Stuffed Peppers

Ingredients

• 6bell peppers, stems and seeds removed
• 454 g (1 lb)raw ground beef
• 190 g (1 cup)uncooked rice
• 3carrots, grated
• 2onions, diced
• 425 g (15 oz) tomato sauce, diluted with 240 ml (1 cup) watertomato sauce and water
• 105 ml (7 tbsp)oil
• 1 tbsp plus 2 tspsalt
• 1½ tspblack pepper
• 7.5 ml (½ tbsp)steak seasoning

Instructions

1. 1

   Cook the rice

   Bring 360 ml (1½ cups) water and the rice to a boil. Turn the heat down, cover the pan and simmer gently for 10 minutes.

2. 2

   Sauté the vegetables

   Meanwhile, sauté the onions and carrots in 105 ml (7 tbsp) oil for about 10 minutes.

3. 3

   Mix the filling

   In a large bowl, combine the rice, raw ground beef, 1 tsp pepper, 2 tsp salt and ½ tbsp steak seasoning. Stir in half of the carrot mixture and set the filling aside.

4. 4

   Make the sauce

   Return the remaining carrot mixture to a simmer. Add the tomato sauce diluted with 240 ml (1 cup) water, ½ tsp pepper and 1 tbsp salt, then set aside to pour over the peppers.

5. 5

   Fill the peppers

   Mound the rice and beef mixture into each bell pepper. Arrange the peppers in a 33 × 23 cm (13 × 9 in) baking dish and pour the reserved tomato sauce mixture evenly over them.

6. 6

   Bake and serve

   Bake in an oven preheated to 177°C (350°F) for 1½–2 hours. Serve with a side of sour cream.

What are stuffed peppers?

Stuffed peppers are a familiar American-style home-cooked dish: whole peppers are filled with a savoury mixture and baked until tender. This version combines ground beef and rice with grated carrots and onions, then covers the peppers with tomato sauce.

The method cooks the rice briefly before mixing it with raw beef, so the filling finishes cooking in the oven. Dividing the sautéed vegetables between the filling and sauce gives both parts a flavourful base.

Nutrition and macros by portion

The nutrition label shows one serving as written: 387 calories, 18g protein, 42g carbs, 16g fat.

The rice and peppers provide most of the carbohydrates, while the ground beef contributes protein and much of the fat. To balance the plate, serve a pepper with a generous salad or another vegetable side and keep the sour cream portion modest if desired.

Build a balanced filling

Rice: the recipe uses uncooked rice, simmered for 10 minutes before it goes into the filling. It will continue cooking in the peppers, so follow the method rather than cooking it fully first.

Beef: mix the raw ground beef into the rice and vegetables. Shape the filling into a mound inside each pepper without packing it down too tightly.

Make the vegetable base

Carrots and onions: sauté them together in the oil for about 10 minutes. The recipe splits this mixture between the filling and the tomato sauce, so divide it before adding either part.

Tomato sauce: stir it into the remaining vegetables with water, salt and pepper, then bring it to a simmer. Pour it evenly over the peppers so the tops of the filling are coated.

Check the peppers as they bake

Bake at 177°C (350°F) for 1½–2 hours, as specified. The longer oven time allows the raw beef and rice filling to cook inside the peppers.

Check that the peppers and filling are cooked through before serving. If the sauce begins to dry out, keep the dish covered with its sauce rather than letting the top of the filling become exposed.

Choose peppers that fit

Pepper size: choose peppers that can stand upright in the 33 × 23 cm (13 × 9 in) dish. Similar-sized peppers help the filling cook at a more consistent rate.

Prep: remove the stems and seeds, leaving the pepper shells intact to hold the filling. Arrange them snugly so they remain upright during baking.

Serve with a simple side

Sour cream: the recipe suggests serving it alongside the peppers. A spoonful adds a cool, creamy contrast to the warm tomato sauce.

For a more substantial plate, serve the peppers with a green salad or another vegetable side. The rice is already part of the filling, so an extra starch is optional.

Recipe notes & tips

• Choose peppers of similar size so they bake at roughly the same pace.
• Make sure the rice is covered while it simmers for 10 minutes.
• Divide the carrot and onion mixture before adding it to the filling and sauce.
• Arrange the peppers snugly in the dish to help them stay upright.
• Check the filling is cooked through before serving, especially if your peppers are large.

Variations

• Use mixed-colour peppers: choose red, yellow or green peppers for a colourful dish.
• Change the seasoning: replace the steak seasoning with a preferred savoury seasoning blend.
• Add herbs: stir chopped parsley into the filling for a fresh note.
• Serve with sour cream: add a spoonful at the table, as suggested in the recipe.
• Make the sauce smoother: stir the tomato sauce well with the water before pouring it over the peppers.

Common mistakes to avoid

• Overcooking the rice first: simmer it for just 10 minutes as directed so it can finish cooking in the oven.
• Packing the filling too firmly: mound it into the peppers without compressing it.
• Leaving peppers unstable: arrange them snugly in the baking dish so they do not tip over.
• Forgetting to divide the vegetables: reserve half for the tomato sauce before mixing the rest into the filling.
• Serving before the centre is cooked: check the beef and rice filling is cooked through before bringing the dish to the table.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat until piping hot throughout, either in the oven or in the microwave.

Frequently asked questions