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Flavorful Ground Beef Stuffed Bell Peppers Recipe with Garlic Tomato Rice

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A quick and easy stuffed bell peppers recipe featuring a savory ground beef and garlic tomato rice filling, perfect for busy weeknights and family dinners.

Ingredients

Scale
  • 4 large bell peppers (any color, red or yellow preferred for sweetness)
  • 1 pound lean ground beef
  • 1 cup long grain white rice, rinsed
  • 1 (14.5 oz) can diced tomatoes with juices
  • 3 cloves garlic, minced
  • 1 medium yellow onion, finely chopped
  • 2 tablespoons olive oil
  • 1 1/2 cups beef broth or water
  • 2 tablespoons tomato paste
  • 1 teaspoon Worcestershire sauce (optional)
  • 1 teaspoon Italian seasoning
  • Salt and black pepper to taste
  • 1/4 cup grated Parmesan cheese (optional)

Instructions

  1. Preheat oven to 375°F (190°C). Slice tops off bell peppers and remove seeds and membranes. Lightly brush peppers with olive oil and place upright in a baking dish. Bake for 10 minutes to soften.
  2. Rinse rice under cold water until clear. In a medium saucepan, combine rice and beef broth (or water). Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until tender. Remove from heat and let steam, covered, for 5 minutes.
  3. Heat olive oil in a large skillet over medium heat. Sauté chopped onion for 3-4 minutes until translucent. Add minced garlic and cook for 1 minute until fragrant.
  4. Add ground beef to skillet and cook, breaking up with a spoon, until browned and no longer pink, about 6-8 minutes. Drain excess fat if necessary.
  5. Stir in diced tomatoes with juices, tomato paste, Worcestershire sauce, and Italian seasoning. Season with salt and pepper. Simmer gently for 5-7 minutes to blend flavors and reduce liquid.
  6. Fold cooked rice into beef and tomato mixture. Adjust seasoning if needed. Filling should be moist but not soupy.
  7. Spoon filling into pre-baked bell peppers, packing lightly. Sprinkle Parmesan cheese on top if using.
  8. Cover baking dish loosely with foil and bake for 20 minutes. Remove foil and bake an additional 10 minutes to brown tops slightly. Peppers should be tender but hold shape.
  9. Let stuffed peppers rest for 5 minutes before serving.

Notes

Rinsing the rice prevents clumping and ensures fluffy garlic tomato rice. Pre-baking peppers softens them to avoid sogginess. Avoid overfilling peppers to prevent bursting. Let stuffed peppers rest after baking for better texture and flavor melding. You can prepare peppers ahead and refrigerate up to 24 hours before baking, adding extra baking time if baking cold. For a low-carb version, substitute rice with cauliflower rice. For vegetarian, replace ground beef with lentils or mushrooms.

Nutrition

Keywords: stuffed bell peppers, ground beef, garlic tomato rice, easy dinner, family meal, quick recipe, comfort food

Find it online: https://siennaspoon.com/flavorful-ground-beef-stuffed-bell-peppers-recipe-with-garlic-tomato-rice-easy-and-perfect/