Best 20 Beef Stuffed Peppers Recipes

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If you are looking for a hearty, flavorful, and easy-to-make meal, look no further than beef stuffed peppers. This classic dish is perfect for a weeknight dinner or a special occasion. The combination of ground beef, rice, vegetables, and spices, all wrapped up in a tender bell pepper, is sure to satisfy everyone at the table. With endless variations and customization options, beef stuffed peppers are a versatile dish that can be tailored to your taste preferences. Whether you prefer a mild or spicy filling, or want to add additional vegetables or cheese, the possibilities are endless. So, gather your ingredients and let's embark on a culinary journey to create the most delicious beef stuffed peppers you've ever tasted!

Check out the recipes below so you can choose the best recipe for yourself!

CLASSIC BEEF STUFFED PEPPERS



Classic Beef Stuffed Peppers image

Stuffed red bell peppers are filled with savory beef and rice and baked with prepared spaghetti sauce for a hearty dish that doesn't need a lot of preparation.

Provided by Barry LaRoche

Categories     Main Dish Recipes     Stuffed Main Dish Recipes     Stuffed Bell Pepper Recipes

Time 1h20m

Yield 6

Number Of Ingredients 11

6 red bell peppers - tops and seeds removed
3 eggs, beaten
3 cups meatless spaghetti sauce
1 ¼ cups instant rice
¼ cup finely chopped onion
1 teaspoon salt
1 ½ teaspoons Worcestershire sauce
1 pinch ground black pepper
1 ½ pounds lean ground beef
2 cups meatless spaghetti sauce
6 tablespoons shredded Cheddar cheese, divided

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Bring a large saucepan of water to a boil, reduce heat to medium, and cook red bell peppers in the boiling water until slightly softened, about 5 minutes. Drain and rinse peppers with cold water.
  • Stir eggs, 3 cups of spaghetti sauce, instant rice, onion, salt, Worcestershire sauce, and black pepper together in a bowl. Crumble ground beef into the mixture and stir until ground beef is thoroughly combined with sauce and rice mixture.
  • Stand peppers in a large baking dish and fill each pepper with beef mixture. Pour 2 cups spaghetti sauce over the peppers. Cover dish with aluminum foil.
  • Bake in the preheated oven until peppers are tender, the filling is set, and an instant-read meat thermometer inserted into the middle of a pepper reads at least 160 degrees F (70 degrees C), 55 to 60 minutes. Uncover and top each pepper with 1 tablespoon Cheddar cheese.

Nutrition Facts : Calories 595.1 calories, Carbohydrate 53.4 g, Cholesterol 183.3 mg, Fat 25.7 g, Fiber 8.3 g, Protein 34.9 g, SaturatedFat 9.7 g, Sodium 1404.9 mg, Sugar 23.9 g

MEXICAN BEEF-STUFFED PEPPERS



Mexican Beef-Stuffed Peppers image

I grew up eating stuffed peppers and thought my husband would immediately love them as well. He didn't at first, but then I created this slow-cooked recipe. Because he loves fajitas and tacos, I created these peppers with all his favorite flavors tucked inside. -Nicole Sullivan, Arvada, Colorado

Provided by Taste of Home

Categories     Dinner

Time 5h15m

Yield 4 servings.

Number Of Ingredients 8

4 medium green or sweet red peppers
1 pound ground beef
1 package (8.8 ounces) ready-to-serve Spanish rice
2 cups shredded Colby-Monterey Jack cheese, divided
1-1/2 cups salsa
1 tablespoon hot pepper sauce
1 cup water
2 tablespoons minced fresh cilantro

Steps:

  • Cut tops off peppers and remove seeds; set aside. In a large skillet, cook beef over medium heat until no longer pink; drain., Stir in the rice, 1-1/2 cups cheese, salsa and pepper sauce. Spoon into peppers. Transfer to a 5-qt. slow cooker. Pour water around peppers., Cover and cook on low for 5-6 hours or until peppers are tender and filling is heated through. Top with remaining cheese; sprinkle with cilantro.

Nutrition Facts : Calories 646 calories, Fat 37g fat (19g saturated fat), Cholesterol 133mg cholesterol, Sodium 1241mg sodium, Carbohydrate 39g carbohydrate (12g sugars, Fiber 5g fiber), Protein 40g protein.

VEGETABLE & BEEF STUFFED RED PEPPERS



Vegetable & Beef Stuffed Red Peppers image

I love making this stuffed pepper recipe. It's one of the few ways I can get my husband to eat veggies. Make it meatless by replacing the beef with eggplant and adding more vegetables like mushrooms or squash. You can also replace the rice with barley, couscous or even orzo. -Jennifer Zimmerman, Avondale, Arizona

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 6 servings.

