Description
Looking for a hearty, nostalgic meal? These Mom’s Stuffed Bell Peppers are a delightful mix of tender peppers, savory ground beef, aromatic herbs, and perfectly cooked rice. This classic recipe is simple to prepare, bursting with flavor, and customizable to suit any taste. Whether it’s for a family dinner or meal prep for the week, these stuffed peppers are a guaranteed crowd-pleaser.
Ingredients
Scale
Main Ingredients:
- 1 1/2 to 2 cups cooked white rice
- 4 to 6 bell peppers (red, yellow, or green), tops cut off and seeds removed
- 1 to 1 1/4 pounds ground beef (ground chuck, 16% fat)
Herbs and Seasonings:
- 6 large fresh basil leaves, chopped (or 1 1/2 teaspoons dried basil)
- 1/2 teaspoon dry summer savory or thyme
- 1/2 teaspoon ground marjoram (or 2 teaspoons fresh, chopped)
- 1 teaspoon salt
- Freshly ground black pepper, to taste
Additional Ingredients:
- 1/4 cup extra virgin olive oil
- Paprika, for sprinkling
Instructions
- Prepare the Rice:
- Cook the rice if you haven’t already. You’ll need about 1 1/2 to 2 cups of fully cooked rice for the filling.
- Preheat the Oven:
- Preheat your oven to 350°F (175°C).
- Steam the Bell Peppers (Optional):
- Place the bell peppers cut side up on a steaming rack over 1 inch of boiling water in a large pot. Cover and steam for 10 minutes to make them tender. This step is optional but recommended.
- Mix the Filling:
- In a large mixing bowl, combine the ground beef, cooked rice, basil, summer savory, marjoram, salt, and freshly ground black pepper. Mix until everything is evenly combined.
- Stuff the Bell Peppers:
- Arrange the peppers cut side up in a casserole dish.
- Spoon the ground beef and rice mixture into the peppers, gently packing the filling down. Fill each pepper to the top.
- Add Olive Oil and Paprika:
- Drizzle olive oil over the peppers and into the bottom of the casserole dish. Rub the olive oil over the outside of the peppers to promote browning.
- Sprinkle paprika generously over the tops of the peppers for added flavor and color.
- Bake the Peppers:
- Place the dish on the middle rack of your preheated oven.
- Bake for 35–50 minutes, or until the meat is fully cooked and a thermometer reads 160°F in the center of the filling.
- Serve and Enjoy:
- Let the stuffed peppers cool slightly before serving.
- Serve warm, with ketchup on the side or alongside a crisp green salad or crusty bread.
Notes
- Vegetarian Option: Substitute the ground beef with black beans, lentils, or a plant-based meat alternative.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezing: Wrap the stuffed peppers individually in plastic wrap and foil, then freeze for up to 3 months. Thaw in the fridge overnight before reheating.
- Reheating Tips: Reheat in the oven at 350°F until heated through or in the microwave for a quick meal.
- Prep Time: 20 minutes
- Cook Time: 35–50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American