If you’ve been hunting for that perfect comfort meal that brings bright colors, hearty flavors, and a satisfying, homey feel all in one, this Beef Stuffed Bell Peppers Recipe is exactly what you need. Imagine tender bell peppers—sweet, colorful, and just a little smoky from a quick blanch—filled with a savory mix of lean ground beef, fluffy rice, fresh herbs, and just the right amount of seasoning to keep each bite deliciously balanced. This dish is a crowd-pleaser, great for family dinners or meal prepping, and it feels like a warm hug on a plate every time you serve it.
Ingredients You’ll Need
Getting ready to make this Beef Stuffed Bell Peppers Recipe? The ingredients are straightforward yet essential, each chosen to contribute a unique texture, flavor, or color that makes the dish truly sing. Fresh vegetables bring brightness and crunch, while spices and herbs provide warmth and depth. Here’s what you’ll want to gather before diving in:
- 10-12 medium bell peppers (any color): Vibrant and sweet, they’re the star vessels for the filling.
- 2 lbs lean ground beef: Provides hearty protein and rich flavor without excess fat.
- 2 1/2 cups cooked white rice: Adds comfort and a satisfying bite that ties the filling together.
- 2 whole eggs (shell removed): Acts as a binder to keep the filling firm and cohesive.
- 1 tsp salt: Enhances all the flavors in the dish.
- 3 medium carrots (peeled and grated): Bring natural sweetness and a tender texture to the mix.
- 1 medium yellow onion (finely chopped): Adds aromatic depth and a slight bite.
- 2 cups fresh chopped tomatoes: Infuses moisture and bright acidity.
- 2 garlic cloves (pressed): Offers bold, savory undertones.
- 1/4 cup fresh parsley (finely chopped): Freshens and lightens the rich flavors; dried parsley can also work if fresh isn’t available.
- 1 tsp dried oregano: Provides a subtle, classic herbaceous note.
- 1/2 tsp pepper: Adds a gentle heat and enhances the savory elements.
- 4 Tbsp olive oil: Used to sauté the vegetables and coax out their flavors.
- 2 Tbsp vinegar (for boiling water): Helps soften the peppers without losing their vibrant color.
- Additional seasoning (Mrs. Dash or preferred blend): Customize the filling to your taste.
- 1/2 tsp sugar: Balances acidity in the tomato components.
- 1 1/2 Tbsp sour cream: Adds a creamy, tangy finish to the tomato sauce.
- 2 cups chopped tomatoes or marinara sauce: Forms the base for the sauce to smother the peppers.
- 2 cups reserved water from bell peppers: Maximizes flavor by incorporating natural juices into the sauce.
How to Make Beef Stuffed Bell Peppers Recipe
Step 1: Prepare the Bell Peppers
Start by carefully cutting the tops off each bell pepper and removing all the seeds and membranes from inside. This step is crucial because it creates the perfect hollow “cup” for your delicious beef and rice filling. The vibrant colors of the peppers will also seriously brighten up your plate and your mood.
Step 2: Blanch the Bell Peppers
Fill a large soup pot about two-thirds full with water and bring it to a boil. Stir in 2 tablespoons of vinegar and 1 teaspoon of salt. The vinegar keeps the peppers tender and beautifully colored. Submerge the peppers and their cut tops in the boiling water. If needed, add a bit more water so that the peppers are fully covered. Cover the pot and boil the peppers for about 3 minutes. Then, turn off the heat and let them sit in the hot water for 30-40 minutes to soften just right. Don’t forget to reserve 2 cups of this flavorful water for later—it’s a secret ingredient in the sauce that ties everything together.
Step 3: Prepare the Filling
While the peppers are soaking, heat 4 tablespoons of olive oil in a large skillet over medium heat. Sauté the finely chopped onion, grated carrots, and pressed garlic until soft and aromatic, about 5-7 minutes. This mixture builds a flavorful base that makes the filling irresistible. Next, add the lean ground beef, breaking it up with your spoon as it cooks thoroughly. Stir in chopped fresh tomatoes, parsley, oregano, salt, pepper, and your choice of seasoning like Mrs. Dash. Once the meat is browned and the veggies are tender, mix in the cooked white rice and cracked eggs—these hold the filling firm and moist when baked. Give everything a good stir until combined perfectly.
