Stuffed Bell Peppers with Beef

Stuffed bell peppers are the comfort food I always come back to when I want something both hearty and nutritious. This recipe brings together ground beef, rice, and a savory tomato sauce, tucked inside tender green peppers for a classic family-style meal. The best part is you can prep everything ahead of time, then let the oven do the work while your kitchen fills with rich, homey aromas.

My family thinks stuffed peppers taste even better the next day and always ask to take leftovers for lunch. The combination of savory meat, fluffy rice, and sweet tomato sauce tastes like nostalgia in every bite.

Ingredients

• Ground beef: Choose fresh meat with bright color for best flavor and a little fat keeps the filling moist
• Long grain white rice: Uncooked rice absorbs sauce as it cooks for perfect tenderness fluff with a fork after cooking to avoid clumping
• Water: Needed to simmer the rice until fluffy use fresh filtered water if available
• Green bell peppers: Pick peppers that feel firm and heavy with shiny skin and no wrinkles the shape should let them stand upright in the baking dish
• Tomato sauce: Opt for a thick richly flavored sauce as it forms the main body of the dish look for no sugar added for a cleaner taste
• Worcestershire sauce: Brings a savory background note use a brand with real anchovy for best depth of flavor
• Garlic powder: Adds mellow allium flavor with no chopping needed buy a new jar if yours is older than six months for freshness
• Onion powder: Sweetens and rounds out the filling always keep it sealed so it does not clump
• Salt and pepper: Season to taste use kosher salt for the best distribution
• Italian seasoning: Gives the topping a herby lift check label for a blend with oregano basil and thyme for classic flavor

Step-by-Step Instructions

Prepare the Peppers:

Slice off the tops of each bell pepper and carefully scoop out seeds and membranes using a spoon Work gently to avoid cracking the skins Rinse peppers and place upright in your baking dish If the peppers wobble trim a thin slice off the bottom so they stand

Cook the Rice:

Combine long grain white rice and water in a small saucepan Bring to a boil over medium heat Once boiling cover with a tight lid and drop heat to low Cook undisturbed for twenty minutes then turn off the heat and steam for five more minutes before fluffing

Brown the Beef:

Set a large skillet over medium heat Add ground beef and break up into small pieces Cook until fully browned and any pink is gone Drain off extra fat to avoid a greasy filling

Mix the Filling:

In a large bowl combine the browned beef cooked rice one can of tomato sauce Worcestershire sauce garlic powder onion powder salt and pepper Stir well so the spices are evenly mixed Taste and adjust seasoning if needed

Fill the Peppers:

Carefully spoon the filling into each prepared pepper pressing lightly as you go to fill all the way and keep the shape Place filled peppers upright back in the baking dish

Top and Bake:

Stir remaining can of tomato sauce with Italian seasoning Spoon this over each pepper letting excess run into the dish Bake uncovered at three hundred fifty degrees for one hour Stop every fifteen minutes to baste peppers with sauce so they stay moist

Bookmark

The Italian seasoning always reminds me of Sunday dinners at my grandmother’s when the house smelled like tomato and herbs all day She used to let us help stuff the peppers and I try to do the same with my own kids now

Storage Tips

Keep any leftover stuffed peppers in an airtight container in the fridge for up to four days The peppers reheat well in the oven covered with foil at three hundred degrees or you can microwave individually for super quick lunches If you want to freeze let the stuffed peppers cool completely then wrap each in plastic before transferring to a freezer bag they will keep their flavor and texture for up to three months

Ingredient Substitutions

Try lean ground turkey or chicken instead of beef for a lighter meal Brown rice or quinoa can switch in for white rice with just a bit more cooking liquid Mixed bell peppers yellow or red add a touch of sweetness or change up the color Uncooked ground sausage blended with the beef brings even more depth

Serving Suggestions

Stuffed bell peppers shine as a main dish with a simple green salad on the side For a heartier spread I like to serve with crusty bread or a scoop of creamy mashed potatoes A sprinkle of shredded cheese on top before the last ten minutes of baking creates a bubbly gratin effect

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Cultural Context

Stuffed peppers appear in many cuisines from Italian to American to Mediterranean This version is a true comfort classic in the US loved for its balance of protein vegetables and sauce My family always thought of it as the meal to serve when a friend needed a home-cooked dinner

Frequently Asked Questions

→ Can I use a different type of meat?

Absolutely! Ground turkey, chicken, or even plant-based alternatives can be substituted for ground beef with great results.

→ Should the rice be cooked before stuffing?

Yes, cooking the rice beforehand ensures tenderness and prevents a crunchy texture inside the peppers.

→ How can I prevent the peppers from drying out?

Basting with sauce every 15 minutes and covering the dish with foil helps keep the peppers moist during baking.

→ Can I prepare these in advance?

You may assemble the stuffed peppers ahead of time and refrigerate until ready to bake, making them perfect for meal prep.

→ How should leftovers be stored?

Leftover stuffed peppers can be covered and refrigerated for up to four days or frozen for up to three months. Reheat thoroughly before serving.