Old Fashioned Stuffed Bell Peppers Recipe is summertime classic. It is easy, frugal, and tasty stuffed bell pepper recipe with ground beef and precooked rice, topped with mozzarella!
Before you start cooking classic stuffed peppers, old fashioned way, please make sure to prepare the dish that four bell peppers fit into. My dish dimensions are 8 inches in diameter and 3 inches high. It is important to place bell peppers standing close to each other, so ground beef mixture does not spill out. If needed, slice off a tiny bit of the bottom of the pepper to allow the pepper to sit upright.
That way you get four perfectly cooked stuffed bell peppers to serve. You may add some greens aside or warm tomato sauce to pour over cooked rice and beef mixture but serving them with nothing else added makes great lunch or week dinner as well.
This is simplified version since you may slowly boil stuffed bell peppers on the stove top also, covered with tomato juice. What my granny used to make was a twist by stuffing green peppers with hamburger or meatball mixture and, as a result, the dish released amazing flavours.
She always used green bell peppers. We are used to all three colors because it is attractive version but just let me say red and yellow bell peppers are a bit sweeter.
You don’t need to precook the bell peppers. Just carefully cut the tops, wash and dry, fill with meat mixture and precooked rice (leftovers are great too!) and let the oven does the work old fashioned way. The flavors of raw bell peppers cook with meat and rice to have an amazing comfort food recipe!
To see 45 bell peppers recipes visit Taste of Home .
Old Fashioned Stuffed Bell Peppers Recipe
Old Fashioned Stuffed Bell Peppers Recipe is summertime classic. It is easy,frugal, and tasty stuffed bell pepper recipe with ground beef and precooked rice, topped with mozzarella!
- 4 bell peppers ( any color )
- 2 Tbsp sunflower oil
- 1 ½ cup precooked white rice (leftovers are great too)
- 2 cups ground beef
- 5 Tbsp spring onions, finely chopped ( two onions )
- 2 finely chopped garlic cloves, optional
- ½ bouillon cube
- Salt and ground black pepper to taste
- Dry origano to taste
- ½ cup tomato sauce
- ½ cup Mozzarella cheese, cubed + extra to cover stuffed bell peppers
Slice the tops off the peppers, clean the inside, and leave the bottoms and the tops / caps aside.
Spray the baking dish and leave aside as well.
Preheat the oven to 180 C / 356 F.
Place oil, beef, onion, and garlic into the medium sized pan and cook until meat gets golden. Stir often to separate meat.
Stir in tomato sauce, bouillon cube, origano, Mozzarella, salt, and ground black pepper to taste. Let it boil for minute or two.
Place four bell peppers into the dish and spoon beef mixture into them.
Place extra Mozzarella cubes on the top of the stuffed peppers and cover with bell pepper caps.
Bake for 35 minutes and then take the caps off and bake for another 10 minutes.
Take stuffed peppers out, garnish with spring onions and serve immediately.