Stuffed Bell Peppers On Rice
Stuffed bell peppers filled with seasoned meat and rice, baked in a savory tomato sauce with warming spices, perfect for family dinners or casual gatherings.
Ingredients
- 6 large green peppers ⓘ
- 4 slices bread ⓘ
- 1 1/2 lb ground round or chuck ⓘ
- 1 tbsp chopped parsley or 1 tsp dried parsley flakes ⓘ
- 1 clove garlic, minced ⓘ
- 1/2 cup finely chopped celery ⓘ
- 1 tsp salt ⓘ
- 1/4 tsp pepper ⓘ
- 1/4 cup grated sharp cheddar cheese (optional) ⓘ
- 1 egg ⓘ
- 2 - 15 oz cans tomatoes ⓘ
- 1 tsp instant minced onion ⓘ
- 1 tsp salt ⓘ
- 1 tsp sugar ⓘ
- 1/4 tsp cinnamon ⓘ
- 2 whole cloves ⓘ
- 1 1/2 tbsp flour ⓘ
Instructions
- Cut tops off peppers, remove seeds and membrane.
- Cook peppers in boiling salted water for about 5 minutes; drain.
- Soak bread in water or milk to soften, then squeeze dry.
- Combine bread with ground meat, parsley, garlic, celery, salt, pepper, egg, and cheese if using.
- Stuff the peppers with the meat mixture.
- Place stuffed peppers in a large baking dish.
- In a saucepan, combine tomatoes, minced onion, 1 tsp. salt, sugar, cinnamon, and cloves; simmer for 10 minutes.
- Puree or sieve the tomato sauce, then return to the saucepan.
- Mix flour with water to make a slurry, then add to the tomato sauce and cook, stirring until slightly thickened.
- Pour the sauce over the stuffed peppers.
- Cover and bake at 350°F (175°C) for 30 minutes.
- Uncover and bake for an additional 15 minutes.
- Serve hot over fluffy rice.
Tips & Substitutions
For added flavor, consider using Italian bread for the stuffing. You can also substitute ground turkey or chicken for a leaner option. If you don’t have fresh parsley, dried parsley flakes work well. Ensure the peppers are cooked just enough to soften but not too tender to hold the stuffing. Adjust the spices in the tomato sauce to taste for a personalized kick.
Serving Suggestions
Serve these stuffed peppers over a bed of fluffy rice to soak up the delicious tomato sauce. A side salad or steamed vegetables pairs well for a complete meal. For a heartier option, consider serving with garlic bread. This dish also complements a glass of red wine, enhancing the flavors of the tomatoes and spices.
Storage & Reheating
Leftover stuffed bell peppers can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, place them in a preheated oven at 350°F (175°C) for about 20 minutes, or until heated through. You can also microwave them for quicker reheating, covering them to retain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Stuffed Bell Peppers On Rice contains roughly 939 calories, with 47g protein, 117g carbohydrates, and 33g fat. It is an excellent source of protein (94% of the Daily Value), calcium (46% of the Daily Value), and iron (36% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 1956mg per serving (85% 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 bell peppers?
Yes, stuffed bell peppers freeze well! Prepare them as instructed, but do not bake. Wrap them tightly in plastic wrap or foil and place them in a freezer-safe container. They can be frozen for up to 3 months. When ready to eat, thaw overnight in the refrigerator and bake as directed.
What can I use instead of ground beef?
You can substitute ground turkey, chicken, or even a plant-based meat alternative for a vegetarian option. For a unique twist, try using quinoa or lentils mixed with vegetables for a hearty filling. These alternatives will still provide great texture and flavor!
How do I know when the peppers are done baking?
The peppers are done when they are tender and the meat is fully cooked, which usually takes about 45 minutes total baking time. You can check by inserting a fork or knife; if it goes in easily, they are ready. The internal temperature of the meat should reach at least 160°F (71°C).
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).