Wilma'S Stuffed Bell Peppers
A hearty and flavorful dish featuring stuffed bell peppers filled with rice, ground beef, and seasoned with savory tomato sauce, perfect for family dinners or casual gatherings.
Ingredients
Instructions
- Saute the chopped onion until translucent.
- Brown the ground beef in a skillet.
- Cut the bell peppers and remove the seeds.
- Mix cooked rice, salt, pepper, browned ground beef, and sautéed onion.
- Stuff each bell pepper with the rice and beef mixture.
- Top the stuffed peppers with tomato sauce.
- Place the peppers in a baking dish and bake at 350°F for 25 minutes or until peppers are tender.
Tips & Substitutions
For a variation, try using ground turkey or chicken instead of beef for a lighter option. You can also add diced tomatoes or corn to the filling for extra flavor and texture. If you're short on time, use pre-cooked rice. Make sure to season the filling well with salt and pepper to enhance the dish's overall taste. For a spicy kick, consider adding some chopped jalapeños.
Serving Suggestions
Serve the stuffed bell peppers with a side salad or garlic bread for a complete meal. They pair beautifully with a dollop of sour cream or shredded cheese on top. Consider making a batch of *Jalapeno Cornbread Meal* to complement the flavors. For a festive touch, garnish with fresh herbs like parsley or cilantro before serving.
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 the microwave for 2-3 minutes or bake them in the oven at 350°F for about 15-20 minutes until heated through. You can also freeze the stuffed peppers before baking for a convenient make-ahead meal.
Nutrition & Diet Analysis (per serving)
Each serving of Wilma'S Stuffed Bell Peppers contains roughly 554 calories, with 12g protein, 89g carbohydrates, and 17g fat. It is an excellent source of protein (25% of the Daily Value) and iron (23% of the Daily Value), and a good source of dietary fiber and potassium. Note that it is relatively high in sodium, at 2706mg per serving (118% 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 stuffed bell peppers ahead of time?
Yes, you can prepare the stuffed bell peppers a day in advance. Simply assemble them and store them in the refrigerator. When ready to bake, just pop them in the oven, adding a few extra minutes to the cooking time if they're cold from the fridge.
What type of rice works best for this recipe?
You can use any type of cooked rice, but long-grain white or brown rice is ideal for its fluffy texture. If you're looking for a healthier option, consider using quinoa or cauliflower rice. Each will give the stuffed peppers a unique flavor and texture.
How do I know when the peppers are done cooking?
The stuffed bell peppers are done when they are tender and slightly wrinkled. You can test their doneness by piercing them with a fork. They should be soft but still hold their shape. Baking them for 25 minutes at 350°F typically achieves this perfectly.
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).