Best 20 Beef Stuffed Peppers Recipes

CLASSIC BEEF STUFFED PEPPERS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large saucepan of water to a boil, reduce heat to medium, and cook red bell peppers in the boiling water until slightly softened, about 5 minutes. Drain and rinse peppers with cold water.
• Stir eggs, 3 cups of spaghetti sauce, instant rice, onion, salt, Worcestershire sauce, and black pepper together in a bowl. Crumble ground beef into the mixture and stir until ground beef is thoroughly combined with sauce and rice mixture.
• Stand peppers in a large baking dish and fill each pepper with beef mixture. Pour 2 cups spaghetti sauce over the peppers. Cover dish with aluminum foil.
• Bake in the preheated oven until peppers are tender, the filling is set, and an instant-read meat thermometer inserted into the middle of a pepper reads at least 160 degrees F (70 degrees C), 55 to 60 minutes. Uncover and top each pepper with 1 tablespoon Cheddar cheese.

MEXICAN BEEF-STUFFED PEPPERS

Steps:

• Cut tops off peppers and remove seeds; set aside. In a large skillet, cook beef over medium heat until no longer pink; drain., Stir in the rice, 1-1/2 cups cheese, salsa and pepper sauce. Spoon into peppers. Transfer to a 5-qt. slow cooker. Pour water around peppers., Cover and cook on low for 5-6 hours or until peppers are tender and filling is heated through. Top with remaining cheese; sprinkle with cilantro.

VEGETABLE & BEEF STUFFED RED PEPPERS

Steps:

• Preheat oven to 350°. Cut and discard tops from red peppers; remove seeds. In a 6-qt. stockpot, cook peppers in boiling water until crisp-tender, 3-5 minutes; drain and rinse in cold water., In a large skillet, cook beef over medium heat until no longer pink, breaking into crumbles, 6-8 minutes. Remove with a slotted spoon; pour off drippings., In same pan, heat oil over medium heat; saute zucchini, yellow squash, onion and green pepper until tender, 4-5 minutes. Add spinach and garlic; cook and stir until spinach is wilted, about 1 minute. Stir in cooked beef, rice, tomato sauce, mozzarella cheese and salt., Place red peppers in a greased 8-in. square baking dish. Fill with meat mixture. Bake, covered, until peppers are tender, 35-40 minutes. Top with provolone cheese; bake, uncovered, until cheese is melted, about 5 minutes.

GRILLED BEEF-STUFFED PEPPERS

Steps:

• Cut peppers in half lengthwise; remove stems and seeds. Set aside. In a large bowl, combine egg, onion, bread crumbs, garlic powder, herbs, onion powder, salt and pepper. Crumble beef over mixture and mix well. Spoon into pepper halves; brush with oil., Prepare grill for indirect heat, using a drip pan. Place peppers over drip pan. Grill, covered, over indirect medium heat until beef is no longer pink and peppers are tender, 30-35 minutes. Serve with marinara sauce.

GROUND BEEF AND QUINOA-STUFFED PEPPERS

Steps:

• Heat oven to 375°F. Mix first 5 ingredients just until blended. Cut tops off peppers; remove and discard seeds. Fill peppers with meat mixture; place in shallow baking dish. Top with marinara sauce. Bake 50 min. to 1 hour or until meat mixture is done (160°F). Substitute: Substitute cooked long-grain brown rice for the quinoa.

STUFFED BEEF & PORK RED BELL PEPPERS

Steps:

• Cut the peppers in half lengthwise, leaving the stems and halving them also.
• Remove the seeds and ribs.
• Saute the beef and pork, the onion, garlic, 1 teaspoon of the bouillon granules, and the salt together, crumbling well, until the onion is transparent.
• Drain off the fat.
• Add the rice, cheese, sour cream, tomatoes, green onions and soy sauce.
• Mix well.
• Stuff this mixture into peppers.
• Mix the hot water and the remaining 1 tsp bouillon granules.
• Pour this into a shallow casserole large enough to hold all the peppers.
• Place the stuffed peppers in the dish.
• (The water in the dish allows the peppers to steam while retaining some of their crispness).
• Cover the casserole with foil and bake at 350 degrees for 25-35 minutes.
• Remove the foil and spoon a little juice over the peppers; bake for an additional 10-15 minutes.

BEEF AND QUINOA STUFFED BELL PEPPERS

Steps:

• Bring 2 cups water to a boil in 2 quart sauce pan, add toasted quinoa.
• Return to a boil and cook over medium heat for 12-15 minutes until water is absorbed.
• Remove from heat, fluff with fork, cover and let sit 15 minutes.
• Pre-heat oven to 350* F.
• Heat olive oil in skillet over med heat and add diced onion. Saute approx 3 minutes.
• Add ground beef to skillet and cook until browned.
• Meanwhile, cut tops off bell peppers (reserving tops), remove seeds and membranes.
• When beef is browned, add the oregano, basil, salt, pepper and 1/2 can of tomato sauce. Mix well and gently add in cooked quinoa. Heat 1 minute.
• Pour and spread remaining tomato sauce into the bottom of an 8x8 casserole dish.
• Stuff meat and quinoa mixture into bell peppers, loosely add tops and place in dish.
• Bake uncovered for approx 30 minutes, or until peppers are tender. Remove from oven and let rest 10 minutes.
• Serve and enjoy!

