Meat and Rice-Stuffed Bell Peppers
An easy beef built around ground beef, uncooked long-grain rice and canned tomato sauce β roughly 70 minutes start to finish, and rated medium to make. Scroll down for the ingredient checklist, a serving scaler and unit converter, and the method broken into 7 steps.
You'll mainly reach for oven and frying pan / skillet. At medium difficulty across 7 steps, it's manageable with a little attention.
What you'll need
Shopping list (4)
Pantry staples (you likely have these)
π Unit converter
How to make it
- Preheat the oven to 190 C (375 F) and parboil the rice in salted water for about 10 minutes until partly cooked, then drain.
- Slice the tops off the bell peppers and remove the seeds and membranes, then blanch the peppers in boiling water for 3 minutes and drain upside down.
- Heat the olive oil in a skillet over medium heat, cook the onion until soft, add the garlic for 1 minute, then add the ground beef and cook until no longer pink, breaking it up as it browns.
- Stir the parboiled rice, oregano, half of the tomato sauce, salt and pepper into the meat and combine well.
- Stand the peppers upright in a baking dish and spoon the filling into each, packing it gently.
- Mix the remaining tomato sauce with the water and pour it around and over the peppers, then cover the dish with foil.
- Bake for 35 minutes, then uncover, scatter the cheese over the tops and bake for a further 10 to 15 minutes until the peppers are tender and the filling reaches at least 74 C (165 F).
You'll use: Oven Β· Frying pan / skillet Β· Saucepan Β· Baking dish
Tips & common questions
How long does Meat and Rice-Stuffed Bell Peppers take to make?
About 70 minutes from start to finish β an estimate based on the 7 steps and 12 ingredients. Times vary with your kitchen and how much prep you do ahead.
Can I scale this recipe up or down?
Yes β use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Meat and Rice-Stuffed Bell Peppers is an original recipe developed in-house by Consomee. Photo: Rellenong bangus.jpg by Micluna, CC BY-SA 4.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure on top β how we source recipes.