Recipes With Bell Peppers and Ground Beef

Archetype stuffed peppers with rice, ground beefiness, and a salubrious rainbow of sweetness scarlet, yellow and orange bell peppers makes the best easy dinner thought any nighttime of the calendar week.

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 upwards on my dinner plate, I plotted how to ditch every unmarried bite in a napkin that was slipped slyly to the canis familiaris anxiously waiting under the tabular array. I was a child, 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 office!

As an adult, eating the nutrient you hated as a kid all of a sudden becomes not. that. bad. and sometimes really, really skilful. And I can't terminate! I just go on making more versions of this meal served in information technology's own vessel like my Mexican Stuffed Peppers, Creamy Chicken and Mushroom Stuffed Peppers, Zuccnini, Quinoa and Turkey Blimp Peppers and even Baked Eggs in Stuffed Peppers.

Just the cornerstone of all peppers is this classic recipe for the best stuffed bell peppers with rice and footing beef.

The Best Type of Peppers for Stuffing

Today's selection of peppers comes from a mix of grocery store varieties (red, yellow and orange) and ultra local farmer'due south market (more yellows and purple) for a rainbow of sweet begging to be stuffed.

If you lot adopt green peppers, for certain get for information technology and apply them instead.

I went back to the memory of my mom'south recipe with ground beef and rice in a tomato based sauce, and embellished it with chunks of mushroom and fresh cutting corn and a sprinkle of herbs and red pepper flakes.

What You Can Put In Stuffed Peppers

This is one of those throw what you lot take in the fridge type of recipes. Use my portions as guidelines just definitely put on your experimental hat when choosing ingredients:

• Red, xanthous, orange or fifty-fifty light-green bell peppers
• Lean ground beef
• Mushrooms
• Cooked white rice (you lot can employ brown rice, farro or quinoa, also)
• Lycopersicon esculentum sauce
• Corn, celery and garlic
• Cheese, I added some grated fontina, merely you could utilise Monterey jack or mozzarella or whatever's on hand.
• If you prefer green bell peppers, certainly use them instead of or in addition to this bevy of colorful beauties.

Cut the tops off of the peppers to stuff the whole thing with beefy goodness. If you prefer smaller portions, cut the peppers in one-half and serve open up faced.

How to Brand Stuffed Peppers Stand up Upwardly

When I ate these every bit a kid, my mom served the peppers cut in half, laid on their backs. But I like stuffed peppers best when continuing straight up, brimming to the top with filling.

Here are my tips to get stuffed peppers to stand up up and not tip over:

• Use a blistering dish that snugly fits the peppers. The peppers shrink equally they cook, and then pack them in tightly when raw, and they'll soften and autumn a fleck with heat.
• Trim the bottom of the pepper. Give the peppers a flat surface to stand on by evening out their rollicking bottoms.

Cook the Meat Before Filling

When making stuffed peppers, a popular question is, "Practice I have to cook the meat earlier stuffing the peppers?" The answer is, yes. Calculation juicy, browned meat adds loads of flavour to this dish, and so exist sure not to miss this stride. Brown the meat before adding the vegetables, where they volition soften and proceeds flavor, and add the seasoning afterwards to simmer and meld the flavors.

The Best Rice for Stuffed Peppers

Medium, long grain white rice or jasmine rice is the rice I use almost often in stuffed peppers. But brown rice or other grains similar farro or quinoa in these peppers are terrific options besides.

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 information technology into the meat and vegetables just earlier filling the peppers.

How Long Do Yous Cook Blimp Bell Peppers?

A common question is, how long do you cook stuffed peppers?

My secret fourth dimension saver: Flinch the peppers in the microwave to cut the cooking time!

I pre-cook my peppers by adding them to a microwave rubber baking dish, and sprinkling the interior of the peppers with a scrap of kosher salt, then adding ane/4 loving cup water to the bottom of the dish. Encompass the peppers and give them a v minute smash in the microwave to pre-cook and soften them.

Stuff the peppers with the warm filling and cook in the oven for xx minutes or until fork-tender and the cheese begins to bubble.

Make Them In the Crock Pot or Ho-hum Cooker

This recipe is one of the easiest to transition to the tiresome cooker or Crock Pot.

