Classic Stuffed Bell Peppers Recipe with Rice and Beef
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INGREDIENTS
- 9 red bell peppers, tops and seeds removed
Filling:
- 3 cups/600 grams round or jasmine rice
- 3 large tomatoes, blended into a smooth purée
- 2 to 4 celery leaves, finely chopped
- 1.1 pounds/500 grams ground beef
- 1 tablespoon paprika
- 1 teaspoon black pepper
- 1 tablespoon kosher salt
- 1 tablespoon tomato paste
- Juice of half a lemon
Sauce:
- 5 large tomatoes, blended
- 2 tablespoons tomato paste
- 1 tablespoon date syrup
- 1 tablespoon pomegranate molasses
- Juice of 1 lemon
- Salt, black pepper, and paprika, to taste
- Water, enough to fill the pot halfway up the peppers
INSTRUCTIONS
- In a large bowl, combine the rice, tomato purée, celery leaves, ground beef, paprika, black pepper, salt, tomato paste, and lemon juice. Mix until fully incorporated.
- Spoon the filling into each hollowed-out pepper, packing gently but not too tightly to allow the rice to expand as it cooks.
- Arrange the stuffed peppers upright in a wide, deep pot. In a separate bowl, whisk together the blended tomatoes, tomato paste, date syrup, pomegranate molasses, lemon juice, salt, pepper, and paprika. Pour the sauce over and around the peppers, adding enough water to fill the pot halfway up the sides of the peppers.
- Bring the pot to a gentle simmer over medium heat and cook for about 25 minutes. Meanwhile, preheat the oven to 350°F (180°C). Cover the pot with parchment paper, then tightly seal with a lid or foil. Transfer to the oven and bake for 1 hour and 20 minutes.
- Remove the cover and baste the peppers with the sauce. Return to the oven, uncovered, for an additional 10 minutes to allow the tops to caramelize slightly. Let cool for a few minutes before serving.
RECIPE NOTES
MY NOTES
FAQ
What type of rice is best for this stuffed bell peppers recipe?
This stuffed bell peppers recipe calls for short-grain or medium-grain rice. Varieties like jasmine, arborio, or even sushi rice are excellent choices because they are sticky and absorb liquids well, making them perfect for holding together in the filling. These rice types also allow the flavors of the filling and sauce to penetrate thoroughly. Long-grain rice, like basmati, is less ideal because it tends to stay fluffy and doesn’t bind as well, which might cause the filling to separate more easily. If you decide to use brown rice, be sure to par-cook it first, as it takes longer to cook than white rice. This ensures that the rice will be fully cooked by the time the peppers are finished baking.
Can I make this stuffed bell peppers recipe vegetarian?
You can easily make this stuffed bell peppers recipe vegetarian by replacing the ground beef with plant-based proteins or vegetables. One of the best substitutions is lentils, which provide a similar texture and are packed with protein, making them an excellent alternative. Chickpeas are also a good option as they add bulk and texture. For a more traditional feel, you could use crumbled tofu or tempeh, both of which absorb the flavors of the seasoning and provide a satisfying bite. Mushrooms, particularly cremini, shiitake, or portobello, also make a great meaty replacement as they have a dense, umami-rich texture.
If you want to go for a completely different twist, quinoa or couscous can be used as the base for the filling, adding an earthy flavor and lightness to the dish. It’s important to adjust the seasoning slightly to accommodate the flavor profile of your vegetarian filling. You may also need to add more tomato paste or vegetable broth to keep the filling moist, as plant-based options often require extra moisture to stay tender.
Can I freeze the stuffed peppers?
Yes, stuffed bell peppers freeze wonderfully. After cooking, let the peppers cool completely, then transfer them to an airtight container or wrap each pepper individually in plastic wrap and foil. This will keep them fresh for up to 3 months in the freezer. When you’re ready to reheat them, you have two options: for best results, thaw the peppers overnight in the refrigerator, then bake them at 350°F (180°C) for 30–35 minutes, or until they’re heated through. Alternatively, you can reheat directly from frozen, though this will take closer to 1 hour. If the sauce has thickened, add a little water or broth to maintain the desired consistency.
Side dishes that pair with this stuffed bell peppers recipe
A simple green salad with a lemon vinaigrette is an ideal choice because the freshness and acidity of the salad balance the richness of the stuffed peppers. Roasted vegetables, such as carrots, zucchini, or Brussels sprouts, provide a savory contrast and bring out the sweetness in the peppers. If you prefer a starch, consider serving the peppers with crusty bread, which is perfect for soaking up the rich tomato sauce. For a heartier side, quinoa or couscous pairs well, offering a light, fluffy texture that complements the stuffed peppers without being overwhelming. You could also serve them with a yogurt dip, like tzatziki, which adds a refreshing and tangy element.
How to prevent the peppers from tipping over while cooking
First, choose peppers that have a flat and even base, as these will be more stable. If the peppers wobble, you can trim a small slice off the bottom to create a more stable surface, making sure you don’t cut too deep to avoid spilling the filling. When arranging the peppers in the pot, place them tightly together so they support each other, creating a snug fit. Using a deep, wide pot also helps as it will give the peppers more stability. If you’re baking them, you can create additional support using crumpled foil or parchment paper around the peppers to keep them standing. Finally, ensure that the peppers aren’t overcrowded or too loosely arranged, as this can make them prone to tipping over while they cook.
