Rice And Ground Beef Stuffed Bell Peppers And Onion

Name: Rice And Ground Beef Stuffed Bell Peppers And Onions
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Rice Stuffing; 6-8 bell pepper (all color, though I prefer red, i think they are sweeter); One very large onion (instead of some of the peppers, or other veggies like zucchinis or tomatoes); 1 cups of long grain rice; 1/2-1 pounds of ground beef (depends on how much meat you want in your mix. I use meat with 15% fat); 2 grated tomatoes (or a cup of chopped canned tomatoes); 1 diced big onion (or 2 small ones); 2 minced cloves of garlic; 1/4 cup toasted pine nuts (or almonds); 2 teaspoons Baharat (or mix cinnamon and cumin and if you have just a touch of clove and cardamom); (optional) 1/2 cups shredded carrot; 2-3 tablespoons of chopped mix of parsley and dill; 2 teaspoons salt; pepper; 2 tablespoons olive oil; Sauce; 1 diced big onion; 5-6 sliced cloves of garlic; 1/2 cup carrot diced to very small cubes; 1 tablespoon sweet paprika; 2 tablespoons tomato paste; 1 can of tomatoes (pureed in the food processor); 1 tablespoon chopped parsley; 1/2 cup of water; 2 tablespoons of olive oil

Try this homemade Rice And Ground Beef Stuffed Bell Peppers And Onions recipe the whole family will love. Made with bell pepper, onion, long grain rice …

This Rice And Ground Beef Stuffed Bell Peppers And Onions relies on simple, everyday ingredients such as rice stuffing, of long grain rice, minced cloves of garlic and salt. It comes together quickly and makes 4 servings, at about 830 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Meat & Poultry

Servings: persons

Rice Stuffing
6-8 bell pepper (all color, though I prefer red, i think they are sweeter)
One very large onion (instead of some of the peppers, or other veggies like zucchinis or tomatoes)
1 cups of long grain rice
1/2-1 pounds of ground beef (depends on how much meat you want in your mix. I use meat with 15% fat)
2 grated tomatoes (or a cup of chopped canned tomatoes)
1 diced big onion (or 2 small ones)
2 minced cloves of garlic
1/4 cup toasted pine nuts (or almonds)
2 teaspoons Baharat (or mix cinnamon and cumin and if you have just a touch of clove and cardamom)
(optional) 1/2 cups shredded carrot
2-3 tablespoons of chopped mix of parsley and dill
2 teaspoons salt
pepper
2 tablespoons olive oil
Sauce
1 diced big onion
5-6 sliced cloves of garlic
1/2 cup carrot diced to very small cubes
1 tablespoon sweet paprika
2 tablespoons tomato paste
1 can of tomatoes (pureed in the food processor)
1 tablespoon chopped parsley
1/2 cup of water
2 tablespoons of olive oil

1
["Prepare the stuffing: Put 2 tablespoons of olive oil in a pan that will fit all the peppers (or other veggies) in one layer. Add the diced onions and saute for about 10 minutes on medium heat, until translucent and soft. Add the carrots and the garlic and saute for another 2-3 minutes. Add the Baharat (or the mix of the spices) and saute for 1-2 minutes while mixing, until fragrant.
2
Add the ground beef and saute for 5 minutes or so until it is not pink anymore. Make sure you break down all the big chunks.", "Add the rice, salt and pepper and a cup of water. Bring to a boil and then cover and lower the heat and simmer until all the rice absorbed all the liquid (it should be half cooked).
3
Take out of the pan and put in a bowl to cool down.", "Make the sauce: add 2 tablespoons of olive oil to the pan. Add the diced onion and saute for 10 minutes, until soft and translucent. Add the carrot and the garlic and saute for few more minutes.
4
Add the paprika and the tomato paste and saute for 3 minutes while mixing, until the paste is caramelized a bit.", "Add the pureed tomatoes, 1/2 cup of water, 1/2 teaspoon of salt, pepper and parsley. Mix well and bring to a boil. Lower to a simmer.", "Once the stuffing is cooled (does not need to cool completely) add to the mixture pine nuts, herbs and the pureed tomatoes. Mix gently but well.", "Stuff the peppers: cut the top of the peppers. The top needs to be thick enough so you can put it back on the pepper while it cooks. Take out the seeds and the membranes, gently without braking the peppers. Stuff the peppers with the rice mixture without pressing it down too much. Do not completely fill the pepper since the rice need some space to puff-up.", "For the onions: Peel the onion. Make a cut through some of the outer layers of the onion from top to bottom on one side. Put it in boiling water for about 2 minutes. Take it out and let it cool a bit. Once you can touch it, gently peel the outer bigger layers. The idea is to keep them whole.
5
Put in the middle of a onion layer some of the rice mixture (2-3 tablespoons). Wrap the onion layer around the stuffing in a way that the edges will come one over the other to seal it.", "Arrange the veggies in the pan with the sauce (the peppers suppose to stand up and put the tops back). Spoon some of the sauce on top of them. If the sauce too thick or gets to thick while cooking add more water. Bring to a boil and than simmer for 30-40 minutes, until the veggies are soft and the rice is cooked through. Spoon some sauce on top of the veggies from time to time.
6
Serve with some of the sauce."]

830

kcal

Calories

Fat

124

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

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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

My Personal Notes

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Frequently Asked Questions

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

You need 25 ingredients. The key ingredients include: Rice Stuffing, 6-8 bell pepper (all color, though I prefer red, i think they are sweeter), One very large onion (instead of some of the peppers, or other veggies like zucchinis or tomatoes), 1 cups of long grain rice, and more.

Yes, Rice And Ground Beef Stuffed Bell Peppers And Onions 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.

Quick Info

Servings
4 servings
Calories
830 kcal
Category
Meat & Poultry

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