Name: Savory Beef Stuffed Peppers: An Easy Favorite
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 4 large bell peppers (any color); 1 pound ground beef; 1 onion, chopped; 2 cloves garlic, minced; 1 (15 ounce) can diced tomatoes, undrained; 1 cup cooked rice; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/2 teaspoon dried oregano; 1/4 teaspoon red pepper flakes (optional); 1 cup shredded cheddar cheese

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Oh, stuffed peppers! This is one of those dishes that just screams comfort food to me. Growing up, they were always a special treat, and honestly, they still are. There’s something so satisfying about those tender bell peppers cradling a savory, seasoned beef and rice filling. I’ve made these beef stuffed peppers countless times – for family dinners, potlucks, even just a cozy night in. My grandma used to make them, and passing this recipe down feels like keeping a little piece of her with me in the kitchen. It’s a classic for a reason, and I’m so excited to share my go-to version with you!

Why You’ll Love These Beef Stuffed Peppers

Super Easy to Make: Seriously, these come together faster than you might think!
Packed with Flavor: The savory beef and rice filling with that hint of tomato and spices is just *chef’s kiss*.
Crowd-Pleaser Guaranteed: Whether it’s picky eaters or dinner guests, everyone devours these beef stuffed peppers.
Customizable: Toss in your favorite veggies or spices – they’re forgiving like that!

Gathering Your Ingredients for Beef Stuffed Peppers

Alright, let’s get our mise en place sorted! To make these amazing beef stuffed peppers, you’ll need a few simple things that probably live in your pantry and fridge already. First up, we need 4 large bell peppers. Honestly, any color works beautifully here – red, yellow, orange, even green! I like a mix for a prettier plate, but go with what you love. Make sure to cut off their tops and scoop out all those seeds and membranes. Then, the star of the show: 1 pound of ground beef. I usually grab the 80/20 blend because it has just enough fat to keep things flavorful and moist. You’ll also want 1 medium yellow onion, finely chopped, and 2 cloves of garlic, minced until they’re fragrant. For that lovely tomatoey base, grab 1 (15 ounce) can of diced tomatoes, juice and all – don’t drain it! And of course, we need about 1 cup of cooked rice. Any rice works, but leftover white or brown rice is perfect. Finally, for seasoning, we’ll need 1 teaspoon of salt, 1/2 teaspoon of black pepper, 1/2 teaspoon of dried oregano, and a little pinch of 1/4 teaspoon of red pepper flakes if you like a tiny bit of warmth. Oh, and don’t forget 1 cup of shredded cheddar cheese for that glorious melty topping!

Ingredient Notes and Substitutions for Beef Stuffed Peppers

A few little notes on these ingredients to make your beef stuffed peppers absolutely perfect! Using ground beef with a little fat, like 80/20, really makes a difference in flavor and moisture, but if you’re watching fat, 90/10 works too, you might just need a splash more liquid in the filling. If you don’t have diced tomatoes, crushed tomatoes are fine, or even a bit of tomato sauce with some extra seasoning. For the rice, if you don’t have cooked rice handy, you can quickly cook some white rice while you prep everything else. And if you’re not a fan of oregano, a little dried basil or Italian seasoning blend works just as well. For a vegetarian twist, you can swap the ground beef for cooked lentils or extra rice and veggies! You can find more information on vegetarian stuffed bell peppers if you’re looking for meatless options.

How to Prepare Delicious Beef Stuffed Peppers

Alright, let’s get these beauties into the oven! Making these beef stuffed peppers is really straightforward, I promise. It’s mostly about getting everything prepped and then letting the oven do its magic. You’re going to love how easy this is.

Step-by-Step Guide to Beef Stuffed Peppers

Preparing the Bell Peppers

First things first, let’s get those peppers ready to be filled. Grab your 4 large bell peppers. I like to use a mix of colors, but honestly, whatever you’ve got is great. Take a sharp knife and carefully slice off the tops, like you’re giving them little hats. Set those tops aside for a sec. Then, reach inside and scoop out all the seeds and the white membranes. You want a nice, clean cavity for all that yummy filling. If any seeds are stubborn, a quick rinse under the tap usually does the trick. You can also trim a little bit off the bottom if your peppers don’t sit flat, just so they’re stable in the baking dish.

Cooking the Beef and Filling

Now, let’s make that irresistible filling! Get a large skillet nice and hot over medium heat. Toss in your 1 pound of ground beef and the chopped onion. Cook this, breaking up the beef with your spoon, until it’s all browned and the onion looks nice and soft. This usually takes about 7-10 minutes. Don’t forget to drain off any excess grease – nobody wants a greasy stuffed pepper! Once it’s browned, stir in your minced garlic and cook for just about another minute until it’s super fragrant. Be careful not to burn the garlic! Then, pour in the undrained diced tomatoes. Add your cooked rice, salt, pepper, oregano, and those optional red pepper flakes if you want a little kick. Give it all a good stir to combine everything. Let it simmer for about 5 minutes, just to let all those flavors meld together beautifully. Taste it and see if it needs a little more salt or pepper – adjust to your liking!

