Stuffed bell peppers and rice recipes - Main course

Author: Anthony Morgan

Classic Stuffed Peppers with rice, ground beef, two different types of cheese, and Italian herbs are baked in tomato sauce until tender and flavorful! These stuffed bell peppers are filled with a mixture of ground beef, tomato sauce and rice, then topped with cheese and baked to perfection.

Stuffed Bell Peppers
Stuffed Peppers with Rice
Stuffed Peppers
BEST Stuffed Bell Peppers Recipe
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Stuffed Bell Peppers

These stuffed bell peppers are filled with a mixture of ground beef, tomato sauce and rice, then topped with cheese and baked to perfection. A classic dish that's comfort food at its finest!
Provided by: Sara Welch
Total time: 80 minutes
Cook time: 60 minutes
Prep time: 20 minutes
Yields: 6 servings
Cuisine: American
Number of ingredients: 12

Ingredients:

6 bell peppers (any color, or a combination of colors)
2 teaspoons olive oil
1 1/2 pounds ground beef (I use 90% lean)
1/2 cup onion (finely chopped)
2 teaspoons garlic (minced)
1 1/2 cups cooked white rice (do not use raw rice)
salt and pepper to taste
15 ounce can tomato sauce
1/2 teaspoon Italian seasoning
1 1/2 cups mozzarella cheese (shredded, divided use)
2 tablespoons parsley (chopped)
cooking spray

Nutrition:

How to cook:

Preheat the oven to 350 degrees F. Coat a large baking dish with cooking spray.
Slice the tops off the peppers and remove the ribs and seeds inside.
Place the peppers cut side down in the baking dish. Add 1 1/2 cups of water to the dish.
Cover the dish with foil and bake for 25 minutes.
While the peppers are cooking, prepare the filling. Heat the olive oil in a large pan over medium heat.
Add the ground beef and season with salt and pepper.
Cook for 5-6 minutes, breaking up the meat with a spatula, until meat is cooked through.
Add the onion to the pan and cook for 3-4 minutes or until softened. Add the garlic and cook for 30 seconds.
Add the rice, tomato sauce and Italian seasoning. Stir to combine. Stir in 1/2 cup cheese and salt and pepper to taste.
Remove the peppers from the oven and drain off the water. Turn the peppers over and fill each one with the beef mixture.
Top each pepper with the remaining cheese. Cover and bake for 20 minutes. Uncover and bake for another 10 minutes or until cheese is melted and browned and peppers are tender.
Sprinkle with parsley, then serve.

Notes: Quick and Easy Stuffed Bell Peppers Rice and Beef, Quick and Easy Stuffed Bell Peppers Rice and BeefThese stuffed bell peppers are so easy to Duration: 4:41

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stuffed bell peppers and rice

The Perfect Stuffed Bell Peppers with Rice Recipe

19,391 views May 19, 2021 The Perfect Stuffed Bell Pepper| How To make stuffed bell peppers Duration: 9:03

Quick and Easy Stuffed Bell Peppers Rice and Beef

Quick and Easy Stuffed Bell Peppers Rice and BeefThese stuffed bell peppers are so easy to Duration: 4:41

Beef and Rice Stuffed Peppers Recipe

Food Wishes Recipes - Beef and Rice Stuffed Peppers Recipe - Stuffed Bell Peppers. 577,571 Duration: 2:58

Stuffed Peppers with Rice

Classic Stuffed Peppers with rice, ground beef, two different types of cheese, and Italian herbs are baked in tomato sauce until tender and flavorful!
Provided by: Blair Lonergan
Total time: 60 minutes
Cook time: 45 minutes
Prep time: 15 minutes
Yields: 4 servings
Cuisine: American,Italian
Number of ingredients: 15

Ingredients:

4 sweet bell peppers, any color
2 tablespoons olive oil, divided
1 lb. ground beef
½ cup finely diced onion
1 cup cooked rice
1 (15 ounce) can tomato sauce
½ tablespoon Worcestershire sauce
1 teaspoon Italian seasoning
½ teaspoon sugar
¼ teaspoon garlic powder
¼ teaspoon onion powder
Kosher salt and ground black pepper, to taste
1 cup shredded sharp cheddar cheese, divided
1 cup shredded Monterey Jack or mozzarella cheese, divided
Optional garnish: chopped fresh parsley or basil

Nutrition:

How to cook:

Preheat oven to 350°F.
Cut bell peppers in half lengthwise, discarding seeds and membranes. Place peppers, cut side up, in a microwave-safe 13x9-inch baking dish. Add 2 tablespoons of water to the dish. Lightly cover with parchment paper. Microwave until peppers begin to soften, about 3 minutes. Drain any excess liquid.*
Meanwhile, prepare the filling.
Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the ground beef and onion; cook until the meat is no longer pink. Drain off fat. Stir in cooked rice, tomato sauce, Worcestershire sauce, Italian seasoning, sugar, garlic powder, onion powder, salt, and pepper. Add ½ cup of cheddar and ½ cup of Monterey Jack or mozzarella. Taste and season with additional salt and pepper, if necessary.
Season the inside of each pepper with salt and pepper. Stuff peppers with beef mixture and drizzle with 1 tablespoon of olive oil. Cover with foil.
Bake until tender and heated through, about 35 minutes. Uncover, sprinkle with remaining ½ cup of cheddar and remaining ½ cup of Monterey Jack or mozzarella. Bake, uncovered, until cheese melts, about 10 more minutes. Serve warm. Garnish with fresh parsley or basil.

