Savory Stuffed Bell Peppers Recipe

Name: Savory Stuffed Bell Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 green bell peppers, halved and seeded; 3 lbs ground beef (not lean); 1/2 cup long grain white rice; 1 medium onion, chopped finely; 1 celery rib, chopped finely (with leaves, if any); 3 garlic cloves, crushed; 3 tablespoons parsley, chopped; 1/2 teaspoon salt (or more, to taste); 1/2 teaspoon ground black pepper (or more); 1/4 teaspoon cayenne (or more); 1 cup ketchup; 2 cups chicken broth

Servings: persons

6 green bell peppers, halved and seeded
3 lbs ground beef (not lean)
1/2 cup long grain white rice
1 medium onion, chopped finely
1 celery rib, chopped finely (with leaves, if any)
3 garlic cloves, crushed
3 tablespoons parsley, chopped
1/2 teaspoon salt (or more, to taste)
1/2 teaspoon ground black pepper (or more)
1/4 teaspoon cayenne (or more)
1 cup ketchup
2 cups chicken broth

1
Pour boiling water over rice and soak the rice for 30 minutes (or longer).
2
Mix all ingredients from beef to cayenne, plus 1/2 cup ketchup.
3
Stuff the pepper halves with the mixture.
4
Put the stuffed peppers into an oven-safe deep pan with a tight-fitting lid. Pour chicken broth, remaining 1/2 cup ketchup, and water over the peppers. You should attempt to cover as much of the peppers as possible, but if you cannot cover them completely, it is OK - the tops of the peppers will steam.
5
Cover and cook in the oven on 450 F until liquid boils. Then reduce heat to 325 F and cook 1.5 hours, or until the exposed rice on the top of the peppers is cooked. (You can also make it on the stove top, by first heating it till water boils and then reducing heat to medium, but you have to be careful not to burn the bottoms of the peppers.).

1380

kcal

Calories

Fat

Carbs

104

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

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 6 green bell peppers, halved and seeded, 3 lbs ground beef (not lean), 1/2 cup long grain white rice, 1 medium onion, chopped finely, and more.

Yes, Savory Stuffed Bell Peppers falls under the Soups & Stews 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!

Savory Stuffed Bell Peppers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions