Rice Stuffed Green Peppers
A comforting dish featuring tender green peppers stuffed with seasoned ground beef, rice, and cheese, topped with a creamy tomato sauce—perfect for family dinners or casual gatherings.
Ingredients
Instructions
- Brown the ground beef in a skillet and drain excess fat.
- Cut the green peppers in half and place them in boiling water; remove from heat immediately and let stand for 5 minutes.
- Mix the cooked beef, rice, salt, pepper, and one can of tomato sauce.
- Stuff the mixture into the prepared peppers.
- Combine the other can of tomato sauce with sour cream and pour over the stuffed peppers.
- Bake at 350°F (175°C) for 40 minutes.
- Sprinkle grated cheese over the peppers and bake for an additional 20 minutes.
Tips & Substitutions
For a healthier twist, substitute ground turkey for the beef and use brown rice instead of white. You can also add diced tomatoes or black beans to the rice mixture for extra flavor and nutrition. If you prefer a spicier kick, consider adding jalapeños or chili powder. Remember to use fresh herbs for garnish, which can enhance the overall presentation of this dish.
Serving Suggestions
These rice stuffed green peppers pair beautifully with a fresh side salad or steamed vegetables for a balanced meal. For a comforting touch, serve with a dollop of sour cream or a sprinkle of fresh cilantro on top. They also make a great accompaniment to crusty bread or a light soup, complementing the flavors nicely.
Storage & Reheating
Store leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days. To reheat, place the peppers in a baking dish, cover with foil, and warm in a preheated oven at 350°F (175°C) for about 20 minutes. You can also microwave them for a quicker option, heating in 1-minute increments until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Rice Stuffed Green Peppers contains roughly 579 calories, with 28g protein, 48g carbohydrates, and 32g fat. It is an excellent source of vitamin C (334% of the Daily Value), protein (56% of the Daily Value), and iron (28% of the Daily Value), and a good source of dietary fiber and vitamin A. Note that it is relatively high in sodium, at 2178mg per serving (95% 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 other types of bell peppers, such as red or yellow, for a sweeter taste. You can also try poblano peppers for a slightly spicier option. Just keep in mind that cooking times may vary slightly based on the size and type of pepper you choose.
How do I make this dish vegetarian?
To make a vegetarian version, simply replace the ground beef with a mix of sautéed vegetables such as mushrooms, zucchini, and spinach or use lentils or black beans. You can also add extra spices to enhance the flavor. Ensure to use vegetable broth if you opt for additional liquid in the filling.
Can I freeze the stuffed peppers?
Absolutely! You can freeze the stuffed peppers before or after baking. To freeze before baking, wrap each stuffed pepper tightly in plastic wrap and place them in a freezer-safe container. When ready to cook, thaw them overnight in the refrigerator and then bake as directed. If baked, allow them to cool completely before freezing.
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).