Stuffed Bell Pepper Raw Ground Beef, Uncooked Rice, and Tomato Sauce

Classic stuffed peppers with rice, ground beef, and a healthy rainbow of sweet red, xanthous and orange bell peppers makes the best easy dinner idea whatever night of the week.

Ever since I was a starry eyed pre-teen, I've been a fan of cartoon rainbows. Now I eat them.

But equally a kid, I wrinkled my nose at the sight those orbed vegetables, and when they showed upwards on my dinner plate, I plotted how to ditch every single bite in a napkin that was slipped slyly to the domestic dog anxiously waiting under the table. I was a kid, and eating a whole bell pepper even if information technology was stuffed with ground beef was not my idea of dinner. Now, it'southward my favorite part!

As an adult, eating the nutrient y'all hated as a kid all of a sudden becomes not. that. bad. and sometimes actually, really skillful. And I can't stop! I merely keep making more than versions of this meal served in it's own vessel like my Mexican Stuffed Peppers, Flossy Craven and Mushroom Blimp Peppers, Zuccnini, Quinoa and Turkey Stuffed Peppers and even Baked Eggs in Blimp Peppers.

But the cornerstone of all peppers is this classic recipe for the best stuffed bong peppers with rice and footing beef.

The Best Type of Peppers for Stuffing

Today's pick of peppers comes from a mix of grocery shop varieties (cherry, yellow and orangish) and ultra local farmer'southward market (more yellows and purple) for a rainbow of sweetness begging to be stuffed.

If you prefer dark-green peppers, for sure go for it and use them instead.

I went dorsum to the memory of my mom's recipe with ground beefiness and rice in a tomato based sauce, and embellished it with chunks of mushroom and fresh cutting corn and a sprinkle of herbs and red pepper flakes.

What You Can Put In Blimp Peppers

This is ane of those throw what you have in the refrigerator type of recipes. Use my portions as guidelines but definitely put on your experimental hat when choosing ingredients:

• Red, yellow, orange or fifty-fifty light-green bell peppers
• Lean ground beef
• Mushrooms
• Cooked white rice (you can use chocolate-brown rice, farro or quinoa, too)
• Tomato plant sauce
• Corn, celery and garlic
• Cheese, I added some grated fontina, only you could apply Monterey jack or mozzarella or whatsoever's on hand.
• If you prefer light-green bell peppers, certainly apply them instead of or in add-on to this bevy of colorful beauties.

Cutting the tops off of the peppers to stuff the whole thing with beefy goodness. If you prefer smaller portions, cut the peppers in half and serve open faced.

How to Brand Stuffed Peppers Stand Upwards

When I ate these equally a kid, my mom served the peppers cut in one-half, laid on their backs. Only I like stuffed peppers best when standing straight up, chock to the top with filling.

Here are my tips to go stuffed peppers to stand up and not tip over:

• Use a baking dish that snugly fits the peppers. The peppers compress as they melt, and so pack them in tightly when raw, and they'll soften and fall a fleck with heat.
• Trim the lesser of the pepper. Give the peppers a flat surface to stand on by evening out their rollicking bottoms.

Melt the Meat Earlier Filling

When making blimp peppers, a popular question is, "Exercise I have to cook the meat before stuffing the peppers?" The answer is, yes. Calculation juicy, browned meat adds loads of flavor to this dish, so be sure not to miss this step. Brown the meat before adding the vegetables, where they volition soften and gain flavor, and add the seasoning after to simmer and meld the flavors.

The Best Rice for Stuffed Peppers

Medium, long grain white rice or jasmine rice is the rice I use most often in stuffed peppers. But brown rice or other grains like farro or quinoa in these peppers are terrific options too.

This is a bully recipe to employ up leftover rice. Or, while the meat is cooking, prepare the white rice or other grain yous're adding to the pepper mixture, and stir it into the meat and vegetables just before filling the peppers.

How Long Do You Cook Stuffed Bong Peppers?

A common question is, how long practice you melt stuffed peppers?

My clandestine time saver: Blanch the peppers in the microwave to cutting the cooking time!

I pre-melt my peppers by adding them to a microwave safety baking dish, and sprinkling the interior of the peppers with a bit of kosher salt, so adding ane/4 cup water to the bottom of the dish. Comprehend the peppers and give them a five infinitesimal nail in the microwave to pre-cook and soften them.

Stuff the peppers with the warm filling and cook in the oven for 20 minutes or until fork-tender and the cheese begins to bubble.

Brand Them In the Crock Pot or Slow Cooker

This recipe is one of the easiest to transition to the irksome cooker or Crock Pot.

To cook in the dull cooker, gear up the recipe as instructed through step iii. Spray the inside of your Crock Pot with cooking spray before calculation the peppers, adding any extra filling to the bottom of the crock'due south insert. Expect to add the cheese until the last one-half hour of cooking time.