Number Of Ingredients 14

6 medium sweet red peppers
1 pound lean ground beef (90% lean)
1 tablespoon olive oil
1 medium zucchini, chopped
1 medium yellow summer squash, chopped
1 medium onion, finely chopped
1/3 cup finely chopped green pepper
2 cups coarsely chopped fresh spinach
4 garlic cloves, minced
1 cup ready-to-serve long grain and wild rice
1 can (8 ounces) tomato sauce
1/2 cup shredded part-skim mozzarella cheese
1/4 teaspoon salt
3 slices reduced-fat provolone cheese, halved

Steps:

  • Preheat oven to 350°. Cut and discard tops from red peppers; remove seeds. In a 6-qt. stockpot, cook peppers in boiling water until crisp-tender, 3-5 minutes; drain and rinse in cold water., In a large skillet, cook beef over medium heat until no longer pink, breaking into crumbles, 6-8 minutes. Remove with a slotted spoon; pour off drippings., In same pan, heat oil over medium heat; saute zucchini, yellow squash, onion and green pepper until tender, 4-5 minutes. Add spinach and garlic; cook and stir until spinach is wilted, about 1 minute. Stir in cooked beef, rice, tomato sauce, mozzarella cheese and salt., Place red peppers in a greased 8-in. square baking dish. Fill with meat mixture. Bake, covered, until peppers are tender, 35-40 minutes. Top with provolone cheese; bake, uncovered, until cheese is melted, about 5 minutes.

Nutrition Facts : Calories 287 calories, Fat 13g fat (5g saturated fat), Cholesterol 57mg cholesterol, Sodium 555mg sodium, Carbohydrate 21g carbohydrate (8g sugars, Fiber 5g fiber), Protein 23g protein. Diabetic Exchanges

GROUND BEEF AND QUINOA-STUFFED PEPPERS



Ground Beef and Quinoa-Stuffed Peppers image

[DRAFT]

Provided by Food Network

Time 1h15m

Yield 6 servings

Number Of Ingredients 7

1 lb. extra-lean ground beef
2 cups cooked quinoa
1 onion, chopped
1/3 cup MIRACLE WHIP® Dressing
1-1/2 tsp. chili powder
6 green peppers
2 cups marinara sauce

Steps:

  • Heat oven to 375°F. Mix first 5 ingredients just until blended. Cut tops off peppers; remove and discard seeds. Fill peppers with meat mixture; place in shallow baking dish. Top with marinara sauce. Bake 50 min. to 1 hour or until meat mixture is done (160°F). Substitute: Substitute cooked long-grain brown rice for the quinoa.

GRILLED BEEF-STUFFED PEPPERS



Grilled Beef-Stuffed Peppers image

I always tell my husband he doesn't have to cook to impress; it's only me. But this simple classic was so delicious! -Kathy and Michael Roth, Lansing, Illinois

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 8 servings.

Number Of Ingredients 12

1 each large sweet yellow, orange, red and green pepper
1 large egg, beaten
1 small onion, chopped
1/2 cup seasoned bread crumbs
1 tablespoon garlic powder
1 tablespoon each minced fresh thyme, oregano and basil
1-1/2 teaspoons onion powder
1/2 teaspoon salt
1/4 teaspoon pepper
2 pounds ground beef
1 tablespoon olive oil
Marinara sauce, warmed

Steps:

  • Cut peppers in half lengthwise; remove stems and seeds. Set aside. In a large bowl, combine egg, onion, bread crumbs, garlic powder, herbs, onion powder, salt and pepper. Crumble beef over mixture and mix well. Spoon into pepper halves; brush with oil., Prepare grill for indirect heat, using a drip pan. Place peppers over drip pan. Grill, covered, over indirect medium heat until beef is no longer pink and peppers are tender, 30-35 minutes. Serve with marinara sauce.

Nutrition Facts : Calories 287 calories, Fat 16g fat (6g saturated fat), Cholesterol 97mg cholesterol, Sodium 330mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 2g fiber), Protein 23g protein.

STUFFED BEEF & PORK RED BELL PEPPERS



Stuffed Beef & Pork Red Bell Peppers image

Make and share this Stuffed Beef & Pork Red Bell Peppers recipe from Food.com.

Provided by morelhunter

Categories     One Dish Meal

Time 1h40m

Yield 8 serving(s)

Number Of Ingredients 15

4 large red bell peppers, preferably with stems
3/4 lb ground beef
1/2 lb ground pork
1 medium onion, chopped
2 garlic cloves, minced
2 teaspoons beef bouillon granules
1 teaspoon salt
1/4 teaspoon pepper
1 cup cooked rice
1/2 cup jarred old el paso cheese and salsa dip
1/2 cup sour cream
1 cup diced tomato
1/2 cup chopped green onion
1 tablespoon soy sauce
1 cup hot water

Steps:

  • Cut the peppers in half lengthwise, leaving the stems and halving them also.
  • Remove the seeds and ribs.
  • Saute the beef and pork, the onion, garlic, 1 teaspoon of the bouillon granules, and the salt together, crumbling well, until the onion is transparent.
  • Drain off the fat.
  • Add the rice, cheese, sour cream, tomatoes, green onions and soy sauce.
  • Mix well.
  • Stuff this mixture into peppers.
  • Mix the hot water and the remaining 1 tsp bouillon granules.
  • Pour this into a shallow casserole large enough to hold all the peppers.
  • Place the stuffed peppers in the dish.
  • (The water in the dish allows the peppers to steam while retaining some of their crispness).
  • Cover the casserole with foil and bake at 350 degrees for 25-35 minutes.
  • Remove the foil and spoon a little juice over the peppers; bake for an additional 10-15 minutes.

