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Mom's Stuffed Bell Peppers
Mom's Stuffed Bell Peppers
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Prep Time:
30 minutes
Cook Time:
50 minutes
Total Time:
80 minutes
Cozy stuffed bell peppers - ground beef, rice, and herbs baked to perfection.
Ingredients:
  • 1 1/2 to 2 cups cooked white rice (starting from about 3/4 to 1 cup raw white rice)
  • 4 to 6 bell peppers (red, yellow, or green), use 4 large, or 6 medium sized
  • 1 to 1 1/4 pound of ground beef (ground chuck, 16% fat)
  • 6 large fresh basil leaves, chopped (or 1 1/2 teaspoons dried basil)
  • 1/2 teaspoon dry summer savory  or thyme
  • 1/2 teaspoon ground marjoram (or 2 teaspoons of fresh chopped)
  • (Can substitute herbs with other herbs such as an Italian herb mix)
  • 1 teaspoon salt
  • Freshly ground black pepper
  • 1/4 cup extra virgin olive oil
  • Paprika
Instructions:
  • Preheat the oven to 350°F.
  • Prepare the rice: If not already cooked, begin the rice preparation.
  • Prepare the bell peppers: Cut off the tops and discard the stems and seeds. Arrange the peppers cut side up on a steaming rack over water in a covered pot. Steam for 10 minutes until tender. (Tip: Steaming the peppers enhances their texture and flavor.)
  • Combine in a large bowl: ground beef, basil, summer savory, marjoram, salt, black pepper, and cooked rice.
  • Stuff the bell peppers: Take out the bell peppers from the steamer pan and arrange them cut side up in a Pyrex or another oven-proof casserole dish. Carefully fill each pepper with the ground beef and rice mixture. Pour olive oil over and around the stuffed peppers; then, rub the oil all over the peppers for even browning. Finally, generously sprinkle paprika over the tops.
  • Bake: Cook at 350°F on middle rack for 35-50 minutes, or until meat is fully cooked. Serve with a side of ketchup.

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