Dorothy Waddington'S Stuffed Peppers
Delicious stuffed peppers filled with seasoned ground beef, rice, and tomato sauce, baked to perfection—an inviting dish suited for family dinners or casual gatherings.
Ingredients
Instructions
- Cut off the tops of each green pepper and remove the seeds.
- Cook the peppers in boiling salted water for 5 minutes, then drain and set aside.
- In a bowl, combine ground beef, rice, 1/4 cup of tomato sauce, chopped onion, salt, pepper, Worcestershire sauce, and beaten egg.
- Stuff the cooked peppers with the meat mixture and place them in a small baking pan.
- Pour the remaining tomato sauce over the stuffed peppers.
- Cover the pan with foil and bake at 350°F for 50 to 60 minutes.
- Baste the peppers twice with the drippings during baking.
Tips & Substitutions
For extra flavor, consider adding herbs like parsley or oregano to the meat mixture. If you prefer a lighter option, you can substitute ground turkey for the beef. To save time, you can use pre-cooked rice or even quinoa. For a vegetarian version, replace the meat with black beans or lentils. Remember to adjust cooking times if making substitutions.
Serving Suggestions
These stuffed peppers are delicious served with a side salad or crusty bread to soak up the tomato sauce. For a heartier meal, pair them with mashed potatoes or a grain like quinoa. They also work well alongside dishes like Beef And Tater Tots Casserole for a comforting family dinner.
Storage & Reheating
Leftover stuffed peppers can be stored in an airtight container in the refrigerator for up to three days. To reheat, place them in a microwave-safe dish and cover with a damp paper towel, heating on medium power until warmed through. Alternatively, you can reheat in a conventional oven at 350°F for about 20 minutes until hot.
Nutrition & Diet Analysis (per serving)
Each serving of Dorothy Waddington'S Stuffed Peppers contains roughly 246 calories, with 5g protein, 48g carbohydrates, and 4g fat. It is an excellent source of vitamin C (94% of the Daily Value), and a good source of protein and potassium. Note that it is relatively high in sodium, at 1923mg per serving (84% 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. To freeze, assemble the stuffed peppers but don’t bake them. Wrap them tightly in plastic wrap and then aluminum foil. When ready to eat, thaw in the refrigerator overnight and bake as directed, adding a few extra minutes to the cooking time.
How can I make my stuffed peppers spicier?
To add heat, incorporate diced jalapeños or red pepper flakes into the meat mixture. You can also use a spicy tomato sauce instead of regular. For a smoky flavor, consider adding a dash of chipotle powder or using smoked paprika.
What can I use instead of instant rice?
If you don't have instant rice, you can use regular rice, but you'll need to cook it partially before adding it to the meat mixture. Alternatively, quinoa or couscous are great substitutes that will work well with the flavors of the stuffed peppers.
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).