To melt in the slow cooker, set up the recipe as instructed through step iii. Spray the inside of your Crock Pot with cooking spray before calculation the peppers, calculation whatever extra filling to the bottom of the crock'south insert. Await 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 Peppers

Freeze stuffed peppers later on cooking them. Store in a freezer safe container in the freezer for up to iii months. Freeze in individual servings to take to piece of work for lunch or pull out for a quick to heat dinner.

To reheat frozen blimp peppers:

• Microwave in a microwave safe container for 20 minutes on HIGH oestrus or until warmed within.
• To cook in the oven, preheat to 375°F and cook for 1 hour.

What to Eat With Stuffed Peppers

Stuffed bell peppers are really a whole meal in one, so all y'all actually need to complete your like shooting fish in a barrel, healthy dinner, is a unproblematic salad and an easy dessert if y'all feel like going the distance.

• Arugula Salad With Shaved Parmesan Three Means
• Avocado Grapefruit and Fennel Salad
• Citrus Fennel and Avocado Salad
• Kale Salad with Cranberries, Apple and Cheddar Cheese
• Winter Light-green Salad with Orange Honey Mustard Vinaigrette

If you lot mak e this recipe, please let me know! Leave a  rating on this recipe below and leave a comment, take a photograph and tag me on Instagramwith #foodiecrusheats.

Print

All-time Stuffed Bell Peppers with Ground Beef

I use red, orange and yellow bong peppers to cover all the colors of the rainbow, and stuff them with lean ground beef, mushrooms and height with a little cheese for a good healthy dose of Vitamin C, poly peptide, and carbs at the same fourth dimension.

Course Principal Form

Cuisine American

Keyword peppers

Prep Time 30 minutes

Melt Fourth dimension 30 minutes

Total Time 1 hr

Servings 6

Calories 308 kcal

• 1 pound lean basis beef 90% lean
• 4 mushrooms chopped
• iii ears of fresh corn kernals or 1 1/2 cups frozen corn
• ii ribs of celery chopped thinly
• 1 medium onion chopped
• 2 cloves garlic minced
• ii xiv.5 ounce cans petite diced tomatoes with juice
• 2 tablespoons concentrated tomato paste
• ii tablespoons basil
• one tablespoon oregano
• i/2 teaspoon red pepper flakes
• kosher salt and freshly ground black pepper to taste
• 1 1/ii cups cooked long grain rice
• 1/4 cup chopped Italian parsley
• half dozen bell peppers
• one cup shredded fontina cheese or monterey jack cheese

• Preheat the oven to 350 degrees F.

• Dark-brown the basis beef in a big fry pan over medium high oestrus for 5 minutes or until cooked almost through. Add the mushrooms, corn kernals, chopped celery, onion and garlic and cook until vegetables are softened. Stir in the diced tomatoes, tomato paste, basil, oregano and reddish pepper flakes. Season with kosher common salt and footing pepper to taste and cook for 15-20 minutes. Stir in cooked rice and chopped parsley and cook for another 5 minutes or until the rice is warmed through.

• Meanwhile, cutting off the tops of the peppers and spoon out the ribs and seeds, and so rinse. Lightly sprinkle the inside of the peppers with kosher salt and identify in a microwave safe dish with ane/4 cup water. Encompass with plastic wrap and microwave for 5 minutes or until they start to soften.

• Transfer to a iii quart baking dish and fill the peppers with the hot meat and rice mixture. Sprinkle the tops with cheese and bake for twenty minutes or until peppers are tender and cheese is browned. Serve hot.

Calories: 308 kcal | Carbohydrates: 29 g | Protein: 25 chiliad | Fat: x g | Saturated Fatty: v g | Cholesterol: 64 mg | Sodium: 308 mg | Potassium: 918 mg | Cobweb: 5 g | Sugar: 10 chiliad | Vitamin A: 4429 IU | Vitamin C: 166 mg | Calcium: 211 mg | Iron: four mg

More than Stuffed Bell Pepper Recipes

• The Best Mexican Stufffed Peppers Recipe
• Southwestern Stuffed Bell Peppers Recipe
• Spiralized Zucchini, Quinoa and Turkey Sausage Blimp Peppers
• Baked Eggs in Stuffed Peppers
• Creamy Chicken and Mushroom Stuffed Peppers
• 27 Ways To Brand Your Bell Peppers Less Boring

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