Classic stuffed peppers with rice, ground beef, and a healthy rainbow of sweet red, yellow, and orange bell peppers make the best easy dinner idea any night of the week. Show
Ever since I was a starry eyed pre-teen, I’ve been a fan of drawing rainbows. Now I eat them. But as a kid, I wrinkled my nose at the sight those orbed vegetables, and when they showed up on my dinner plate, I plotted how to ditch every single bite in a napkin that was slipped slyly to the dog anxiously waiting under the table. I was a kid, and eating a whole bell pepper even if it was stuffed with ground beef was not my idea of dinner. Now, it’s my favorite part! As an adult, eating the food you hated as a kid suddenly becomes not. that. bad. and sometimes really, really good. And I can’t stop! I just keep making more versions of this meal served in it’s own vessel like my Mexican Stuffed Peppers, Creamy Chicken and Mushroom Stuffed Peppers, Zuccnini, Quinoa and Turkey Stuffed Peppers and even Baked Eggs in Stuffed Peppers. But the cornerstone of all peppers is this classic recipe for the best stuffed bell peppers with rice and ground beef. The Best Type of Peppers for StuffingToday’s selection of peppers comes from a mix of grocery store varieties (red, yellow and orange) and ultra local farmer’s market (more yellows and purple) for a rainbow of sweetness begging to be stuffed. If you prefer green peppers, for sure go for it and use them instead. I went back to the memory of my mom’s recipe with ground beef and rice in a tomato based sauce, and embellished it with chunks of mushroom and fresh cut corn and a sprinkle of herbs and red pepper flakes. What You Can Put In Stuffed PeppersThis is one of those throw what you have in the fridge type of recipes. Use my portions as guidelines but definitely put on your experimental hat when choosing ingredients:
Cut the tops off of the peppers to stuff the whole thing with beefy goodness. If you prefer smaller portions, cut the peppers in half and serve open faced. How to Make Stuffed Peppers Stand UpWhen I ate these as a kid, my mom served the peppers cut in half, laid on their backs. But I like stuffed peppers best when standing straight up, brimming to the top with filling. Here are my tips to get stuffed peppers to stand up and not tip over:
Cook the Meat Before FillingWhen making stuffed peppers, a popular question is, “Do I have to cook the meat before stuffing the peppers?” The answer is, yes. Adding juicy, browned meat adds loads of flavor to this dish, so be sure not to miss this step. Brown the meat before adding the vegetables, where they will soften and gain flavor, and add the seasoning afterward to simmer and meld the flavors. The Best Rice for Stuffed PeppersMedium, long grain white rice or jasmine rice is the rice I use most often in stuffed peppers. But brown rice or other grains like farro or quinoa in these peppers are terrific options too. This is a great recipe to use up leftover rice. Or, while the meat is cooking, prepare the white rice or other grain you’re adding to the pepper mixture, and stir it into the meat and vegetables just before filling the peppers. How Long Do You Cook Stuffed Bell Peppers?A common question is, how long do you cook stuffed peppers? My secret time saver: Blanch the peppers in the microwave to cut the cooking time! I pre-cook my peppers by adding them to a microwave safe baking dish, and sprinkling the interior of the peppers with a bit of kosher salt, then adding 1/4 cup water to the bottom of the dish. Cover the peppers and give them a 5 minute blast in the microwave to pre-cook and soften them. Stuff the peppers with the warm filling and cook in the oven for 20 minutes or until fork-tender and the cheese begins to bubble. Make Them In the Crock Pot or Slow CookerThis recipe is one of the easiest to transition to the slow cooker or Crock Pot. To cook in the slow cooker, prepare the recipe as instructed through step 3. Spray the inside of your Crock Pot with cooking spray before adding the peppers, adding any extra filling to the bottom of the crock’s insert. Wait to add the cheese until the last half hour of cooking time. Cook for 3 hours on high or 5 hours on low, or until the peppers are soft and tender. How to Freeze Stuffed PeppersFreeze stuffed peppers after cooking them. Store in a freezer safe container in the freezer for up to 3 months. Freeze in individual servings to take to work for lunch or pull out for a quick to heat dinner. To reheat frozen stuffed peppers:
What to Eat With Stuffed PeppersStuffed bell peppers are really a whole meal in one, so all you really need to complete your easy, healthy dinner, is a simple salad and an easy dessert if you feel like going the distance.
If you make this recipe, please let me know! Leave a rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #foodiecrusheats.
I use red, orange and yellow bell peppers to cover all the colors of the rainbow, and stuff them with lean ground beef, mushrooms and top with a little cheese for a good healthy dose of Vitamin C, protein, and carbs at the same time. Course Main Course Cuisine American Keyword peppers Prep Time 30 minutes Cook Time 30 minutes Total Time 1 hour Servings 6 Calories 308kcal
Calories: 308kcal | Carbohydrates: 29g | Protein: 25g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 64mg | Sodium: 308mg | Potassium: 918mg | Fiber: 5g | Sugar: 10g | Vitamin A: 4429IU | Vitamin C: 166mg | Calcium: 211mg | Iron: 4mg More Stuffed Bell Pepper Recipes
We send good emails. Subscribe to FoodieCrush and have each post plus exclusive content only for our subscribers delivered straight to your e-mail box. Follow me on Instagram, Facebook, Pinterest and Twitter for more FoodieCrush inspiration. As always, thank you for reading and supporting companies I partner with, which allows me to create more unique content and recipes for you. There may be affiliate links in this post of which I receive a small commission. All opinions are always my own. Do you have to boil peppers before stuffing them?Some stuffed pepper recipes call for boiling your peppers before baking. Others don't pre-cook them and they turn out too crunchy. Our research found that pre-baking the peppers for 30 minutes makes them perfectly tender! Once you stuff them, you'll need 20 minutes in the hot even to get the cheese nice and melty.
How do you make Paula Deen's stuffed peppers?directions. Preheat oven to 350 degrees F.. Cut peppers in half lengthwise, halving the stems as well. ... . Saute beef (and/or pork), onion, garlic, 1 teaspoons of bouillon, and House Seasoning until meat is cooked and onions are translucent. ... . Add rice, cheese, sour cream, tomatoes, green onion and soy sauce.. Do you have to blanch green peppers before stuffing?ANSWER: Some recipes call for blanching the peppers to soften them slightly; others do not.
|