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 made Slow Cooked Beef Stew simply to comfort my heart and soul. It has gotten cold in the last couple of days so this really hit the spot.

I could eat stew even at the peak of the summer, preferably a spicy one.

To put colder weather on the side, I have to tell you that I am so busy that I cannot lift my head.

That is the reason why I am not as active on my social media like I used to be, or commenting on my favorite blogs just because I am really short with the time.

On top of that, I do have three kids. Plus job, house, garden. Well, I almost forgot a husband, eh!

Everything requires my full attention. Being a woman ain’t easy at all.

TAP HERE FOR MORE TASTY SOUP AND STEW RECIPES

Anyhow, here I am with one of my favorite stews. Well, technically speaking all stews are right there at the top of the list.

So I cannot really say this one is better than the other. Simply because this lady loves anything that could be mopped with the piping-hot bread and then lick fingers.

What is your favorite stew?

I could go on and on. Well, I can’t be picky regarding comforting foods.

I was never a picky eater per se, but some things were more acceptable than others.

Like onions. I hated onions floating in my soup, but I love them sauteed, caramelized or in my eggs. I guess it is just part of growing.

Hey, if you get inspired and make this tasty Slow Cooked Beef Stew, please tag me on Instagram. @sandraseasycooking using hashtag #sandraseasycooking. Thank you so much in advance!

Yield: Serve 4

Slow Cooked Beef Stew

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Slow Cooked Beef Stew is the best comfort food. This recipe is easy and very tasty.

Prep Time 15 minutes

Cook Time 3 hours

Total Time 3 hours 15 minutes

Ingredients

• 1 Lb. Organic Beef-for stew cubed + few Tbs flour
• 2 Tbs. Oil
• 1 medium onion sliced
• 1 Large Carrot sliced
• 1 cup Red Wine
• 2 garlic cloves minced
• 4 Yellow Potatoes cubed {new potatoes}
• 1 cup Green Beans frozen
• 1/2 cup Peas frozen
• 2 cups Beef stock more if needed
• 1/2 cup water
• 2 tablespoons tomato paste
• A handful of parsley minced
• Salt and Pepper to taste
• 1/2 tsp. Brown Sugar

Herbs and Spices

• 2 Bay leaf
• 1/2 tsp. Sweet Paprika
• 1/4 tsp. Dried Thyme
• Pinch of ground allspice

Instructions

1. In a saute pan over medium-high heat, add oil and season the beef with 1 teaspoon of the salt and flour well each cube of beef,
2. In the Dutch oven or large pot (with a fitted lid), add oil and sear the beef, for about 2 or 3 minutes per side. Take the beef out and add sliced onion and carrot slices. Scrape with the spatula or wooden spoon to get all the bits of flour from the bottom of the pan, then add Red Wine, and continue to scrape and mash/mix/to get it all in a smooth texture. If you do not wish to use red wine, you can certainly take some chicken or beef stock.
3. Add garlic, green beans, peas, and potatoes. Stir and let it boil. Once boiling, add liquid, beef stock, and water; let it boil then add tomato paste.
4. Add parsley, salt and pepper to taste, brown sugar and the rest of the spices.
5. Stir well, cover and let it boil. Once it's boiling, turn the heat to low and let it simmer for at least 3 hours (Remove the bay leaf).
6. Occasionally, lift the lid and see if you need to add more water/or beef stock, stir and continue to simmer until the beef starts to fall apart. Make sure it's on simmer, and don't forget to check on it.

Notes

The stew can be in the fridge, in the airtight container for 3 days, or in the freezer for a month.

Add more liquid when you preheating because it will get thicker. You may add any veggies that you like or have on hand! You can replace Red Wine with more Beef Stock. Short Ribs could be used, too

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Just because this lasagna looks so festive and appropriate for the occasion today led me to name it Fiesta Lasagna Skillet. Doesn’t it look amazing?

Yes! I would want to share some of my birthday cake and this recipe for Fiesta Lasagna with you, my online fam.

How tasty and easy this is to make, you wouldn’t even believe me! See, preparation takes only ten minutes, and baking or frying takes less than thirty.

Of course, making a meat-based sauce the night before would make for an even speedier dinner.

To be completely honest with you, I have abstained from refried beans, tacos, and burritos for the past three years.

This was a tremendous delight for the eyes as well as my stomach as I usually only had a nibble or two. Justification: Three years ago, I seriously overindulged on refried beans at a nearby restaurant. Ha! Well, there might have been a few other things that I enjoyed. I do truly love Mexican cuisine!

