Beef Stuffed Bell Peppers
User Reviews
5
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Prep Time
1 hr 30 mins
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Cook Time
1 hr 25 mins
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Total Time
2 hrs 55 mins
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Servings
10
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Calories
344 kcal
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Course
Main Course
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Cuisine
American
Beef Stuffed Bell Peppers
Description
This recipe prepares medium bell peppers by cutting off the tops and removing the seeds. They are briefly parboiled in salted vinegar water to soften without fully cooking, then set aside. The filling is made by sautéing grated carrots, finely chopped onion, tomato, garlic, and seasonings, which is added to a mixture of lean ground beef, cooked white rice, eggs, salt, and herbs.
The combined filling is stuffed into the prepared peppers. The sauce, made from grated carrots, seasonings, sour cream, and tomato base, is cooked with reserved pepper water to create a flavorful cooking liquid. The stuffed peppers cook in the sauce until tender, allowing flavors to meld.
The final dish offers a comforting balance of tender peppers, savory meat and rice filling, and tangy tomato-based sauce. This home-style meal can serve a large group and is balanced with vegetables and herbs for depth.
Ingredients
Ingredients for Beef Stuffed Bell Peppers:
- 10-12 bell peppers any color, medium
- 2 lbs ground beef lean
- 2 1/2 cups white rice cooked
- 2 egg minus the shell, whole
- 1 tsp salt
- 3 carrot peeled and grated, medium
- 1 yellow onion peeled and finely chopped, medium
- 2 cups tomato 1 large tomato or 2 small, fresh, chopped
- 2 garlic peeled and pressed, cloves
- 1/4 cup parsley finely chopped (1 tbsp dried parsley would work as well, fresh
- 1 tsp oregano dried
- 1 tsp salt
- 1/2 tsp black pepper
- 4 Tbsp olive oil
- 1 tsp salt plus 2 tbsp vinegar for boiling water
Ingredients for the Sauce:
- 2 carrot grated, medium
- 1 Tbsp Mrs Dash seasoning or your favorite seasoning
- 1/2 tsp salt
- 1/2 tsp sugar
- 1 1/2 Tbsp sour cream
- 2 cups tomato or 1 cup marinara, chopped
- 2 cups water reserved 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 DetailsNutrition 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.
User Reviews
Overall Rating
5
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