Stuffed Peppers With Raw Ground Beef and Uncooked Rice

These Beef and Rice Stuffed Peppers are filled with so many effluvious vegetables in both the beef filling and the sauce that make the peppers really juicy and flavorful.

There is something about a adept archetype recipe that never loses its charm. These recipes are family favorites for a good reason, with so many different recipe variations. I make Blimp Bell Peppers many unlike ways and I take several variations on my blog already posted.

These Beef and Rice Stuffed Peppers have simple ingredients that all come up together to create a winning combination. I love adding lots of veggies to create actress dimensions of season. Both the beef filling and the sauce have onion, carrots, and celery. The beef is browned starting time, creating a filling that's not compact and firm, but very tender. Sauteeing the vegetables adds more flavor than if you lot would just add them to the filling raw. Adding cheese, tomatoes and fresh herbs give another dimension of flavour. Non only is this a very hearty entree, the presentation is so cute.

When I had my second son and finally came back domicile from the hospital, I asked my Mom to make this for us and it was the perfect dinner for such a happy occasion. I was certainly set up for some good domicile cooking! It's the perfect dinner to make your family unit and friends feel like they are getting an actress special meal.

I also love how practical this recipe is. You can do most of prep work in advance and you lot can also freeze the stuffed peppers for a completely finished dinner that you just have to reheat later. I often will prep the Beefiness and Rice stuffing ahead of time, on the weekend, in the evening when the boys are already sleeping, or during naptime, and that way most of the piece of work is done and the residual comes together in no time.

Ingredients:

Peppers:

6 sweet bell peppers, medium to big, tops removed and seeded

3/4 loving cup uncooked rice or ii 1/4 – ii ane/2 cups cooked rice

1-2 Tablespoons butter or oil, divided

ane ane/2 of a big onion, finely chopped

2 carrots, finely grated

two stalks of celery, minced

salt, basis black pepper, to taste

1 1/ii lbs ground beefiness (I prefer to use lean footing beef)

1 egg

4 oz. grated cheese (Mozzarella, Monterey Jack, Colby Jack, Provolone, Cheddar, etc.), divided

ane/2 loving cup canned diced tomatoes (I like using the canned tomatoes with sweet onion, but you tin utilize any canned diced tomatoes or fresh tomatoes)

2-three Tablespoons fresh parsley, divided

Tomato Sauce:

ane Tablespoon butter or oil

1/2 of a large onion

i stalk of celery, chopped, optional

one carrot, peeled and grated, optional

2 (14 oz) cans diced tomatoes with onions (you tin also apply crushed canned tomatoes or fresh tomatoes), minus the 1/ii cup that you used for the beef and rice stuffing

ii garlic cloves, minced

salt and ground black pepper, to gustation

ane loving cup broth (vegetable broth or chicken broth)

i/four cup heavy cream or sour cream (boosted sour foam for serving, optional)

Instructions:

Preheat the oven to 400 – 450 degrees Fahrenheit.

Preparing the Bong Peppers:

Clean the bell peppers, cut the tops off, reserving them, scoop out the seeds and identify in a rimmed blistering sheet, in the preheated oven, and cook for 10-xv minutes, until the peppers soften. Remove from the oven. If the oven temperature was set to 450 degrees Fahrenheit, reduce the oestrus to 400 degrees Fahrenheit.

Preparing the Beef and Rice Filling:

Cook the rice on the stovetop until 3/4 way cooked. You tin besides use 2 1/4 – 2 1/two cups leftover rice.

Heat 1-two Tablespoons butter or oil in a large skillet or deep saute pan. Add i one/two of an onion, (setting aside i/2 of ane onion to use for the sauce),  ii stalks of celery, and carrots. Season with salt and ground black pepper. Melt until tender and slightly golden, 6-8 minutes.

Add the ground beefiness to the skillet and cook on high heat until no longer pink, another vi-8 minutes. If you are using ground beef that is college in fat content, brown it separately on a skillet and drain the excess grease.

Mix the cooked rice, beefiness and vegetable mixture, 4 oz. grated cheese, parsley, egg and 1/ii cup of the diced tomatoes (without the juice). Stuff the peppers with the beef and rice mixture.

Preparing the Sauce:

In the same skillet that you used to cook the meat and vegetable mixture, oestrus the remaining i Tablespoon butter or oil and add the remaining 1/2 of the onion, carrots, celery and besides garlic. To make it simpler, you can omit the celery and carrot. Flavour with salt and footing black pepper to gustatory modality. Cook for about 5-8 minutes.

Cascade in the rest of the tomatoes (one 1/two (14 oz) cans of diced tomatoes). Cook for another 5 minutes, then add the broth  and foam.

Add the fresh parsley, if using. (You can as well season with other herbs, fresh or dry.) Blend the sauce in a blender or immersion blender until it's the consistency that you similar, chunky or shine. (Instead of making your own sauce from scratch, you tin can also employ shop-bought tomato plant sauce instead.)

Baking the Stuffed Peppers:

Cascade half of the sauce in the bottom of any rimmed baking dish that will fit the stuffed peppers, placing the peppers in the sauce and then topping them with remaining sauce.

