Peppers, Chuck And Rice
Flavorful stuffed green peppers filled with a savory ground chuck and rice mixture, topped with Parmesan cheese—perfect for a hearty, family-friendly dinner.
Ingredients
Instructions
- Remove seeds from green peppers and parboil in salted water to cover for 3 minutes.
- Drain and set aside.
- Brown ground chuck sprinkled with onion salt.
- Add celery seed, cooked rice, corn, chili powder, and tomato soup to the browned meat.
- Cook slowly until the seasonings are blended, about 30 minutes.
- Stuff the pepper shells with the meat mixture and place in a casserole dish.
- Pile the mixture heaping into the peppers.
- Sprinkle with Parmesan cheese.
- Bake at 325°F (160°C) for about 40 minutes until heated through and cheese is golden.
Tips & Substitutions
For added flavor, consider incorporating some chopped garlic or diced tomatoes into the meat mixture. If you prefer a spicier kick, you could substitute the chili powder with cayenne pepper. Ground turkey or lentils can be used as alternatives to ground chuck for a leaner or vegetarian option. Parboiling the peppers helps them soften and absorb flavors during baking.
Serving Suggestions
These stuffed peppers can be served with a side salad or some crusty bread to soak up the delicious sauce. Pair with a refreshing Fruit Salad(Original Recipe) for a light and balanced meal. For a heartier option, consider serving alongside some roasted vegetables or a simple green bean dish.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 350°F (175°C) until heated through, about 20 minutes. You can also microwave individual portions for a quicker option, but be sure to cover them to retain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Peppers, Chuck And Rice contains roughly 573 calories, with 22g protein, 116g carbohydrates, and 6g fat. It is an excellent source of vitamin C (206% of the Daily Value), protein (43% of the Daily Value), and iron (29% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 1145mg per serving (50% 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 prepare stuffed peppers in advance?
Yes, you can prepare the stuffed peppers a day ahead. Assemble the peppers with the filling, cover them tightly with plastic wrap or foil, and refrigerate. When ready to bake, simply remove the wrap and bake as instructed. This is a great time-saver for busy weeknights.
What can I use instead of tomato soup?
If you don't have tomato soup on hand, you can substitute it with crushed tomatoes or a homemade tomato sauce. Just make sure to adjust the seasoning, as store-bought sauces can vary in saltiness and flavor intensity. This allows for a more personalized taste in your stuffed peppers.
Can I freeze stuffed peppers?
Yes, stuffed peppers freeze well. After baking, let them cool completely, 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 reheat, thaw overnight in the refrigerator and then bake until 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).