Beef and Rice Stuffed Bell Peppers recipes - Main course

Author: Katherine Stevenson

You will enjoy these stuffed peppers because they are made with homemade tomato sauce, cheddar cheese, garlic, onions, paprika, and juicy tomatoes. Cheesy and savory, easy Stuffed Bell Peppers are made with flavorful ground beef and fluffy brown rice for a healthy recipe!

Stuffed Peppers with Ground Beef and Rice
Beef and Rice Stuffed Bell Peppers
BEST Stuffed Bell Peppers with Ground Beef
Easy Stuffed Bell Peppers Recipe with Ground Beef and Brown Rice

Stuffed Peppers with Ground Beef and Rice

Stuffed Peppers with Ground Beef and Rice, a healthy and really easy dinner recipe with fantastic flavours. The bell peppers are stuffed with a mince and rice mixture, then boiled with the lids on until the peppers are tender, and the rice and beef and fully cooked. A classic recipe that is filling, delicious, and goes well with the whole family.
Provided by: Daniela Apostol
Total time: 40 minutes
Cook time: 30 minutes
Prep time: 10 minutes
Yields: 6 servings
Cuisine: Romanian
Number of ingredients: 12

Ingredients:

6 bell peppers ((any colour))
1/2 lb ground beef ((250 g minced beef))
6 tbsp long grain rice
1 onion
3 cloves garlic
1 tbsp tomato puree
2 bay leaves
1/2 tsp salt
1/8 tsp black pepper
1 tsp dried Italian herbs
4 cups beef stock/broth
1 tbsp vegetable oil

Nutrition:

How to cook:

Rinse the peppers with cold water, then cut the top in the shape of a lid, and deseed the peppers.
Arrange the peppers in a pot, making sure there is not much room between them.
In a separate pan, heat up the oil on a medium heat.
Peel and chop the onion, and sautee it gently until it softens.
Peel and chop the garlic and add it to the pan, and sautee for a further 30 seconds.
Add the ground beef, and use a wooden spoon to break it into pieces.
Cook the beef until no longer pink, and the water evaporates.
Rinse the rice with cold water, then add it to the pan together with the seasoning and herbs.
Stuff the peppers, dividing the beef mixture evenly.
Add the beef stock to the pan, making sure the peppers are nearly covered with broth, and pour some broth inside the peppers too.
Place each pepper lid back on the peppers, add the tomato puree and bay leaves to the broth, and cover the pot with a lid.
Leave to cook until the peppers and tender, but still holding shape, and the rice and beef are cooked through.
Garnish with fresh parsley or coriander.

Notes: Rice and Ground Beef Stuffed Bell Peppers and Onions, 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,

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Stuffed peppers with minced meat and rice-grandma's classic

Stuffed peppers with minced meat and rice in tomato sauce from the oven-classically Duration: 4:26

EASY Meat & Rice Stuffed Peppers!! The BEST Recipe

Super easy and delicious Russian-style stuffed peppers with beef, rice how to make Stuffed Duration: 7:02

How to make stuffed peppers with rice and minced meat

How to make stuffed peppers with rice and minced meat. Stuffed bell peppers. 1,229 views Jul Duration: 3:40

Beef and Rice Stuffed Bell Peppers

These stuffed bell peppers with rice are worth a try! Ninety-four percent of all stuffed peppers are made because there's leftover rice around. You can adjust this recipe in many different ways: the herbs, the meat, etc. Any ground meat works: lamb, pork, or an equal mixture of sausage and beef is fantastic. I used lean beef, but I recommend trying 1 pound beef with 1/2 pound pork sausage.
Provided by: Chef John
Total time: 100 minutes
Cook time: 80 minutes
Prep time: 20 minutes
Yields: 0 servings
Number of ingredients: 13

Ingredients:

6 bell peppers
3 cups chunky tomato sauce, divided
½ onion, very thinly sliced
1 cup beef broth
¼ teaspoon red pepper flakes
1 ½ pounds lean ground beef
1 ½ cups cooked rice
½ cup freshly shredded Parmigiano-Reggiano cheese
¼ cup chopped fresh flat-leaf parsley
4 cloves garlic, minced
2 teaspoons salt
½ teaspoon freshly ground black pepper
1 tablespoon chopped fresh flat-leaf parsley, divided

Nutrition:

How to cook:

Preheat the oven to 375 degrees F (190 degrees C).
Slice peppers 1/2-inch from the top; cut out stems and set aside tops. Cut core from the inside of peppers and strip away any seeds. Cut off a thin slice from the bottoms so peppers can stand upright. Poke about 4 tiny holes in the bottoms to let juices drain.
Pour 2 1/2 cups tomato sauce into a 9x13-inch baking dish. Add onion, beef broth, and red pepper flakes; spread out mixture evenly over the bottom. Set bell peppers upright in the dish.
Combine ground beef, cooked rice, Parmigiano-Reggiano cheese, 2 tablespoons tomato sauce, 1/4 cup parsley, garlic, salt, and black pepper in a large mixing bowl.
Lightly stuff peppers with meat mixture. Spread 1 tablespoon tomato sauce on top of each portion of stuffing; place reserved tops onto peppers. Lay a piece of parchment paper loosely on top of peppers and cover the dish tightly with foil. Place the dish on top of a baking sheet.
Bake in the preheated oven until peppers have softened slightly, about 1 hour. Remove foil and parchment paper. Continue baking until meat filling is cooked through and peppers are tender, 20 to 30 more minutes.
Sprinkle each pepper with 1/2 teaspoon parsley and drizzle with a spoonful of pan juices.

