Beef-and-Rice-Stuffed Peppers
Colorful bell peppers are filled with beef, rice, tomato, onion, mint, and pepper paste, then gently simmered in tomato sauce.
By Moow Editorial ·
- The grated tomato supplies enough moisture, so do not add extra water to the filling.
- Choose firm bell peppers in any colors; small tomato pieces can replace the stem caps.
- Serve with plain yogurt if desired.
At a glance
Read through the method once, then prep the ingredients in the order listed.
- Yield: 8 stuffed peppers
- Prep time: 25 minutes
- Cook time: 45–55 minutes
For the most consistent result, use the listed weights when available; household measures are rounded.
Estimated nutrition per serving
Serving basis: One serving from the final reviewed yield of 8 stuffed peppers.
- Calories: 170 kcal
- Protein: 6 g
- Carbohydrates: 32 g
- Fat: 2 g
- Fiber: 2 g
- Sodium: 378 mg
Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.
Stuffed Peppers
Have these measured and ready before you begin.
- 8 medium mixed-color bell peppers
- 100 g (3.5 oz) medium-fat ground beef
- 1 1/4 cups (300 ml by volume) rice
- 1 medium yellow onion, finely grated
- 1 small tomato, finely grated
- 1/2 tablespoon tomato paste
- 1 teaspoon red pepper paste (substitute tomato paste plus a pinch of paprika)
- 1 teaspoon dried mint
- 1 teaspoon ground black pepper
- 1 teaspoon salt
Sauce
- 1 tablespoon tomato paste
- 2 cups (480 ml) hot water
- 1/4 teaspoon salt
Directions
1. Combine the ground beef, rinsed rice, grated onion and tomato, both pastes, mint, 1 teaspoon salt, and black pepper; let the filling rest briefly.
2. Cut a round cap from the stem end of each pepper and reserve it. Carefully remove the seeds and membranes.
3. Fill the peppers loosely with the beef-and-rice mixture so the rice has room to expand, then set the stem caps on top without pressing.
4. Whisk the sauce's tomato paste and salt with the hot water and pour it over and around the peppers in a pot.
5. Cover and simmer gently for 45–55 minutes, until the rice is tender, the peppers are soft, and the beef reaches 160°F (71°C).
6. Serve hot with the tomato cooking liquid.
Sources
Contains beef; optional yogurt contains milk. Keep the filling cold, avoid cross-contamination, and cook the center of each stuffed pepper to 160°F (71°C), with tender rice throughout.