Step 4: Stuff the Peppers
Carefully drain the water the peppers soaked in, but save the reserved liquid. Now it’s time to fill each bell pepper generously with the meat and rice mixture. Pack the filling tightly so it holds its shape while baking, but don’t overstuff—leave a little room for the peppers to soften and release their natural juices.
Step 5: Make the Tomato Sauce
In a separate saucepan, mix together your choice of chopped tomatoes or marinara sauce with the 2 cups of reserved pepper water, 1/2 teaspoon salt, 1/2 teaspoon sugar, and sour cream. Simmer gently for 10-15 minutes to marry the flavors. This luscious sauce will keep the stuffed peppers moist and add a creamy tomato richness that’s simply irresistible.
Step 6: Bake to Perfection
Arrange the stuffed bell peppers upright in a large baking dish. Pour the tomato sauce evenly over and around them, making sure each pepper gets coated. Cover the dish tightly with foil and bake in a preheated oven at 350°F (175°C) for about 85 minutes. The peppers will soften beautifully while the filling sets, and the sauce will thicken and bubble with flavor.
How to Serve Beef Stuffed Bell Peppers Recipe
Garnishes
Serving your beef stuffed bell peppers is a chance to add freshness and an extra pop of flavor. Sprinkle chopped fresh parsley or a little shredded cheese on top right after baking to add color and creaminess. A dollop of sour cream or a drizzle of tangy yogurt can make each bite feel even more indulgent. Don’t hesitate to add freshly cracked black pepper or a pinch of smoked paprika for a subtle kick.
Side Dishes
This dish is quite complete on its own, but pairing it with a light green salad or steamed vegetables balances the hearty richness. Garlic bread or warm crusty rolls provide a satisfying way to sop up any extra sauce. For a lighter touch, roasted asparagus or a cucumber salad with lemon vinaigrette can cut through the savory meatiness beautifully.
Creative Ways to Present
If you want to impress guests or make the meal feel special, serve the stuffed peppers on colorful plates with sauce artistically drizzled around. You can also hollow out mini bell peppers for bite-sized appetizers—just reduce baking time accordingly! Wrapping each pepper in a fresh basil leaf or serving with a sprinkle of toasted nuts and seeds can also add texture and visual flair.
Make Ahead and Storage
Storing Leftovers
Leftover beef stuffed bell peppers keep their flavor well when stored in an airtight container in the refrigerator for up to 3 days. Make sure to cool them completely before sealing to preserve their texture and taste.
Freezing
If you want to enjoy this Beef Stuffed Bell Peppers Recipe later, freezing is a fantastic option. Place the fully baked stuffed peppers in a freezer-safe dish or wrap them tightly with foil and plastic wrap. They will keep for up to 3 months. Thaw overnight in the fridge before reheating for best results.
Reheating
Reheat leftover or thawed stuffed peppers in the oven at 350°F (175°C) covered with foil for about 20-25 minutes until warmed through. You can also microwave individual portions on medium heat, but keep an eye to avoid drying out the peppers.
FAQs
Can I use other types of meat in this recipe?
Absolutely! While this Beef Stuffed Bell Peppers Recipe shines with ground beef, ground turkey, chicken, or even a plant-based meat substitute can be delicious alternatives. Adjust seasonings accordingly to complement the meat you choose.
What if I don’t have white rice? Can I use something else?
Yes, you can use brown rice, quinoa, or even cauliflower rice to mix things up. Just be mindful of cooking times and moisture levels since each varies—pre-cooked grains work best to avoid sogginess.
How do I know when the peppers are fully cooked?
They should be tender but still hold their shape, easily pierced with a fork but not falling apart. The baking time and blanching process together help achieve this perfect texture.
Can I prepare this recipe entirely ahead of time?
You sure can. Prepare the filling and blanch the peppers a day ahead. Stuff the peppers next day, prepare the sauce, and bake. This makes weeknight dinners a breeze.
Is this recipe gluten-free?
Yes! All the ingredients here are naturally gluten-free, making this a great option for those avoiding gluten. Just be sure to double-check any store-bought seasonings or sauces for hidden gluten.
Final Thoughts
There is something so wonderfully satisfying about a homecooked dish like this Beef Stuffed Bell Peppers Recipe—it’s comforting, colorful, and so full of flavor that every bite feels like a celebration. Whether you’re feeding a family crowd or just treating yourself, this recipe promises warmth and deliciousness on a plate. I can’t wait for you to try it and make it your own!
