Beef Stuffed Peppers(Basic Recipe Makes 4 Servings)
Juicy beef stuffed peppers feature tender green peppers filled with savory meat, rice, and tomato sauce, making a hearty, colorful dish perfect for family dinners or casual gatherings.
Ingredients
Instructions
- Cut peppers in half lengthwise; remove seeds and membranes. Cook peppers, covered, in 1-inch boiling water for 5 minutes; drain.
- Place peppers in a 12 x 8 x 2-inch baking pan.
- Brown beef and onion in a skillet for 5 minutes.
- Add rice, salt, pepper, 1 can of tomato sauce, and corn to the skillet.
- Bring to boiling, about 3 minutes.
- Cover and remove from heat.
- Let stand for 5 minutes before serving.
Tips & Substitutions
To enhance flavor, consider adding spices like cumin or paprika to the beef mixture. For a healthier option, substitute ground turkey or chicken for the beef. If you prefer a bit of heat, try using jalapeño peppers instead of green ones. You can also add diced tomatoes or black beans for extra texture. For a quick alternative, use pre-cooked rice to cut down on cooking time.
Serving Suggestions
Serve the beef stuffed peppers with a side salad or garlic bread for a complete meal. They pair wonderfully with a light vinaigrette dressing. For a comforting option, consider serving them alongside mashed potatoes or a warm bowl of soup, like Winter Stew. You can also sprinkle some shredded cheese on top before baking for added richness.
Storage & Reheating
Store leftover stuffed peppers in an airtight container in the refrigerator for up to 4 days. To reheat, place them in a microwave-safe dish and cover with a damp paper towel, heating in 1-minute intervals until warm. You can also reheat them in a 350°F oven for about 15-20 minutes, covered with foil to prevent drying out.
Nutrition & Diet Analysis (per serving)
Each serving of Beef Stuffed Peppers(Basic Recipe Makes 4 Servings) contains roughly 276 calories, with 10g protein, 59g carbohydrates, and 3g fat. It is an excellent source of vitamin C (405% of the Daily Value), dietary fiber (27% of the Daily Value), and protein (20% of the Daily Value), and a good source of potassium and iron. Note that it is relatively high in sodium, at 2300mg per serving (100% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these stuffed peppers ahead of time?
Yes, you can prepare the stuffed peppers up to the point of baking and store them in the refrigerator for up to 24 hours. Just cover them tightly with plastic wrap or foil. When ready to bake, simply remove the cover and follow the baking instructions, adding a few extra minutes to ensure they're heated through.
What can I use instead of rice in this recipe?
If you're looking for a rice alternative, you can use quinoa or cauliflower rice for a low-carb option. Alternatively, cooked barley or couscous can add a different texture and flavor. Just be sure to adjust the cooking times according to the ingredient you choose to ensure everything is cooked properly.
Can I freeze the stuffed peppers?
Absolutely! You can freeze them before or after baking. If freezing before, wrap each pepper tightly in foil and place them in a freezer-safe container. When ready to eat, thaw overnight in the refrigerator and bake as directed. If pre-baked, just reheat directly from frozen, adding additional time to ensure they are heated through.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).