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Classic Ground Beef and Rice Stuffed Peppers Recipe

Four bright green Classic Stuffed Peppers filled with meat and rice, topped with tomato sauce.
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Follow this straightforward recipe for traditional oven baked stuffed peppers, filled with seasoned ground beef, rice, and baked in a simple tomato sauce for a comforting family dinner.

Ingredients

Scale
  • 6 large bell peppers (any color)
  • 1 tablespoon olive oil
  • 1 pound ground beef (or beef/pork mix)
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 cup cooked white rice
  • 1 (15 ounce) can tomato sauce, divided
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup water

Instructions

  1. Preheat your oven to 375 degrees F. Lightly grease a 9×13 inch baking dish.
  2. Prepare the peppers: Slice off the tops of the bell peppers. Remove the seeds and white membranes. Place the hollowed peppers open-side up in the prepared baking dish.
  3. Cook the filling: Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until soft, about 5 minutes. Add the ground beef and cook, breaking it apart, until browned. Drain off any excess fat.
  4. Stir in the minced garlic, cooked rice, 1/2 cup of the tomato sauce, oregano, salt, and pepper into the skillet. Mix well to combine the simple bell pepper filling recipe.
  5. Stuff the peppers: Spoon the meat and rice mixture evenly into the hollowed bell peppers. Pack the filling gently.
  6. Create the sauce base: Pour the remaining 1 cup of tomato sauce into the bottom of the baking dish around the peppers. Add the 1/4 cup of water to the sauce in the dish.
  7. Bake: Cover the baking dish tightly with aluminum foil. Bake for 45 minutes.
  8. Uncover the dish and continue baking for another 15 to 20 minutes, or until the peppers are tender and the filling is heated through.

Notes

  • For extra flavor, substitute 1/4 cup of the tomato sauce in the filling with Worcestershire sauce.
  • If you prefer softer peppers, boil the hollowed peppers in water for 5 minutes before stuffing them.
  • This recipe works well for make ahead stuffed peppers; cover and refrigerate the assembled, uncooked peppers for up to 24 hours before baking.

Nutrition

Find it online: https://rosatasty.com/classic-stuffed-peppers-recipe/