Stuffed Bell Peppers

These Stuffed Bell Peppers offer a comforting, international-style flavor profile that brings home-style warmth to your table. The crisp-tender green peppers hold a savory mixture of ground beef, seasoned onions, garlic, and fluffy rice, all bound together with rich stewed tomatoes and aromatic thyme. This dish is naturally protein-packed and deeply satisfying, making it an excellent choice for weeknight dinners or family gatherings. The combination of texturessoft rice, tender meat, and slightly firm pepperscreates a well-balanced bite. Simple to prepare with pantry staples, this recipe is versatile enough to be customized with different pepper colors or spice blends, ensuring it remains a favorite you will return to again and again.

Cooking Method: Baking, Boiling, Sautéing

Cuisine: Global

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 317.7

Dietary: Gluten-free

Description

These Stuffed Bell Peppers offer a comforting, international-style flavor profile that brings home-style warmth to your table. The crisp-tender green peppers hold a savory mixture of ground beef, seasoned onions, garlic, and fluffy rice, all bound together with rich stewed tomatoes and aromatic thyme. This dish is naturally protein-packed and deeply satisfying, making it an excellent choice for weeknight dinners or family gatherings. The combination of texturessoft rice, tender meat, and slightly firm pepperscreates a well-balanced bite. Simple to prepare with pantry staples, this recipe is versatile enough to be customized with different pepper colors or spice blends, ensuring it remains a favorite you will return to again and again.

Ingredients

4 medium Green Bell peppers
1/4 cup Vegetable oil
1 medium Onion, finely chopped
2 cloves Garlic, minced
1/2 pound Ground beef
1 cup Cooked rice
1/2 cup Drained stewed tomatoes
1 tablespoon Parsley, chopped
1/2 teaspoon Thyme
1/2 teaspoon Salt
1/2 teaspoon Pepper

Directions

1
Preheat the oven to 325F (165C).
2
Cut the tops off each bell pepper and remove the seeds and inner veins.
3
Blanch the hollowed peppers in boiling water for 3 to 4 minutes to soften them slightly.
4
Remove peppers from water and let them cool to room temperature.
5
In a skillet, heat vegetable oil over medium heat.
6
Add chopped onion and minced garlic; saut for 4 to 5 minutes until softened and fragrant.
7
Add ground beef, salt, pepper, and thyme to the skillet; cook until the meat is browned and cooked through.
8
In a large mixing bowl, combine the browned meat mixture, cooked rice, drained stewed tomatoes, and parsley.
9
Stuff each pepper generously with the meat and rice mixture.
10
Place the cut tops back on each pepper as a lid.
11
Bake in the preheated oven for 20 to 25 minutes until peppers are tender-crisp.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 317.7kcal

% Daily Value *
Total Fat 23.8g37%
Saturated Fat 5.7g29%
Cholesterol 44.3mg15%
Sodium 2483.6mg104%
Total Carbohydrate 9.8g4%
Dietary Fiber 3.0g12%
Sugars 5.3g
Protein 16.1g33%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For visual appeal, you may substitute yellow or red bell peppers for the green ones, or use a mix of colors for a vibrant presentation.

If using smaller peppers, consider cutting them in half lengthwise instead of hollowing them out. This increases plate coverage and gives the appearance of more servings. If doing so, increase the cooked rice amount to 1 1/2 cups.

For a different flavor profile, try serving with a Creole-style sauce for a spectacular effect.

Ensure the rice is fully cooked and cooled before mixing it into the filling to prevent the peppers from becoming too soggy.

Keywords: stuffed peppers, ground beef, bell peppers, rice stuffing, easy dinner, comfort food, beef recipe, vegetable stuffed, thyme seasoning, garlic onion, stewed tomatoes, healthy main, family meal, oven baked, pepper boats, simple cooking, meat filling, green peppers, herb crust

Read it online: https://www.chefs-mate.com/recipe/stuffed-bell-peppers/