BEEF AND QUINOA STUFFED BELL PEPPERS



Beef and Quinoa Stuffed Bell Peppers image

I made this recipe for a challenge in the Culinary Quest. Since I had quinoa to use up and wasn't sure what I was going to use it for, I decided to pretend it was rice. I used two other recipes to make this. The first being Recipe #16399 by dibs. Then prepared it like Debbwl suggested... Recipe #415970. I hope you enjoy this dish. *Note: Prep and Cook times do not include toasting of quinoa or resting times.

Provided by rosie316

Categories     Low Cholesterol

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 11

1 cup toasted quinoa
2 cups water
1/2 lb ground beef
4 green bell peppers
2 teaspoons olive oil
1/2 medium onion, diced
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon salt (to taste)
1/4 teaspoon ground black pepper (to taste)
15 ounces tomato sauce (divided)

Steps:

  • Bring 2 cups water to a boil in 2 quart sauce pan, add toasted quinoa.
  • Return to a boil and cook over medium heat for 12-15 minutes until water is absorbed.
  • Remove from heat, fluff with fork, cover and let sit 15 minutes.
  • Pre-heat oven to 350* F.
  • Heat olive oil in skillet over med heat and add diced onion. Saute approx 3 minutes.
  • Add ground beef to skillet and cook until browned.
  • Meanwhile, cut tops off bell peppers (reserving tops), remove seeds and membranes.
  • When beef is browned, add the oregano, basil, salt, pepper and 1/2 can of tomato sauce. Mix well and gently add in cooked quinoa. Heat 1 minute.
  • Pour and spread remaining tomato sauce into the bottom of an 8x8 casserole dish.
  • Stuff meat and quinoa mixture into bell peppers, loosely add tops and place in dish.
  • Bake uncovered for approx 30 minutes, or until peppers are tender. Remove from oven and let rest 10 minutes.
  • Serve and enjoy!

Nutrition Facts : Calories 354.1, Fat 13.8, SaturatedFat 4, Cholesterol 38.6, Sodium 754.2, Carbohydrate 40.1, Fiber 7, Sugar 8, Protein 19.2

HUNGARIAN BEEF & PORK STUFFED BELL PEPPERS



Hungarian Beef & Pork Stuffed Bell Peppers image

Stuffed peppers made the old fashioned way on top of the stove and enhanced with a rich sour cream gravy. Have loads of crusty bread ready to sop up the juice. Ground pork is optional, you can use all ground beef if you prefer. Mama wont mind if you mess around with her recipe.

Provided by BoxOWine

Categories     One Dish Meal

Time 1h45m

Yield 6-8 serving(s)

Number Of Ingredients 15

1 cup rice
1 1/2 cups water
8 medium green bell peppers
2 lbs lean ground chuck (BEEF)
1 lb ground lean pork
2 medium onions, diced
2 tablespoons vegetable oil
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1 egg, lightly beaten
4 (8 ounce) cans tomato sauce
1 (10 1/2 ounce) can condensed tomato soup
1 1/2 cups catsup
3/4 pint sour cream
2 tablespoons all-purpose flour

Steps:

  • Prepare rice by rinsing under cold water for a few seconds.
  • Put rice in small pot with water and bring to boil uncovered, at medium heat.
  • When rice begins to boil, lower heat to medium low and place lid on pot tilted to allow steam to escape.
  • Cover tightly when craters appear in rice, lower heat and simmer approx 15 minutes.
  • Let sit for 5 minutes, fluff with fork and let cool.
  • Prepare green peppers by slicing off tops approximately 1/4" down and remove seeds and membrane.
  • Wash peppers and allow to drain upside down on paper towel.
  • Prepare filling by placing ground meat in large bowl.
  • Saute diced onions in vegetable oil in small saute pan until onion is transparent.
  • Add to meat bowl.
  • Add salt and pepper.
  • Add 1/2 can tomato sauce (reserving remaining 1/2 can) Add rice to bowl and combine ingredients with hands until blended together.
  • Add lightly beaten egg and continue to blend mixture.
  • Loosly pack each pepper with meat mixture forming small dome on top.
  • If you have extra filling, form into individual meat balls.
  • In large stock pot, pour remaining 1/2 can tomato sauce and 1/2 can water, swishing around until blended.
  • Place stuffed peppers into stockpot, along with extra meatballs (if you made any).
  • Add 1 can tomato soup, 1/2 can water to pot.
  • Add catsup to pot.
  • Add remaining 3 cans tomato sauce, and add about 1/2 can of water to each can to clean up remaining sauce in can.
  • Add this to pot also.
  • Bring stockpot to boil, lower heat, cover with lid slightly tilted.
  • Cook over low heat for about 1 hour.
  • Blend flour into sour cream in bowl.
  • Slowly blend in about 1/2 cup (or more) hot gravy from pot.
  • Add sour cream mixture SLOWLY into pot, stirring constantly until gravy slightly thickens and becomes a deep orangy color, rather than the bright red color of tomatoes.
  • Serve peppers in bowls, split open, and generously covered with gravy.
  • Have crusty bread available for soaking up the rich gravy.

