Beef and Rice Stuffed Bell Peppers Recipe - Allrecipes.com
Beef and Rice Stuffed Bell Peppers Recipe
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Beef and Rice Stuffed Bell Peppers
This simple technique makes stuffed peppers even more delicious. See more
  • READY IN ABOUT hrs

Beef and Rice Stuffed Bell Peppers

Recipe by  

"Ninety-four percent of all stuffed peppers are made because there's leftover rice around. You can adjust this recipe in lots of different places: the herbs, the meat to use, etc. Give these beautiful stuffed peppers a try!"

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Ingredients Edit and Save

Original recipe makes 6 stuffed peppers Change Servings
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  • PREP

    20 mins
  • COOK

    1 hr 20 mins
  • READY IN

    1 hr 40 mins

Directions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Slice the top 1/2 inch from the tops of peppers and cut out the stems from the tops. Cut the core from the inside of the peppers and strip away any seeds. Cut away a very thin slice of pepper from the bottoms so the peppers can stand upright. Poke about 4 tiny holes in the bottoms to let juices drain out.
  3. Pour 2 1/2 cups tomato sauce into a 9x13-inch baking dish. Add onion, beef broth, and red pepper flakes; spread out mixture evenly over the bottom. Set prepared bell peppers upright in the dish.
  4. Combine ground beef, cooked rice, Parmigiano-Reggiano cheese, 1/4 cup parsley, 2 tablespoons tomato sauce, garlic, salt, and black pepper in a large mixing bowl.
  5. Lightly stuff peppers with meat mixture. Spread 1 tablespoon remaining tomato sauce on top of each portion of stuffing; place reserved tops onto peppers. Lay a piece of parchment paper loosely on top of peppers and cover dish tightly with foil. Lay dish on a baking sheet.
  6. Bake in preheated oven for 1 hour. Peppers should be starting to soften. Remove foil and parchment paper. Continue to bake until meat filling is cooked through and the peppers are tender, 20 to 30 more minutes. Sprinkle each pepper with 1/2 teaspoon parsley and drizzle with a spoonful of pan juices.
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Footnotes

  • Cook's Notes:
  • Any ground meat works. Lamb, pork, or half sausage and half beef is fantastic. I used all lean beef but suggest you try 1 pound beef with 1/2 pound pork sausage.
  • I put a piece of parchment paper down just because I don't like foil touching acidic things while they bake.
  • If you don't use the sheet pan, your peppers are going to take less baking time.
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Reviews More Reviews

Mar 09, 2014

This is a great recipe. I used ground turkey and italian turkey sausage instead of beef. The turkey is lower in fat which offsets the addtional cheese that I add.

 
Mar 19, 2014

I used different colored peppers and didn't measure the ingredients exactly and I thought it was great! I used brown rice, extra garlic, and cooked it for a total of 1.5 hours. Great flavor, I will be making again!!!

 
Feb 06, 2014

The whole family really enjoyed this one.add a few alterations though. I did not put the tops back on and replaced one lb of the hamburger with a lb of hot breakfast sausage. I also put mozzarella and parmesan cheese in the stuffing mix. Then I sprinkled pepperjack cheese on top during the last 10 min in the oven.

 
Aug 04, 2014

Although I made a few minor changes I must say that these are the best ever!! I didn't have chunky tomato sauce so just used canned chopped tomatoes and added tomato sauce to get the correct amount. I used shredded pepper jack instead of parmesean. Biggest change was to use my Dutch oven instead of wasting parchment paper and foil. Still followed the temperature and time and they came out perfect! Thanks!!

 
Feb 11, 2014

This is undoubtedly the best pepper recipe I've ever eaten. I added a little Italian sausage to the burger and also some herbes de provence to both the sauce and the meat. Wonderful!

 
Aug 10, 2014

First time having stuffed peppers. Used this recipe. Turned out awesome. I loved the heat from pepper flakes. Used Rinaldi spag sauce instead of plain tomato sauce. Will definitely make again.

 
Jul 24, 2014

This was delicious! I used meatloaf mix (pork, beef, veal) instead of ground beef and regular no chunky tomato sauce

 
Apr 22, 2014

Made these last night for dinner changed a few things. I let the rice simmer in beef broth, sautéed the onions,garlic added carrots and celery with Montreal spice.I also sauté the beef prior to stuffing the peppers. Mixed everything together adding grated cheese and breadcrumbs. The stuffing was amazing! Stuff peppers and bake in oven at 350 for 45 min. Also found a zucchini in the fridge. Very delicious!!!! A must try very easy and quick

 

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Nutrition

  • Calories
  • 376 kcal
  • 19%
  • Carbohydrates
  • 26.3 g
  • 8%
  • Cholesterol
  • 82 mg
  • 27%
  • Fat
  • 16.9 g
  • 26%
  • Fiber
  • 4.4 g
  • 18%
  • Protein
  • 30.3 g
  • 61%
  • Sodium
  • 1724 mg
  • 69%

* Percent Daily Values are based on a 2,000 calorie diet.

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