ever since I was a starry eyed pre-teen, I ’ ve been a sports fan of drawing rainbows. immediately I eat them.
But as a kid, I wrinkled my scent at the sight those orb vegetables, and when they showed up on my dinner plate, I plotted how to ditch every single morsel in a napkin that was slipped craftily to the frank anxiously waiting under the table. I was a pull the leg of, and eating a solid bell pepper even if it was stuffed with footing beef was not my idea of dinner. now, it ’ mho my favored separate !
As an adult, eating the food you hated as a kyd on the spur of the moment becomes not. that. bad. and sometimes in truth, in truth thoroughly. And I can ’ thymine arrest ! I fair keep making more versions of this meal served in it ’ s own vessel like my mexican Stuffed Peppers, Creamy Chicken and Mushroom Stuffed Peppers, Zuccnini, Quinoa and Turkey Stuffed Peppers and even Baked Eggs in Stuffed Peppers .
But the basis of all peppers is this classic recipe for the best gorge bell peppers with rice and ground beef.
The Best Type of Peppers for Stuffing
today ’ s selection of peppers comes from a mix of grocery shop varieties ( red, chicken and orange ) and extremist local farmer ’ s market ( more yellows and empurpled ) for a rainbow of sweet beg to be stuffed .
If you prefer green peppers, for sure go for it and use them alternatively .
I went rear to the memory of my ma ’ s recipe with ground gripe and rice in a tomato based sauce, and embellished it with chunks of mushroom and fresh cut corn and a scatter of herb and red pepper flakes .
What You Can Put In Stuffed Peppers
This is one of those throw what you have in the electric refrigerator type of recipes. Use my portions as guidelines but decidedly put on your experimental hat when choosing ingredients :
- Red, yellow, orange or even green bell peppers
- Lean ground beef
- Cooked white rice (you can use brown rice, farro or quinoa, too)
- Tomato sauce
- Corn, celery and garlic
- Cheese, I added some grated fontina, but you could use Monterey jack or mozzarella or whatever’s on hand.
- If you prefer green bell peppers, certainly use them instead of or in addition to this bevy of colorful beauties.
Cut the tops off of the peppers to stuff the solid thing with beefy good. If you prefer smaller portions, cut the peppers in half and serve open faced .
How to Make Stuffed Peppers Stand Up
When I ate these as a child, my ma served the peppers cut in half, laid on their backs. But I like thrust peppers best when standing straight up, brimming to the top with meet .
here are my tips to get stuff peppers to stand up and not tip over :
- Use a baking dish that snugly fits the peppers. The peppers shrink as they cook, so pack them in tightly when raw, and they’ll soften and fall a bit with heat.
- Trim the bottom of the pepper. Give the peppers a flat surface to stand on by evening out their rollicking bottoms.
Cook the Meat Before Filling
When making stuff peppers, a popular interrogate is, “ Do I have to cook the kernel before stuffing the peppers ? ” The answer is, yes. Adding juicy, browned meat adds loads of relish to this cup of tea, therefore be certain not to miss this step. Brown the kernel before adding the vegetables, where they will soften and gain relish, and add the seasoning subsequently to simmer and meld the flavors .
The Best Rice for Stuffed Peppers
average, long grain white rice or jasmine rice is the rice I use most often in thrust peppers. But brown rice or other grains like farro or quinoa in these peppers are terrific options excessively .
This is a great recipe to use up leftover rice. Or, while the kernel is cooking, prepare the ashen rice or other grain you ’ re adding to the pepper assortment, and stir it into the kernel and vegetables equitable before filling the peppers .
How Long Do You Cook Stuffed Bell Peppers?
A common question is, how long do you cook stuffed peppers ?
My secret time saver: Blanch the peppers in the microwave to cut the cooking time!
I pre-cook my peppers by adding them to a microwave safe baking dish, and sprinkling the inside of the peppers with a bit of kosher salt, then adding 1/4 cup urine to the bottom of the dish. Cover the peppers and give them a 5 minute blast in the microwave to pre-cook and soften them .
Stuff the peppers with the strong filling and cook in the oven for 20 minutes or until fork-tender and the tall mallow begins to bubble .
Make Them In the Crock Pot or Slow Cooker
This recipe is one of the easiest to transition to the boring cooker or Crock Pot .
To cook in the slowly cooker, prepare the recipe as instructed through step 3. Spray the inside of your Crock Pot with cooking spray before adding the peppers, adding any excess fill to the bottom of the crock ’ s insert. Wait to add the cheese until the last half hour of cook time .
Cook for 3 hours on high or 5 hours on low, or until the peppers are cushy and bid .
How to Freeze Stuffed Peppers
freeze stuffed peppers after cooking them. shop in a deep-freeze safe container in the deep-freeze for up to 3 months. freeze in individual servings to take to work for lunch or pull out for a agile to heat dinner .
To reheat frozen stuffed peppers:
- Microwave in a microwave safe container for 20 minutes on HIGH heat or until warmed inside.
- To cook in the oven, preheat to 375°F and cook for 1 hour .
What to Eat With Stuffed Peppers
Stuffed bell peppers are truly a solid meal in one, so all you in truth need to complete your easy, healthy dinner, is a simple salad and an easy dessert if you feel like going the distance .
If you mak e this recipe, please let me know! Leave a rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #foodiecrusheats.
BEST Stuffed Bell Peppers with Ground Beef
I use loss, orange and scandalmongering bell peppers to cover all the colors of the rainbow, and stuff them with lean ground beef, mushrooms and top with a little cheese for a commodity healthy venereal disease of Vitamin C, protein, and carbs at the same time .
- 1 syrian pound lean prime beef 90 % lean
- 4 mushrooms chop
- 3 ears of fresh corn kernals or 1 1/2 cups flash-frozen corn
- 2 rib of celery chopped thinly
- 1 medium onion chop
- 2 cloves garlic minced
- 2 14.5 ounce cans petite diced tomatoes with juice
- 2 tablespoons concentrated tomato paste
- 2 tablespoons
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- 1 tablespoon marjoram
- 1/2 teaspoon red pepper flakes
- kosher salt and impertinently crunch black pepper to taste
- 1 1/2 cups cooked retentive grain rice
- 1/4 cup chop italian parsley
- 6 bell peppers
- 1 cup shredded fontina cheese or monterey jacklight cheese
- Preheat the oven to 350 degrees F .
- Brown the background gripe in a big fry pan over culture medium high hotness for 5 minutes or until cooked about through. Add the mushrooms, corn kernals, chopped celery, onion and garlic and cook until vegetables are softened. Stir in the dice tomatoes, tomato paste, basil, marjoram and bolshevik pepper flakes. Season with kosher salt and ground pepper to taste and fudge for 15-20 minutes. Stir in fudge rice and chopped parsley and cook for another 5 minutes or until the rice is warmed through .
- interim, cut off the tops of the peppers and spoon out the rib and seeds, then rinse. thinly sprinkle the inside of the peppers with kosher salt and place in a microwave safe dish with 1/4 cup water. Cover with formative envelop and microwave for 5 minutes or until they start to soften .
- transfer to a 3 quart baking cup of tea and fill the peppers with the hot kernel and rice mix. Sprinkle the tops with cheese and bake for 20 minutes or until peppers are tender and tall mallow is browned. Serve hot .
More Stuffed Bell Pepper Recipes
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