**Indulge in a Culinary Journey with Beef and Rice Stuffed Peppers: A Symphony of Flavors Awaits**
Embark on a tantalizing culinary adventure with our exquisite Beef and Rice Stuffed Peppers, a delectable dish that harmonizes bold flavors and textures. Picture tender bell peppers, roasted to perfection, generously filled with a savory medley of seasoned ground beef, fluffy rice, aromatic herbs, and a touch of tangy tomato sauce. These stuffed peppers are not just a meal; they are an explosion of flavors that will tantalize your taste buds and leave you craving more. Our curated collection of recipes offers a range of variations to suit every palate, ensuring an unforgettable dining experience. From the classic and comforting to the innovative and daring, each recipe promises a unique culinary journey. Prepare to be captivated by the symphony of flavors and textures as you savor every bite of these delectable Beef and Rice Stuffed Peppers.
BEEF AND RICE STUFFED BELL PEPPERS
Ninety-four percent of all stuffed peppers are made because there's leftover rice around. You can adjust this recipe in lots of different places: the herbs, the meat to use, etc. Give these beautiful stuffed peppers a try!
Provided by Chef John
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes
Time 1h40m
Yield 6
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Slice the top 1/2 inch from the tops of peppers and cut out the stems from the tops. Cut the core from the inside of the peppers and strip away any seeds. Cut away a very thin slice of pepper from the bottoms so the peppers can stand upright. Poke about 4 tiny holes in the bottoms to let juices drain out.
- Pour 2 1/2 cups tomato sauce into a 9x13-inch baking dish. Add onion, beef broth, and red pepper flakes; spread out mixture evenly over the bottom. Set prepared bell peppers upright in the dish.
- Combine ground beef, cooked rice, Parmigiano-Reggiano cheese, 1/4 cup parsley, 2 tablespoons tomato sauce, garlic, salt, and black pepper in a large mixing bowl.
- Lightly stuff peppers with meat mixture. Spread 1 tablespoon remaining tomato sauce on top of each portion of stuffing; place reserved tops onto peppers. Lay a piece of parchment paper loosely on top of peppers and cover dish tightly with foil. Lay dish on a baking sheet.
- Bake in preheated oven for 1 hour. Peppers should be starting to soften. Remove foil and parchment paper. Continue to bake until meat filling is cooked through and the peppers are tender, 20 to 30 more minutes. Sprinkle each pepper with 1/2 teaspoon parsley and drizzle with a spoonful of pan juices.
Nutrition Facts : Calories 375.8 calories, Carbohydrate 26.3 g, Cholesterol 82.2 mg, Fat 16.9 g, Fiber 4.4 g, Protein 30.3 g, SaturatedFat 7 g, Sodium 1724 mg, Sugar 8.6 g
TURKISH HERBED BEEF AND RICE STUFFED ZUCCHINI, TOMATOES, PEPPERS
Steps:
- Slice tops of 6 tomatoes, reserve. Scoop out pulp, drain in sieve, chop. (Save 2 tomatoes.) Cook onions in oil, stirring occasionally, 8-10 mins. until soft, not brown. Add chopped tomato, 3/4 C chopped tomato pulp and cook, stirring occasionally, until liquid evaporates and tomato begins to break down, 5 min. Add rice and cook, stirring, 2 min. Add water, boil, then simmer, covered, over low heat until rice tender and water absorbed, 20 min. Transfer rice mixture to bowl, chill until cool, about 20 min. Add beef, herbs, 1 3/4 tsp salt, and 1 tsp pepper to cooled rice, kneading until smooth. Trim and cut zucchini crosswise in half to fit upright in a deep 7-qt heavy pot with lid. Hollow out each zucchini halfl leave 1/2 inch at bottom. Cut tops off peppers, reserve and hollow. Preheat oven to 400°F with rack in middle. Fill veggies. Arrange tomatoes in cake pan lined with foil. Stir tomato paste into water; add 1/2 cup to pan, reserve rest. Put tops on tomatoes and cover tightly with foil. Bake 45 min. Cut 2 tomatoes into thin slices and layer in 7-qt pot; drizzle with oil. Stand zucchini and peppers in pot, leaning against each another and wedge pepper lids to keep them upright. Sprinkle chopped tomato pulp over and pour tomato water around veggies. Bring to boil then simmer, covered, 20-25 min./140°F. Transfer stuffed vegetables to a serving dish and add sugar and lemon juice to cooking liquid in pot. Boil until reduced to about 1 cup, about 10 minutes. Season with salt. Spoon a little cooking liquid over each stuffed vegetable.
Tips:
- Use a variety of bell peppers for a more colorful and flavorful dish.
- Make sure to cook the beef and rice mixture thoroughly before stuffing the peppers.
- If you don't have a baking dish, you can also cook the stuffed peppers in a slow cooker.
- Serve the stuffed peppers with your favorite sauce, such as tomato sauce, cheese sauce, or sour cream.
- For a vegetarian version of this dish, you can replace the beef with lentils, beans, or tofu.
Conclusion:
Beef and rice stuffed peppers are a delicious and easy-to-make meal that is perfect for any occasion. They are also a great way to use up leftover beef and rice. With a few simple ingredients and a little bit of time, you can create a delicious and satisfying meal that the whole family will enjoy.
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