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Dad's Stuffed Bell Peppers
Dad's Stuffed Bell Peppers
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Prep Time:
10 minutes
Cook Time:
50 minutes
Total Time:
60 minutes
Classic Stuffed Bell Peppers: Ground beef, rice, onions, tomatoes, and spices fill perfectly, no pre-cooking needed. Just bake and enjoy!
Ingredients:
  • 1 1/2 cup of cooked white rice (from about 3/4 cup raw rice)
  • 4 to 6 bell peppers, any color
  • 5 tablespoons extra-virgin olive oil
  • 1 medium yellow onion, peeled and chopped
  • 1 clove garlic, peeled and chopped
  • 1 pound lean ground beef
  • 1 cup chopped tomatoes, fresh or canned (if using can, drain of excess liquid first)
  • 1 tablespoon chopped fresh oregano, or 1 teaspoon of dried oregano
  • 1/2 teaspoon ground black pepper
  • 1/2 cup ketchup
  • 1/2 teaspoon of Worcestershire Sauce
  • Dash of Tabasco sauce
Instructions:
  • If using raw rice, cook according to package instructions.
  • Prepare the bell peppers by cutting off the tops and removing the seeds. Save the extra bits for another recipe. Steam the peppers by placing them on a steaming rack in a pot with boiling water. Cover and steam for 5 to 10 minutes until slightly softened. This step ensures the peppers will cook thoroughly when stuffed and baked. You can opt to skip this step if desired.
  • Sauté the onions and garlic: Preheat the oven to 350°F. Heat 4 tablespoons of oil in a large skillet over medium heat. Sauté onions until soft and translucent for about 5 minutes. Then, add garlic and cook for an additional minute.
  • Prepare filling: Combine meat, cooked rice, cooked onions, tomatoes, oregano, salt, and pepper in a large bowl. Gently mix until well combined using your hands or a wooden spoon. Be careful not to overmix.
  • Prepare the peppers: Drizzle the final tablespoon of olive oil inside. Place peppers cut side up in a baking dish and fill them. Mix ketchup, Worcestershire sauce, Tabasco sauce, and 1/4 cup water in a bowl, then pour over the filling.
  • In the baking dish, pour 1/4 cup of water. Bake in a 350°F oven for 40-50 minutes (or longer for larger peppers) until the stuffed peppers reach an internal temperature of 150-160°F.

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