BEEF AND RICE STUFFED BELL PEPPERS



Beef and Rice Stuffed Bell Peppers image

Ninety-four percent of all stuffed peppers are made because there's leftover rice around. You can adjust this recipe in lots of different places: the herbs, the meat to use, etc. Give these beautiful stuffed peppers a try!

Provided by Chef John

Categories     Main Dish Recipes     Stuffed Main Dish Recipes     Stuffed Bell Pepper Recipes

Time 1h40m

Yield 6

Number Of Ingredients 14

6 bell peppers
2 ½ cups chunky tomato sauce
½ onion, very thinly sliced
1 cup beef broth
¼ teaspoon red pepper flakes
1 ½ pounds lean ground beef
1 ½ cups cooked rice
½ cup freshly shredded Parmigiano-Reggiano cheese
¼ cup chopped fresh flat-leaf parsley
½ cup chunky tomato sauce, divided
4 cloves garlic, minced
2 teaspoons salt
½ teaspoon freshly ground black pepper
1 tablespoon chopped fresh flat-leaf parsley, divided

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Slice the top 1/2 inch from the tops of peppers and cut out the stems from the tops. Cut the core from the inside of the peppers and strip away any seeds. Cut away a very thin slice of pepper from the bottoms so the peppers can stand upright. Poke about 4 tiny holes in the bottoms to let juices drain out.
  • Pour 2 1/2 cups tomato sauce into a 9x13-inch baking dish. Add onion, beef broth, and red pepper flakes; spread out mixture evenly over the bottom. Set prepared bell peppers upright in the dish.
  • Combine ground beef, cooked rice, Parmigiano-Reggiano cheese, 1/4 cup parsley, 2 tablespoons tomato sauce, garlic, salt, and black pepper in a large mixing bowl.
  • Lightly stuff peppers with meat mixture. Spread 1 tablespoon remaining tomato sauce on top of each portion of stuffing; place reserved tops onto peppers. Lay a piece of parchment paper loosely on top of peppers and cover dish tightly with foil. Lay dish on a baking sheet.
  • Bake in preheated oven for 1 hour. Peppers should be starting to soften. Remove foil and parchment paper. Continue to bake until meat filling is cooked through and the peppers are tender, 20 to 30 more minutes. Sprinkle each pepper with 1/2 teaspoon parsley and drizzle with a spoonful of pan juices.

Nutrition Facts : Calories 375.8 calories, Carbohydrate 26.3 g, Cholesterol 82.2 mg, Fat 16.9 g, Fiber 4.4 g, Protein 30.3 g, SaturatedFat 7 g, Sodium 1724 mg, Sugar 8.6 g

BEEF & BAKED BEANS STUFFED BELL PEPPERS



Beef & Baked Beans Stuffed Bell Peppers image

Make and share this Beef & Baked Beans Stuffed Bell Peppers recipe from Food.com.

Provided by Mimi Bobeck

Categories     Lunch/Snacks

Time 35m

Yield 6 serving(s)

Number Of Ingredients 9

3 medium green peppers
1/3 cup chopped onion
1 cup baked beans
1 garlic clove, minced
2 tablespoons butter or 2 tablespoons margarine
1/2 lb ground beef
3 tablespoons barbecue sauce
1/3 cup chopped celery
3 slices gruyere cheese

Steps:

  • Cut peppers in half lengthwise, remove seeds.
  • Cook 5 minutes in boiling water.
  • Drain.
  • Sauté celery, onion, and garlic in butter until tender.
  • Remove from pan.
  • Brown ground beef in same skillet.
  • Stir in sautéed vegetables, beans and barbecue sauce.
  • Fill peppers.
  • Place in shallow baking dish.
  • Bake at 350°F for 20 minutes.
  • Top with cheese.
  • Bake 10 minutes more.

BEEF & YELLOW SPANISH RICE STUFFED BELL PEPPERS



Beef & Yellow Spanish Rice Stuffed Bell Peppers image

Another recipe from my MIL. Very simple, fast, and tasty. I've listed the spices I used, but honestly, I have no idea how much of each spice. Anywhere between 5-8 "shakes" of each. Season to your taste! Or substitute sausage for the ground beef.