Notes: BEST Stuffed Bell Peppers Recipe With Ground Beef, 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

Stuffed Peppers

Stuffed peppers with ground beef and rice are topped with a seasoned tomato sauce.
Provided by: BDEGER
Total time: 90 minutes
Cook time: 85 minutes
Prep time: 5 minutes
Yields: 6 servings
Number of ingredients: 11

Ingredients:

Nutrition:

How to cook:

Preheat the oven to 350 degrees F (175 degrees C).
Bring water and rice to a boil in a covered saucepan. Reduce heat to low and simmer until rice is tender, about 20 minutes.
Meanwhile, heat oil in a skillet over medium heat. Add ground beef and cook until evenly browned and crumbly, 7 to 9 minutes.
Hollow out bell peppers by removing and discarding the tops, seeds, and membranes. Slice the bottoms of the peppers if necessary to make sure they stand up straight.
Arrange peppers in a baking dish with the hollowed sides facing upward.
Prepare filling by mixing cooked beef, cooked rice, 1/2 of the tomato sauce, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Spoon an equal amount of filling into each hollowed pepper.
Mix remaining tomato sauce and Italian seasoning in a bowl, and pour over the stuffed peppers.
Bake in the preheated oven, basting with sauce every 15 minutes, until peppers are tender, about 1 hour.

Notes: Classic Beef-Stuffed Peppers, Ingredients: · 1 pound Ground Beef (93% lean or leaner) · 4 medium red, yellow or green bell peppers · 1/2 cup minced onion · 2 teaspoons minced garlic · 1 can (14

BEST Stuffed Bell Peppers Recipe

These classic stuffed bell peppers are filled with rice, browned ground beef, a delicious spice blend, and cheese. Stuffed peppers make a satisfying and easy weeknight meal!
Provided by: Alexa Blay
Total time: 75 minutes
Cook time: 65 minutes
Prep time: 10 minutes
Yields: 6 servings
Cuisine: American
Number of ingredients: 13

Ingredients:

6 large bell peppers (any color, tops and cores removed)
2 Tablespoons olive oil (plus more for drizzling)
1 medium yellow onion (chopped)
3 medium cloves garlic (minced)
1 pound lean ground beef
1/2 teaspoon chili powder*
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon fine sea salt
1/4 teaspoon ground black pepper
1 cup cooked white rice
1 (14.5 ounce) can fire roasted diced tomatoes
1 1/2 cups freshly shredded mozzarella or Monterey Jack cheese (divided)**

Nutrition:

How to cook:

Preheat the oven to 375 F (190 C).
Spray a 9x13 baking pan with cooking oil, then place the prepared bell peppers cut side up in the dish.
Heat a large nonstick skillet over medium heat. Once hot, add the oil and swirl to coat the pan. Add the onions and saute until they’re tender and translucent (about 5 minutes). Add the garlic and saute until aromatic (about 30 seconds).
Add the ground beef, breaking it up as it cooks. Cook until the beef is fully browned and no pink remains (about 8 minutes). Drain any excess fat off the skillet before returning the skillet to the stove.
Stir in the chili powder, dried oregano, ground cumin, fine sea salt, and black pepper. Add in the cooked white rice and fire roasted diced tomatoes and stir. Allow the mixture to simmer for about 5 minutes, or until the excess liquid has evaporated. Taste and adjust seasonings.
Stir in 1 cup of the shredded cheese, then spoon the ground beef and rice filling evenly into the peppers. Top with the remaining shredded cheese and drizzle with a little bit of olive oil.
Use a liquid measuring cup to pour a small amount of water around the bell peppers. There should be just barely enough water to cover the bottom of the baking dish with a thin layer. Be careful to not pour any water inside the peppers.
Cover the baking dish with aluminum foil and bake for 35 minutes (or until the peppers are tender), then remove the aluminum foil and bake for an additional 10-15 minutes (or until the cheese is bubbly).

Notes: Rice-Stuffed Peppers Recipe: How to Make It, Ingredients · 2 pounds ground beef · 1 medium onion, chopped · 1 small green pepper, chopped · 2 garlic cloves, minced · 1 teaspoon salt · 1/2 teaspoon pepper