This stuffed bell peppers recipe is halved peppers filled with beef, rice, and tomato, baked until the pepper is tender. It is not a pepper soup or a raw stuffed pepper.
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Stuffed Bell Peppers
- Total Time: 1 hour 10 minutes
- Yield: 4 peppers 1x
Description
Stuffed Bell Peppers. From Olivia.
Ingredients
Scale
- 4 bell peppers, halved and seeded
- 1 pound (450g) ground beef
- 1 small onion, diced
- 2 cloves garlic
- 1 cup cooked rice
- 1 cup (240ml) tomato sauce
- 1 teaspoon salt
- 1/2 teaspoon cumin
- 1/2 cup shredded cheddar
Instructions
- Heat the oven to 375°F (190°C).
- Brown the beef with onion and garlic. Stir in rice, half the tomato sauce, salt, and cumin.
- Fill the peppers, set them in a dish, spoon on the rest of the sauce, cover, and bake 35 minutes. Uncover, add cheese, and bake 8 minutes.
Notes
Par-cook the peppers for 5 minutes if you want them softer than the filling.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Rice
Cooked rice. Raw rice stays hard in the time the pepper needs.
Color
Any color pepper. Red is sweeter.
Cover
Foil for the first bake so the edges do not scorch.
Cheese
Add it at the end so it melts instead of drying.
Nutrition (estimated)
About 320 calories per serving. Estimate only, not a lab test.
FAQ
Turkey instead of beef?
Yes. Drain it the same way.
Make ahead
Fill them, cover, and refrigerate up to a day. Add 10 minutes.
Storage
Fridge, 3 days.
Sauce
Tomato sauce, not salsa, or the filling gets watery.