Stuffed Peppers with Beef and Rice

Why You’ll Love This Recipe

Stuffed peppers are one of those dishes that do not really need reinventing — they just need to be done properly.

The key is the filling. It should stay tender and fluffy rather than turning into one dense block of meat. I like to use plenty of onion, partially cooked rice and enough moisture in the mixture, and I never pack the filling too tightly.

The result is pure comfort food: sweet roasted peppers, juicy beef, aromatic herbs and all those delicious juices collecting inside each pepper as it bakes.

Recipe Information

• Prep time: 25 minutes
• Cooking time: 50–60 minutes
• Total time: about 1 hour 20 minutes
• Servings: 6 stuffed peppers
• Difficulty: Easy

Ingredients

For the peppers

• 6 medium bell peppers
• 500 g minced beef
• 100 g uncooked rice
• 1 large onion, finely chopped
• 2 garlic cloves, finely chopped
• 2 tbsp olive oil
• 2 tbsp tomato paste
• 150 ml tomato passata or crushed tomatoes
• 100–150 ml water or beef stock
• 1 tsp sweet paprika
• 1/2 tsp ground cumin
• 1/2 tsp black pepper
• 1 tsp salt, or to taste
• 2 tbsp chopped fresh parsley
• 2 tbsp chopped fresh coriander or dill, optional

For baking

• 200 ml tomato passata or crushed tomatoes
• 100 ml water or beef stock
• 1 tbsp olive oil
• Salt and black pepper, to taste

To serve

• Fresh parsley or coriander
• Greek yogurt or sour cream, optional
• Fresh bread, optional

Method

1. Prepare the rice. Rinse the rice well under cold water. Cook it in lightly salted water for about 7–8 minutes, until only partially cooked. Drain and leave to cool slightly.
2. Prepare the peppers. Preheat the oven to 190°C / 375°F. Cut the tops off the peppers and carefully remove the seeds and membranes. Keep the tops if you want to use them as little lids while baking.
3. Cook the onion. Heat the olive oil in a frying pan over medium heat. Add the onion and cook for 5–7 minutes until soft and translucent. Add the garlic and cook for another 30 seconds.
4. Make the filling. In a large bowl, combine the minced beef, partially cooked rice, cooked onion and garlic, tomato paste, passata, paprika, cumin, black pepper, salt and fresh herbs.
5. Add moisture. Pour in about 100 ml of water or stock and mix gently until everything is evenly combined. The mixture should feel soft and moist, not dry or compact.
6. Fill the peppers. Spoon the filling into each pepper without pressing it down too firmly. Leave a little space at the top because the rice will continue to expand during cooking.
7. Prepare the baking sauce. Mix the passata with the water or stock, olive oil, a pinch of salt and black pepper. Pour the mixture into the bottom of a baking dish.
8. Bake. Arrange the stuffed peppers upright in the dish. Replace the pepper tops if using. Cover loosely with foil and bake for 35 minutes.
9. Finish uncovered. Remove the foil and bake for another 15–25 minutes, until the peppers are completely tender and slightly caramelised around the edges.
10. Rest and serve. Let the peppers rest for about 10 minutes before serving. Spoon some of the tomato juices from the baking dish over the top and finish with fresh herbs.

Tips for Perfect Stuffed Peppers

• Do not overcook the rice before baking. It should only be partially cooked.
• Do not pack the filling too tightly. A loose filling stays much more tender.
• Use enough onion and liquid to keep the beef juicy.
• Choose peppers that are similar in size so they cook evenly.
• If the tops brown too quickly, cover the dish loosely with foil again.
• The peppers are even better after resting for 10–15 minutes because the filling absorbs more of the juices.

What to Serve with Stuffed Peppers

These peppers are already a complete meal, but they are especially good with a spoonful of thick Greek yogurt or sour cream, a fresh green salad and some crusty bread for soaking up the tomato juices.

Storage

Store leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days.

Reheat them in the oven at 180°C / 350°F for around 15–20 minutes, or gently in the microwave until heated through.

Final Note

Simple, homemade and incredibly comforting. The best moment is cutting into a pepper and seeing all those juices from the beef, rice, tomato and roasted pepper come together on the plate.