Beef Stuffed Peppers
User Reviews
5
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Prep Time
10 mins
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Cook Time
1 hr 5 mins
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Total Time
1 hr 15 mins
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Servings
6 servings
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Calories
295 kcal
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Course
Main Course
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Cuisine
Mediterranean, American
Beef Stuffed Peppers
Description
This Beef Stuffed Peppers recipe uses whole bell peppers hollowed and partially baked to soften before being filled with a seasoned mixture of lean ground beef, onions, and rice cooked with warm spices including 7 spice, cinnamon, salt, and pepper. The combination of spices imparts a subtle warmth and depth to the filling. The stuffed peppers are then placed in a baking dish and topped with tomato sauce seasoned with garlic, which is thinned with water to the desired consistency. Covered with their reserved tops or foil, the peppers bake further to meld flavors and tenderize. The cooked dish is garnished with toasted pine nuts and chopped parsley, adding crunch and brightness. This recipe yields six stuffed peppers and allows leftovers to be refrigerated or frozen for later meals.
When serving, the peppers can be enjoyed with the tomato sauce spooned over them, making a hearty main course. The use of common ingredients and seasoning alternatives provides flexibility to adapt the dish to available pantry items or preferred meats.
Leftovers keep well in an airtight container in the fridge for 3–4 days and can also be frozen for up to 3 months. Reheat in the oven after thawing for best results. Preparing the beef and rice mixture ahead of time helps streamline cooking on busy days.
Ingredients
- 6 bell pepper red, yellow or green
- 1 tablespoon olive oil
- 1 pound ground beef lean
- 1 onion chopped, medium
- 1 teaspoon 7 spice seasoning
- 1 cup rice uncooked
- 1/2 teaspoon salt
- ½ teaspoon cinnamon
- ¼ teaspoon black pepper
- 8 ounces tomato sauce
- 2 garlic minced, cloves
- pine nuts for serving, toasted
- parsley for serving, chopped
Instructions
- Preheat oven to 375°F. Spray baking dish with cooking spray
- Slice 1/2 inch from the tops of peppers and remove stems. Cut the core from the inside and remove any seeds. Place the hallowed peppers in a 9x13 inch baking dish with tops on and cook for 15 minutes; remove from oven and set aside
- Meanwhile, heat olive oil over medium heat in a large pot. Add ground beef, onions and 7 spice. Season with salt and pepper and cook until beef is browned, about 7-10 minutes. Add the rice on top of the beef mixture, season with cinnamon, salt and pepper. Mix well and add 2 cups of water. Bring to a simmer, reduce heat and cover. Cook for 15-20 minutes, until rice is tender.
- Stuff peppers with beef and rice mixture to the top. Pour tomato sauce in baking dish. Add minced garlic and as much water to thin out the tomato sauce as you’d like.
- Cover the stuffed peppers with their reserved tops or place foil over the baking dish. Cook in the preheated oven for 20 minutes, to allow the sauce to bubble and the peppers to continue to soften.
- Serve with toasted pine nuts and parsley, if desired.
Notes
- The recipe yields 6 stuffed peppers, though images may show fewer; save leftover filling as a separate meal option.
- Store leftovers in an airtight container for up to 4 days refrigerated or freeze for up to 3 months.
- Reheat frozen stuffed peppers by thawing overnight in the fridge then baking at 350°F until heated through.
- Make the beef and rice filling in advance or use pre-cooked rice to reduce cooking time.
- If 7 spice seasoning is unavailable, substitute a blend of black pepper, paprika, cumin, coriander, cloves, nutmeg, cinnamon, and cardamom.
- Other proteins like lamb, ground turkey, or combinations thereof can replace the beef.
- Alternative grains such as cauliflower rice, quinoa, barley, or bulgur can substitute for white rice.
- For tomato sauce, marinara can be used but canned tomato sauce is preferred for lower sodium and sugar content.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 295 kcal
% Daily Value*
| Calories | 295kcal | 15% |
| Carbohydrates | 36g | 12% |
| Protein | 20g | 40% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 46mg | 15% |
| Sodium | 263mg | 11% |
| Potassium | 710mg | 15% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 3905IU | 78% |
| Vitamin C | 160mg | 178% |
| Calcium | 51mg | 5% |
| Iron | 3.3mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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