These classic ground beef stuffed peppers are a hearty and flavorful one-pan meal perfect for any night of the week. They’re a delicious way to enjoy a complete rice dinner recipe, packed with savory goodness.
Key Ingredients & Substitutions:
- Bell Peppers: Any color works, but red, yellow, and orange are sweeter.
- Ground Beef: Ground turkey or chicken can be used for a leaner option.
- Cooked Rice: Brown rice or quinoa are great alternatives.
- Tomato Sauce: Crushed tomatoes or diced tomatoes can be substituted.
- Cheese: Cheddar, mozzarella, or a Mexican blend are excellent choices.
Ingredients:
Main:
- 4 large bell peppers, any color
- 1 pound lean ground beef
- 1 cup cooked rice
- 1 (15-ounce) can tomato sauce, divided
- 1/2 cup shredded cheese (cheddar or mozzarella)
- 1/2 cup water
Aromatics & Spices:
- 1/2 cup chopped onion
- 1 clove garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
How Much Time Will You Need?
- Total Time: 60 minutes
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Servings: 4
- Calories per serving: Approximately 380-450 (depending on ingredients)
- Tools Needed: Large skillet, baking dish
Step-by-Step Instructions:
1. Prepare Your Peppers
Start by cutting each bell pepper in half lengthwise. Remove the seeds and membranes from the inside. This creates the perfect cup for your delicious filling.
2. Cook the Ground Beef
In a large skillet, brown your ground beef over medium heat. Drain any excess fat. Add the chopped onion and minced garlic, cooking until the onion is softened.
3. Combine the Filling
Remove the skillet from the heat. Stir in the cooked rice, half of the tomato sauce (about 7.5 ounces), oregano, salt, and pepper. Mix everything until it’s well combined. This flavorful mixture makes your rice dinner recipe truly special.
4. Stuff the Peppers
Carefully spoon the ground beef and rice mixture into each bell pepper half. Don’t be shy; fill them generously. Arrange the stuffed peppers in a 9×13-inch baking dish.
5. Add Sauce and Water
Pour the remaining tomato sauce over the stuffed peppers. Add the 1/2 cup of water to the bottom of the baking dish. This helps keep the peppers moist and tender as they bake.
6. Bake Until Tender
Cover the baking dish tightly with foil. Bake at 375°F (190°C) for 35 minutes. Uncover the dish, sprinkle cheese over each pepper, and bake for another 10 minutes, or until the cheese is melted and bubbly.
Variation Ideas:
- Spice It Up: Add a pinch of red pepper flakes to the filling for a little heat.
- Extra Veggies: Mix in diced mushrooms, zucchini, or spinach with the ground beef.
- Different Grains: Experiment with quinoa or couscous instead of rice for your rice dinner recipe.
Storage Instructions:
Store any leftover stuffed peppers in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply place them in the microwave or oven until warmed through.
Frequently Asked Questions (FAQ):
- Can you prepare these ahead of time? Yes, you can assemble the stuffed peppers and store them (unbaked) in the refrigerator for up to 24 hours. Bake as directed when ready.
- What kind of rice should you use? You can use white rice, brown rice, or even a wild rice blend. Just ensure it’s cooked before adding it to the filling.
- Do you have to pre-cook the peppers? No, baking them covered in sauce helps them soften nicely without pre-cooking.
- Can you freeze stuffed peppers? Yes, you can freeze baked stuffed peppers for up to 2-3 months. Thaw in the refrigerator overnight before reheating.
- What if you don’t have bell peppers? You can use zucchini or even hollowed-out tomatoes for a similar stuffed vegetable dish.
- Why are these a great rice dinner recipe? The rice in the filling makes them a complete and satisfying meal, providing both carbohydrates and flavor.