Description
These classic Stuffed Peppers with Rice are a comforting and flavorful dish combining ground beef, tender bell peppers, and a seasoned rice mixture, all baked to perfection and topped with melted cheddar cheese. Perfect for a hearty family meal, this recipe balances savory and fresh ingredients with easy preparation.
Ingredients
Scale
Rice and Peppers
- 1 cup uncooked rice
- 4 large bell peppers
Meat Mixture
- 1 pound ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 can diced tomatoes (undrained)
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon paprika
Topping and Garnish
- 1 cup shredded cheddar cheese
- 1/4 cup chopped fresh parsley
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the stuffed peppers.
- Cook Rice: Cook 1 cup of uncooked rice according to the package instructions until fluffy, then set aside.
- Prepare Peppers: Cut the tops off the 4 large bell peppers and carefully remove the seeds and membranes, then set them aside for stuffing.
- Brown Ground Beef: In a skillet over medium heat, cook 1 pound of ground beef until it is fully browned and no longer pink.
- Sauté Aromatics: Add the diced onion and minced garlic to the skillet with the beef, cooking until the onion softens and becomes translucent.
- Combine Ingredients: Stir in the cooked rice, canned diced tomatoes with their juices, salt, pepper, and paprika, mixing thoroughly.
- Simmer Mixture: Allow the mixture to simmer gently for 5 minutes to blend the flavors, then remove from the heat.
- Stuff Peppers: Fill each hollowed bell pepper generously with the rice and beef mixture, pressing down lightly to pack the filling.
- Prepare for Baking: Place the stuffed peppers upright in a baking dish and cover the dish with aluminum foil to retain moisture during cooking.
- Bake Covered: Bake the peppers in the preheated oven for 25 minutes until they begin to soften and heat through.
- Add Cheese and Finish Baking: Remove the foil, sprinkle 1 cup of shredded cheddar cheese evenly over the tops of the peppers, and bake for an additional 10 minutes until the cheese is melted and bubbly.
- Garnish and Serve: Sprinkle 1/4 cup of chopped fresh parsley over the stuffed peppers before serving to add a fresh, vibrant finish.
- Enjoy: Serve hot and enjoy your delicious stuffed peppers with rice!
Notes
- Use fresh bell peppers that are firm and free of blemishes for the best outcome.
- For a spicier version, add chopped jalapeños or use a smoky paprika.
- To save time, cook the rice ahead of time or use leftover rice.
- Ground turkey or chicken can be used as a leaner alternative to ground beef.
- Covering the dish with foil during the initial bake helps keep the peppers moist and tender.
- The extra baking time with cheese ensures a melty and flavorful topping.
