Stuffed Bell Peppers (Print-Friendly Version)
Savory bell peppers filled with ground beef, soft rice, and flavorful veggies, all cooked in a rich tomato sauce.
# Ingredients:
→ Main Ingredients
01 -
12 bell peppers
02 -
1 cup uncooked white rice
03 -
3 minced garlic cloves
04 -
1 pound of ground beef
05 -
1 big carrot, shredded finely
06 -
1 medium onion, either chopped or grated
→ Seasonings and Sauce
07 -
1 cup of tomato sauce
08 -
2 cups low-sodium broth (chicken or beef)
09 -
1 tbsp seasoning blend (Italian style)
10 -
1 tsp salt to your liking
11 -
1 tsp pepper, adjusted to taste
12 -
2 tbsp thick tomato paste
# Steps:
01 -
Move the oven rack to the center position and set the temperature to 375°F.
02 -
Take off the tops of the peppers, then scoop out the membranes and seeds. Trim a small piece from the base so they sit flat.
03 -
Combine the ground meat, onion, carrot, garlic, rice, seasoning mix, tomato paste, and some salt and pepper in a big bowl. Mix it all together well.
04 -
Put the filling into each pepper and stand them up inside a Dutch oven. Mix the broth with the tomato sauce, then pour it around the peppers until it covers halfway up.
05 -
Cover the pot and bake for an hour and a half. Remove the lid and keep baking for another 45 minutes to an hour, or until the peppers soften and the rice is done cooking.
# Notes:
01 -
Cut peppers in half lengthwise to cook faster.
02 -
Lasts 3 to 5 days if stored in the fridge.
03 -
Freezing extends storage life to 6-8 months.