Good old Stuffed Bell Peppers - a classic stuffed with a beef and rice mixture topped with tomato sauce. Always a favorite family dinner.
I know that there's really nothing new about Stuffed Bell Peppers. However, it just happens to be one of my most favorite recipes and one that I've never shared here on the blog.
Stuffed bell peppers are one of those classic comfort dishes that just feel like home. Like a hug and a kiss on the cheek from your mama. Feeling homesick? A serving of these peppers will cheer you right up!
It's always interesting to me how many recipes exist in different forms throughout the world's cuisines. Take dumplings for instance. They're everywhere from the U. S. to Europe to Asia.
Well, stuffed peppers are no exception. We generally think of them with a meat and rice filling, topped with tomato sauce and sometimes cheese.
But they also exist in the form of Chile Rellenos in Mexico, Pimientos Rellenos in Spain, Bharvan Mirch or Bharva Hari Mirch in India, and numerous other recipes throughout Europe and South America.
I must say that I truly enjoy a well prepared Chile Relleno but the traditional U.S. style that I'm sharing with you here is my all-time favorite.
Of course, you can change this recipe in many different ways. You can substitute ground turkey for the beef.
You could replace the rice with orzo or quinoa, and the Romano can be switched out for almost any cheese that appeals to you.
Good old Stuffed Bell Peppers - a classic stuffed with a beef and rice mixture topped with tomato sauce. Always a favorite family dinner. Click To Tweet
How to Make Stuffed Bell Peppers:
Preheat the oven to 375 degrees.
Prepare the peppers by slicing about 1/2-inch off the tops and removing all seeds and ribs.
Line a square baking pan with foil. Pour the tomatoes along with their juice in the prepared pan. Break up the tomatoes using a fork or your fingers.
To the tomatoes, add the onion, crumbled beef bouillon cube, red pepper flakes, and a generous pinch of salt. Stir to combine well.
In a small bowl, combine the ground beef, cooked rice, Romano cheese, parsley flakes, garlic, salt, and pepper.
Mix until evenly combined.
Lightly stuff the prepared peppers with the beef and rice mixture. Place the stuffed peppers upright in the pan. Spoon a little of the tomato mixture over each and top with the slice you removed.
Cover the pan tightly with foil and bake for 1 hour. Remove the foil and continue cooking for 20-30 more minutes or until the meat mixture has cooked through and the peppers are tender.
Serve topped with the cooked tomato mixture.
Makes 2 servings. Multiplies easily.
Enjoy!
More Family Favorites on Never Enough Thyme:
- Sloppy Joes
- Tuna Melt
- Jumbo Meatballs and Spaghetti
- Creamed Chipped Beef
- Pot Roast with Rosemary and Garlic
- Italian Sausage and Peppers
stuffed pepper recipes from Other Bloggers:
- Turkey Stuffed Peppers from Skinny Taste
- Southwestern Stuffed Bell Peppers from FoodieCrush
- Vegetarian Orzo Stuffed Bell Peppers from Love and Lemons
- Meaty Bison and Mushroom Stuffed Peppers from The Lemon Bowl
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Stuffed Bell Peppers
Ingredients
- 2 bell peppers
- 14.5 oz. can whole plum tomatoes
- 1/4 small onion grated
- 1 beef bouillon cube
- pinch of red pepper flakes
- pinch of salt
- 1/2 lb. lean ground beef
- 1/2 cup cooked rice
- 2 tblsp. grated Romano cheese
- 1 tblsp. dried parsley flakes
- 1 small garlic clove minced
- 1/2 tsp. salt
- 1/4 tsp. ground black pepper
Instructions
- Preheat the oven to 375 degrees.
- Prepare the peppers by slicing about 1/2-inch off the tops and removing all seeds and ribs.
- Line a square baking pan with foil. Pour the tomatoes along with their juice in the prepared pan. Break up the tomatoes using a fork or your fingers. To the tomatoes, add the onion, crumbled beef bouillon cube, red pepper flakes, and a generous pinch of salt. Stir to combine well.
- In a small bowl, combine the ground beef, cooked rice, Romano cheese, parsley flakes, garlic, salt, and pepper.
- Lightly stuff the prepared peppers with the beef and rice mixture. Place the stuffed peppers upright in the pan. Spoon a little of the tomato mixture over each and top with the slice you removed.
- Cover the pan tightly with foil and bake for 1 hour. Remove the foil and continue cooking for 20-30 more minutes or until the meat mixture has cooked through and the peppers are tender. Serve topped with the cooked tomato mixture.
Notes
Nutrition
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Lana Stuart is the cook and occasional traveler here at Never Enough Thyme. Lana has been cooking since she was tall enough to reach the stove and started this blog in 2009 to share her delicious home cooking recipes. You'll find about 700 recipes here so there's sure to be something your family will like!
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shirley says
do you have a simple recipe for chicken and dumplings
Lana Stuart says
Shirley - you can find my Chicken and Dumplings recipe at this link: http://www.lanascooking.com/chicken-and-dumplings/ I can't say that it's simple, but it's definitely delicious!
Miss P says
That looks like a great easy supper. A little rice on the side to soak up all of the delicious juices would be a good addition.
I really like that easy clean up idea about lining the pan with foil!
Miss P
Sues says
Stuffed peppers are such the perfect dinner idea and yours look delicious!
Lana Stuart says
Thanks, Sues! And thanks so much for being such a consistent, long-time reader. It's much appreciated!
Neena says
Love these peppers. Don't make them often, but after your post I probably will. You make it look soooo easy.
Lana Stuart says
Would you believe Bill doesn't like these! I make them for myself when he goes out of town :-)