Stuffed Peppers with Ground Beef and Rice is a recipe that I can say with the confidence I know how to make blindfolded. It is the eldest son’s favorite meal.

Stuffed peppers are one of those meals that it does not take too much of your time. Well, what I want to say is that once it is done with prep, you just let it simmer.

The incredible taste and comfort that you get out of this absolutely amazing.

I mentioned in this post, how many dishes from when the Ottoman Empire was ruling.

They left its trace in the cuisine of Southeast Europe, and the Balkan Peninsula.

I am one of those people or you can call me a nerd. I look deep into the history of the recipes.

Actually, I did grew up with these kinds of dishes. When you start researching, connecting dots, finding the root, it is just mind-blowing what you can find.

Tap here for more tasty comforting meals from the Balkan

Some would refer stuffed peppers or any vegetable that is stuffed as a “dolma”, and I do call it that way too.

Not only that I love stuffed peppers but also sarma (rolled stuffed cabbage leaves), yaprak (stuffed grape leaves /or Collard greens), etc.

You can pretty much stuff them with ground lamb, pork, chicken and most common is with beef and rice.

The unique taste and aroma that particularly beef gives to me are simply irreplaceable.

However, there are options like I said that you can change and use any ground or minced protein that you and your family prefer.

I am a complete sucker for dishes that slow cook on a stove in the fall or wintertime.

It is one of the things that I am actually looking forward to all year long.

You could hear bubbles in the pot, aroma wrapping your whole house. Oh, I cannot wait to dig in and mop the floor of my plate with freshly baked bread.

Dishes like that give me life and making me extremely happy. I hope it will do the same for you.

If you get inspired and make Stuffed Peppers with Ground Beef and Rice, please tag me on Instagram. @sandraseasycooking using hashtag #sandraseasycooking.

Thank you so much in advance! Happy Cooking!

You could watch my video here on the blog, how to make these with mini peppers if you remove ADBlock. Also, you may watch it on youtube.

Yield: Serves 6

Stuffed Peppers with Ground Beef and Rice

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A delicious recipe for amazing Stuffed Peppers with Ground Beef and Rice

Prep Time 15 minutes

Cook Time 1 hour

Total Time 1 hour 15 minutes

Ingredients

• 1 tbsp. Oil
• 6 Peppers Any on hand /read notes or 1 pound of sweet mini peppers
• 1 lb Ground Beef
• 1/4 onion shredded
• 3 garlic cloves minced /or 1 tsp garlic powder
• 1/2 cup rice
• 1/3 tbsp. Ground black pepper
• Meat seasoning to taste or salt

Sauce/broth

• 2 cups Beef Broth
• 2-3 cups water
• 8 fl oz tomato sauce
• 1 bouillon cube
• 1 tsp. smoked paprika
• 1 dry bay Leaf
• Seasoning/or salt to taste

Other Veggies

• Potatoes quartered
• Carrots sliced

THICKENER

• 1 tbsp. Flour/or cornstarch
• 2 tbsp. Tomato sauce
• splash of water

Instructions

1. Wash peppers and push the top of the peppers inside(pressure), then pull the core out and clean out leftover seeds. If you are using small sweet peppers, it's easier to just cut the top off. Set aside.
2. Mix meat mixture; add ground beef, onion, garlic, seasoning and mix to combine. Add rice and knead/mix again.
3. Prepare a large pot. Stuff each pepper with the meat, if any leftover meat just makes small meatballs and fill the gaps in between, and lay each stuffed pepper in the large already greased pot.
4. Mix together beef broth, and water, then pour in the pot over the peppers. add the bouillon cube, tomato sauce, and season to taste.
5. Add potatoes and carrots in between and on top. Place bay leaf and turn the heat on high until it boils. Once it boils turn the heat on simmer/low, cover with a fitted lid and let it simmer for at least 45 minutes, preferably 50. Check if you need to add more water because the liquid will reduce.
6. Once it's cooked, just mix quick roux-  flour, warm water, and tomato sauce. Mix until smooth. Then add smooth roux in the pot. Push down the peppers to slightly mix it, or you can shake the pot too to mix the roux with the sauce. It will become a thickener.

