Beef and Rice Stuffed Peppers Recipe

A stuffed red bell pepper is presented on a white plate. The pepper is filled with a savory mixture of rice, onions, and tomato sauce. To the side, a roasted cap of the bell pepper is placed, completing the dish. The wooden table is visible in the background.

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Beef and Rice Stuffed Peppers Recipe

Prep Time20

Cook Time1 15

Total Time1 35

Course: dinner, lunch, Main Course

Cuisine: American, Mediterranean

Keyword: comfort food, one pot, stuffed

Servings:

Calories: 351kcal

Equipment

Ingredients

For the filling:

8-10 Bell peppers medium
1 pound Ground beef read notes
⅔ cup Rice soaked in water for 30-60 minutes and drained
2 Onion finely chopped
3 cloves Garlic crushed
2 Tomatoes grated
1½ teaspoons Salt or to taste
½ teaspoon Black pepper or to taste
1 teaspoon Oregano
1 teaspoon Paprika I recommended smoked paprika
1 teaspoon Cumin
¼ cup Parsley chopped
¼ cup Cilantro chopped
2 tablespoons Olive oil

For the sauce:

2 tablespoons Olive oil
1 Onion chopped
14 oz Tomato sauce Homemade or store-bought
1 teaspoon Salt
½ teaspoon Black pepper
1 teaspoon Oregano
1–1½ cups Water
2 tablespoons Tomato paste

US Customary - Metric

Instructions

Prepare the filling: Heat 2 tablespoons olive oil in a pan over medium heat. Add the chopped onion and sauté for 4–5 minutes until softened. Add the crushed garlic and cook for another 30 seconds until fragrant. Remove from heat and let cool slightly.
Mix the filling: In a large bowl, combine the ground beef, soaked and drained rice, sautéed onion and garlic, grated tomatoes, parsley, cilantro, salt, pepper, paprika, cumin, and oregano. Mix well until evenly combined.
Prepare the peppers: Cut the tops off the bell peppers and remove the seeds and membranes. Fill each pepper about ¾ full with the meat mixture, leaving space for the rice to expand during cooking.
Prepare the sauce: Heat olive oil in a large oven-proof pot or Dutch oven over medium heat. Add the chopped onion and cook for 4–5 minutes until softened.
Add tomato sauce, tomato paste, salt, pepper, oregano, and water. Stir well and bring to a gentle simmer.
Cook the stuffed peppers: Arrange the stuffed peppers upright in the pot. The sauce should reach at least halfway up the peppers; if you prefer a saucier dish, you can add enough sauce or water so it comes up to about three-quarters of the peppers.
Spoon 2–3 tablespoons of sauce over each pepper and place the pepper tops back on.
Cover the pot with a lid, bring to a gentle boil, then reduce the heat to low and simmer for about 1 hour, until the peppers are tender and the rice is fully cooked.
Every 15–20 minutes, spoon some of the sauce over the peppers to keep them moist.
Optional baking step: Preheat oven to 400°F (200°C). Transfer the uncovered pot to the oven and bake for 15–20 minutes, until the tops are slightly browned and the peppers develop a roasted flavor. The final baking step is optional, but highly recommended.
Serve hot with extra sauce spooned over the peppers.

Video

Notes

Beef choice: Use 80/20 or 85/15 ground beef for the best flavor. Leaner beef can make the filling slightly dry. You can also substitute ground lamb, ground turkey, or a mixture of beef and lamb.
Rice choice: Long-grain white rice or basmati works best for this recipe. Avoid using quick-cook or instant rice, as it may become mushy during the long cooking time. Soaking the rice helps it cook evenly with the meat filling.
Herbs: Fresh parsley and cilantro add brightness and freshness to the filling, but you can adjust them to your taste or substitute with other fresh herbs such as dill. If you don’t have fresh herbs, you can use about 1–2 tablespoons of dried herbs instead.
Bell pepper choice: Red, yellow, and orange peppers are naturally sweeter, while green peppers have a more savory flavor. You can use a mix for color and variety. Try to choose similar-sized peppers that can stand upright in the pot.
Sauce consistency: The sauce should reach at least halfway up the peppers while they cook. If you prefer a more saucy dish, let the sauce come up to about three-quarters of the peppers. Add a little extra water if needed to maintain enough liquid during cooking.
Baking: The final baking step is optional but highly recommended. Baking the stuffed peppers uncovered for 15–20 minutes helps slightly caramelize the tops, deepen the overall flavor, thicken the sauce, and gives the peppers a lightly roasted texture that makes the dish even more delicious.
Make ahead: You can prepare the stuffed peppers up to 24 hours in advance. Store them covered in the refrigerator, then cook them the next day as directed.
Storage: Store leftovers in an airtight container in the refrigerator for 3–4 days.

Nutrition