Stuffed Peppers with Ground Beef and Rice and Tomato Sauce

Stuffed Peppers with Ground Beef and Rice and Tomato Sauce | So hubby’s been complaining that I would not make enough comfort food for him. Our friend, Mary, sends him over stuffed peppers from time to time, and this man was wondering why I will not cause them to, like I did before extremely popular day. So to drive the particular home, he grew an order of bell peppers the year 2010 have got stellar specimens. As they quite simply turned red, I started roasting them. However peppers were growing faster than we will eat them. So To begin with . to make him happy.

Instead of my old family favorite recipe, I searched websites for a different idea. A half batch (3 peppers) could possibly be enough to give it a try out. Look at these gorgeous peppers from my garden.

Green peppers will likely make a firmer shell to the stuffing, but red peppers are sweeter. Associated with this is not to overcook the peppers, whether they’re green or red.

Stuffed Peppers with Ground Beef and Rice


Now for Guy’s critique – he loved the flavour but prefers green peppers for firmness. He also doesn’t appreciate thick sauces, like this one, favorite taste was amazing. I loved these and may stopped searching, but he wanted stuffed green peppers, thin sauce, less rice. Well we had ample peppers, so why wouldn’t you? More posting to come.

While waiting, if you’d prefer thick sauces, this is a great recipe, stuffed with flavor. I’m printing an entire batch because you’ll be wanting all six peppers. And, P.S., they taste better yet when reheated later inside the week.

Stuffed Peppers with Ground Beef and Rice
Adapted from Southern Food
Rating: 9/10
Yield:  6 servings


  • 6 sweet bell peppers, washed, tops cut off, seeds and membranes removed
  • 1 Tbsp. butter
  • 1 Tbsp. extra-virgin olive oil
  • 1/2 cup finely chopped onion
  • 1/2 cup finely chopped celery
  • tops from peppers, finely chopped
  • 1 small garlic clove, grated
  • 1 (14.5 oz.) can diced tomatoes with juice
  • 1 (8 oz.) can tomato sauce
  • 1/2 tsp. dried basil
  • 1/2 tsp. dried oregano (not Mexican)
  • 1-3/4 tsp. Diamond kosher salt, divided
  • 1/2 tsp. black pepper, divided
  • 1 egg
  • 1-1/2 tsp. Worcestershire sauce
  • 1-1/2 lbs. lean ground beef
  • 1-1/2 cups cooked Jasmine rice


  1. Turn cut peppers upside down on paper towels to drain.  Heat butter and oil in large skillet over medium heat until hot.  Saute onion, celery and peppers 5-10 minutes, till vegetables are tender.
  2. Add garlic, cook 1 minute, stirring; add diced tomatoes, tomato sauce, herbs, 3/4 tsp. salt and 1/4 tsp. pepper.  Simmer about 10 minutes, till blended.  Cool.
  3. In large mixing bowl, whisk egg with remaining 1 tsp. salt and 1/4 tsp. pepper and 1-1/2 tsp. Worcestershire sauce.  Add beef, rice and 1 cup of the tomato mixture.  Mix well with hands or spoon.  Stuff peppers with meat mixture and place in a 3-quart baking dish.  Pour remaining tomato mixture over peppers.
  4. Bake, uncovered, at 350F for 40-50 minutes, or till thermometer inserted in center of peppers registers 135 – 140F.  Don’t overcook or peppers will be too soft.  Let peppers rest 10-15 minutes before serving.  Great with mashed potatoes.
Stuffed Peppers with Ground Beef and Rice and Tomato Sauce
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