Assembling the Beef Stuffed Peppers

Okay, time for the fun part – stuffing! Carefully spoon that delicious beef mixture into each of your prepared bell pepper halves. Pack it in there, but don’t worry about making it perfectly flat on top. You want them mounded up a bit! Once they’re all filled, grab your baking dish. I usually use a 9×13 inch dish, but whatever fits your peppers snugly works. Gently place the stuffed peppers into the dish. If you want to get fancy, you can pop those pepper tops back on, but it’s totally optional. Some people like to add a little water or broth to the bottom of the pan to help steam the peppers, which is a great idea if you want them extra tender! You can find more tips on cooking techniques that might help here.

Baking to Perfection

Now, let’s get these in the oven! Make sure your oven is preheated to 375°F (190°C). Carefully place the baking dish with the stuffed peppers into the hot oven. Let them bake for about 30-40 minutes. You’ll know they’re ready when the peppers are tender when you poke them with a fork, and that filling is bubbly and delicious. In the last 5-10 minutes of baking, sprinkle that glorious shredded cheddar cheese over the top of each pepper. Let it melt and get all golden and gooey. Just watch it closely so it doesn’t burn! Once the cheese is melted and bubbly, carefully take them out of the oven. Let them sit for a few minutes before serving – they’ll be super hot!

Essential Equipment for Beef Stuffed Peppers

You won’t need a whole lot of fancy gadgets for these beef stuffed peppers! Just grab a large skillet for cooking the filling, a sharp knife and cutting board for prepping the peppers and onion, a measuring cup and spoons for everything, and a baking dish (like a 9×13 inch) to get them in the oven. That’s pretty much it!

Tips for the Best Beef Stuffed Peppers

Want your beef stuffed peppers to be absolutely perfect? A few little tricks make all the difference! Make sure your peppers are tender but not totally mushy – poking them with a fork is key. If you like them really soft, you can pop them in the oven a bit longer, or even cover the dish with foil for the first half of baking. For that amazing cheesy topping, don’t add the cheese too early, or it can get oily and browned. Just the last 5-10 minutes is perfect for a gooey, melty blanket. And a little pro tip: if your peppers don’t sit flat, just slice a tiny bit off the bottom so they stand up nicely in the baking dish. Easy peasy!

Serving and Enjoying Your Beef Stuffed Peppers

These beef stuffed peppers are practically a meal all on their own, but they pair beautifully with a simple side salad tossed with a light vinaigrette. A dollop of sour cream or a sprinkle of fresh parsley on top also looks and tastes amazing! Honestly, just serving them straight from the oven, hot and bubbly with that melted cheese, is presentation enough. They’re just so satisfying and homey!

Storing and Reheating Leftover Beef Stuffed Peppers

Got leftovers? Lucky you! Once your beef stuffed peppers have cooled a bit, stash any extras in an airtight container in the fridge. They’ll keep well for about 3 days. When you’re ready for round two, the microwave is your friend for a quick reheat – just zap them until they’re warmed through. If you have a little more time, popping them back into a 350°F oven for about 15-20 minutes works wonders to get them nice and hot again, almost like they were fresh out of the oven!

Frequently Asked Questions About Beef Stuffed Peppers

Got questions about these yummy beef stuffed peppers? I’ve got you covered! People often ask if they can make them ahead of time, and yes, you totally can! Prepare the filling and stuff the peppers, then cover them tightly and refrigerate. When you’re ready to bake, just add the cheese and bake a little longer, maybe an extra 10-15 minutes. What kind of peppers are best? While any bell pepper works, I find the red, yellow, or orange ones are a bit sweeter and tenderize a tad faster, which is lovely. Can I use different grains? Absolutely! Quinoa or even couscous can stand in for the rice if you’re feeling adventurous. And if you don’t have ground beef, ground turkey or chicken are great swaps, though you might need to add a little extra oil or seasoning to keep them moist. Don’t be afraid to experiment with these classic beef stuffed peppers!

Estimated Nutritional Information for Beef Stuffed Peppers

Just a heads-up, the nutritional info for these beef stuffed peppers is an estimate, because, you know, everyone’s kitchen is a little different! But based on the ingredients listed, one stuffed pepper generally has around 350 calories, 20g of fat (with 8g saturated), 20g of protein, and 25g of carbohydrates. These numbers can change a bit depending on the exact type of beef you use or if you add extra cheese! For more general nutritional guidance, you can check out resources on dinner nutrition.