Stuffed food isn’t just a holiday thing. To prove it, here’s my recipe for Stuffed Peppers with Rice, a meal you can enjoy all year round.
Some of my fondest childhood memories feature food and my arrival home from school to find my mom in the kitchen prepping dinner. The sight of all the raw veggies waiting to be cooked and the pot on the stove that was already simmering and smelling delicious. These home-cooked meals contributed to my love of food as it stands today. One of my favorite childhood food memories is mom’s stuffed peppers with rice; this recipe brings all those flavors and memories flooding back in.
Stuffed peppers with rice is a dish that can be found in many cultures all over the world and is prevalent in countries like Hungary and Romania. A good recipe has a way of transcending cultures. This recipe for stuffed peppers is not only filling but is incredibly delicious. Slightly sweet, tangy, savory, and very satisfying, these peppers are a true comfort food, bursting with flavor.
Are Stuffed Peppers with Rice Good for You?
This enticing recipe for our stuffed peppers with rice has some real health benefits. This meal is packed with protein and loaded with fiber. The peppers themselves contain vitamins A and C in no small amount, plus heart-healthy antioxidants. They also contain a good amount of fiber, which helps us feel full for longer. The lean ground beef gives us plenty of protein and the tomatoes have a potent antioxidant called lycopene, which contributes to bone health.
How do I prep and store these stuffed peppers?
These stuffed peppers with rice are wonderful made ahead of time. You can do this a number of different ways. First, you can make the recipe as directed, then cool the peppers down and store them in an airtight container in the fridge for up to five days. When you would like to eat them, place the cooked peppers in a baking dish and reheat them in a 350°F oven for 15-20 minutes.
The next option I recommend is to cook the filling and stuff the peppers but don’t bake them. Store your uncooked peppers the same way as the cooked ones. Then, when you wish to eat the peppers, finish cooking them as the recipe prescribes. You can freeze the cooked stuffed peppers by wrapping them in plastic wrap individually then storing them all in an airtight container. They should be good for three months.
Serving Suggestions
I love these stuffed peppers with rice; they are like a whole meal all by themselves. You can even doctor them up to make them a little fancier. To do so, add some grated cheese like a cheddar, Monterey or a Pepper Jack. Cover the peppers with breadcrumbs or panko for a crispy, crunchy top. Chili flakes and hot peppers can add a bit of heat while fresh herbs add a nice bit of color and flavor.
If you are looking to round out this meal, I would suggest a side salad and our Easy Green Goddess Dressing, or a lovely soup like this Lemon Lentil Soup. If you are looking for a heartier side then our New Potato Recipe is a great fit. Any way you pair them, you’re gonna find that these stuffed peppers will be a new dinner staple.
Stuffed Peppers with Rice
Ingredients
- 6 bell peppers any color
- 1 1/2 pounds lean ground beef
- 1 medium onion diced
- 2 cloves garlic minced
- 1 (28 oz.) can diced tomatoes drained
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 2 cups cooked rice
- 3 tablespoons fresh parsley minced
Instructions
- Preheat the oven to 350°F.
- Slice off the tops of the bell peppers and remove the seeds and membranes from inside. Arrange the peppers in a baking dish.
- In a skillet over medium heat, brown the ground beef, breaking it apart with a wooden spoon. Once fully cooked, drain any excess grease.
- Add the diced onion and minced garlic to the beef, cooking until the onion is translucent, about 5-7 minutes. Stir in the drained diced tomatoes and cook for another 2 minutes.
- Remove the skillet from heat. Mix in the cooked rice, salt, black pepper, paprika, and fresh parsley until well combined.
- Fill each bell pepper with the beef and rice mixture. Cover the baking dish with foil.
- Bake in the preheated oven for 25 minutes. Then, remove the foil and continue baking for an additional 20 minutes, or until the peppers are tender.
- Serve the stuffed peppers hot, optionally with a side salad or crusty bread.
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