Christina'S Stuffed Peppers
Colorful stuffed peppers filled with seasoned beef, rice, and cheese, baked to perfection—an inviting dish perfect for family dinners and gatherings.
Ingredients
Instructions
- Wash and core the peppers; set aside.
- Chop the onion and sauté in oil until translucent.
- Add ground beef and cook until pink is gone and beef is crumbly.
- Add rice and continue to sauté for 6 to 8 minutes.
- Season with seasoned salt and pepper.
- Mix tomato sauce, hot water, and beef bouillon cube to make a sauce.
- Stuff the peppers with the beef and rice mixture.
- Place stuffed peppers in a baking dish and pour sauce over them.
- Cover and bake at 375°F (190°C) for about 30-40 minutes.
- Beat eggs and mix with sour cream and grated cheese.
- Remove peppers from oven, spoon cheese mixture over, and bake uncovered for an additional 10 minutes until golden.
Tips & Substitutions
For a vegetarian version, substitute the ground beef with cooked lentils or quinoa. You can also use brown rice instead of white for added nutrition. If you prefer a spicier kick, add chopped jalapeños or a dash of cayenne pepper to the filling. Ensure the peppers are fresh and firm for the best results.
Serving Suggestions
These stuffed peppers are hearty enough to serve as a main dish. Pair them with a fresh garden salad or garlic bread for a complete meal. They also go well with sides like roasted vegetables or mashed potatoes. For an additional flavor boost, drizzle with balsamic glaze before serving.
Storage & Reheating
Leftover stuffed peppers can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, place them in a baking dish covered with foil and bake at 350°F (175°C) until heated through, about 20 minutes. You can also microwave them for quicker reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Christina'S Stuffed Peppers contains roughly 276 calories, with 8g protein, 26g carbohydrates, and 17g fat. It is an excellent source of vitamin C (100% of the Daily Value), and a good source of dietary fiber and protein. Note that it is relatively high in sodium, at 1173mg per serving (51% 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 freeze stuffed peppers?
Yes, stuffed peppers freeze well. Prepare them up to the baking stage, then wrap each pepper tightly in plastic wrap and place them in a freezer-safe container. They can be frozen for up to 3 months. To bake from frozen, add about 15-20 minutes to the cooking time.
What type of cheese works best in this recipe?
While the recipe calls for mild cheese, feel free to experiment with different types. Cheddar, Monterey Jack, or even a blend of cheeses can add a rich flavor. For a gourmet touch, try crumbled feta or goat cheese mixed into the filling.
How do I know when the peppers are done baking?
The peppers are done when they are tender and the filling is hot. You can test by inserting a fork into the flesh of the pepper; it should be soft but not mushy. The cheese topping should also be golden and bubbly.
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).