Stuffed Bell Peppers with Beef (Printer-Friendly)
Bell peppers stuffed with seasoned beef, fluffy rice, and rich tomato sauce. A comforting, satisfying meal.
# What You’ll Need to Cook:
→ Filling
01 -
454 g ground beef
02 -
100 g long grain white rice, uncooked
03 -
240 ml water
04 -
1 tablespoon Worcestershire sauce
05 -
1/4 teaspoon garlic powder
06 -
1/4 teaspoon onion powder
07 -
Salt, to taste
08 -
Black pepper, to taste
→ Vegetables
09 -
6 green bell peppers
→ Sauce
10 -
450 g tomato sauce (2 x 227 g cans)
11 -
1 teaspoon Italian seasoning
# Steps to Prepare:
01 -
Set the oven to 175°C and allow it to preheat.
02 -
In a saucepan, combine white rice with water. Bring to a boil, reduce heat, cover, and cook gently for 20 minutes until tender.
03 -
Heat a skillet over medium heat. Brown the ground beef, breaking it apart and cooking evenly throughout.
04 -
Slice off the tops of the bell peppers. Remove seeds and membranes. Stand the peppers upright in a baking dish, flattening the bases if needed for stability.
05 -
In a large bowl, gently mix the cooked rice, browned beef, 225 g tomato sauce, Worcestershire sauce, garlic powder, onion powder, salt, and pepper.
06 -
Spoon filling mixture generously into each bell pepper cavity until full.
07 -
In a separate bowl, combine remaining 225 g tomato sauce with Italian seasoning. Pour evenly over the filled peppers.
08 -
Bake in preheated oven for 1 hour, basting each pepper with sauce every 15 minutes to keep the filling moist. Cook until peppers are tender.
# Extra Cooking Tips:
01 -
Cover the baking dish with foil to retain moisture and prevent the peppers from drying during baking.
02 -
Store leftovers in the refrigerator for up to 4 days, or freeze for up to 3 months for meal prepping.