Notes: Stuffed peppers with minced meat and rice-grandma's classic, Stuffed peppers with minced meat and rice in tomato sauce from the oven-classically Duration: 4:26

BEST Stuffed Bell Peppers with Ground Beef

I use red, orange and yellow bell peppers to cover all the colors of the rainbow, and stuff them with lean ground beef, mushrooms and top with a little cheese for a good healthy dose of Vitamin C, protein, and carbs at the same time.
Provided by: Heidi
Total time: 60 minutes
Cook time: 30 minutes
Prep time: 30 minutes
Yields: 6 servings
Cuisine: American
Number of ingredients: 16

Ingredients:

1 pound lean ground beef (90% lean)
4 mushrooms (chopped)
3 ears of fresh corn kernals (or 1 1/2 cups frozen corn)
2 ribs of celery (chopped thinly)
1 medium onion (chopped)
2 cloves garlic (minced)
2 14.5 ounce cans petite diced tomatoes with juice
2 tablespoons concentrated tomato paste
2 tablespoons basil
1 tablespoon oregano
1/2 teaspoon red pepper flakes
kosher salt and freshly ground black pepper to taste
1 1/2 cups cooked long grain rice
1/4 cup chopped Italian parsley
6 bell peppers
1 cup shredded fontina cheese or monterey jack cheese

Nutrition:

How to cook:

Preheat the oven to 350 degrees F.
Brown the ground beef in a large fry pan over medium high heat for 5 minutes or until cooked almost through. Add the mushrooms, corn kernals, chopped celery, onion and garlic and cook until vegetables are softened. Stir in the diced tomatoes, tomato paste, basil, oregano and red pepper flakes. Season with kosher salt and ground pepper to taste and cook for 15-20 minutes. Stir in cooked rice and chopped parsley and cook for another 5 minutes or until the rice is warmed through.
Meanwhile, cut off the tops of the peppers and spoon out the ribs and seeds, then rinse. Lightly sprinkle the inside of the peppers with kosher salt and place in a microwave safe dish with 1/4 cup water. Cover with plastic wrap and microwave for 5 minutes or until they start to soften.
Transfer to a 3 quart baking dish and fill the peppers with the hot meat and rice mixture. Sprinkle the tops with cheese and bake for 20 minutes or until peppers are tender and cheese is browned. Serve hot.

Notes: How to make stuffed peppers with rice and minced meat, How to make stuffed peppers with rice and minced meat. Stuffed bell peppers. 1,229 views Jul Duration: 3:40

Easy Stuffed Bell Peppers Recipe with Ground Beef and Brown Rice

Cheesy and savory, easy Stuffed Bell Peppers are made with flavorful ground beef and fluffy brown rice for a healthy recipe! These stuffed bell peppers are the best because they can be made with either lean ground beef, sausage, turkey, chicken, or vegetarian ingredients. You will enjoy these stuffed peppers because they are made with homemade tomato sauce, cheddar cheese, garlic, onions, paprika, and juicy tomatoes.
Provided by: Rena
Total time: 40 minutes
Cook time: 30 minutes
Prep time: 10 minutes
Yields: 7 servings
Cuisine: American
Number of ingredients: 13

Ingredients:

2 Tablespoons Extra-virgin Olive Oil
1 Medium Onion (diced)
2-3 Garlic Cloves (minced)
1 pound Lean Ground Beef
1½ Cup Cooked Brown Rice
1 14.5 ounces Can Diced Tomatoes
1 Tablespoon Tomato Paste
1 Teaspoon Dried Oregano
1 Tablespoon Smoked Paprika
Kosher salt and pepper, to taste
7 Large Bell Peppers (top and core removed)
1 Cup Shredded Cheddar Jack Cheese
Freshly chopped parsley, for garnish

Nutrition:

How to cook:

Preheat your oven to 375F and place the peppers cut side up into a baking dish or a rimmed tray.
Heat oil in a large pan over medium heat. Sauté onion until softens, then stir in garlic and cook for about 1 minute more.
Add ground beef and cook until no longer pink, breaking up meat with a wooden spoon, for 5-6 minutes. Stir in cooked brown rice, diced tomatoes, tomato paste, oregano, and smoked paprika.
Cook until sauce is slightly reduced, about 4-5 minutes. Taste and season with salt and pepper as needed.
Stuff each pepper with beef mixture and bake until peppers are mostly tender. About 10-12 minutes.
Sprinkle with cheese and bake for 5-7 minutes more. Garnish with fresh chopped parsley before serving. Enjoy!

Notes: Stuffed Bell Peppers, Ingredients · 1 tbsp oil · 1 small onion, finely chopped · 2 garlic cloves, finely chopped · 500 g ground or minced meat (beef or lamb) · 1/2 tsp ground cumin (cumin