Provided by SJBG2110

Categories     One Dish Meal

Time 45m

Yield 8 serving(s)

Number Of Ingredients 11

4 bell peppers, halved and seeded, any color
1 lb ground beef
ground black pepper, to taste
cayenne pepper, to taste
onion powder, to taste
chili powder, to taste
paprika, to taste
dried sage, to taste
2 1/2 cups yellow rice (I used an 8oz box of Goya brand )
1 (14 1/2 ounce) can diced tomatoes
2 cups shredded cheddar cheese

Steps:

  • Set oven to broil.
  • Brown beef (or sausage) in a large pan with the spices (if using sausage, don't add the spices).
  • While beef is browning, prepare yellow rice as instructed on bag or box (or use your own recipe) in another large pan.
  • While beef and rice are cooking: rinse, halve, and seed your bell peppers and place them hollowed-side up in a 13 x 7 inch baking dish.
  • When beef is done browning, add the beef, diced tomatoes, and 1.5 cups of cheese in with the rice pan and stir till thoroughly mixed.
  • Put a heaping spoonful of rice mixture into each bell pepper. They'll probably overflow --
  • Sprinkle remaining shredded cheese over the top of the stuffed peppers.
  • Broil the stuffed peppers until cheese on top is just melted and bubbly (about 15 minutes).
  • Enjoy!

BEEF-STUFFED PEPPERS



Beef-Stuffed Peppers image

Use a container of Amie's beef mix and your microwave oven to make this main dish in minutes. Green peppers are stuffed with the ground beef blend, tomato sauce, rice and seasonings.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 7

1 portion Basic Beef Starter, thawed
1-1/4 cups cooked rice
1 can (8 ounces) tomato sauce
1/2 teaspoon dried basil
1/8 teaspoon pepper
4 medium green pepper
1/3 cup shredded cheddar cheese

Steps:

  • In a bowl, combine the beef starter, rice, tomato sauce, basil and pepper. Cut tops off green peppers and remove seeds. Spoon 1 cup of beef mixture into each pepper. , Place in a 10-in. round microwave-safe dish. Cover loosely; cook on high for 7-9 minutes or until peppers are tender, rotating a half turn once. Let stand, covered, for 3 minutes. Sprinkle with cheese.

Nutrition Facts :

TURKISH HERBED BEEF AND RICE STUFFED ZUCCHINI, TOMATOES, PEPPERS



TURKISH HERBED BEEF AND RICE STUFFED ZUCCHINI, TOMATOES, PEPPERS image

Categories     Beef     Vegetable     Stuffing/Dressing

Yield 6 servings

Number Of Ingredients 19

FOR TOMATOES AND FILLING
8 medium (5- to 6-oz) tomatoes, left whole, plus 1 large (1/2-lb) tomato, chopped
3 medium onions, chopped
3 tablespoons olive oil
3/4 cup white rice (preferably medium- or short-grain)
1 1/2 cups water
1 1/2 lb ground beef (preferably 80 to 85 percent lean)
3 tablespoons chopped dill
3 tablespoons chopped parsley
2 tablespoons chopped mint
FOR ZUCCHINI AND PEPPERS
6 (1/2-lb) zucchini
6 (5- to 7-oz) green bell peppers
FOR BAKING STUFFED VEGETABLES
3 tablespoons tomato paste
2 cups water
2 tablespoons olive oil
1 tablespoon sugar
1 tablespoon lemon juice

Steps:

  • Slice tops of 6 tomatoes, reserve. Scoop out pulp, drain in sieve, chop. (Save 2 tomatoes.) Cook onions in oil, stirring occasionally, 8-10 mins. until soft, not brown. Add chopped tomato, 3/4 C chopped tomato pulp and cook, stirring occasionally, until liquid evaporates and tomato begins to break down, 5 min. Add rice and cook, stirring, 2 min. Add water, boil, then simmer, covered, over low heat until rice tender and water absorbed, 20 min. Transfer rice mixture to bowl, chill until cool, about 20 min. Add beef, herbs, 1 3/4 tsp salt, and 1 tsp pepper to cooled rice, kneading until smooth. Trim and cut zucchini crosswise in half to fit upright in a deep 7-qt heavy pot with lid. Hollow out each zucchini halfl leave 1/2 inch at bottom. Cut tops off peppers, reserve and hollow. Preheat oven to 400°F with rack in middle. Fill veggies. Arrange tomatoes in cake pan lined with foil. Stir tomato paste into water; add 1/2 cup to pan, reserve rest. Put tops on tomatoes and cover tightly with foil. Bake 45 min. Cut 2 tomatoes into thin slices and layer in 7-qt pot; drizzle with oil. Stand zucchini and peppers in pot, leaning against each another and wedge pepper lids to keep them upright. Sprinkle chopped tomato pulp over and pour tomato water around veggies. Bring to boil then simmer, covered, 20-25 min./140°F. Transfer stuffed vegetables to a serving dish and add sugar and lemon juice to cooking liquid in pot. Boil until reduced to about 1 cup, about 10 minutes. Season with salt. Spoon a little cooking liquid over each stuffed vegetable.

