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Let peppers cool down before serving
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Stuffed Bell Peppers Recipe with Ground Beef and Rice

Experience the joy of cooking with this delightful recipe for stuffed bell peppers! In just a few simple steps, you’ll transform vibrant, colorful bell peppers into a mouthwatering dish filled with a savory mixture of ingredients.
Course Main Dish
Cuisine International
Keyword bell peppers with ground beef and rice, how to cook stuffed peppers, stuffed bell peppers with ground beef, stuffed peppers recipe
Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings 4 servings
Calories 112kcal

Ingredients

  • 8-10 bell peppers (medium size)
  • 400 g ground beef
  • 200 g rice, boiled
  • 150 g sour cream
  • 150 g tomato paste (or ketchup)
  • 200 g carrot
  • 200 g onion
  • 1 tbsp. vegetable oil
  • Salt and black pepper to your taste

Instructions

  • Chop onion and grate carrot. There is no big difference whether you decide to use the side with large or small holes. You can even cut onion into fine slices. Divide onion and carrot into two parts.
  • Sauté onion together with carrot for 2 to 3 minutes until vegetables become soft. Before adding fresh vegetables to the skillet make sure to heat vegetable oil. Set aside sautéed veggies to cool down.
  • Combine ground meat with pre-boiled rice in a deep bowl.
  • Add sautéed onion and carrot. Nicely stir the mixture.
  • Season filling for the bell peppers with salt and black pepper. You are always free to add any spices you like. However, I tend to stick to classics.
  • Cut off the tops of bell peppers. Carefully get rid of the ribs and seeds. Rinse peppers under running water and pat them dry with paper towels.
  • Fill each bell pepper with the mixture of vegetables, rice and ground meat.
  • Combine sour cream and tomato paste.
  • Take the pot that you will be using for cooking peppers and place chopped onion with grated carrots on the bottom.
  • Pour sour cream with tomato paste over the vegetables and mix until well combined.
  • Arrange filled bell peppers in the pot with cut off sides facing upward.
  • Pour water to cover half of the peppers height. Let the water with stuffed bell peppers boil on the high heat. Add salt and lower the heat to minimum that the sauce will be slightly simmering. Boil for 40 minutes with a lid closed. As a result, you will get twice as much liquid than you had from the beginning.
  • Let boiled stuffed bell peppers cool down a bit before serving! Enjoy your meal!

Notes

*calories per 100 g