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Beef And Rice Stuffed Bell Peppers

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Prep Time
20m
Cook Time
1h 20m
Total Time
1h 40m
This beef and rice stuffed bell peppers recipe combines tender bell peppers, savory ground beef, and fluffy rice, all topped with a rich, chunky tomato sauce. With a touch of Parmigiano-Reggiano cheese and fresh parsley, this dish is a comforting and satisfying meal that is sure to please the whole family.

Ingredients

Servings: 6
Scale:
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6

Steps

1
Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C).
2
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.
3
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.
4
Set bell peppers upright in the dish.
5
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.
6
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.
7
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.
8
Sprinkle each pepper with 1/2 teaspoon parsley and drizzle with a spoonful of pan juices.

Nutrition Facts

  • Calories
    598kcal
    29%
  • Fat
    25g
    1%
  • Saturated Fat
    11g
    0%
  • Carbohydrates
    47g
    2%
  • Fiber
    3g
    0%
  • Sugar
    5g
    0%
  • Protein
    43g
    2%
  • Cholesterol
    128mg
    6%
  • Sodium
    669mg
    33%
Percent Daily Values are based on a 2,000 calorie diet.
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