Stuffed Bell Peppers
This stuffed peppers recipe is an easy, healthy and hearty dinner your whole family will love. A flavorful beef & rice filling is topped with cheese and baked in bell peppers.
- Prep time
- 20 min
- Cook time
- 30 min
- Yield
- 12 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 cups white rice (cooked (about 1 cup uncooked))
- 6 bell peppers (cut in half lengthwise (4 if they are very large))
- 1- pound ground beef
- 1 Tablespoon minced garlic
- 1 cup yellow onion (finely diced (about half of a medium onion))
- 1 cup carrots (finely diced (2 medium carrots))
- ½ cup celery (finely diced (2 stalks celery))
- 2 teaspoons Italian seasoning
- ½ teaspoon paprika
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- 1 teaspoon salt
- ¼ teaspoon pepper
- 14.5 oz diced tomatoes
- 8 oz tomato sauce
- 1 Tabelspoon Worcestershire sauce
- 1 ½ cups shredded Cheddar cheese
Instructions
- 1
Begin by cooking the rice according to package instructions. White rice takes about 25 minutes, brown rice takes about 45 minutes. Be sure to measure it after cooking, for some brands, 1 cup uncooked rice yields 2 cups of cooked rice. For others, 1 cup uncooked rice yields more than 2 cups cooked rice. You will use 2 cups of rice in this recipe.
- 2
Preheat the oven to 375 degrees F
- 3
Grease a baking dish and set aside.
- 4
Cut whole bell peppers in half lengthwise, then remove the seeds and core from each half, carefully.
- 5
Place the bell pepper halves open side up on the prepared baking sheet and sprinkle with a dash of salt and pepper.
- 6
Bake 15 minutes (baking time depends on thickness of your peppers) in preheated oven until they just begin to become soft. Remove from oven and set aside.
- 7
Add the ground beef, onion, carrot, celery and minced garlic to a 5-quart Dutch oven or sauce pan. Cover and cook until the meat is no longer pink and the vegetables are soft., stirring often and breaking up the ground beef into small pieces,
- 8
Turn heat to medium-low and stir in the diced tomatoes, tomato sauce, Worcestershire sauce, Italian seasoning, paprika, cumin, coriander salt and pepper
- 9
Turn off heat and add cooked rice and stir until combined.
- 10
Taste filling and adjust salt/pepper/seasonings to your liking.
- 11
Add about ½ cup of filling to each bell pepper half (or as much as can fit without overflowing).
- 12
Top each filled bell pepper with about 2 TBS cheddar cheese.
- 13
Bake peppers in the preheated oven for 15 minutes or until the cheese is melted and lightly browned.
- 14
Remove from oven and serve.