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Stuffed Bell Peppers with Rice and Beef

  • Author: Mark Taylor
  • Total Time: 55 minutes
  • Yield: Serves 4

Description

Stuffed Bell Peppers with Rice and Beef are a colorful and hearty dish perfect for family dinners or gatherings. Each medium-sized bell pepper is filled to the brim with a savory mixture of lean ground beef, fluffy rice, diced tomatoes, and aromatic spices, creating a delightful blend of flavors in every bite. The vibrant hues of red, yellow, and green peppers not only enhance the meal’s visual appeal but also provide essential nutrients. This versatile recipe allows you to customize the filling to suit your taste—substituting ground turkey or chicken for a lighter option or even using lentils for a vegetarian twist. Serve these stuffed peppers alongside a fresh salad or warm garlic bread for a complete meal that’s sure to impress your loved ones.

Ingredients

Scale
  • 4 medium-sized bell peppers (red, yellow, or green)
  • 1 pound lean ground beef
  • 1 cup cooked rice (white or brown)
  • 1 small onion (chopped)
  • 2 cloves garlic (minced)
  • 1 can (14.5 oz) diced tomatoes
  • Salt, pepper, and Italian seasoning to taste

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. In a skillet over medium heat, sauté chopped onions and minced garlic until soft.
  3. Add ground beef; cook until browned and drain excess fat.
  4. Stir in cooked rice and diced tomatoes along with seasonings; mix well.
  5. Prepare bell peppers by cutting off the tops and removing seeds.
  6. Stuff each pepper with the beef-rice filling until full.
  7. Place stuffed peppers upright in a baking dish with a bit of water; cover loosely with foil.
  8. Bake for 30-35 minutes until heated through.
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Category: Main
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 stuffed bell pepper (approximately 250g)
  • Calories: 330
  • Sugar: 5g
  • Sodium: 650mg
  • Fat: 15g
  • Saturated Fat: 6g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 4g
  • Protein: 20g
  • Cholesterol: 60mg

Keywords: For added flavor, mix cheese into the filling before stuffing the peppers. Substitute ground turkey or chicken for a lighter option, or go vegetarian using lentils or quinoa. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

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Find it online: https://enjoyeveryflavor.com/stuffed-bell-peppers-with-rice-and-beef/