Utilize the tops of the peppers to cover the stuffed peppers. This is optional, you lot don't demand to utilize the tops of the peppers. Y'all tin can as well use another 4 oz of the grated cheese to sprinkle on top of the peppers. Bake in the preheated oven, 400 degrees Fahrenheit, until sauce is bubbly, the peppers are cooked all the fashion through and the cheese is melted, about 30-fifty minutes, depending on the size of the peppers.

Serve with more sour cream and spoon some of the tomato plant sauce over the peppers. You tin can also garnish with fresh herbs.

Impress

Beef and Rice Stuffed Peppers

These Beef and Rice Stuffed Peppers are filled with so many effluvious vegetables in both the beefiness filling and the sauce that brand the peppers really juicy and flavorful.

• Prep Fourth dimension: 45 mins
• Melt Time: twoscore mins
• Full Fourth dimension: 1 hr 25 mins
• Yield: 6 blimp peppers 1x
• Category: Entree

Peppers:

• half dozen sweet bell peppers, medium to big, tops removed and seeded
• 3/4 cup uncooked rice or 2 1/4 – two one/2 cups cooked rice
• ane–2 Tablespoons butter or oil, divided
• 1 1/2 of a large onion, finely chopped
• 2 carrots, finely grated
• 2 stalks of celery, minced
• salt, ground blackness pepper, to taste
• 1 ane/2 lbs basis beef (I adopt to use lean ground beefiness)
• i egg
• 4 oz. grated cheese (Mozzarella, Monterey Jack, Colby Jack, Provolone, Cheddar, etc.), divided
• one/2 cup canned diced tomatoes (I like using the canned tomatoes with sweet onion, merely you can apply whatever canned diced tomatoes or fresh tomatoes)
• 2–3 Tablespoons fresh parsley, divided

Tomato Sauce:

• 1 Tablespoon butter or oil
• one/2 of a large onion
• 1 stalk of celery, chopped, optional
• one carrot, peeled and grated, optional
• 2 (14 oz) cans diced tomatoes with onions (you can too utilise crushed canned tomatoes or fresh tomatoes), minus the 1/2 loving cup that you used for the beef and rice stuffing
• 2 garlic cloves, minced
• salt and ground black pepper, to sense of taste
• i cup goop (vegetable broth or chicken broth)
• ane/4 loving cup heavy foam or sour foam (additional sour cream for serving, optional)

1. Preheat the oven to 400 – 450 degrees Fahrenheit.
2. Clean the bong peppers, cut the tops off, reserving them, scoop out the seeds and place in a rimmed baking canvass, in the preheated oven, and cook for 10-15 minutes, until the peppers soften. Remove from the oven. If the oven temperature was prepare to 450 degrees Fahrenheit, reduce the estrus to 400 degrees Fahrenheit.
3. Cook the rice on the stovetop until 3/4 way cooked. You tin can as well use 2 1/iv – ii ane/ii cups leftover rice.
4. Rut i-ii Tablespoons butter or oil in a large skillet or deep saute pan. Add together 1 1/ii of an onion, (setting aside 1/2 of ane onion to apply for the sauce),  2 stalks of celery, and carrots. Flavor with common salt and ground blackness pepper. Cook until tender and slightly golden, 6-8 minutes.
5. Add the footing beefiness to the skillet and melt on high heat until no longer pinkish, another 6-8 minutes. If you are using ground beef that is higher in fatty content, brown information technology separately on a skillet and drain the backlog grease.
6. Mix the cooked rice, beefiness and vegetable mixture, 4 oz. grated cheese, parsley, egg and 1/2 cup of the diced tomatoes (without the juice). Stuff the peppers with the beef and rice mixture.
7. In the same skillet that you used to cook the meat and vegetable mixture, heat the remaining 1 Tablespoon butter or oil and add together the remaining 1/ii of the onion, carrots, celery and also garlic. To brand information technology simpler, yous tin can omit the celery and carrot. Flavour with common salt and ground black pepper to taste. Cook for near half-dozen-eight minutes.
8. Pour in the residue of the tomatoes (one i/ii (14 oz) cans of diced tomatoes). Melt for another 5 minutes, then add the broth and cream.
9. Add the fresh parsley. (You can also season with other herbs, fresh or dry.) Blend the sauce in a blender or immersion blender until it's the consistency that you like, mesomorphic or smoothen. (Instead of making your ain sauce from scratch, you lot can also employ store-bought lycopersicon esculentum sauce instead.)
10. Pour half of the sauce in the bottom of whatsoever rimmed baking dish that will fit the blimp peppers, placing the peppers in the sauce and then topping them with remaining sauce.
11. Use the tops of the peppers to encompass the stuffed peppers. This is optional, you don't need to utilize the tops of the peppers. You can also utilise another 4 oz of the grated cheese to sprinkle on summit of the peppers.
12. Bake in the preheated oven, 400 degrees, until sauce is bubbly, the peppers are cooked all the style through and the cheese is melted, about xxx-fifty minutes, depending on the size of the peppers.
13. Serve with more sour cream and spoon some of the tomato sauce over the peppers. You can also garnish with fresh herbs.

Keywords: Beefiness and Rice Stuffed Peppers, How to Cook Stuffed Peppers, Basis Beefiness and Rice Stuffed Peppers with Tomato plant Vegetable Sauce, Classic Blimp Peppers

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Source: https://www.olgasflavorfactory.com/recipes/main-course/beef-and-rice-stuffed-peppers/

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