Stuffed Peppers – the ultimate stuffed peppers with ground beef (mince), rice and a delicious melted cheesy topping. An easy One Pot to Oven recipe.
The Ultimate Stuffed Peppers with Ground Beef and Rice
Ever go grocery shopping and pick up an item that you think you are out of only to get home and realize you already have a bag of them in the fridge? Well, that’s what happened this week when I went grocery shopping without making my usual shopping list.
So with a huge amount of peppers that I knew needed to be used up, I figured stuffed peppers was the way to go, because who doesn’t love a delicious baked pepper stuffed with ground beef and rice and topped with melted cheesy goodness?
Easy Stuffed Pepper Filling
When it comes to doing fillings for anything, if I can ensure less washing up at the end of it, it’s a bonus for me. So you’ll be pleased to see the filling for this recipe is all done in one pot.
I love the ease of one-pot recipes, and if I can cut corners to make something easier you will sure that is the way I will go. Plus cooking the rice in the same pan as the beef means it absorbs all those yummy flavours, creating an even more delicious Stuffed Pepper dish.
Using different Ground Meats (Mince)
In this recipe, I use extra lean ground beef (beef mince) because it was what I had at the time and the kids prefer it.
But if you are trying to be healthier and want to swap the beef for some even leaner ground turkey or chicken, go right ahead. It will work fine. The only change I would make is to use a stock that compliments the flavour of the meat you are using. So for example using chicken stock for ground turkey or chicken.
Pork Mince would work too if that’s what you have to use. But we personally prefer beef or chicken.
Can this be made vegetarian?
I haven’t tested this with a vegetarian meat substitute, so I can’t say how well it will work out. Vegetarian mince substitutes usually take a lot less time to cook, so my own concern is that it might become a little dry.
Another option is to use some lentils or beans along with the rice instead of the meat, but again without testing the liquid ratio may need to be altered.
Watch this space though, as I plan of creating a vegetarian option soon.
Types of Rice for Stuffed Peppers
So what rice is best for Stuffed Peppers? I use long grain rice, just the basic stuff (not jasmine or basmati). Basmati should work okay if that’s all you have, but Jasmine rice is quite sticky so I don’t recommend it in this recipe.
Brown rice will take a lot longer to cook, and will not work well with my one-pot method.
Slicing the Peppers for Stuffed Peppers
When it comes to slicing the peppers for stuffed peppers, there is no right or wrong method. Most recipes tend to use the whole pepper to stuff, but just slicing on the top as a lid.
I prefer however to cut my peppers in half, so I get two pepper boats, per pepper. I just find the peppers cook better and look prettier with all the melted cheese on top.
You will notice I don’t use green peppers in this recipe. Green peppers usually take along to soften than the red, orange and yellow varieties. So to ensure an even cooking time I choose not to use them.
Sides to Serve with Stuffed Peppers
I don’t go for many sides with these stuffed peppers. One serving is two halves of stuffed pepper, and that is pretty filling with the beef and rice stuffing.
So I simply serve with a baby green salad (spinach, baby kale) and my favourite dressing.
More Bell Pepper Recipes
Wondering what other recipes you can make using up some bell peppers? Check out these other recipes:
- ONE POT TACO BEEF PASTA
- BREAKFAST LAYERED CRUSTLESS QUICHE
- PEACH BARBECUE CHICKEN TRAY BAKE
- ONE POT CUBAN STYLE RICE (WITH CHICKEN AND SAUSAGE)
- CHINESE CASHEW CHICKEN
- MEDITERRANEAN LAYERED BAKE
- ONE POT SPEED PASTA
- ROASTED VEGETABLES WITH FETA AND PASTA
- ROASTED VEGETABLES AND HAM COUSCOUS
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Serving Size 1 SERVING (2 halves)
Amount Per Serving Calories 485Total Fat 15.1gSaturated Fat 7.8gCholesterol 90mgSodium 635mgCarbohydrates 52.6gFiber 5.6gSugar 11.5gProtein 36.6g
This recipe is gluten free, Slimming World and Weight Watchers friendly
SUITABLE FOR FREEZING
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
It is the responsibility of the Reader to assure the products or ingredients they use in any recipes from Slimming Eats are allergen-free (gluten-free, egg-free and/or dairy-free, for example) or Vegetarian friendly. Slimming Eats assumes no liability for inaccuracies or misstatement about products, opinions or comments on this site.
Nutritional information is an estimate and is to be used for informational purposes only
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