Beef and Rice Stuffed Peppers

Whole bell peppers hold a tomato-rich beef and rice filling beneath melted cheddar. A short covered bake softens the peppers before the filling is added.

Ingredients

• 4 large bell peppers
• 400 g ground beef
• 200 g cooked rice
• 1 onion, diced
• 2 garlic cloves, minced
• 400 g crushed tomatoes
• 100 g grated cheddar
• 1 tbsp olive oil
• 1 tsp dried oregano
• ½ tsp salt

Method

1. Heat oven to 190°C / 375°F. Cut the tops from the peppers and remove seeds and white ribs, keeping each pepper intact. Trim only a tiny slice from the base if needed so it stands, without cutting through. Place upright in a baking dish and add 100 ml water around them. Cover and bake for 20 minutes.
2. Meanwhile heat oil in a skillet. Cook onion for 4 minutes. Add beef and cook for 6–8 minutes, breaking it apart, until browned. Drain excess fat if needed.
3. Stir in garlic and oregano for 30 seconds. Add crushed tomatoes and salt, then simmer for 5 minutes to reduce excess liquid.
4. Stir in cooked rice. The mixture should be moist but not soupy. Remove peppers from the oven and carefully uncover away from your face.
5. Divide filling between the four peppers and sprinkle cheddar over them. Bake uncovered for 20–25 minutes until peppers are tender and the center of the filling reaches at least 71°C / 160°F.
6. Rest 5 minutes before serving one pepper per person. Use rice freshly cooked for this recipe or properly refrigerated cooked rice, and do not leave it standing warm for long periods.
7. Cool leftovers promptly in shallow containers and refrigerate within two hours for up to three days. Reheat to 74°C / 165°F throughout.

Choose roomy peppers

Large peppers with broad, flat bases are easiest to fill and stand steadily. Fit them snugly in the dish to prevent tipping.

Use cooked rice

The stated quantity is for cooked rice. Dry rice will not absorb enough liquid or cook properly inside this filling.

Reduce the sauce

Let watery tomato liquid simmer off before adding rice. A thick filling stays in the pepper when served.

FAQs

How many servings does this make?

Makes 4 servings using the pan or equipment listed.

What should I check before serving?

Rest 5 minutes before serving one pepper per person. Use rice freshly cooked for this recipe or properly refrigerated cooked rice, and do not leave it standing warm for long periods.

How should I store leftovers?

Cool leftovers promptly in shallow containers and refrigerate within two hours for up to three days. Reheat to 74°C / 165°F throughout.