One of the reasons I love this recipe for stuffed peppers is that you can skip the messy pot of boiling water. Instead, the peppers spend a few minutes in the oven while you make the filling. They come out perfectly tender, sweeter than boiled peppers, and you won't have to wash another pot!
What a simple solution! Pre-BAKE them instead while you whip up the tasty, easy filling. I especially love red, yellow, or orange bell peppers because they are sweeter, riper, and more digestible (not to mention pretty!)
In this recipe, prepare the peppers by washing them, then cutting off the tops and removing the membranes and seeds. Save every possible bit of the top; you'll chop it and use it in the tasty filling!
Place the peppers in a greased casserole dish. If you crowd them a bit, they'll lean on each other and stand up as they bake! If not, you can cut a little off the bumpy bottom (save it for the filling!), and they should stand up tall, ready to be filled!
Stuffed peppers are one of those old-fashioned dinners that never seem to go out of style. They have everything going for them—a colorful vegetable, hearty meat-and-rice filling, plenty of gooey cheese, and just enough tomato flavor to tie it all together. They're filling, economical, and leftovers are every bit as good the next day.
What's not to love about this beautiful, tasty, nutritious meal in one easy, serving-sized package? Yummy, lightly browned melty cheese tops them off perfectly!
Every family has their own favorite version of stuffed peppers, and that's part of the fun. Swap the beef for sausage, turkey, or chicken. Use mozzarella, cheddar, pepper jack, or a Mexican blend. Once you know the basic method, it's easy to make them your own.
Use red beans, chickpeas, or kidney beans if you want them vegetarian. If you have leftover rice, use it instead of instant rice. Add spinach, grated carrots, or zucchini. These are your peppers, so make them your way!
I already find myself dreaming up the next batch. Ground ham with pineapple tidbits sounds awfully tempting. That's the wonderful thing about stuffed peppers—once you master the technique, the possibilities are endless.
Arrange the upright bell peppers in a greased baking dish and bake them for about 20 minutes in a 400-degree oven while you make the filling.
While the peppers are getting a head start in the oven, brown the beef with the onions and any chopped pepper pieces you trimmed away. Nothing goes to waste around here. Use your judgment to drain any excess fat.
Next, add the uncooked rice, chicken broth, brown sugar, taco seasoning, Worcestershire sauce, tomato sauce, and undrained petite diced tomatoes. I always use Better Than Bouillon Roasted Chicken Base to make my broth! It's the best!!
Cover and let the filling cook for about 15 minutes while the rice plumps up and the onions and peppers get tender.
An ice cream scoop makes quick work of filling the peppers neatly and keeps every pepper about the same size so they bake evenly.
The filling generously stuffed the five peppers I had on hand; it would have been enough for six, but I only had five that day, so they were really stuffed. The peppers were left over from an overly ambitious plan to make salsa. It happens.
Now came the best part: a generous topping of grated cheese! Pop the cheese-topped peppers back in the oven for about 15 minutes or until the cheese is gooey, melty, and lightly browned. They smell amazing!
The next day, I discovered, to my delight, that the peppers reheated deliciously in the microwave, so we made two yummy meals from one recipe for the two of us! Our house runs on what we call "plan-overs," so this was just perfect for us!
These stuffed peppers make a hearty meal on their own, but fresh green beans or easy microwave corn would be wonderful alongside them. Finish the meal with a simple cherry dump cake for dessert!
This stuffed peppers with rice recipe makes the yummiest, most versatile meal in one tasty portion!
Looking for more easy ways to get dinner on the table and make the most of what you have? Try one of these simple one-pot meals, or learn how to freeze peppers so none of that colorful goodness goes to waste.
One Pan American Goulash: A quick and easy main dish made in one pan, starting with a pound of ground beef. Tasty, kid-friendly comfort food. This one's been a family favorite for 40 years!
Hamburger Noodle Hotdish - Here's a speedy and simple hamburger noodle hotdish made in one pan. It's delicious comfort food in a hurry. Easy enough for weeknights.
Skillet Ham and Scalloped Potatoes - This recipe makes it easy to make scalloped potatoes and ham in a smaller batch, all in one pan to wash! It's quick and delicious.
Freeze Peppers The Easy Way - Learn how to freeze peppers without blanching so they stay fresh and flavorful for soups, stews, casseroles, and stir-fries all year long.
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Love, GB (Betty Streff)
Real food. Real kitchen. Real easy.
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