MORE TASTY RECIPES LIKE THIS

To make a long tale short, the sudden attack forced me to have gallbladder surgery just a few months later. What can I say? I adore refried beans!

Anyhow, you won’t be disappointed because your family will adore this dish hot or cold!

I love making it in my 10 inch cast iron skillet but you can make it in any circular baking dish.

If you decide to make these tasty and rather easy Fiesta Lasagna Skillet do not forget to tag me on social media.

You can find me on Instagram most of the time so use tag @sandraseasycooking with the same hashtag #sandraseasycooking. If you are private you can DM me a pic.

My favorite dishes to use TORTILLAS –

Vegetarian:

Tex-Mex Grilled Tofu Quesadillas

Air Fryer Mushroom and Cheese Taquitos

Meat lovers:

Chicken and Bacon Tortilla Pinwheels

Mexican Lasagna

Chicken Fajitas

Beans, Beef and Rice Burritos

Tap on the link for my Amazon Store and items that I am using for my BBQ Party!

NOTE:

SANDRA’S EASY COOKING a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking recommended products to Amazon.com and affiliated sites. My Amazon Store.

Yield: 6 SERVINGS

Fiesta Lasagna Skillet

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I love making this simple Lasagna with Mexican influences full and flavor and deliciousness. I make it in my cast iron pan for my family and friends. We sincerely hope you enjoy it as much as we do.

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Ingredients

• 1/4 Onion diced
• 1 bell pepper, chopped (any kind)
• 1 1/2 lb. 680g. Ground beef
• 1/2 pkg. Taco Seasoning
• 1/4 cup water
• 1 can Black Beans
• 1 can of corn, (if you are using frozen defrost it)
• 1 lbs. Shredded Cheese Blend/ Taco blend
• Salt and Pepper to taste, if necessary
• 2 to 3 tablespoon of Red Enchilada sauce, more if you are adding in between.
• Large Burrito Tortillas

Garnish:

• Sour Cream

Pico De Gallo:

• 1 larger tomato, diced, flesh removed
• 1/2 red onion diced
• 1/2 green bell pepper
• Jalapeno, chopped. use to your own taste
• Cilantro chopped (I use parsley because I am not fan of cilantro)
• Lime/or Lemon Juice
• Salt to taste + Olive Oil, to taste

Instructions

1. Preheat the oven to 400°F (200°C)

2. Cook chopped yellow onion and bell pepper on medium-high heat and a drizzle of oil. Sauté for about 5 minutes or until both onion and pepper are halfway cooked. Transfer to the bowl.
3. Add a drizzle of olive oil to the same skillet and add ground beef. Cook until meat is completely done and no longer pink. If there is any leftover fat, drain. To the cooked ground beef, add taco seasoning, stir and add a splash of water, I usually add this 1/4 of the cup because you don't want a sauce, but a slightly moist mixture—transfer the meat mixture to an onion and pepper bowl.

4, To the bowl add black beans and corn. Mix it.

5. Grease a large 10-inch skillet or a baking pan with just a bit of oil and place tortilla, then add meat-veggie mixture, sprinkle a bit of cheese evenly then cover with another tortilla. Keep layering until all the meat-veggie mixture is gone or it also depends on how deep your baking pan/skillet is.

6. Spread a few tablespoons of red enchilada sauce, then evenly add cheese on top. You can use more enchilada sauce if you are going to drizzle a bit over the meat-veggie mixture but it's not necessary.
7. Bake until cheese is completely melted, about 15 minutes.
8. Serve with green salad, Pico de Gallo, and sour cream.

Notes

I never tried this lasagna with ground turkey or chicken, so I don’t know how would taste! Always taste to see if you need more seasoning to suit your own taste buds. If available, use a round baking dish. It will hold better and it will bake to the perfection.

If you do not eat reg. tortillas do switch it with low carb. It tastes just as good with way less carbs.

• A meat-based sauce can be made at night before, cooled down and placed in the fridge.

Mexican Lasagna Recipe Click HERE 

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving:Calories: 924Total Fat: 53gSaturated Fat: 24gTrans Fat: 1gUnsaturated Fat: 22gCholesterol: 189mgSodium: 1341mgCarbohydrates: 51gFiber: 10gSugar: 6gProtein: 62g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

Did you make this recipe?

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