Cook for 3 hours on high or 5 hours on low, or until the peppers are soft and tender.

How to Freeze Blimp Peppers

Freeze stuffed peppers after cooking them. Store in a freezer safe container in the freezer for upwards to iii months. Freeze in individual servings to have to work for tiffin or pull out for a quick to rut dinner.

To reheat frozen blimp peppers:

• Microwave in a microwave safe container for twenty minutes on High estrus or until warmed inside.
• To cook in the oven, preheat to 375°F and cook for 1 hr.

What to Consume With Stuffed Peppers

Stuffed bell peppers are actually a whole meal in i, so all y'all actually demand to complete your piece of cake, healthy dinner, is a simple salad and an easy dessert if you lot feel like going the distance.

• Arugula Salad With Shaved Parmesan 3 Ways
• Avocado Grapefruit and Fennel Salad
• Citrus Fennel and Avocado Salad
• Kale Salad with Cranberries, Apple and Cheddar Cheese
• Winter Green Salad with Orange Dear Mustard Vinaigrette

If you mak e this recipe, please permit me know! Leave a  rating on this recipe below and exit a comment, take a photo and tag me on Instagramwith #foodiecrusheats.

Print

All-time Stuffed Bell Peppers with Footing Beef

I utilize red, orangish and yellowish bell peppers to cover all the colors of the rainbow, and stuff them with lean ground beef, mushrooms and summit with a little cheese for a adept good for you dose of Vitamin C, poly peptide, and carbs at the aforementioned time.

Class Principal Form

Cuisine American

Keyword peppers

Prep Time 30 minutes

Melt Time xxx minutes

Full Time one hr

Servings 6

Calories 308 kcal

• 1 pound lean ground beef ninety% lean
• 4 mushrooms chopped
• iii ears of fresh corn kernals or one one/two cups frozen corn
• ii ribs of celery chopped thinly
• 1 medium onion chopped
• 2 cloves garlic minced
• two 14.5 ounce cans petite diced tomatoes with juice
• two tablespoons concentrated lycopersicon esculentum paste
• 2 tablespoons basil
• one tablespoon oregano
• 1/2 teaspoon scarlet pepper flakes
• kosher table salt and freshly ground blackness pepper to taste
• i i/2 cups cooked long grain rice
• 1/4 cup chopped Italian parsley
• half-dozen bong peppers
• i cup shredded fontina cheese or monterey jack cheese

• Preheat the oven to 350 degrees F.

• Brown the ground beef in a big fry pan over medium high heat for five minutes or until cooked almost through. Add together the mushrooms, corn kernals, chopped celery, onion and garlic and cook until vegetables are softened. Stir in the diced tomatoes, tomato paste, basil, oregano and cherry pepper flakes. Season with kosher salt and footing pepper to gustatory modality and melt for fifteen-twenty minutes. Stir in cooked rice and chopped parsley and cook for another v minutes or until the rice is warmed through.

• Meanwhile, cut off the tops of the peppers and spoon out the ribs and seeds, so rinse. Lightly sprinkle the inside of the peppers with kosher salt and place in a microwave safety dish with one/4 cup water. Cover with plastic wrap and microwave for five minutes or until they start to soften.

• Transfer to a 3 quart baking dish and fill the peppers with the hot meat and rice mixture. Sprinkle the tops with cheese and bake for twenty minutes or until peppers are tender and cheese is browned. Serve hot.

Calories: 308 kcal | Carbohydrates: 29 one thousand | Protein: 25 thousand | Fat: x g | Saturated Fat: five g | Cholesterol: 64 mg | Sodium: 308 mg | Potassium: 918 mg | Cobweb: 5 g | Sugar: 10 g | Vitamin A: 4429 IU | Vitamin C: 166 mg | Calcium: 211 mg | Fe: 4 mg

More Stuffed Bell Pepper Recipes

• The BEST Mexican Stufffed Peppers Recipe
• Southwestern Stuffed Bell Peppers Recipe
• Spiralized Zucchini, Quinoa and Turkey Sausage Stuffed Peppers
• Baked Eggs in Stuffed Peppers
• Creamy Chicken and Mushroom Stuffed Peppers
• 27 Ways To Make Your Bell Peppers Less Boring

Nosotros send good emails. Subscribe to FoodieCrush  and have each post plus sectional content only for our subscribers delivered straight to your e-mail box.

Follow me on Instagram , Facebook,Pinterest  and  Twitter  for more FoodieCrush inspiration.

As ever, thanks for reading and supporting companies I partner with, which allows me to create more unique content and recipes for you. At that place may be affiliate links in this post of which I receive a small committee. All opinions are always my own.

Save Save

Save Save

walkerondur1958.blogspot.com

Source: https://www.foodiecrush.com/stuffed-bell-peppers-recipe/

Share this post