Print
Beef Stuffed Bell Peppers Recipe
- Prep Time: 90 minutes
- Cook Time: 85 minutes
- Total Time: 175 minutes
- Yield: 10 stuffed bell peppers
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This Beef Stuffed Bell Peppers recipe features tender bell peppers filled with a savory mixture of lean ground beef, cooked white rice, grated carrots, fresh tomatoes, and aromatic herbs. The peppers are briefly boiled to soften, then combined with a flavorful seasoning blend and topped with a tangy tomato sauce enriched with sour cream. Perfect as a hearty, comforting main dish, this recipe yields 10 stuffed peppers, ideal for family meals or meal prepping.
Ingredients
For the Peppers and Boiling:
- 10–12 medium bell peppers (any color)
- 1 tsp salt
- 2 Tbsp vinegar (for boiling water)
- 2 cups reserved water from bell peppers
For the Filling:
- 2 lbs lean ground beef
- 2 1/2 cups cooked white rice
- 2 whole eggs (shells removed)
- 1 tsp salt
- 3 medium carrots (peeled and grated)
- 1 medium yellow onion (peeled and finely chopped)
- 2 cups fresh chopped tomatoes (approx. 1 large or 2 small tomatoes)
- 2 garlic cloves (peeled and pressed)
- 1/4 cup fresh parsley (finely chopped) or 1 tbsp dried parsley
- 1 tsp dried oregano
- 1/2 tsp pepper
- 4 Tbsp olive oil
For the Topping/Sauce:
- 2 medium carrots (grated)
- 1 Tbsp Mrs. Dash seasoning (or your favorite seasoning mix)
- 1/2 tsp salt
- 1/2 tsp sugar
- 1 1/2 Tbsp sour cream
- 2 cups chopped tomatoes (or 1 cup marinara sauce)
Instructions
- Prepare the Peppers: Cut the tops off each bell pepper and carefully remove the seeds and membranes inside using your hands to create hollow vessels for stuffing.
- Boil the Peppers: Fill a large soup pot two-thirds full with water and bring it to a boil. Add 2 tablespoons of vinegar and 1 teaspoon of salt to the water. Place all the hollowed peppers and their tops (lids) into the boiling water. Add more water if necessary to fully cover the peppers. Cover the pot, boil the peppers for 3 minutes, then turn off the stove. Let the peppers sit in the hot water for about 30-40 minutes to soften slightly. Carefully reserve 2 cups of the cooking water for later use.
- Make the Filling: In a large mixing bowl, combine the lean ground beef, cooked white rice, whole eggs, 1 teaspoon salt, grated carrots, finely chopped onion, chopped tomatoes, pressed garlic, fresh or dried parsley, dried oregano, and black pepper. Mix in the olive oil and use your hands or a spoon to blend all ingredients evenly until a consistent stuffing mixture forms.
- Stuff the Peppers: Using a spoon, fill each boiled bell pepper evenly with the beef and rice mixture. Arrange the stuffed peppers upright in a large baking dish or deep pot, placing the tops (pepper lids) nearby for presentation or covering.
- Prepare the Topping/Sauce: In a separate bowl, mix together the grated carrots, Mrs. Dash seasoning or your preferred seasoning blend, salt, sugar, sour cream, chopped tomatoes or marinara sauce, and the 2 cups of reserved water from boiling the peppers. Stir well until incorporated. Pour this sauce mixture evenly over and around the stuffed peppers in their baking dish.
- Bake the Stuffed Peppers: Preheat your oven to 350°F (175°C). Cover the baking dish loosely with aluminum foil and bake for approximately 60-65 minutes, or until the beef filling is fully cooked through and the peppers are tender. Remove the foil during the last 10 minutes of baking to allow the tops to brown slightly. Once done, remove from oven and let the stuffed peppers rest for a few minutes before serving.
Notes
- You can use any color bell peppers you like; a mix can make the dish colorful and visually appealing.
- Reserving the water from boiling the peppers adds flavor and moisture to the sauce.
- Mrs. Dash seasoning can be substituted with any preferred salt-free seasoning blend.
- The grated carrots in both the filling and topping add subtle sweetness and extra nutrition.
- To make this dish gluten-free, confirm that your seasoning blends and marinara sauce are gluten-free.
- Leftover stuffed peppers reheat well and make excellent leftovers for next-day meals.
