EASY Meat & Rice Stuffed Peppers!! The BEST Recipe! Extra Flavorful & Juicy!

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner and lower in calories.

rice

🥗Healthier: quinoa

💰Cheaper: bulgur

Quinoa adds protein while bulgur is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a cost-effective cooking oil.

tomato paste

🥗Healthier: pureed tomatoes

💰Cheaper: canned tomatoes

Canned tomatoes are often cheaper and can be used as a base.

Start by measuring out 1 cup of uncooked rice and cooking it according to package instructions.

Melt 2 tablespoons of butter in a frying pan.

Add 1 extra-large diced onion, 2 to 3 grated carrots (about 1 and 1/4 cup), and 4 minced garlic cloves to the pan and sauté for 6 to 7 minutes until tender.

Transfer the sautéed mixture into a large mixing bowl.

Once the rice is cooked, add it to the mixing bowl with the sautéed vegetables.

Season the mixture with 1 and 1/2 teaspoons of salt, 1 teaspoon of smoked paprika, a generous amount of black pepper, chopped parsley, and fresh dill.

Add 1 egg to the mixture and 85% lean ground beef, then combine everything using your hands.

Prepare 5 to 6 medium-sized bell peppers by cutting around the center core and removing the seeds and white membrane.

Fill each bell pepper with the meat and rice mixture, pressing down to ensure it fills the crevices.

Place the stuffed peppers into a Dutch oven, cast-iron pot, or copper pot.

In the same pan used for the mirepoix, melt 2 more tablespoons of butter and add 1 diced medium onion, sautéing for 2 to 3 minutes until tender.

Deglaze the pan with 1 cup of beef broth, season with salt, parsley, black pepper, and smoked paprika, and add 1 cup of tomato sauce.

Let the sauce simmer for 2 to 3 minutes, then add in 3 more cups of beef broth and bring to a simmer.

Pour the braising sauce over the stuffed peppers and sprinkle with more fresh dill.

Preheat the oven to 375°F (190°C).

Cover the pot with a lid and bake for 1 hour and 30 to 45 minutes.

After baking, let the peppers set at room temperature for 30 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens