Easy recipe for stuffed bell peppers with rice, meat, and cheese
Embark on a culinary journey with an easy and delightful recipe for stuffed bell peppers filled with rice, meat, and cheese. This classic dish, rooted in various Mediterranean and Eastern European traditions, brings a comforting yet vibrant touch to your table. A perfect harmony of flavors and textures, these peppers offer not only a hearty meal but also an opportunity to explore diverse cultural influences in a single bite. Whether enjoyed as a weeknight supper or shared among family and friends, this recipe is a testament to the art of transforming simple ingredients into a delectable, satisfying experience.
These classic stuffed bell peppers are ideal for a delightful dinner, combining tender multicolored bell peppers filled with a savory mixture of rice, ground beef, and cheese. Let this versatile dish become a staple in your weekly meals.
Liste des ingrédients
- 6 multicolored bell peppers
- 1 pound lean ground beef
- 1 yellow onion, finely diced
- 2 cups cooked white long grain rice
- 3 cups chunky tomato sauce, divided
- 1 cup beef broth
- 1 teaspoon Italian herbs
- ¼ teaspoon red pepper flakes (optional for extra heat)
- 1 cup shredded cheese (cheddar or mozzarella recommended)
- Salt and pepper to taste
Instructions détaillées
- Preheat your oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds and membranes. If necessary, slice a thin layer off the bottom to ensure they stand upright.
- In a large skillet over medium heat, cook the ground beef until browned, breaking it apart with a spoon. Drain excess fat.
- Add the diced onion to the beef and sauté until translucent.
- Stir in the cooked rice, 2 cups of the tomato sauce, beef broth, Italian herbs, and red pepper flakes. Season with salt and pepper.
- Simmer the mixture for about 5 minutes, allowing the flavors to meld together.
- Spoon the beef and rice mixture into each bell pepper, packing it slightly. Place them in a baking dish.
- Pour the remaining 1 cup of tomato sauce over the stuffed peppers.
- Cover the dish with aluminum foil, and bake in the preheated oven for 30 minutes.
- Remove the foil, top each pepper with cheese, and return to the oven. Bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Informations nutritionnelles
Each serving (estimated at 1 pepper per person) contains approximately:
- Calories: 350
- Protein: 25g
- Carbohydrates: 30g
- Fat: 15g
Temps de préparation et de cuisson
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 10 minutes
- Servings: 6
Commentaires et interactions
We’d love to know how your stuffed bell peppers turned out! Share your experiences, ask questions, or post pictures of your creation in the comments below. You can also explore more techniques for perfectly stuffed peppers at this link or try an air fryer version for an even quicker preparation method.
Try This Delicious Stuffed Bell Peppers Recipe Today!
In conclusion, this easy recipe for stuffed bell peppers with rice, meat, and cheese is not only a testament to the power of classic flavors but also an invitation to bring warmth and satisfaction to your dinner table. Packed with tender ground beef, flavorful rice, rich tomato sauce, and gooey cheese, each bite is a celebration of wholesome ingredients coming together in perfect harmony. It’s an ideal choice for a family meal that balances taste and nutrition.
Whether you’re new to cooking or a seasoned home chef, these stuffed bell peppers promise a fuss-free yet rewarding culinary experience. With accessible and straightforward instructions, anyone can master the art of making this delightful dish without feeling overwhelmed. Moreover, the colorful presentation of multicolored bell peppers makes this recipe as visually appealing as it is delectable, instantly elevating the charm of your dining table.
Now is the perfect time to dive into making these scrumptious stuffed bell peppers. Gather your fresh ingredients, preheat your oven, and let the aromatic scents of stuffed peppers baking in tomato sauce fill your kitchen with delight. We encourage you not just to follow the recipe but to make it your own. Feel free to experiment with different cheese varieties, add a touch of spice, or sneak in some veggies for a wholesome twist.
Once you’ve savored the delightful outcome, share the joy with family and friends. Invite them over for a taste or take it a step further by sharing your culinary results and personal twists online. We would love to hear about your experiences, creative modifications, and any tips you might have. Your feedback not only inspires other home cooks but also enriches the culinary community with new ideas and approaches.
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Easy recipe for stuffed bell peppers with rice, meat, and cheese
Prep time: 30 min
Servings: 6
Calories: 350Kcal
Cuisine: Mediterranean
Ingredients
6 multicolored bell peppers,
1 pound lean ground beef,
1 yellow onion, finely diced,
2 cups cooked white long grain rice,
3 cups chunky tomato sauce, divided,
1 cup beef broth,
1 teaspoon Italian herbs,
¼ teaspoon red pepper flakes (optional for extra heat),
1 cup shredded cheese (cheddar or mozzarella recommended),
Salt and pepper to taste
Instruction :
1. Preheat your oven to 375°F (190°C). 2. Cut the tops off the bell peppers and remove the seeds and membranes. If necessary, slice a thin layer off the bottom to ensure they stand upright. 3. In a large skillet over medium heat, cook the ground beef until browned, breaking it apart with a spoon. Drain excess fat. 4. Add the diced onion to the beef and sauté until translucent. 5. Stir in the cooked rice, 2 cups of the tomato sauce, beef broth, Italian herbs, and red pepper flakes. Season with salt and pepper. 6. Simmer the mixture for about 5 minutes, allowing the flavors to meld together. 7. Spoon the beef and rice mixture into each bell pepper, packing it slightly. Place them in a baking dish. 8. Pour the remaining 1 cup of tomato sauce over the stuffed peppers. 9. Cover the dish with aluminum foil, and bake in the preheated oven for 30 minutes. 10. Remove the foil, top each pepper with cheese, and return to the oven. Bake for an additional 10 minutes, or until the cheese is melted and bubbly.