Notes

• Bell peppers here are pretty huge, so I usually use 6 bell peppers and fill gaps with sweet (small) peppers.
• I actually like small ones because they are tender and cook faster, although you can use any color or size. If you find smaller bell peppers then use more peppers.
• Also, artisan mini sweet peppers are fantastic for this dish... Mini Sweet Peppers are a miniature version of the ordinary bell pepper so as I said you are more than welcome to use them. They are usually sold in the product in the bag, close to other regular peppers.
• Stuff peppers are very good the next day or the day after. I place them in the airtight container with a fitted lid.
• You can keep it in the fridge for up to 3 days, just reheat and heat.
• If you are on LOW CARB, you could use cauliflower rice although I have not tried it before.

Made in A large pot with a lid:

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I simply like stuffed peppers, but I really love Potato Stuffed Peppers.

This is one of those quick and easy recipes. It goes well with any meat, fish or perhaps just like this.

That being said, I am making them often. especially during summertime. Well, if you ask me, it is really an amazing side dish.

It is a very tasty combination of potatoes, peppers, and onion. It got a bit of spiciness from chili and ground black pepper.

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In addition, it is almost magical once you take the first bite. However, it might just a sweet reminder of my childhood. Food that I have enjoyed while growing up.

Certain food just brings back a flood of memories, and I love food memories rather than anything else in the world.

It just evokes a beautiful fuzzy feeling every time those dishes produce an amazing aroma in my very own kitchen.

We are talking about the burek, sarma, goulash, and so many other dishes that I love with my whole heart.

If you are pepper lover you might like my Cheese Stuffed Baked Sweet Peppers and Stuffed Peppers with ground beef and rice

I am glad to say that my kids really enjoy dishes that I grew up with as well.

Well, I guess if you cook at home for them they will miss that food after going to college or on a trip.

Hey, if you make these tasty Potato Stuffed Peppers or any other recipe from my blog, please tag me on INSTAGRAM. @sandraseasycooking using hashtag #sandraseasycooking.

Thank you so much in advance for your love and support!

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LOADED MASHED POTATO CASSEROLE

PAN-ROASTED PEPPERS WITH GARLIC INFUSED SAUCE

ROOT VEGETABLE SHEET PAN

ROASTED CAULIFLOWER AND CHEESE

EASY LYONNAISE POTATOES

Yield: SERVES 4

Potato Stuffed Peppers

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Quick and tasty side dish recipe

Prep Time 10 minutes

Bake Time 50 minutes

Additional Roasting Time 10 minutes

Total Time 1 hour 10 minutes

Ingredients

• 3 to 4 Bell Peppers, sliced lengthwise
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 tablespoon oil

Filling:

• 2 to 3 Large Potatoes shredded, about 1 1/2 pound
• 1 Yellow Onion shredded, 1/4 pound
• 1 medium-size carrot
• Salt to taste, OR Vegeta MSG-free seasoning to taste
• 1 teaspoon Ground Black Pepper
• 1 tablespoon dried parsley
• 2 tablespoons Olive oil

Topping and Garnish

• 1 tablespoon Breakstone's Sour-Cream per each half of the pepper, optional
• Few Sprinkles of Chili peppers
• Za'atar
• Chives

Instructions

1. Preheat the oven to 375 degrees Fahrenheit
2. Wash peppers and cut in the halves; Take all the seeds out.
3. Sprinkle with a bit of salt and just lightly drizzle oil over peppers, then place in the oven and bake for about 10 to 15 minutes. This will give peppers a head start.
4. Meanwhile, peel and shred the potatoes, onion, and carrot.
5. Add salt to taste, ground black pepper, dried parsley, and oil. Mix the filling until all combined and seasoned. Heat a skillet and saute potato mixture at medium-high heat for about 5 to 7 minutes. They need to be halfway done so keep mixing so it does not stick to the bottom of the skillet. Also, I like to splash just a bit of water at the end and cover. That way it will steam up a bit and cook faster.
6. Take the peppers out of the oven and stuff them with the filling mixture until each half is full.
7. Once you are done stuffing all the peppers, cover the baking pan with an aluminum foil for the first 10 minutes then remove the alum. foil and continue baking uncovered at 375 degrees for 40 minutes or until potatoes are completely done.
8. Serve immediately with sour cream and garnish.

Notes

This can be stored in the airtight container for a few days. Just reheat and eat, however, it's better if served right away.

You can grill these stuffed peppers but it needs to be slightly hugged or wrapped with alum foil to prevent from burning. You can add/spread Sour Cream when you pull the potatoes out and bake for an additional 10 minutes.

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