Ground Beef Stuffed Peppers Recipe
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Ground Beef Stuffed Peppers make a warm, filling dinner with simple ingredients. Sweet bell peppers hold a tasty mix of seasoned ground beef, rice, tomatoes, and cheese. The peppers bake until tender while the filling stays juicy and flavorful. This recipe works well for busy weeknights because you can prepare the filling ahead of time. It also makes a great family meal, with each pepper served as its own portion. Add a fresh salad or steamed vegetables on the side for a complete dinner. If you have leftover filling, save it for lunch the next day or use it in tacos.
What is Ground Beef Stuffed Peppers?
Ground Beef Stuffed Peppers are bell peppers filled with cooked ground beef, rice, vegetables, seasonings, and cheese. The filled peppers bake until the peppers become tender and the cheese melts on top.
The beef gives the filling a rich savory taste, while tomatoes add moisture and a light tang. You can use green, red, yellow, or orange bell peppers. Each color brings a slightly different flavor.
Ingredients
- 6 large bell peppers
- 1 pound ground beef
- 1 cup cooked white or brown rice
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 can (14.5 ounces) diced tomatoes, drained
- 1 cup shredded cheddar or Monterey Jack cheese
- 1 tablespoon tomato paste
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon chili powder, optional
- 1/2 cup beef broth or water
- 2 tablespoons chopped fresh parsley, optional
Instructions
1. Prepare the peppers: Heat the oven to 375 F. Wash the bell peppers and cut off the tops. Remove the seeds and white inner parts.
2. Soften the peppers: Place the peppers upright in a baking dish. Add about 1/2 inch of water to the bottom of the dish. Cover with foil and bake for 10 minutes. Drain the water before adding the filling.
3. Cook the beef: Heat olive oil in a large skillet over medium heat. Add the onion and cook for 2 to 3 minutes. Add the ground beef and cook until no pink remains. Break the beef into small pieces as it cooks.
4. Add the seasonings: Stir in garlic, tomato paste, Italian seasoning, paprika, salt, black pepper, and chili powder. Cook for about 1 minute so the spices release their flavor.
5. Make the filling: Add diced tomatoes, cooked rice, and beef broth. Stir well and simmer for 4 to 5 minutes. The mixture should stay moist but not watery.
6. Fill the peppers: Spoon the beef and rice mixture into each pepper. Fill them firmly but do not press the mixture down too hard.
7. Add cheese: Top each stuffed pepper with shredded cheese.
8. Bake: Cover the baking dish loosely with foil. Bake for 20 minutes. Remove the foil and bake for another 10 to 15 minutes, until the peppers are tender and the cheese is melted.
9. Rest and serve: Let the peppers rest for about 5 minutes. Add fresh parsley if desired, then serve warm.
Essential Note
- Use cooked rice in the filling so the peppers cook evenly and do not dry out. Ground beef should reach 160 F for food safety. A meat thermometer gives the most reliable check.
- Choose firm bell peppers that can stand upright in the baking dish. If a pepper tips over, place it close to another pepper or support it with a small piece of foil.
- Keep some moisture in the filling before baking. Very dry filling can make the finished peppers tough and less enjoyable. If the mixture looks dry, add a few tablespoons of beef broth.
- Do not overcook the peppers during the first baking stage. They only need a short pre-bake because they will cook again after you add the filling.
- For a stronger tomato flavor, add another tablespoon of tomato paste. For a milder filling, leave out the chili powder.
Recipe Notes
Use colorful, firm bell peppers and fully cooked rice for a moist filling. Refrigerate leftovers in an airtight container for up to 3 days.
Cooking Tips and Tricks
- Choose peppers that have a flat base so they stay upright while baking. Cut only the tops off and keep the pepper walls intact.
- Brown the ground beef well before adding the other ingredients. This gives the filling a deeper flavor and better texture.
- Do not add uncooked rice unless the recipe includes enough liquid and extra cooking time. Cooked rice works better for this version.
- Keep the filling moist but not soupy. Too much liquid can make the peppers watery.
- For softer peppers, cover the dish for most of the baking time. For slightly firmer peppers, bake uncovered for the last 10 to 15 minutes.
- Let the stuffed peppers rest for a few minutes before serving. This helps the filling settle and makes them easier to eat.
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Anupam
Before I even start cooking, I taste-test everything to make sure it’s spot-on. Then, I break it down for you with everyday essentials, nutrition info, and simple, step-by-step instructions. From breakfast to dinner, I walk you through each stage so cooking becomes easy, fun, and stress-free.
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