Stuffed Peppers with Beef and Rice Recipe

Name: Stuffed Peppers with Beef and Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 medium/large bell peppers (whatever color you prefer); 1 1/2 cup cooked white long grain rice; 1 tbsp butter; 1 tbsp olive oil, extra virgin; 1/2 cup onion, chopped; 1/2 cup celery, chopped; 1 clove garlic, minced; 1 tsp dried oregano; 1/2 tsp dried basil; 1 14.5 oz can of diced tomatoes; 1 8 oz can of tomato sauce; 1 1/2 lb lean ground beef; 1 egg; 1 1/2 tsp worcestershire sauce; 1 tsp salt, divided; 1 tsp black pepper, divided; 2 cup mozzarella cheese, shredded (optional); 2 cup favorite spaghetti sauce (optional)

Servings: persons

6 medium/large bell peppers (whatever color you prefer)
1 1/2 cup cooked white long grain rice
1 tbsp butter
1 tbsp olive oil, extra virgin
1/2 cup onion, chopped
1/2 cup celery, chopped
1 clove garlic, minced
1 tsp dried oregano
1/2 tsp dried basil
1 14.5 oz can of diced tomatoes
1 8 oz can of tomato sauce
1 1/2 lb lean ground beef
1 egg
1 1/2 tsp worcestershire sauce
1 tsp salt, divided
1 tsp black pepper, divided
2 cup mozzarella cheese, shredded (optional)
2 cup favorite spaghetti sauce (optional)

1
Preheat oven to 350 F
2
Cut tops off of peppers and clean out seeds and membranes.
3
Place in a large deep pot and cover with hot water.
4
Add half of salt to water.
5
Place on stove, bring up to a boil and then lower to a simmer for 5 minutes.
6
Drain and place aside.
7
Make rice according to directions on package
8
Place butter and olive oil in a large skillet, over medium heat.
9
Add celery and onion.
10
Saute until translucent (5 min).
11
Add canned tomatoes and tomato sauce, basil, oregano, and half of pepper.
12
Simmer tomato mixture for 10 minutes.
13
In a large mixing bowl, combine beef, cooked rice,egg, Worcestershire, rest of the salt and pepper, and minced garlic.
14
Mix well.
15
Add 1 cup of tomato mixture to meat mix.
16
Stir to combine.
17
Place peppers in a big enough deep pan.
18
(I used a 9x13x2 inches) Spoon mixture into peppers, top with remaining tomato mixture.
19
Place in oven for 45-55 minutes, if you would like add mozzarella cheese to the tops 20 min before finished.
20
I added extra of my favorite spaghetti sauce to the bottom, cause I like lots of sauce!

1013

kcal

Calories

Fat

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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 18 ingredients. The key ingredients include: 6 medium/large bell peppers (whatever color you prefer), 1 1/2 cup cooked white long grain rice, 1 tbsp butter, 1 tbsp olive oil, extra virgin, and more.

Yes, Stuffed Peppers with Beef and Rice falls under the Pasta & Noodles 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!

Stuffed Peppers with Beef and Rice

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions