Mom’s Stuffed Bell Peppers
Nothing says comfort food quite like Mom’s Stuffed Bell Peppers. This delightful dish combines the rich flavors of ground beef, aromatic herbs, and tender bell peppers to create a hearty meal that everyone will love. Perfect for a family dinner, these stuffed peppers are not only delicious but also packed with nutrients.
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:
- Preheat the Oven: Heat the oven to 350°F.
- Cook the Rice: If you haven’t already made the rice, start cooking it now.
- 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:
- 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: Serve with ketchup on the side for a delightful, tangy complement.
Nutrition and Serving Information
- Prep Time: 15 minutes
- Cooking Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Calories: Approximately 250 kcal per serving
- Servings: 4-6
Tips for the Best Stuffed Bell Peppers
- Choose Your Peppers: Use a mix of red, yellow, and green bell peppers for a colorful presentation and varied flavors.
- Make Ahead: You can prepare the stuffing and steam the peppers ahead of time. Just assemble and bake when you’re ready to eat.
- Add Cheese: For an extra indulgent version, sprinkle some shredded cheese on top of the stuffed peppers before baking.
These stuffed bell peppers are a wonderful way to enjoy a balanced meal with protein, veggies, and grains all in one delightful package. Whether you’re making them for a special occasion or a weeknight dinner, they are sure to become a family favorite. Enjoy!
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.
Notes
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