Stuffed Peppers Recipe | How to Make Beef and Rice Stuffed Peppers
Learn how to make stuffed peppers. Delicious, easy and rich recipe. Perfect for family dinner or lunch.
Printable Version: https://www.thecookingfoodie.com/recipe/Beef-and-Rice-Stuffed-Peppers-Recipe
More Dinner and Lunch Recipes:
Shepherd’s Pie: https://bit.ly/ShepherdsPieTCF
Greek Moussaka: https://bit.ly/MoussakaGreek
Honey & Soy Chicken Breast: https://bit.ly/HoneySoyChicken
Quick and Easy Chicken Curry: https://bit.ly/QuickChickenCurry
Spinach & Ricotta Stuffed Pasta Shells: https://bit.ly/SpinachPastaShells
Shrimp Fettuccine Alfredo: https://bit.ly/ShrimpFettuccine
FOLLOW ME:
Instagram: https://www.instagram.com/thecookingfoodie/
Facebook: https://www.facebook.com/thecookingfoodie
Website:
My favorite kitchen equipment:
Recipe
Ingredients:
For the filling:
8-10 bell peppers, medium
1 pound (450g) ground beef
2/3 cup (120g) Rice, soaked in water for 1 hour and drained
2 Onion, copped
3 garlic cloves, crushed
2 tomatoes, grated
1½ teaspoons Salt
1/2 teaspoon Black pepper
1 teaspoon Oregano
1 teaspoon Paprika
1 teaspoon cumin
1/4 cup Parsley, chopped
1/4 cup Cilantro, chopped
2 tablespoons Olive oil
For the sauce:
2 tablespoons Olive oil
1 Onion, chopped
400g (14oz) Tomato sauce
1 teaspoon Salt
1/2 teaspoon Black pepper
1 teaspoon Oregano
Water
2 tablespoons Tomato paste
Directions:
1. In a pan over medium heat, sauté chopped onion for 4-5 minutes, add crushed garlic and sauté until golden. Let cool slightly.
2. In a large bowl mix ground beef, rice, cooked onion, parsley, cilantro, salt, pepper, paprika, cumin and oregano. Set aside.
3. Cut the tops off of the bell peppers and remove the seeds. Fill loosely the peppers with the meat mixture, fill only ¾ of the peppers, leaving room for the filling to expand.
4. For the sauce: in a large oven proof pot, heat olive oil, sauté onion for 4-5 minutes, add tomato sauce, tomato paste, seasoning and water. Arrange stuffed peppers in the pot, pour 2-3 tablespoons of the sauce over each stuffed pepper. Cover with the tops of the peppers and Cover the pan with a lid. Bring to a boil, reduce the heat to low and simmer for 1 hour. Every 15-20 minutes pour 1-2 tablespoons over the peppers.
5. Preheat oven to 400F (200C).
6. Bake, uncovered, for 15-20 minutes. This stage is optional. You can serve the peppers without baking them.
Recipe Video:
