Beef-Stuffed Peppers

143 Reviews
94% would make this recipe again

Bell peppers stuffed with a mixture of ground beef and rice.

A recipe from my mother-in-law.

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Ingredients

??? rice, long grain ???
??? yellow or red sweet peppers, halved lengthwise, deseeded ???
??? onions, finely chopped ???
??? celery, cut into small pieces ???
??? butter, unsalted ???
??? olive oil ???
??? ground beef, lean, or medium-lean ???
??? beef broth ???
??? paprika ???
??? cayenne pepper [optional] ???
??? salt [optional] ???
??? ground pepper to taste [optional] ???
??? Parmesan cheese, grated ???
??? Italian parsley, fresh [optional] ???

Method

  1. Preheat the oven to 175°C/350°F. Cook the rice.
  2. Prepare the vegetables : Cut the peppers in half lengthwise, then remove the seeds; finely chop the onion; cut the celery into small pieces.
  3. Heat half of the butter and oil in a large skillet over medium heat. Add the onion then sauté 3-4 min until lightly coloured and soft, paying attention not to let it burn. Add the celery and sauté 2 more min, then remove the vegetables from the skillet and set aside.
  4. Add the remaining butter and oil to the skillet, then add the ground meat. Sear about 4-5 min over medium-high heat until the meat looses its red colour, then break it up with a fork. In order to brown the meat, it is important not to stir it at the beginning, otherwise it will loose its juices and will «boil» rather than brown. When the meat is golden-coloured, put the cooked onion and celery back into the pan. Pour in the broth, then add the paprika and cayenne pepper (if desired). Season with salt and pepper to taste. Stir in the cooked rice and mix well.
  5. Fill the pepper halves with the meat-rice mixture, dividing and slightly mounding it equally among the halves. Arrange the stuffed peppers in a baking dish. Sprinkle the grated cheese over the top of the stuffed peppers. To keep the environment moist during baking, pour just a little water in the bottom of the dish (between ½ and 1 cup, depending on the dish size).
  6. Bake the peppers, uncovered, in the middle of the oven until the tops are browned, about 30 min.
  7. Serve immediately. The presentation may be brightened up by sprinkling some chopped parsley on top of the peppers.

Observations

The peppers may be stuffed 1 to 2 days ahead, then covered and chilled in the refrigerator. When ready to bake, sprinkle them with the cheese, pour water in the dish, then bake.

The prepared, stuffed peppers may also be baked ahead of time, then warmed up 15 min in the oven at 120°C/250°F before serving.

Nutrition Facts Table

per 1 serving (390 g)

Amount

% Daily Value

Calories

360

Fat

17 g

26 %

Saturated 6.6 g
+ Trans 0.1 g

33 %

Cholesterol

60 mg

Sodium

180 mg

7 %

Carbohydrate

29 g

10 %

Fibre

4 g

14 %

Sugars

9 g

Net Carbs

25 g

Protein

25 g

Vitamin A

62 %

Vitamin C

526 %

Calcium

5 %

Iron

22 %
More info

Claims

This recipe is :
Free  :
Added Sugar
Excellent source of  :
Manganese, Niacin, Potassium, Selenium, Vitamin A, Vitamin B12, Vitamin B2, Vitamin B6, Vitamin C, Vitamin E, Zinc
Good source of  :
Folacin, Iron, Magnesium, Phosphorus, Vitamin K
Source of  :
Calcium, Copper, Fibre, Pantothenic Acid, Vitamin B1, Vitamin D
Low  :
Calories, Sodium
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1
Vegetables 2 ½
Meat and Alternatives 2 ½
Fats 3
More info
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Reviews

143 Reviews (136 with rating only) 94% would make this recipe again
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My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

Top Reviews

View All Reviews
september 01, 2009 | I would make this recipe again

These are exactly as Grand'ma used to make them: awesome!

Useful 1
Anonyme
october 20, 2021 | I would make this recipe again

pretty easy to make and a lot of flavour!

Useful 0
Anonyme
october 20, 2021 | I would make this recipe again

Used quick-cook rice. Recipe was very nice.

Useful 0

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