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Stuffed Peppers with Mince and Rice

Stuffed Peppers with Mince and Rice, a healthy and really easy dinner recipe with fantastic flavours. The bell peppers are stuffed with a mince and rice mixture, then boiled with the lids on until the peppers are tender, and the rice and beef and fully cooked. A classic recipe that is filling, delicious, and goes well with the whole family.

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 6 peppers
Calories: 239 kcal
Course: Main Course
Cuisine: Romanian

Ingredients

  • 6 bell peppers (any colour)
  • ½ lb beef mince (250 g)
  • 6 tablespoon long grain rice
  • 1 onion
  • 3 cloves garlic
  • 1 tablespoon tomato puree
  • 2 bay leaves
  • ½ teaspoon salt
  • ⅛ teaspoon black pepper
  • 1 teaspoon dried Italian herbs
  • 4 cups beef stock/broth
  • 1 tablespoon vegetable oil

Instructions

    Cup of Yum
  1. Rinse the peppers with cold water, then cut the top in the shape of a lid, and deseed the peppers.
  2. Arrange the peppers in a pot, making sure there is not much room between them.
  3. In a separate pan, heat up the oil on a medium heat.
  4. Peel and chop the onion, and sautee it gently until it softens.
  5. Peel and chop the garlic and add it to the pan, and sautee for a further 30 seconds.
  6. Add the ground beef, and use a wooden spoon to break it into pieces.
  7. Cook the beef until no longer pink, and the water evaporates.
  8. Rinse the rice with cold water, then add it to the pan together with the seasoning and herbs.
  9. Stuff the peppers, dividing the beef mixture evenly.
  10. Add the beef stock to the pan, making sure the peppers are nearly covered with broth, and pour some broth inside the peppers too.
  11. Place each pepper lid back on the peppers, add the tomato puree and bay leaves to the broth, and cover the pot with a lid.
  12. Leave to cook until the peppers and tender, but still holding shape, and the rice and beef are cooked through.
  13. Garnish with fresh parsley or coriander.

Notes

  • Before we start preparing the filling, we need to know exactly how many peppers are going to be used. I usually use one tablespoon of rice per pepper, and that's actually enough, given that the rice doubles its volume during cooking, plus we have the beef mixture as well.
  • When you pour the broth in the pan, pour some over the peppers too, before putting the lids on, the stock will help the rice cook properly. Add enough broth to nearly cover the peppers, a lot of the liquid will just evaporate during cooking, so at the end there is not much left.
  • It is crucial to have the peppers cook on a low to medium heat, otherwise the filling will overflow. Having the lid on means the peppers will become tender a lot quicker, so I do recommend using one.

Nutrition Information

Calories 239kcal (12%) Carbohydrates 24g (8%) Protein 12g (24%) Fat 11g (17%) Saturated Fat 5g (25%) Cholesterol 27mg (9%) Sodium 543mg (23%) Potassium 711mg (20%) Fiber 3g (12%) Sugar 7g (14%) Vitamin A 3739IU (75%) Vitamin C 154mg (171%) Calcium 44mg (4%) Iron 2mg (11%)

Nutrition Facts

Serving: 6peppers

Amount Per Serving

Calories 239

% Daily Value*

Calories 239kcal 12%
Carbohydrates 24g 8%
Protein 12g 24%
Fat 11g 17%
Saturated Fat 5g 25%
Cholesterol 27mg 9%
Sodium 543mg 23%
Potassium 711mg 15%
Fiber 3g 12%
Sugar 7g 14%
Vitamin A 3739IU 75%
Vitamin C 154mg 171%
Calcium 44mg 4%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.