Half Stuffed Peppers Ground Beef and Rice

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These ground beef stuffed peppers are filled with tasty seasoned basis beef, rice, cheddar cheese, and tomato plant sauce. It's a succulent classic that your whole family will enjoy!

If you love these, effort my Sausage Stuffed Peppers, these Mexican Stuffed Peppers, or my Easy Stuffed Pepper Soup Recipe.

Why you'll love them

Blimp peppers are the kind of thing to cook when you don't mind spending a scrap of extra time in the kitchen. This recipe is simple to make, but information technology is a little more than time consuming. You lot won't heed, though, since stuffed peppers are incredibly yummy.

This recipe makes six of them, so y'all're practically guaranteed leftovers if you don't have a large family unit. Yous tin besides make these classic stuffed peppers for meal prep if y'all're trying to plan out your week!

These beef and rice stuffed peppers are sure to be a striking with the whole family. It's a fantastic way to get kids to eat their veggies since an edible bowl is fun, and they're also fairly inexpensive, and so information technology'southward a win-win all effectually in my opinion.

Ingredients you lot'll need

• Cooked rice - I used jasmine rice. Whatever long grain white rice would work, every bit would chocolate-brown rice.
• Bell peppers - pick whichever colour you prefer. I think information technology'due south pretty to employ different colors, but any will work! Just brand certain they're fairly large to accommodate the filling.
• Olive oil - for frying
• Onion - sweetness Vidalia onions are my usual, but xanthous is fine. This effluvious infuses loads of savory flavour
• Ground beefiness - I chose actress lean. Brand sure to apply at to the lowest degree ninety%
• Garlic - I tin can't resist some garlic here. Use even more than if you're a garlic lover
• Tomatoes - pick up a can of crushed tomatoes or use tomato sauce/passata
• Worcestershire sauce - if you don't take any, you don't need to purchase some but for this recipe, but I do like to ever keep some in my refrigerator since information technology adds so much flavor to tons of dishes!
• Italian seasoning - a handy blend of dried herbs all in a single jar
• Cheddar cheese - the shredded bagged kind is fine, but you're welcome to shred your ain from a block

Did y'all know?

• Information technology's a myth that the colors are all just the same bell pepper picked at dissimilar stages of ripening. Green bell peppers are simply picked before ripening of any color, so they're the to the lowest degree sugariness of all. Cerise, orange, and yellow are the sweetest varieties, and each have their own distinct seed. So a yellow pepper can't turn carmine!
• The number of lobes/bumps on the bottom doesn't hateful a pepper is male or female (some other common myth) and has no touch on on sweetness. In this recipe we chose iv lobes instead of three just to keep the peppers upright in the baking dish.

How to make ground beef blimp peppers

This is an overview, and full ingredients & instructions are in the recipe bill of fare below.

• Melt the rice. Preheat the oven to 400F, and prep your ingredients, including cut the tops off the peppers. Place them in a 9x13 baking dish with some water and so they'll steam.
• Sauté the onion and chopped up pepper tops in oil. Add in the beef, cook it through, and spoon out whatever excess fat.
• Stir in the garlic, followed by the crushed tomatoes, Worcestershire sauce, and Italian seasoning. Let it warm through. Add together in the cooked rice and one-half of the cheese, and flavor generously with table salt & pepper.
• Spoon the beef mixture into the peppers, embrace the baking dish with foil, and bake for 40 minutes.
• Sprinkle the remaining cheese, bake uncovered for an additional 5-10 minutes, and enjoy!

Substitutions and variations

• I use Italian seasoning because it's a adept all-around herb alloy that eliminates the demand to add individual herbs in many recipes, but you can definitely use individual herbs if yous adopt (try oregano). You lot can requite the filling a taste prior to stuffing the peppers and suit the seasonings as needed.
• Experience costless to swap the shredded cheddar with whatsoever cheese that easily melts. Mozzarella would piece of work besides, or fifty-fifty a spicy southwest or Tex-Mex blend!
• Y'all can switch up the meat and use basis turkey, ground sausage, etc.

