Stuffed Bell Peppers Recipe

These stuffed bell peppers are a classic recipe. Made with a mixture of ground beef, rice, onions, tomatoes, and spices, this easy to make bell peppers recipe is the perfect family dinner any time of year!

Stuffed Bell Peppers Recipe

My mother made gołąbki for us a lot as kids. Cabbage, rice, beef, and pork, in a tomato sauce. We just loved it! Now, gołąbki can be a lot of work, so sometimes she would make us stuffed bell peppers instead. The same basic recipe, except instead of par-boiled cabbage (to soften it up for rolling), it was simply cutting open some peppers and cleaning out the seeds and sticking them in the oven for a few minutes to soften. The also was cooked in a tomato base. This is not.

If you are looking for more easy to make ground beef recipes, try these:

● Cheesy Meatball Bake
● The Best Sloppy Joes Casserole Recipe
● Nachos Deluxe

Tips for making this Stuffed Bell Peppers Recipe:

● This recipe is super easy and basic. Only ground beef was used. If you would like a mixture of ground beef and ground pork, it is a ratio of ¾ of a pound of ground beef and ¼ pound of ground pork.

● This recipe has cheese. Feel free to omit it if you like.

● If you do want cheese but not shredded Colby jack cheese, any good melting cheese will work.

● Serve with sour cream. I am telling you, a lot of people use ketchup, but in our house (and every household with Polish heritage) it was always sour cream.

Stuffed Bell Peppers Recipe Ingredients:

● 4 large Bell Peppers (any color)
● 1 lb. Ground Beef (90% lean)
● ½ cup chopped Onions
● 1 tsp Minced Garlic
● 14oz Diced Tomatoes (1 can)
● 1 TBSP Tomato Paste
● 1 tsp dried Parsley
● 1 tsp Salt
● ½ tsp Pepper
● 1 cup cooked White Rice
● ¼ cup of Shredded Colby Jack Cheese

Stuffed Bell Peppers Mise en Place:

● 8″x8″ Baking Dish
● Non-stick Cooking Spray
● Knife
● Cutting Board
● Measuring Spoons
● Measuring Cup
● Spoon
● Skillet
● Aluminum Foil

Stuffed Bell Peppers Recipe Instructions:

1. Preheat the oven to 400°F.
2. Lightly grease an 8×8 baking dish.

2. Wash and pat dry the bell peppers and slice off the tops. Carefully remove the membranes and seeds from each bell peppers, using a paring knife
3. Arrange peppers in the prepared baking dish. Cover tightly with aluminum foil and bake for 10 minutes.
4. Remove the peppers from the oven and allow them to cool.

5. While the peppers are baking, place a skillet over medium-high heat and add the beef, onion, and garlic. Cook 3 to 4 minutes, breaking beef into crumbles.

6. Add in the diced tomatoes, tomato paste, dried parsley, and salt and pepper and let it simmer on medium heat for 3 to 4 minutes.

7. Stir in the rice and mix well. Take it off the heat and let it cool slightly.

8. Fill the bell peppers with the beef and rice mixture. Pack the bell peppers tightly, filling to the brim.

9. Top each bell pepper with about a tablespoon of shredded cheese.
10. Cover tightly with aluminum foil and bake in the preheated 400°F oven for 15 minutes, until the peppers are tender.

11. Remove the foil and broil for a minute to get the cheese bubbly and brown.

12. Sprinkle with fresh parsley and serve with a dollop of sour cream and sliced spring onion.

Yield: 4

Stuffed Bell Peppers Recipe

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Stuffed Bell Peppers Recipe. These stuffed bell peppers are a classic recipe. Made with a mixture of ground beef, rice, onions, tomatoes, and spices, this easy to make bell peppers recipe is the perfect family dinner any time of year!

Prep Time 15 minutes

Cook Time 25 minutes

Additional Time 10 minutes

Total Time 50 minutes

Ingredients

• 4 large Bell Peppers (any color)
• 1 lb. Ground Beef (90% lean)
• ½ cup chopped Onions
• 1 tsp Minced Garlic
• 14oz Diced Tomatoes (1 can)
• 1 TBSP Tomato Paste
• 1 tsp dried Parsley
• 1 tsp Salt
• ½ tsp Pepper
• 1 cup cooked White Rice
• ¼ cup of Shredded Colby Jack Cheese

Instructions

1. Preheat the oven to 400°F.
2. Lightly grease an 8x8 baking dish.
3. Wash and pat dry the bell peppers and slice off the tops. Carefully remove the membranes and seeds from each bell peppers, using a paring knife.
4. Arrange peppers in the prepared baking dish. Cover tightly with aluminum foil and bake for 10 minutes.
5. Remove the peppers from the oven and allow them to cool.
6. While the peppers are baking, place a skillet over medium-high heat and add the beef, onion, and garlic. Cook 3 to 4 minutes, breaking beef into crumbles.
7. Add in the diced tomatoes, tomato paste, dried parsley, and salt and pepper, and let it simmer on medium heat for 3 to 4 minutes.
8. Stir in the rice and mix well. Take it off the heat and let it cool slightly.
9. Fill the bell peppers with the beef and rice mixture. Pack the bell peppers tightly, filling to the brim.
10. Top each bell pepper with about a tablespoon of shredded cheese.
11. Cover tightly with aluminum foil and bake in the preheated 400°F oven for 15 minutes, until the peppers are tender.
12. Remove the foil and broil for a minute to get the cheese bubbly and brown.
13. Sprinkle with fresh parsley and serve with a dollop of sour cream and sliced spring onion.
    

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Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 452Total Fat: 23gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 107mgSodium: 848mgCarbohydrates: 26gFiber: 4gSugar: 7gProtein: 36g

Note: for exact nutritional information, consult your dietitian. All nutritional information provided is simply a guideline.

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