Florida Stuffed Peppers
Florida Stuffed Peppers combines tender green peppers filled with savory beef, rice, and tomatoes, topped with bacon—perfect for a hearty, flavorful, family-friendly meal.
Ingredients
Instructions
- Cook the rice in boiling water for 15 minutes.
- Cut a thin slice from the top of each green pepper and remove the seeds.
- Drop the peppers into boiling water for 3 minutes, then drain and set upright in a baking dish.
- Mix half the onions, all the ground beef, and half the canned tomatoes.
- Add salt, pepper, and seasoned salt to the mixture.
- Stir in beaten eggs and cooked rice, then pile the mixture into the peppers.
- Top each pepper with a piece of bacon.
- Pour the remaining tomatoes and chopped onions into the dish around the peppers.
- Cover the casserole and bake in a hot oven at 400°F for about 45 minutes.
- Uncover and bake for an additional 15 minutes to brown the top.
Tips & Substitutions
For a lighter version, substitute ground turkey for the ground chuck. You can also use quinoa instead of brown rice for added nutrition. If fresh tomatoes are in season, feel free to use them instead of canned. To enhance flavor, consider adding garlic or herbs like oregano. For a kick, add some diced jalapeños to the filling.
Serving Suggestions
Serve these stuffed peppers with a side salad or crusty bread for a complete meal. They also pair beautifully with Laura'S Broccoli Salad for a refreshing contrast. For a heartier option, consider serving them alongside Mom'S Crock-Pot Beans 'N Tomatoes. A sprinkle of cheese on top before the final baking step can add extra flavor.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the stuffed peppers in a baking dish, cover with foil, and warm in a preheated oven at 350°F for about 20 minutes or until heated through. You can also microwave them for quicker reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Florida Stuffed Peppers contains roughly 850 calories, with 34g protein, 99g carbohydrates, and 37g fat. It is an excellent source of vitamin C (253% of the Daily Value), protein (68% of the Daily Value), and iron (35% of the Daily Value), and a good source of dietary fiber and calcium. Note that it is relatively high in sodium, at 1210mg per serving (53% 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 in advance. Assemble them and store in the refrigerator for up to 24 hours before baking. Just be sure to adjust the baking time slightly if they are cold when they go into the oven.
What type of rice can I use in this recipe?
While quick brown rice is used here, you can substitute with white rice or even cauliflower rice for a low-carb option. If using regular brown rice, be sure to cook it according to package instructions before mixing it into the filling.
Can I freeze the stuffed peppers?
Absolutely! You can freeze uncooked stuffed peppers before baking. Wrap them tightly in plastic wrap and store in a freezer bag for up to 3 months. When ready to eat, thaw in the refrigerator overnight and bake as directed.
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).