Leftovers and storage

• Blimp peppers make cracking leftovers and will keep for 3-iv days in an closed container in the fridge or up to 3 months in the freezer (thaw overnight when set to oestrus).
• To reheat blimp peppers, microwave for 3-5 minutes in smaller increments until warmed through. Microwaves vary, so check them as needed.
• You tin also reheat them in the oven. Place them in a blistering dish and encompass it with foil. Bake at 350F until the internal temperature reaches 165F. It'll vary based on the size of the peppers and whether they're straight out of the fridge or not. Check them after most 20 minutes.

Let me know in the comments below if you've made these ground beef stuffed peppers or if you accept whatsoever questions!

Ground Beef Stuffed Peppers

These basis beef stuffed peppers are filled with tasty seasoned ground beef, rice, cheddar cheese, and tomato sauce. It's a delicious classic that your whole family will enjoy!

Prep Time 15 mins

Cook Time ane hr

Total Fourth dimension 1 hr 15 mins

Course Main Course

Cuisine American

Servings 6

Calories 389 kcal

Cook Mode Prevent your screen from going night

• ▢ 1 cup cooked rice I used white jasmine rice
• ▢ 6 large bell peppers any color
• ▢ one tablespoon olive oil
• ▢ 1/2 medium onion chopped
• ▢ i pound extra lean ground beefiness
• ▢ iii cloves garlic minced
• ▢ i (14 fluid ounce) tin crushed tomatoes or tomato sauce
• ▢ 1 teaspoon Worcestershire sauce optional
• ▢ i/2 teaspoon Italian seasoning
• ▢ ii cups shredded cheddar cheese alloy, divided
• ▢ Salt & pepper to taste

• If you don't have cooked rice, brand some (this step tin exist done ahead of time if you want). I typically simply make 1/two cup uncooked rice which ends up making a bit more y'all need for this recipe, and and so I save the balance for another time.

• Preheat your oven to 400F and move the rack to the heart position. Meanwhile, prep your ingredients. Cut the tops off the peppers as if you were carving a pumpkin (do information technology as evenly equally possible then the filling doesn't fall out). Remove any seeds/membrane. Chop upwardly the usable stuff from the pepper tops (you'll add it to the filling).

• Place the peppers cutting-side up in a baking dish (I used a 9x13). Add one cup of water to the bottom of the dish (the peppers volition steam and cook faster).

• Add together the oil, onion, and chopped up pepper tops to a skillet. Sauté over medium-high oestrus for five minutes.

• Add the ground beef to the skillet. Melt it, breaking up the meat every bit you go along, until it'south browned and cooked through (about 8 minutes). Spoon out nigh of the fat/liquid.

• Stir in the garlic, followed past the crushed tomatoes, Worcestershire sauce, and Italian seasoning. Let information technology warm through and then take the pan off the rut.

• Stir in the cooked rice and 1/2 of the cheese. Season the mixture with salt & pepper as needed (give it a gustatory modality). I was generous with both the common salt & pepper. Spoon the mixture into the peppers.

• Embrace the baking dish tightly with foil. Place it in the oven and bake for 40 minutes.

• Take the dish out of the oven. The peppers should be yet a little flake business firm to the touch (you don't want them to go limp and fall apart, merely if they feel too firm, cook them for longer). Sprinkle the residue of the cheese over acme. Return the peppers to the oven (uncovered) for another 5-ten minutes or until the cheese is melted. You can bake at the end for a few minutes if yous desire the cheese to be a scrap browned.

• This recipe works best with bong peppers that are roughly the same size. Also, the ones with 4 "bumps" on the bottom are less likely to fall over, so I look for those.
• Cooking technique adjusted from The Kitchn.
• Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.

Calories: 389 kcal Carbohydrates: 24 grand Protein: 29 m Fat: 19 g Saturated Fat: 10 g Cholesterol: 86 mg Sodium: 388 mg Potassium: 875 mg Fiber: 5 g Saccharide: 11 g Vitamin A: 5654 IU Vitamin C: 217 mg Calcium: 322 mg Iron: 4 mg

Keyword archetype stuffed peppers, basis beefiness blimp peppers

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Source: https://www.saltandlavender.com/ground-beef-stuffed-peppers/

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