Beef & Rice Stuffed Bell Peppers Recipe

Name: Beef & Rice Stuffed Bell Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 green bell peppers; 5 red bell peppers; 2 lbs lean ground beef; 4 cups cooked rice, cooled; 2 eggs; 1 finely minced medium red onion; 1 (6 ounce) can tomato paste; 3 tablespoons maggi seasoning (without MSG); 3 tablespoons Dijon mustard; 1 teaspoon garlic powder; 2 teaspoons ground black pepper; 1 teaspoon sea salt; 6 tablespoons olive oil (split); 1 (24 ounce) jar marinara sauce

Servings: persons

5 green bell peppers
5 red bell peppers
2 lbs lean ground beef
4 cups cooked rice, cooled
2 eggs
1 finely minced medium red onion
1 (6 ounce) can tomato paste
3 tablespoons maggi seasoning (without MSG)
3 tablespoons Dijon mustard
1 teaspoon garlic powder
2 teaspoons ground black pepper
1 teaspoon sea salt
6 tablespoons olive oil (split)
1 (24 ounce) jar marinara sauce

1
Rinse all Bell Peppers and cut stem and top off, removing the seeds from the inside.
2
Rinse out inside of Peppers.
3
Place uncut side down in a large baking dish such as a Pyrex or Cruset.
4
In a large bowl blend all remaining ingredients but the jar of Marina Sauce and 3 tbsp of the Olive Oil.
5
Blend all ingredients together well using your hands, really getting in there and combining everything.
6
Scoop the meat and rice mixture out of the bowl and place inside of each pepper until each pepper is full to the top.
7
Drizzle remaining 3 tbsp of Olive Oil atop the now stuffed peppers.
8
Pour the jar of Marina Sauce over the meat and peppers, letting it pool into the bottom of the baking dish.
9
Bake at 400 degrees for 90 minutes.
10
Half-way through baking (at 45 minutes) spoon the sauce from the baking dish over the meat and peppers.
11
Cool and serve.
12
Great with rye bread.

1615

kcal

Calories

Fat

166

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 5 green bell peppers, 5 red bell peppers, 2 lbs lean ground beef, 4 cups cooked rice, cooled, and more.

Yes, Beef & Rice Stuffed Bell Peppers falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Beef & Rice Stuffed Bell Peppers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions