Beef Stuffed Bell Peppers
User Reviews
5.0
153 reviews
Excellent
-
Prep Time
1 hr 30 mins
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Cook Time
1 hr 30 mins
-
Total Time
2 hrs 55 mins
-
Servings
10
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Calories
344 kcal
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Course
Main Course
-
Cuisine
American
Beef Stuffed Bell Peppers
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Perfect for any time of day, this recipe delivers great flavor effortlessly.
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Ingredients
Ingredients for Beef Stuffed Bell Peppers:
- 10-12 medium bell peppers any color
- 2 lbs lean ground beef
- 2 1/2 cups cooked white rice
- 2 whole eggs minus the shell
- 1 tsp salt
- 3 medium carrots peeled and grated
- 1 medium yellow onion peeled and finely chopped
- 2 cups fresh chopped tomatoes 1 large tomato or 2 small
- 2 garlic cloves peeled and pressed
- 1/4 cup fresh parsley finely chopped (1 tbsp dried parsley would work as well)
- 1 tsp dried oregano
- 1 tsp salt
- 1/2 tsp pepper
- 4 Tbsp olive oil
- 1 tsp salt plus 2 tbsp vinegar for boiling water
Ingredients for the Sauce:
- 2 medium carrots grated
- 1 Tbsp Mrs Dash or your favorite seasoning
- 1/2 tsp salt
- 1/2 tsp sugar
- 1 1/2 Tbsp sour cream
- 2 cups chopped tomatoes or 1 cup marinara
- 2 cups reserved water from bell peppers
Instructions
- Cut the tops off each pepper and remove the seeds from the inside with your hands.
- Fill a large soup pot 2/3 with water and bring to a boil. Add 2 Tbsp vinegar and 1 tsp salt.
- Place all of the peppers and their lids in the pot. Add more water if needed to cover the peppers. Cover and cook 3 minutes, then turn off the stove and let the peppers sit while you prep the rest of the ingredients (about 30-40 minutes). Reserve 2 cups of water from the pot.
The Meat Mix:
- In a large skillet, heat 4 tbsp oil over medium/high heat.
- Add 3 grated carrots, 1 chopped onion, 2 cups chopped tomato and season with parsley, 1 tsp dried oregano, 1 tsp salt, and 1/2 tsp pepper. Saute until soft. Press 2 cloves of garlic into the skillet and saute another 1-2 minutes. Remove from heat.
- In a large bowl (I use my Kitchen Aid with paddle attachment for this) mix: 2 lbs ground beef, 2 1/2 cups cooked white rice, 2 whole eggs and 1 tsp salt. Mix in the sauteed carrot mix until well combined.
- Loosely stuff the peppers with the beef mix. Fill them but don't pack the mixture in. Arrange them in a dutch oven or a large soup pot with tight fitting lid.
The sauce:
- In a large skillet, saute 2 grated carrots, 2 cups freshly chopped tomatoes (or 1 cup marinara). Stir in 1 Tbsp Mrs. Dash, 1/2 tsp salt, 1/2 tsp sugar and a heaping tbsp of sour cream. Add 2 cups water and stir to blend.
- Pour the sauce over the stuffed peppers and cover peppers with lids.
Two Ways to Cook these:
- If using the lidded soup pot, bring to a light boil, then cover and simmer 40 minutes over medium heat.
- If using a dutch oven (recommended method), cover with lid and bake at 450°F for 20-25 minutes, then reduce heat to 350˚ F and bake 1 hour.
Serve with a generous dollop of sour cream.
Nutrition Information
Show Details
Calories
344kcal
(17%)
Carbs
27g
Protein
23g
(46%)
Fat
16g
(25%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
Monounsaturated Fat
8g
Trans Fat
1g
Cholesterol
92mg
(31%)
Sodium
986mg
(41%)
Potassium
880mg
(25%)
Fiber
5g
(20%)
Sugar
9g
(18%)
Vitamin A
9335IU
(187%)
Vitamin C
166mg
(184%)
Calcium
92mg
(9%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 344 kcal
% Daily Value*
| Calories | 344kcal | 17% |
| Carbs | 27g | |
| Protein | 23g | 46% |
| Fat | 16g | 25% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 92mg | 31% |
| Sodium | 986mg | 41% |
| Potassium | 880mg | 19% |
| Fiber | 5g | 20% |
| Sugar | 9g | 18% |
| Vitamin A | 9335IU | 187% |
| Vitamin C | 166mg | 184% |
| Calcium | 92mg | 9% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
153 reviews
Excellent
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