CHIPOTLE BEEF STUFFED PEPPERS



Chipotle Beef Stuffed Peppers image

A recipes found in a Pillsbury Cookbook found at the check out stand of the grocery store. You can also you two cups of cooked rice in place of the instant rice. This makes four large servings.

Provided by LARavenscroft

Categories     Rice

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 10

1 cup instant rice, uncooked
1 cup water
16 ounces lean ground beef
1 (11 ounce) can mexicorn whole kernel corn, drained
2 chipotle chiles in adobo, chopped
1 egg (beaten)
6 ounces monterey jack cheese, shredded
4 bell peppers, any color
1 cup chunky salsa
1/4 cup green onion, chopped

Steps:

  • Heat oven to 375°F
  • Cook rice in water as directed on package.
  • Meanwhile, in 12-inch nonstick skillet, brown ground beef over medium-high heat until thoroughly cooked, stirring frequently.
  • Drain and add corn, chiles and egg; mix well.
  • Stir in cooked rice and 1 cup of the cheese.
  • Cut bell peppers in half lengthwise; remove seeds and membrane.
  • Place cut side up in ungreased 13x9-inch (3-quart) glass baking dish.
  • Spoon about 3/4 cup beef mixture into each pepper half, mounding as necessary.
  • Top each with 2 tablespoons salsa.
  • Cover tightly with foil.
  • Bake at 375F for 35 to 40 minutes or until peppers are crisp-tender.
  • Uncover; sprinkle with remaining 1/2 cup cheese and the onions.
  • Bake uncovered an additional 5 to 10 minutes or until cheese is melted.

TERIYAKI BEEF STUFFED PEPPERS (COOKING FOR 2)



Teriyaki Beef Stuffed Peppers (Cooking for 2) image

Classic stuffed peppers get a flavorful teriyaki twist and pretty presentation in this new dinner for two that's a little bit sweet, savory and spicy, too.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h10m

Yield 2

Number Of Ingredients 11

1/2 cup uncooked Minute™ white rice
1/2 cup Progresso™ beef flavored broth (from 32-oz carton)
2 large red bell peppers
1/2 lb lean (at least 80%) ground beef
2 green onions, thinly sliced on the bias, white and green parts separated
1/2 cup shredded carrots
3 tablespoons packed brown sugar
2 tablespoons soy sauce
1 tablespoon chile garlic sauce
1/2 teaspoon ground ginger
1/2 cup shredded mozzarella cheese (2 oz)

Steps:

  • Heat oven to 425°F. Spray 8-inch square (2-quart) baking dish with cooking spray. In medium bowl, mix rice and broth. Cut each bell pepper in half vertically. Remove seeds and membranes; place cut side up in baking dish.
  • In 10-inch nonstick skillet, cook beef, green onion whites and shredded carrots over medium heat 8 to 9 minutes, stirring occasionally, until beef is deep brown and vegetables soften. Stir in brown sugar, soy sauce, chile garlic sauce and ginger; cook 1 to 2 minutes longer or until sauce is absorbed. Stir beef mixture into rice mixture. Stir in cheese.
  • Divide beef mixture evenly among bell peppers in baking dish. Cover tightly with foil. Bake 45 to 50 minutes or until bell peppers and rice are tender; top with green onion greens.

Nutrition Facts : Calories 620, Carbohydrate 78 g, Cholesterol 85 mg, Fat 3, Fiber 5 g, Protein 34 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1560 mg, Sugar 30 g, TransFat 1 g

INSTANT POT® BEEF-STUFFED PEPPERS



Instant Pot® Beef-Stuffed Peppers image

Since today's electric pressure cookers are so versatile, you can make versatile recipes in them such as these stuffed bell peppers. Top your bell peppers with your favorite garnish, such as pico de gallo. The stuffing can also be used for taco salads as well as tacos or burritos.

Provided by bd.weld

Categories     100+ Everyday Cooking Recipes

Time 55m

Yield 4

Number Of Ingredients 7

1 tablespoon olive oil
1 pound lean ground beef
1 medium onion, diced
1 ½ cups water
1 (6 ounce) can tomato paste
1 (1.25 ounce) package taco seasoning mix
4 green bell peppers, tops and seeds removed

Steps:

  • Add olive oil to the inner liner of a multi-functional electric pressure cooker (such as Instant Pot®) and select Saute function. Add beef and onion to the hot oil and cook until beef is browned and no longer pink, about 5 minutes. Remove from pot and drain.
  • Return beef and onion to the pot, still on Saute mode. Stir in water, tomato paste, and taco seasoning. Bring mixture to a simmer and cook until thickened, 8 to 10 minutes. Fill bell peppers with the mixture.
  • Pour 1 cup of water into the inner liner; set trivet inside and place stuffed bell peppers on top. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.

