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
Scale
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.
