Stuffed Green Peppers With Ground Beef Recipe
Classic stuffed green peppers with ground beef filled with rice, tomatoes, garlic, onion, and spices. A flavorful baked dinner that’s satisfying and easy to cook.
Equipment
- Large skillet
- Medium mixing bowl
- Sharp kitchen knife
- Cutting board
- Measuring Cups and Spoons
- Large pot (for rice)
- Baking dish (9x13 inch)
- Aluminum foil
- Wooden spoon or spatula
Ingredients
- 4 large green bell peppers
- 500 g ground beef
- 1 cup cooked white rice
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1 cup crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon chili flakes optional
- 2 tablespoons olive oil
- 1/2 cup shredded mozzarella cheese optional
- 2 tablespoons chopped fresh parsley
- 1/2 cup beef broth
Instructions
Step 1: Prepare the peppers
- Preheat your oven to 375°F (190°C). Wash the green bell peppers thoroughly. Cut the tops off and remove the seeds and membranes from inside.
- If needed, slice a very thin piece off the bottom so the peppers stand upright in the baking dish.
Step 2: Cook the filling
- Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook for about 3 minutes until soft.
- Add the garlic and cook for another 30 seconds until fragrant.
Step 3: Brown the beef
- Add the ground beef to the skillet. Cook while breaking it apart with a spoon until it is browned and fully cooked.
- Drain any excess fat if necessary.
Step 4: Add seasoning
- Stir in crushed tomatoes, tomato paste, paprika, oregano, chili flakes, salt, and black pepper. Mix well and allow the mixture to simmer for about 5 minutes.
Step 5: Add rice
- Add the cooked rice to the skillet and stir until everything is evenly combined. Taste and adjust seasoning if needed.
Step 6: Fill the peppers
- Place the hollow peppers upright in a baking dish. Spoon the beef mixture into each pepper, packing it gently.
- Pour the beef broth into the bottom of the baking dish to keep the peppers moist while baking.
Step 7: Bake
- Cover the dish loosely with foil and bake for 30 minutes.
Step 8: Add cheese and finish baking
- Remove the foil and sprinkle shredded mozzarella cheese over the tops of the peppers if using. Bake uncovered for another 15 minutes until the cheese melts and the peppers are tender.
Step 9: Garnish and serve
- Remove from the oven and sprinkle chopped parsley on top. Let the peppers rest for 5 minutes before serving.