Nutrition Facts : Calories 353.7 calories, Carbohydrate 22.1 g, Cholesterol 68.5 mg, Fat 19.3 g, Fiber 4.2 g, Protein 22.9 g, SaturatedFat 6.7 g, Sodium 1052.7 mg, Sugar 10.7 g

STUFFED PEPPERS WITH GROUND BEEF & RICE



Stuffed Peppers With Ground Beef & Rice image

Inspired from Southern Food, these are quick prep and smell phenomenal while baking. It's a great way to use up the bounty of peppers from the summer garden. I increased the herbs, onion and garlic from the original recipe since it seemed to be lacking some flavor. This is a family favorite, which freezes well. I'm sure you'll enjoy it as much as we do!

Provided by Larawithoutau

Categories     One Dish Meal

Time 1h10m

Yield 1 13x9 pan, 9 serving(s)

Number Of Ingredients 20

9 large green bell peppers
1 tablespoon butter
1 tablespoon olive oil
1 cup chopped onion
1/2 cup chopped celery
1 (28 ounce) can diced tomatoes or 28 ounces peeled fresh tomatoes
1 (4 ounce) can tomato paste
4 garlic cloves, crushed
1 teaspoon dried oregano leaves
1/2 teaspoon dried leaf basil
1/4 teaspoon dried thyme
1 pinch red pepper flakes, to taste
2 teaspoons salt, divided
1/2 teaspoon ground black pepper, divided
1 egg, lightly beaten
1 1/2 teaspoons Worcestershire sauce
1/2 teaspoon onion powder
1 1/2 lbs lean ground beef or 1 1/2 lbs chuck
3/4 cup long-grain minute rice
3/4 cup shredded sharp cheddar cheese (optional)

Steps:

  • Cut tops off peppers; remove seeds and membranes. Chop edible part of tops and set aside. Rinse peppers under cold water. Bring a large pot of salted water to a boil, add peppers, cover ; reduce heat, and simmer for 5 minutes. Drain peppers and set aside.
  • Heat olive oil and butter in a large skillet over medium heat until hot. Sauté chopped green pepper (from tops), chopped onion, and chopped celery for about 5 minutes, or until vegetables are tender. Add tomatoes, tomato paste, crushed garlic, thyme, oregano, basil, crushed pepper, 1 teaspoon salt, and 1/4 teaspoon of pepper. Simmer for about 10 minutes, the longer the better.
  • In a large mixing bowl, combine egg with remaining 1 teaspoon salt and 1/4 teaspoon pepper onion powder, and Worcestershire sauce. Gently stir to blend; add ground beef, rice, and 1 cup of the tomato mixture. Mix well. Stuff peppers with meat mixture and place in a 3-quart baking dish. Pour remaining tomato mixture over the stuffed peppers. Bake at 350° for 55 to 65 minutes. If desired, top stuffed peppers with a little shredded Cheddar cheese just before peppers are done; bake until cheese is melted.
  • Recipe for stuffed peppers serves 9.

STUFFED BELL PEPPERS (VEGETARIAN OR BEEF)



Stuffed Bell Peppers (Vegetarian or Beef) image

This is a nice meal idea on a cold day. You can use any color peppers. Using one of each color looks the nicest but many people prefer red for the taste. It doesn't take too much time to prepare and I like that you can pop it in the oven awhile before eating. After the hurried production of a dinner, it's nice to sip some wine and watch TV while waiting for the oven timer. Variation: You can omit the rice in the stuffing and serve it on the side instead.

Provided by Jess March

Categories     Peppers

Time 55m

Yield 6 stuffed peppers, 4-6 serving(s)

Number Of Ingredients 14

3 bell peppers
1 (12 ounce) package tofu, sliced into small chunks (or cooked ground beef)
1 (12 ounce) package mushrooms, sliced (browner the better)
1 cup stewed tomatoes (in their sauce,you can also used diced tomatoes)
1/2 cup corn
1/2 cup pine nuts
1 small onion
2 garlic cloves
1 cup cooked basmati rice
1 cup mozzarella cheese (as you wish) or 1 cup cheddar cheese (as you wish)
2 teaspoons cumin powder
1 teaspoon chili powder (Pili-Pili)
2 teaspoons cumin seeds
salt and pepper

Steps:

  • Preheat the oven to 200°C (375°F).
  • Slice your peppers in half, cutting straight down through the stem. In other words, the peppers will then lay on their sides, not on their bottoms. Scoop out the seeds and any white bits inside the pepper so that you have a nice open dish to add the filling.
  • Before starting the filling, it's a good time to start boiling water and let the rice cook while you are doing the next step.
  • In a deep frying pan, sauté the pine nuts, onion and garlic on medium heat until semi-soft (the pine nuts should brown slightly).
  • While they are sautéing, you can toast your cumin seeds. This is not a strictly necessary step but it adds a warm smoky taste to the dish that is unbeatable and it's very simple to do. Place a small saucepan or frying pan on a very hot burner. Pour the seeds in and shake the pan around as they toast. This needs less than a minute if your burner is hot. They will quickly darken and pop. As soon as this starts to happen, remove them from the heat.
  • Now add the chopped mushrooms and tofu (if using) along with your spices, including the cumin seeds. If you're using ground beef, you might cook it separately and add it to the sauce at the end. Once the mushrooms are fairly soft (about 5 minutes), add in the tomatoes, corn, cooked rice, cumin seeds, and other spices. Stir this mixture together until well combined and let it cook a few minutes more.
  • Pour a small coating of water into the bottom of your baking dish (a dish large enough to hold 6 pepper halves). Place the peppers inside the dish and pour the filling into each of them, rounding it off a bit at the top. Cover the dish with foil and place it in the oven for 15 minutes. After 15 minutes, remove the foil, raise the heat slightly, and return to the oven for another 15 minutes or until the tops start to brown and the peppers start to wither. You can place shredded cheese on in the last 5 minutes.

