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This recipe for Stuffed Peppers with Ground Beef and Rice is my favorite way to turn bell peppers into a soft, juicy and flavorful meal!
| 4 big red bell pepper(s) |
| 8 ounces ground beef |
| 1 cup rice |
| 2 pints water |
| 1 big pink tomato(es) |
| 4 carrot(s) |
| 2 onion(s) |
| to taste salt |
| to taste black pepper |
| 2 tablespoons olive oil |
| 4 tablespoons Greek yogurt |
| 2 spring onion(s) |
This recipe for Stuffed Peppers with Ground Beef and Rice is my favorite way to turn bell peppers into a soft, juicy and flavorful meal! This classic dish is a comforting and flavorful family favorite and will easily please your loved ones.
One of the great things about the stuffed peppers with ground beef and rice are their versatility. You can make them year-round.
However, I really enjoy making the stuffed peppers when it is cold outside, and I feel like I need a bit of comfort. 😉
During summertime, I usually serve the stuffed pepper with the Garlic Tomato Salad. Here is a quick video of how I make that salad:
You can buy all of the ingredients at the local farmers’ market. Fresh bell peppers and tomatoes are a joy to cook with.
For ground beef, consider your local butcher shop or a local farm that offers grass-fed options.
In fall, you may want to experiment with seasonal ingredients like butternut squash to give it a unique twist.
Sure! Flexibility is the magic of cooking. 🙂
If you want to skip the ground beef, try ground turkey, chicken, or even a meatless alternative like lentils or mushrooms. I made these stuffed peppers with mushrooms and rice so many times, and they are so good!
In fact, in you are on a diet, a vegetarian version of this stuffed bell peppers recipe is a true helper.
Also, a great alternative to a fresh tomato sauce is tomato paste.
For a dairy-free option, use vegan sour cream, instead of Greek yogurt.
Of course! Consider pairing it with the Garlic Tomato Salad for a healthy lunch or dinner. A fresh piece of bread is a great accompaniment to the stuffed peppers, too.
For an appetizer, serve the Grana Padano Presunto Platter.
And for a dessert, make the most delicious Napoleon Cake with Cherries or something simpler like this Kiwifruit Cheesecake.
For a classic pairing, choose a medium-bodied red wine like a Merlot or Portuguese wine made from the Castelão grape. If you prefer white wine, a Chardonnay or Encruzado can provide a crisp contrast.
For a non-alcoholic option, try sparkling water with a few drops of lemon juice or a piece of lemon.
Stuffed Peppers with Ground Beef and Rice can be reheated the next day. Store the leftovers in an airtight container in the fridge for up to 3 days.
Or you can also freeze the peppers for 1 month.
Reheat the stuffed peppers on a stove or in a microwave. They will still taste delicious!
Also, you can stuff the peppers and freeze them in a plastic bag or container before cooking. It is a better way to store the peppers if you know you want to keep them for a longer period of time (up to 3 months).
When ready, cook them in a pot with the sauce – they will taste incredible!
Enjoy my favorite Stuffed Peppers with Ground Beef and Rice recipe every season of the year! These peppers are so tasty!
1. Prepare ingredients5 min Prepare all ingredients on a table. |
2. Cook rice30 min Place 1 cup of rice into a pot with two glasses of water. Mix with a spoon and cook on medium heat for 15 minutes, stirring frequently. Keep the pot uncovered. After 15 minutes, turn off the heat and cover the pot with a lid and keep it like that for 15 minutes. After that, transfer rice to a stainer to get rid of liquid. Wait until the rice is cool completely. (You can pre cook rice or use any leftovers if you have) |
3. Peel and cook vegetables10 min Peel carrots and onions. Chop onions and grate carrots and add them to a pan with olive oil. Fry onion and carrot for 3 minutes until the vegetables are ready and well sweated. |
4. Mix and stuff5 min Mix rice, vegetables and and ground beef in a bowl. Add salt and pepper to taste. Prepare peppers. Stuff peppers with mixture and place them in a pot. |
5. Make sauce and add yogurt5 min Cut tomato and process tomato to a sauce consistency. (If you need to add a little bit of water, you can do that. I use pink tomato and it is very juicy, so I don't add any more liquid). Add tomato puree to a pot with peppers. Add 1 pint of water (you can add more water if you need, or if you have a bigger pot). Also add 4 tablespoons of greek yogurt to a pot. |
6. Cook peppers40 min Cook peppers on low heat for 40 minutes. |
7. Serve1 min Your Stuffed Peppers with Ground Beef and Rice are ready. Serve with a spoon of greek yogurt and chopped spring onion. Enjoy! |
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This dish reminds me of my childhood. It is exactly how I remember it, and I never could repeat it myself. Incredible feeling to be eating these again. Appreciate you, Helena.
Thank you, Franceska. I bet those are some wonderful memories. Enjoy them!