Stuffed Green Peppers with Ground Beef Recipe

Hate reading? ME TOO! That’s why I’ve included some videos below.

I’m excited to share my favorite homemade stuffed peppers recipe with you! This classic comfort food combines tender bell peppers with a savory filling of ground beef, rice, and tomato sauce. It’s a perfect ground beef dinner that’s both satisfying and delicious.

My twist on this bell pepper recipe includes roasting the peppers instead of boiling them. This simple change adds more flavor and cuts down on cleanup time. I’ve also discovered a neat trick to make the beef extra tender using baking soda. Trust me, it makes a world of difference!

Whether you’re looking for a cozy weeknight meal or a crowd-pleasing dish for your next gathering, these stuffed green peppers are sure to hit the spot. Let’s dive into the details and get cooking!

Table of Contents

5 Reasons You’ll Love This Recipe

This stuffed peppers recipe is perfect for a quick dinner. It’s easy to prepare and cooks without much work. You’ll have more time to relax after a long day.

This meal is also very healthy. It has protein, veggies, and whole grains all in one dish. It keeps you full and gives you energy.

You can make this recipe your own. Change the cheese, spices, or use turkey or plant-based meat. It’s fun to experiment with different flavors.

It’s great for busy people because you can prepare it ahead. Just put the peppers in the oven when you’re ready. You can even freeze them for later.

Everyone in the family will love this dish. The peppers look colorful and taste great. It’s a meal that brings people together.

“This recipe is a game-changer! It’s so versatile and my whole family loves it.”

These stuffed peppers will be a favorite in your home. Let’s look at what you need to make this tasty dish.

Exact Ingredients List (+ Possible Substitutes)

I love this stuffed bell peppers recipe because it’s so versatile. Here’s what you’ll need:

3 large bell peppers (red, orange, or yellow)
1 pound lean ground beef (90% lean)
1 cup cooked rice
1 can (8 oz) tomato sauce
1½ cups shredded cheese
3 tablespoons extra-virgin oil
1 medium yellow onion, diced
3 cloves garlic, minced
Spices: salt, pepper, Italian seasoning

Don’t have these exact ingredients? No worries! You can swap ground turkey for beef if you’re looking for a leaner option. Different rice varieties work great too – try brown rice or quinoa for extra nutrition. As for cheese, feel free to use Monterey Jack or Cheddar Jack instead.

Green bell peppers can be used, but they might taste a bit more bitter than their colorful cousins. The key is to choose peppers with a nice shape for stuffing. Remember, the best stuffed peppers are made with ingredients you love!

Instructions

I’m excited to share my step-by-step guide for making stuffed green peppers. Let’s dive into the cooking process!

First, I tenderize the ground beef with a sprinkle of baking soda. This simple trick makes the meat extra juicy. While that’s working its magic, I prep the peppers by cutting them in half and removing the seeds.

Next, I roast the peppers in a 425°F oven for about 15 minutes. This softens them up and brings out their natural sweetness. While they’re roasting, I cook the beef mixture. I sauté onions until they’re translucent, then add the beef and spices.

Mix cooked rice and cheese into the beef
Stuff the mixture into the roasted peppers
Top with more cheese
Bake for 10-15 minutes until cheese is melty

These baking instructions ensure perfectly cooked peppers every time. For extra flavor, I like to add a dash of smoked paprika to the beef mixture. It’s these little preparation tips that make all the difference!

Remember, cooking is all about having fun and experimenting. Don’t be afraid to adjust the spices to your taste!

With this recipe, you’ll master the art of stuffed peppers in no time. Happy cooking!

Tips, Tricks & Storing

I love meal prep, and this recipe is perfect for it! You can prep these stuffed peppers up to two days ahead. Keep them in the fridge. For longer storage, freeze the filling separately for up to three months.

When you’re ready to eat, just stuff the peppers and bake. It’s a great cooking hack that saves time on busy weeknights.

For quick leftovers storage, pop the cooled peppers in an airtight container. They’ll stay fresh in the fridge for 3-4 days. Reheating instructions are simple: cover with foil and bake at 425°F for about 15 minutes.

Add cheese in the last few minutes for that perfect melty top.

Want to save even more time? Use pre-cooked or freeze-dried rice in the filling. It’s a game-changer! When choosing peppers, look for firm ones with smooth skin.