Beef Stuffed Bell Peppers Recipe.

Beef Stuffed Bell Peppers Recipe

Beef Stuffed Bell Peppers Recipe.

Beef Stuffed Bell Peppers
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5 from 9 votes

Beef Stuffed Bell Peppers

The bell peppers, carrots, and tomatoes were fresh from the garden; Still warm from the sun. I scrape dirt off those vibrant little islands myself.
Course Main Course
Cuisine American
Keyword Beef Stuffed Bell Peppers
Prep Time 1 hour 30 minutes
Cook Time 1 hour 25 minutes
Total Time 2 hours 55 minutes
Servings 10
Author Claudia Martinez
Cost $12-$15

Ingredients

Sweet Beef Ingredients:

  • 1 teaspoon salt plus 2 tablespoons vinegar to boil water
  • 4 tablespoons olive oil
  • 2 1/2 cups cooked white rice
  • 2 whole eggs without shell
  • 1 teaspoon dried thyme
  • A handful of finely chopped fresh parsley (1 tablespoon of dried parsley will do)
  • 2 cups fresh chopped tomatoes, 1 large or 2 small tomatoes
  • 1 medium onion, peeled and finely chopped
  • 2 large garlic cloves, peeled and pressed
  • 1 teaspoon salt
  • 3 medium carrots, peeled and grated
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 pounds minced meat
  • 10-12 medium sized bell peppers, any color

Sauce Ingredients:

  • 2 cups water preserved sweet pepper
  • 2 cups fresh chopped tomatoes or 1 cup marinara
  • 1 tablespoon sour cream
  • 1/2 teaspoon sugar
  • 1/2 tablespoon salt
  • 1 tablespoon dash or your favorite seasoning
  • 2 medium sized grated

Instructions

  • Cut the heads off each pepper and remove the seeds from the inside with your hands.
  • Fill a large soup pot 2/3 with water and bring to a boil. Add two tablespoons of vinegar and one teaspoon salt.
  • Put all the peppers and cover them in the pot. Add more water if needed to cover the peppers. Cover and cook for 3 minutes, then turn off the stove and allow the peppers to sit while you prepare the rest of the ingredients (about 30-40 minutes). Keep two cups of water out of the bowl.

Meat mixture:

  • In a large skillet, heat 4 tablespoons oil over medium/high heat.
  • Add 3 grated carrots, 1 chopped onion, 2 cups chopped tomatoes, and season with parsley, 1 teaspoon dried thyme, 1 teaspoon salt and 1/2 teaspoon pepper. Fry until soft. Put two cloves of garlic in the pan and fry for another 1-2 minutes. Remove from heat.
  • In a large bowl (I use my kitchen helper with a paddle attachment for this) mix: 2 pounds ground beef, 2 12 cups cooked white rice, 2 whole eggs and 1 teaspoon salt. Stir the fried carrot mixture until homogeneous.
  • Stuff the peppers with the meat mixture. Fill it up but don't put the mixture in it. Arrange in a Dutch oven or large soup pot with a tight lid.

sauce:

  • In a large skillet, fry 2 grated carrots, 2 cups fresh chopped tomatoes (or 1 cup marinara). Add 1 tablespoon of Mrs. Dash, 1/2 teaspoon salt, 1/2 teaspoon sugar, and 1 tablespoon sour cream. Add 2 cups of water and stir until combined.
  • Pour the sauce over the stuffed peppers and cover the peppers with the lid.

Two ways to cook this:

  • If you are using a soup pot with a lid, bring to a boil, then cover and simmer for 40 minutes over medium heat.
  • If using a Dutch oven (the recommended method), cover with a lid and bake at 450°F for 20-25 minutes, then reduce the heat to 350°F and bake for 1 hour.

Served with a little sour cream.

    What do you think?

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    Claudia Martinez

    Written by Claudia Martinez

    I am Claudia Martinez, the creator behind the food blog FoodFourYou.com where I share our family’s favorite recipes. When I am not in the kitchen, I enjoy spending quality time with my husband and my children. We invite you to join us on our blogging journey!

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    10 Comments

    1. 5 stars
      Hands-down the best stuffed bell peppers ever❤️❤️ I’m gonna use this recipe to make stuffed cabbage… I doubled on the sauce it was so good… I use the marinara sauce instead of chopped tomatoes…I also used 1 pound of ground beef 80/20 and 1 pound Johnsonville hot sausage links…Thank you so much!!!! you’re the best❤️

    2. 5 stars
      Prepped my peppers in the instant pot for 3 minutes then QPR. Used tongs to empty them of collected water before setting them in my Staub glass-lidded brasier to cook in the oven. Since I’d used already cooked foods primarily I just baked these at 425 for 15 minutes then 45 minutes at 350. Excellent!

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