Recipes » Main Dish Recipes » Stuffed Bell Peppers

Stuffed Bell Peppers

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5 from 1 vote
Good old Stuffed Bell Peppers - a classic stuffed with a beef and rice mixture topped with tomato sauce.
Prep Time 15 minutes
Cook Time 1 hour 30 minutes

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.

Good old Stuffed Bell Peppers - a classic stuffed with a beef and rice mixture topped with tomato sauce. https://www.lanascooking.com/stuffed-bell-peppers

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.

How to Make Stuffed Bell Peppers:

Preheat the oven to 375 degrees.

Two green bell peppers.

Prepare the peppers by slicing about 1/2-inch off the tops and removing all seeds and ribs.

Tomatoes, onion, and seasonings in a baking pan.

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.

Ground beef, rice, cheese, and seasonings in a mixing bowl.

In a small bowl, combine the ground beef, cooked rice, Romano cheese, parsley flakes, garlic, salt, and pepper.

Filling for peppers in a mixing bowl.

Mix until evenly combined.

Stuffed peppers in baking pan with tomato mixture.

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.

Stuffed bell peppers after cooking for one hour.

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.

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Stuffed Bell Peppers

Good old Stuffed Bell Peppers – a classic stuffed with a beef and rice mixture topped with tomato sauce.
5 from 1 vote
Print It Rate It
Course: Main Dishes
Cuisine: American
Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 45 minutes
Servings: 2 servings
Calories: 302kcal
Author: Lana Stuart

Ingredients

  • 2 green bell peppers
  • 14.5 ounces canned whole plum tomatoes
  • ¼ small onion grated
  • 1 beef bouillon cube
  • pinch of red pepper flakes
  • pinch of salt
  • ½ pound lean ground beef
  • ½ cup cooked rice
  • 2 tablespoons grated Romano cheese
  • 1 tablespoon dried parsley flakes
  • 1 small garlic clove minced
  • ½ teaspoon salt
  • ¼ teaspoon 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.

Nutrition Information

Serving: 1 | Calories: 302kcal | Carbohydrates: 28g | Protein: 31g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 76mg | Sodium: 1216mg | Potassium: 1170mg | Fiber: 5g | Sugar: 9g | Vitamin A: 2194IU | Vitamin C: 127mg | Calcium: 120mg | Iron: 4mg

Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.

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7 Comments

  1. 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

    1. Thanks, Sues! And thanks so much for being such a consistent, long-time reader. It’s much appreciated!

  2. Love these peppers. Don’t make them often, but after your post I probably will. You make it look soooo easy.