Mom’s Stuffed Bell Peppers
Introduction
Welcome to another delicious recipe on our blog! Today, we’re excited to share a classic comfort dish that has been a family favorite for generations—Mom’s Stuffed Bell Peppers. This recipe is not only packed with flavors but also incredibly satisfying. Perfect for a hearty dinner, these stuffed peppers are filled with a savory blend of ground beef, rice, and aromatic herbs, then baked to perfection. Let’s dive into the details and learn how to make this mouthwatering dish.
Ingredients
- 1 1/2 to 2 cups cooked white rice
- 4 to 6 bell peppers (red, yellow, or green), 4 large or 6 medium
- 1 to 1 1/4 pounds ground beef (ground chuck, 16% fat)
- 6 large fresh basil leaves, chopped, or 1 1/2 teaspoons dried basil
- 1/2 teaspoon dry summer savory or thyme
- 1/2 teaspoon ground marjoram or 2 teaspoons fresh, chopped
- 1 teaspoon salt
- Freshly ground black pepper
- 1/4 cup extra virgin olive oil
- Paprika, for sprinkling
Directions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C) to get it ready for baking the stuffed peppers.
Step 2: Cook the Rice
If you haven’t already prepared the rice, start cooking it according to the package instructions. This should yield about 1 1/2 to 2 cups of cooked rice.
Step 3: Prepare the Bell Peppers
Cut the tops off the bell peppers and remove the stems and seeds. Arrange the peppers cut side up on a steaming rack placed over an inch of water in a large covered pot. Bring the water to a boil and steam the peppers for about 10 minutes. This step makes the peppers tender and easier to eat. If you prefer a firmer texture, you can skip the steaming process.
Step 4: Mix the Filling
In a large mixing bowl, combine the ground beef, chopped basil, summer savory, marjoram, salt, freshly ground black pepper, and the cooked rice. Mix everything together until well combined.
Step 5: Stuff the Peppers
Carefully remove the steamed bell peppers from the pot and place them cut side up in a Pyrex or any other oven-proof casserole dish. Gently stuff each pepper with the beef and rice mixture, filling them to the top.
Step 6: Drizzle with Olive Oil and Season
Drizzle the extra virgin olive oil over the stuffed peppers, along the outside, and into the pan. Rub the oil over the exterior of the peppers to help with browning. Generously sprinkle paprika over the tops of the stuffed peppers for added flavor and color.
Step 7: Bake
Place the casserole dish on the middle rack of your preheated oven and bake at 350°F (175°C) for 35 to 50 minutes, or until the meat is thoroughly cooked.
Step 8: Serve
Once baked, remove the stuffed peppers from the oven and let them cool for a few minutes. Serve with ketchup on the side if desired, and enjoy this hearty, delicious meal!
Nutritional Information
- Prep Time: 15 minutes
- Cooking Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Calories: Approximately 250 kcal per serving
- Servings: 4-6
Conclusion
Mom’s Stuffed Bell Peppers are a perfect blend of flavors and textures, making them an ideal dish for family dinners. The combination of tender bell peppers, savory beef, and aromatic herbs creates a delightful meal that’s sure to please everyone at the table. Give this recipe a try and let us know how it turned out for you in the comments below. Happy cooking!
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Print
Mom’s Stuffed Bell Peppers
- Total Time: 1 hour 5 minutes
- Yield: 4-6 1x
Ingredients
1 1/2 to 2 cups cooked white rice
4 to 6 bell peppers (red, yellow, or green), 4 large or 6 medium
1 to 1 1/4 pounds ground beef (ground chuck, 16% fat)
6 large fresh basil leaves, chopped, or 1 1/2 teaspoons dried basil
1/2 teaspoon dry summer savory or thyme
1/2 teaspoon ground marjoram or 2 teaspoons fresh, chopped
1 teaspoon salt
Freshly ground black pepper
1/4 cup extra virgin olive oil
Paprika, for sprinkling
Instructions
Preheat the oven: Heat the oven to 350°F.
Cook the rice: If you haven’t already made the rice, start cooking the rice.
Steam the bell peppers: Cut the tops off of the bell peppers. Remove and discard (compost) the stem and seeds. Place the bell peppers cut side up on a steaming rack over an inch of water in a large covered pot. Bring to boil, and let steam for 10 minutes. (Note: you can skip this step if you want, but steaming the pepper shells first will make them more tender and easier to eat.)
Mix the filling: In a large bowl, mix together the ground beef, basil, summer savory, marjoram, salt, several turns of black pepper, and the cooked rice.
Fill the bell peppers: Remove the bell peppers from the steamer pan. Place cut side up in a Pyrex or other oven-proof casserole dish. Gently, stuff the peppers with the ground beef and rice mixture.
Drizzle olive oil over the stuffed peppers, along the outside of the peppers, and into the pan. Rub the oil over the outside of the peppers; it will help with browning. Sprinkle the tops generously with paprika.
Bake: Place on the middle rack of the oven and bake at 350°F for 35 to 50 minutes, or longer, until the meat is cooked through.
Serve with ketchup on the side.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
Nutrition
- Calories: 250 kcal