Stuffed Bell Peppers

Stuffed bell peppers, in a nutshell, are bell peppers stuffed with hamburger. With that in mind, I follow the two rules of thumb in making juicy hamburgers when I make my stuffed bell peppers. First,  I only use ground meat with good fat content such as that from chuck. Lean maybe in but ground beef with at least 18% percent fat ratio is best for moist and flavorful meatballs, hamburgers and meatloaves. Second, I carefully handle the meat mixture when mixing in the seasonings and additions as over manipulation results to dry, crumbly meat filling. Baked in a fresh tomato sauce, these stuffed bell peppers are always a hit at the dinner table. Give them a try and let me know what you think.

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Stuffed Bell Peppers

3.5 from 2 votes

Protein-packed stuffed bell peppers are a hearty and satisfying dinner option. In a rich sauce, these peppers are a family favorite meal.

Prep Time15 mins

Cook Time1 hr 10 mins

Total Time1 hr 25 mins

Course: Main Course

Cuisine: American

Keyword: ground beef stuffed peppers, stuffed bell peppers, stuffed peppers

Servings: 4 Servings

Calories: 429kcal

Author: Lalaine

Ingredients

• 1 (14 ounces) stewed tomatoes1 (14 ounces) stewed tomatoes
• 1/4 cup tomato paste1/4 cup tomato paste
• 1 clove garlic , peeled and minced1 clove garlic , peeled and minced
• 1 tablespoon fresh parsley , chopped1 tablespoon fresh parsley , chopped
• 1/2 teaspoon dried oregano1/2 teaspoon dried oregano
• 1 tablespoon olive oil1 tablespoon olive oil
• 1 medium onion , peeled and finely chopped1 medium onion , peeled and finely chopped
• 1/4 cup white wine1/4 cup white wine
• 1 pound ground beef1 pound ground beef
• 1/4 cup uncooked rice1/4 cup uncooked rice
• 1 teaspoon paprika1 teaspoon paprika
• 1 teaspoon dried basil1 teaspoon dried basil
• 1 teaspoon Worcestershire sauce1 teaspoon Worcestershire sauce
• salt and pepper to tastesalt and pepper to taste
• 4 bell peppers4 bell peppers

Instructions

• In a food processor, combine tomatoes, tomato paste, garlic, parsley and oregano. Blend until smooth.
  In a food processor, combine tomatoes, tomato paste, garlic, parsley and oregano. Blend until smooth.
• In a pot over medium heat, heat olive oil. Add onions and cook until limp. Remove half of the onions and allow to cool. In the pot with remaining onions, add the processed tomato mixture and wine. Season with salt and pepper to taste and allow to simmer for about 30 minutes, stirring occasionally.
  In a pot over medium heat, heat olive oil. Add onions and cook until limp. Remove half of the onions and allow to cool. In the pot with remaining onions, add the processed tomato mixture and wine. Season with salt and pepper to taste and allow to simmer for about 30 minutes, stirring occasionally.
• In a bowl, gently combine ground beef, rice, the remaining half of onions, paprika, dried basil and Worcestershire sauce. Season with salt and pepper to taste.
  In a bowl, gently combine ground beef, rice, the remaining half of onions, paprika, dried basil and Worcestershire sauce. Season with salt and pepper to taste.
• Cut peppers lengthwise into half and remove seeds. Using a spoon, fill each pepper with ground meat mixture.
  Cut peppers lengthwise into half and remove seeds. Using a spoon, fill each pepper with ground meat mixture.
• In a baking dish, add tomato sauce. Arrange bell peppers on prepared dish with stuffed side up. Spoon some of the sauce on each of the peppers. Cover with foil and bake in a 375 F oven for about 35 to 40 minutes or until meat is cooked through. Serve hot with the sauce.
  In a baking dish, add tomato sauce. Arrange bell peppers on prepared dish with stuffed side up. Spoon some of the sauce on each of the peppers. Cover with foil and bake in a 375 F oven for about 35 to 40 minutes or until meat is cooked through. Serve hot with the sauce.

Nutrition

Calories: 429kcal | Carbohydrates: 21g | Protein: 22g | Fat: 26g | Saturated Fat: 9g | Cholesterol: 80mg | Sodium: 227mg | Potassium: 770mg | Fiber: 3g | Sugar: 7g | Vitamin A: 4305IU | Vitamin C: 157.1mg | Calcium: 47mg | Iron: 3.9mg

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