Stuffed Peppers With Ground Beef And Rice Recipe

Name: Stuffed Peppers With Ground Beef And Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 bell peppers; 1 Tbsp. butter; 1 Tbsp. olive oil; 1/2 C. chopped yellow onion; 1/2 C. chopped celery; 1 14.5oz can diced tomatoes; 1 8oz can tomato sauce; 2 cloves garlic, crushed; 1 tsp. dried oregano; 2 tsps. salt, divided; 1/2 tsp. ground black pepper, divided; 1 egg lightly beaten; 1 1/2 tsps. Worcestershire sauce; 1 1/2 lbs. lean ground beef or chuck; 1 1/2 C. cooked long grain rice; 1/2 to 3/4 C. shredded cheddar cheese

Servings: persons

6 bell peppers
1 Tbsp. butter
1 Tbsp. olive oil
1/2 C. chopped yellow onion
1/2 C. chopped celery
1 14.5oz can diced tomatoes
1 8oz can tomato sauce
2 cloves garlic, crushed
1 tsp. dried oregano
2 tsps. salt, divided
1/2 tsp. ground black pepper, divided
1 egg lightly beaten
1 1/2 tsps. Worcestershire sauce
1 1/2 lbs. lean ground beef or chuck
1 1/2 C. cooked long grain rice
1/2 to 3/4 C. shredded cheddar cheese

1
Cut tops off peppers; remove seeds and membranes. Chop edible part of tops and set aside. Rinse peppers under cold water. Place peppers in a large pot; cover with salted water. Bring to a boil; reduce heat, cover, and simmer for 5 minutes. Drain peppers and set aside.
2
Heat olive oil and butter in a large skillet over medium heat until hot. Saute chopped pepper (from tops), chopped onion, and chopped celery for about 5 minutes, or until vegetables are tender. Add tomatoes, tomato sauce, crushed garlic, oregano, basil, 1 teaspoon salt, and 1/4 teaspoon of pepper. Simmer for about 10 minutes.
3
Preheat oven to 350u00b0
4
In a large mixing bowl, combine egg with remaining 1 teaspoon salt and 1/4 teaspoon pepper, and Worcestershire sauce. Gently stir to blend; add ground beef, cooked rice, and 1 cup of the tomato mixture. Mix well. Stuff peppers with meat mixture and place in a 3-quart baking dish. Pour remaining tomato mixture over the stuffed peppers.
5
Bake at 350u00b0 for 55 to 65 minutes.
6
*OPTIONAL* If desired, top each stuffed pepper with shredded Cheddar cheese just before peppers are done; bake until cheese is melted.

980

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 16 ingredients. The key ingredients include: 6 bell peppers, 1 Tbsp. butter, 1 Tbsp. olive oil, 1/2 C. chopped yellow onion, and more.

Yes, Stuffed Peppers With Ground Beef And Rice 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!

Stuffed Peppers With Ground Beef And Rice

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions