Stuffed Bell Peppers with Ground Beef and Rice

Stuffed bell peppers with ground beef and rice bring together a familiar comfort-food filling and tender baked peppers. The beef is seasoned with onion, garlic, tomato paste, and tomato sauce, while rice makes the filling hearty without taking attention away from the savory flavors.

Tomato sauce and beef broth in the baking dish do more than keep the peppers company: they create a savory sauce to spoon over each one. As the peppers bake, the covered dish helps them soften while the filling heats through.

Why the filling starts with cooked rice

Cooking the long-grain white rice in beef broth before it goes into the skillet gives it a head start. Let it stand covered after simmering so it can finish absorbing moisture. Then fold it into the beef mixture until the grains are distributed through the filling.

This order also helps you avoid a filling that is unevenly cooked. The rice is already tender before it goes into the peppers, and it finishes baking alongside the beef rather than relying on the oven to cook from scratch. Stir gently so the rice blends in without turning the filling pasty.

Build flavor in the beef mixture

Brown the ground beef in a large skillet, breaking it into small pieces as it cooks. Chopped yellow onion joins the beef next, followed by minced garlic and tomato paste. Giving those ingredients time in the skillet lets them mingle with the browned beef before the tomato sauce and seasonings go in.

Paprika and dried oregano add savory warmth, while kosher salt and black pepper round out the mixture. Simmer the beef with the tomato sauce before combining it with the rice. The filling should be cohesive enough to pack into the peppers, but not dry; the sauce in the baking dish adds moisture as the peppers cook.

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Choose and prepare the peppers carefully

Large bell peppers give you room for a generous amount of filling and can stand upright in the baking dish. Slice off each top and remove the seeds and membranes, taking care to leave the sides intact. Set the peppers upright so the filling stays inside as they bake.

Pour the tomato sauce and beef broth into an evenly sized baking dish before arranging the filled peppers. Cover the dish tightly with foil for the first part of baking, then uncover it so the peppers can finish cooking. If you prefer softer peppers, use a knife to check whether it slides easily through a side. Larger peppers may need a little extra baking time.

Keep the baking sauce with each pepper

The liquid in the dish combines with the pepper juices and helps make a savory sauce for the table. Spoon some over each pepper when serving so the beef-and-rice filling gets a little extra tomato flavor. If a pepper tips, adjust its position in the dish so it sits upright and keeps its filling in place.

A useful doneness check is the pepper itself: it should be tender when pierced, and the filling should be hot throughout. Keep the dish covered tightly during the covered baking stage, since a loose foil cover can let moisture escape before the peppers soften.

Frequently Asked Questions

How can you tell when the bell peppers are tender?

Check a pepper by sliding a knife into its side. It should pass through easily when the pepper has softened to your liking. Larger peppers may take a little longer, so use tenderness rather than appearance alone as your cue.

Why cook the rice before mixing it into the filling?

The rice simmers in beef broth before it joins the ground beef, onion, garlic, tomato paste, and seasonings. This lets the rice become tender before the peppers bake, helping the filling cook evenly in the oven.

What makes the sauce in the baking dish?

Tomato sauce and beef broth are poured into the dish around the filled peppers. They form a savory sauce as the peppers bake, which you can spoon over the peppers when serving.