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–+ servings
A warm old fashioned stuffed bell peppers recipe with a soft beef center.

Old Fashioned Stuffed Bell Peppers

5 from 1 vote
Aliana Recipes
Hearty, savory, and beautifully melted. These colorful vegetable shells are packed with seasoned ground meat and tender rice, creating a comforting dinner that satisfies the whole family.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings:4 peppers
Course:Dinner
Cuisine:American
Calories:380kcal
Cost:$15
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 4-6 bell peppers Any color, hollowed out
  • 1 tablespoon olive oil For sautéing the aromatics
  • 1 pound ground beef Or ground turkey
  • 1 medium onion Finely chopped
  • 1 jalapeno pepper Chopped, optional for heat
  • 5 cloves garlic Finely chopped
  • 14.5 ounces fire roasted tomatoes Canned, undrained
  • 1 cup cooked rice White, brown, or wild rice
  • 1 cup shredded cheese Divided use
  • 1 tablespoon paprika For smoky depth
  • 1 teaspoon dried oregano For herbal notes
  • 1 teaspoon dried basil For herbal notes
  • salt and pepper To taste

Equipment

  • 1 baking dish To hold the upright peppers
  • 1 large pan For cooking the filling
  • 1 Large pot For blanching the vegetables
  • 1 Knife To hollow out the shells

Method
 

  1. Preheat the oven to 425°F and blanch the hollowed bell peppers in boiling water for five minutes to slightly soften the thick walls.
    Hands combine raw ground beef, white rice, and diced tomatoes inside a bowl.
  2. Sauté the onions, jalapeno, extra pepper tops, and garlic in a hot oiled skillet to build a fragrant flavor base.
  3. Brown the ground beef in the skillet until no pink remains, breaking it apart to ensure even cooking.
  4. Stir the fire-roasted tomatoes, cooked rice, seasonings, and half of the cheese into the meat mixture to create a unified, savory filling.
    Hands slice tops off crisp green bell peppers to remove the seeds inside.
  5. Stuff the blanched shells with the meat mixture, top with the remaining cheese, and roast for twenty minutes until bubbly and golden.

Nutrition

Serving: 350g (1 pepper)Calories: 380kcalCarbohydrates: 24gProtein: 28gFat: 20gSaturated Fat: 9gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 8gTrans Fat: 0.5gCholesterol: 85mgSodium: 520mgPotassium: 650mgFiber: 4gSugar: 6gVitamin A: 45IUVitamin C: 120mgCalcium: 25mgIron: 15mg

Notes

Trimming a tiny sliver off the bottom of each vegetable helps them stand securely upright in the baking dish without tipping over.