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Stuffed Peppers with Ground Beef and Rice


Course Main Course
Keyword beef, dinner, lunch, comfort food
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Author Sandra | Sandra's Easy Cooking

Ingredients

  • 1 tbsp. Oil
  • 5-6 Peppers Any on hand /read notes
  • 1 lb Ground Beef
  • 1/4 onion shredded
  • 3 garlic cloves minced /or 1 tsp garlic powder
  • 1/2 cup rice
  • 1/3 tbsp. Ground black pepper
  • Meat seasoning to taste or salt

Sauce/broth:

  • 2 cups Beef Broth
  • 2-3 cups water
  • 8 fl oz tomato sauce
  • bouillon cube
  • 1 tsp. smoked paprika
  • 1 dry bay Leaf
  • Seasoning/or salt to taste

Other veggies:

  • Potatoes  quartered
  • Carrots sliced

THICKENER

  • 1 tbsp. Flour/or cornstarch
  • 2 tbsp. Tomato sauce
  • splash of water

Instructions

  1. Wash peppers and push the top of the peppers inside(pressure), then pull the core out and clean out leftover seeds. If you are using small sweet peppers, it's easier to just cut the top off. Set aside.
  2. Mix meat mixture; add ground beef, onion, garlic, seasoning and mix to combine. Add rice and knead/mix again.
  3. Prepare large pot. Stuff each pepper with the meat, if any leftover meat just makes small meatballs and fill the gaps in between, and lay each stuffed pepper in the large already greased pot.
  4. Mix together beef broth, and water, then pour in the pot over the peppers. add bouillon cube, tomato sauce, and season to taste.
  5. Add potatoes and carrots in between and on top. Place bay leaf and turn the heat on high until it boils. Once it boils turn the heat on simmer/low, cover with a fitted lid and let it simmer for at least 45 minutes, preferably 50. Check if you need to add more water because the liquid will reduce.
  6. Once it's cooked, just mix quick roux-  flour, warm water, and tomato sauce. Mix until smooth. Then add smooth roux in the pot. Push down the peppers to slightly mix it, or you can shake the pot too to mix the roux with the sauce. It will become a thickener.

Recipe Notes

Bell peppers here are pretty huge, so I usually use 4-5 bell peppers and fill gaps with sweet (small) peppers. I actually like small ones because they are tender and cook faster, although you can use any color or size. If you find smaller bell peppers then use more peppers. Stuff peppers are very good the next day or the day after. I place them in the airtight container with fitted lid. You can keep it in the fridge for up to 3 days, just reheat and heat.