Deutsch
Ingredients: 4 large Bell Peppers (any color, e.g., green, red, yellow); 1 tbsp Olive Oil; 1 lb Ground Beef (lean); 1 medium Yellow Onion, finely chopped; 2 cloves Garlic, minced; 1 (14.5 oz) can Diced Tomatoes, undrained; 1 cup Cooked White Rice; 1/2 cup Tomato Sauce (for mixing); 1 tsp Dried Oregano; 1/2 tsp Dried Basil; Salt and Black Pepper To taste; 1 cup Shredded Cheddar or Mozzarella Cheese (optional); 1 cup Tomato Sauce (for topping)

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These classic Homemade Stuffed Bell Peppers are a hearty and comforting dish, perfect for a family dinner. Vibrant bell peppers are halved and filled with a savory blend of lean ground beef, fluffy rice, diced tomatoes, and aromatic seasonings. Baked until the peppers are tender and the filling is cooked through, they offer a delicious combination of textures and flavors. Optionally topped with cheese, this meal is a wholesome and satisfying choice for any day of the week.

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Homemade Stuffed Bell Peppers (Beef & Rice)

Prep Time20 min

Cook Time60 min

Servings4 servings (2 halves per person)

DifficultyEasy

Equipment

9x13 inch Baking DishLarge SkilletCutting BoardKnifeSpoon

Instructions

1
Preheat your oven to 375°F (190°C). Wash the bell peppers, cut them in half lengthwise, and remove the seeds and membranes. Place the pepper halves cut-side up in a 9x13 inch baking dish.
2
Heat olive oil in a large skillet over medium heat. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain any excess fat. Add the chopped onion and minced garlic to the skillet and cook until softened, about 5-7 minutes.
3
Stir in the undrained diced tomatoes, cooked white rice, 1/2 cup of tomato sauce, dried oregano, dried basil, salt, and black pepper. Mix well and cook for another 5 minutes, allowing the flavors to meld.
4
Evenly spoon the beef and rice mixture into each bell pepper half in the baking dish. Pour the remaining 1 cup of tomato sauce over the stuffed peppers, ensuring some sauce surrounds the peppers in the dish.
5
Cover the baking dish loosely with aluminum foil and bake for 30 minutes. Remove the foil, and if desired, sprinkle the shredded cheese evenly over the top of each stuffed pepper. Return to the oven and bake uncovered for another 15-20 minutes, or until the peppers are tender and the cheese is melted and bubbly.
6
Carefully remove from the oven and let rest for a few minutes before serving. Serve warm, with any extra sauce from the baking dish drizzled over the top.

Nutrition

Calories480 kcal

Protein35g

Fat20g

Carbohydrates

Frequently Asked Questions

Can I use ground turkey or chicken instead of beef?

Absolutely! Ground turkey or chicken can be used as a healthier alternative. Simply follow the same cooking instructions, ensuring the poultry is fully cooked before stuffing the peppers.

How can I prevent the peppers from being too firm or too soft?

For slightly firmer peppers, you can skip the initial covering with foil. For softer peppers, you can pre-boil or microwave the pepper halves for 5-7 minutes before stuffing to tenderize them further.

Can these stuffed peppers be frozen?

Yes, stuffed peppers freeze well! You can freeze them raw (unbaked) or fully cooked. Wrap individual peppers tightly in foil and then place them in a freezer-safe bag. To reheat, thaw overnight in the refrigerator and then bake as directed, adding extra time if needed.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.