Name: Beef and Rice Stuffed Bell Peppers
Prep time: 20 min
Cook time: 80 min
Total time: 100 min
Ingredients: 6 bell peppers; 3 cups chunky tomato sauce, divided; 0.5 onion, very thinly sliced; 1 cup beef broth; 0.25 teaspoon red pepper flakes; 1.5 pounds lean ground beef; 1.5 cups cooked rice; 0.5 cup freshly shredded Parmigiano-Reggiano cheese; 0.25 cup chopped fresh flat-leaf parsley; 4 cloves garlic, minced; 2 teaspoons salt; 0.5 teaspoon freshly ground black pepper; 1 tablespoon chopped fresh flat-leaf parsley, divided

Beef and Rice Stuffed Bell Peppers

4.7

(227)

177 Reviews

83 Photos

These stuffed bell peppers with rice are worth a try! Ninety-four percent of all stuffed peppers are made because there's leftover rice around. You can adjust this recipe in many different ways: the herbs, the meat, etc. Any ground meat works: lamb, pork, or an equal mixture of sausage and beef is fantastic. I used lean beef, but I recommend trying 1 pound beef with 1/2 pound pork sausage.

Recipe by Chef John

Updated on June 1, 2022

Prep Time:

20 mins

Cook Time:

1 hrs 20 mins

Total Time:

1 hrs 40 mins

Servings:

Jump to Nutrition Facts

Ingredients

6 bell peppers
3 cups chunky tomato sauce, divided
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
4 cloves garlic, minced
2 teaspoons salt
½ teaspoon freshly ground black pepper
1 tablespoon chopped fresh flat-leaf parsley, divided

Directions

Preheat the oven to 375 degrees F (190 degrees C).
Slice peppers 1/2-inch from the top; cut out stems and set aside tops. Cut core from the inside of peppers and strip away any seeds. Cut off a thin slice from the bottoms so peppers can stand upright. Poke about 4 tiny holes in the bottoms to let juices drain.
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 bell peppers upright in the dish.
Combine ground beef, cooked rice, Parmigiano-Reggiano cheese, 2 tablespoons tomato sauce, 1/4 cup parsley, garlic, salt, and black pepper in a large mixing bowl.
Lightly stuff peppers with meat mixture. Spread 1 tablespoon 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 the dish tightly with foil. Place the dish on top of a baking sheet.
Bake in the preheated oven until peppers have softened slightly, about 1 hour. Remove foil and parchment paper. Continue baking until meat filling is cooked through and peppers are tender, 20 to 30 more minutes.
Sprinkle each pepper with 1/2 teaspoon parsley and drizzle with a spoonful of pan juices.

Chef John's Beef and Rice Stuffed Peppers. Chef John

Chef's Notes:

I use parchment paper in this recipe because I don't like foil touching acidic things while they bake.

If you don't use the baking sheet, your peppers will bake faster.

Nutrition Facts (per serving)

376	Calories
17g	Fat
26g	Carbs
30g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 376
% Daily Value *
Total Fat 17g	22%
Saturated Fat 7g	35%
Cholesterol 82mg	27%
Sodium 1724mg	75%
Total Carbohydrate 26g	10%
Dietary Fiber 4g	16%
Total Sugars 9g
Protein 30g
Vitamin C 111mg	553%
Calcium 141mg	11%
Iron 5mg	26%
Potassium 937mg	20%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.