Meat And Vegetable Stuffed Peppers
Hearty stuffed peppers filled with savory beef, tomatoes, corn, and breadcrumbs, finished with a buttery glaze—comfort food perfect for family dinners and crowd‑pleasing gatherings.
Ingredients
Instructions
- Brown ground beef in a skillet and drain excess fat.
- In a bowl, combine the cooked beef with chopped onion, canned tomatoes, chopped celery, beaten eggs, corn, and bread crumbs.
- Season the mixture with salt and pepper, then stir until well mixed.
- Fill each green pepper with the mixture, smoothing the top.
- Place the stuffed peppers upright in a baking dish and add a splash of water to the bottom of the dish.
- Cover the dish with foil and bake at 350°F for 1 hour, or until peppers are tender and the filling is set.
- Remove the foil, dot the tops with butter, and bake for an additional 5 minutes to brown the tops.
- Serve hot, garnished with fresh herbs if desired.
Tips & Substitutions
For added flavor, consider sautéing the onion before mixing it with the beef. You can substitute ground turkey or chicken for a leaner option. If you're short on time, cooked rice or quinoa can replace bread crumbs for a different texture. To enhance the taste, try adding herbs like oregano or basil to the filling, reminiscent of those found in traditional American recipes.
Serving Suggestions
Serve these stuffed peppers with a side of mixed greens or a light salad for a refreshing contrast. They pair beautifully with a simple yogurt dressing. For a heartier meal, consider serving them alongside crusty bread or a warm bowl of soup. This dish is a great option for meal prep and can be enjoyed for lunch or dinner throughout the week.
Storage & Reheating
Store any leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a microwave-safe dish, cover with a damp paper towel, and heat on medium for 2-3 minutes, or until warmed through. Alternatively, reheat in the oven at 350°F for about 15-20 minutes until hot.
Nutrition & Diet Analysis (per serving)
Each serving of Meat And Vegetable Stuffed Peppers contains roughly 716 calories, with 19g protein, 105g carbohydrates, and 43g fat. It is an excellent source of dietary fiber (288% of the Daily Value), vitamin C (141% of the Daily Value), and protein (38% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 478mg per serving (21% 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 use other types of peppers for this recipe?
Yes, you can use bell peppers in various colors, such as red, yellow, or orange, for a sweeter flavor. Additionally, poblano or banana peppers can be used for a slightly spicier kick. Just ensure they are large enough to hold the filling.
What can I do with leftover filling?
If you have extra filling, consider using it to make a quick casserole. Layer it with cheese and cooked pasta, then bake until golden and bubbly. It can also be served as a hearty topping for baked potatoes or as a filling for tacos.
Can I make this dish vegetarian?
Absolutely! You can replace the ground beef with cooked lentils, beans, or a meat substitute. Adding more vegetables like mushrooms, zucchini, or spinach can enhance the filling and make it even more nutritious.
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).