BEEF & HAM STUFFED BELL PEPPERS



Beef & Ham Stuffed Bell Peppers image

This is the way my mom always made stuffed peppers. I don't cook the meat before stuffing. The sauce has a smoky flavor. If you don't have any ground ham, you can add a ham hock, ham shank, or ham bone to the pot for extra flavor.

Provided by papergoddess

Categories     Peppers

Time 2h

Yield 12-16 peppers

Number Of Ingredients 13

1 1/2 lbs ground beef
1/2 lb ground cooked ham
2 tablespoons dried onion flakes
2 eggs
3/4 cup raw white rice or 3/4 cup Minute Rice
1 teaspoon salt
1/4 teaspoon black pepper
6 -8 green peppers, halved and seeded
1 (6 ounce) can tomato paste
1 quart water
2 bay leaves
2 -3 tablespoons bacon drippings or 2 -3 tablespoons oil
2 -3 tablespoons flour

Steps:

  • Combine meat, eggs, rice,onion, salt and pepper; set aside.
  • Cut peppers in half and seed.
  • Stuff meat mixture into peppers and drop into sauce.
  • Sauce: Make a roux with oil and flour and cook over MEDIUM heat until brown but not burnt.
  • Add 1 small can tomato paste and a quart of water.
  • Stir with a whisk until sauce bubbles.
  • Add bay leafs.
  • Drop peppers into sauce.
  • Cook, covered, at slow simmer on stovetop for 1-1 1/2 hr, or bake in covered casserole 1- 1/2 hours.
  • Add water if necessary.
  • The rice will absorb water.
  • Peppers should be COVERED with sauce, and peppers are done when rice is cooked.

CHAR'S CAJUN BEEF & SAUSAGE STUFFED BELL PEPPERS



Char's Cajun Beef & Sausage Stuffed Bell Peppers image

Make and share this Char's Cajun Beef & Sausage Stuffed Bell Peppers recipe from Food.com.

Provided by Teresa Johnson

Categories     Lunch/Snacks

Time 1h45m

Yield 6-10 serving(s)

Number Of Ingredients 10

6 -10 large bell peppers, washed, topped, and cleaned
4 cups cooked rice
24 -32 ounces tomato sauce
1 (10 ounce) can diced Rotel tomatoes & chilies
1 large onion, chopped
1 medium bell pepper, chopped
1 -2 tablespoon minced garlic
cajun seasoning
1 lb ground beef
1 lb ground sausage

Steps:

  • Brown ground beef and ground sausage, drain grease.
  • Add seasonings, veggies, diced tomatoes, and tomato sauce.
  • Simmer till veggies are tender.
  • Meanwhile, cook rice and set aside.
  • When meat sauce is done, skim the top of about two cups of tomato gravy and put aside.
  • Add rice in a little at a time to ensure mixture.
  • Stuff peppers and place in large baking dish.
  • Cover with reserved gravy.
  • Bake at 350 for approximately an hour -- or till tops are nice and brown and peppers are tender.

Tips:

  • Choose the right peppers: Look for bell peppers that are large and firm, with thick walls. Avoid peppers that are bruised or have blemishes.
  • Prepare the peppers properly: Cut the tops off the peppers and remove the seeds and ribs. Rinse the peppers thoroughly and pat them dry.
  • Cook the beef filling thoroughly: Brown the beef in a large skillet over medium-high heat until it is no longer pink. Drain any excess grease.
  • Use a variety of vegetables in the filling: This will add flavor and texture to the dish. Some good options include onions, garlic, celery, carrots, and zucchini.
  • Season the filling well: Use a combination of salt, pepper, garlic powder, and onion powder to taste.
  • Stuff the peppers tightly: This will help to keep the filling from falling out during baking.
  • Bake the peppers until they are tender: This will usually take about 30 minutes. Check the peppers by inserting a knife into the center. If the knife goes in easily, the peppers are done.
  • Serve the peppers hot: Top with your favorite sauce, such as marinara sauce or cheese sauce.

Conclusion:

Beef stuffed peppers are a delicious and easy-to-make meal that can be enjoyed by people of all ages. With a variety of fillings and toppings to choose from, there is a recipe out there to suit everyone's taste. So next time you're looking for a hearty and satisfying meal, give beef stuffed peppers a try!

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