BEEF & YELLOW SPANISH RICE STUFFED BELL PEPPERS

Steps:

• Set oven to broil.
• Brown beef (or sausage) in a large pan with the spices (if using sausage, don't add the spices).
• While beef is browning, prepare yellow rice as instructed on bag or box (or use your own recipe) in another large pan.
• While beef and rice are cooking: rinse, halve, and seed your bell peppers and place them hollowed-side up in a 13 x 7 inch baking dish.
• When beef is done browning, add the beef, diced tomatoes, and 1.5 cups of cheese in with the rice pan and stir till thoroughly mixed.
• Put a heaping spoonful of rice mixture into each bell pepper. They'll probably overflow --
• Sprinkle remaining shredded cheese over the top of the stuffed peppers.
• Broil the stuffed peppers until cheese on top is just melted and bubbly (about 15 minutes).
• Enjoy!

HUNGARIAN BEEF & PORK STUFFED BELL PEPPERS

Steps:

• Prepare rice by rinsing under cold water for a few seconds.
• Put rice in small pot with water and bring to boil uncovered, at medium heat.
• When rice begins to boil, lower heat to medium low and place lid on pot tilted to allow steam to escape.
• Cover tightly when craters appear in rice, lower heat and simmer approx 15 minutes.
• Let sit for 5 minutes, fluff with fork and let cool.
• Prepare green peppers by slicing off tops approximately 1/4" down and remove seeds and membrane.
• Wash peppers and allow to drain upside down on paper towel.
• Prepare filling by placing ground meat in large bowl.
• Saute diced onions in vegetable oil in small saute pan until onion is transparent.
• Add to meat bowl.
• Add salt and pepper.
• Add 1/2 can tomato sauce (reserving remaining 1/2 can) Add rice to bowl and combine ingredients with hands until blended together.
• Add lightly beaten egg and continue to blend mixture.
• Loosly pack each pepper with meat mixture forming small dome on top.
• If you have extra filling, form into individual meat balls.
• In large stock pot, pour remaining 1/2 can tomato sauce and 1/2 can water, swishing around until blended.
• Place stuffed peppers into stockpot, along with extra meatballs (if you made any).
• Add 1 can tomato soup, 1/2 can water to pot.
• Add catsup to pot.
• Add remaining 3 cans tomato sauce, and add about 1/2 can of water to each can to clean up remaining sauce in can.
• Add this to pot also.
• Bring stockpot to boil, lower heat, cover with lid slightly tilted.
• Cook over low heat for about 1 hour.
• Blend flour into sour cream in bowl.
• Slowly blend in about 1/2 cup (or more) hot gravy from pot.
• Add sour cream mixture SLOWLY into pot, stirring constantly until gravy slightly thickens and becomes a deep orangy color, rather than the bright red color of tomatoes.
• Serve peppers in bowls, split open, and generously covered with gravy.
• Have crusty bread available for soaking up the rich gravy.

BEEF AND RICE STUFFED BELL PEPPERS

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.

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.

CHIPOTLE BEEF STUFFED PEPPERS

Steps:

• Heat oven to 375°F
• Cook rice in water as directed on package.
• Meanwhile, in 12-inch nonstick skillet, brown ground beef over medium-high heat until thoroughly cooked, stirring frequently.
• Drain and add corn, chiles and egg; mix well.
• Stir in cooked rice and 1 cup of the cheese.
• Cut bell peppers in half lengthwise; remove seeds and membrane.
• Place cut side up in ungreased 13x9-inch (3-quart) glass baking dish.
• Spoon about 3/4 cup beef mixture into each pepper half, mounding as necessary.
• Top each with 2 tablespoons salsa.
• Cover tightly with foil.
• Bake at 375F for 35 to 40 minutes or until peppers are crisp-tender.
• Uncover; sprinkle with remaining 1/2 cup cheese and the onions.
• Bake uncovered an additional 5 to 10 minutes or until cheese is melted.

BEEF & BAKED BEANS STUFFED BELL PEPPERS

Steps:

• Cut peppers in half lengthwise, remove seeds.
• Cook 5 minutes in boiling water.
• Drain.
• Sauté celery, onion, and garlic in butter until tender.
• Remove from pan.
• Brown ground beef in same skillet.
• Stir in sautéed vegetables, beans and barbecue sauce.
• Fill peppers.
• Place in shallow baking dish.
• Bake at 350°F for 20 minutes.
• Top with cheese.
• Bake 10 minutes more.

BEEF-STUFFED PEPPERS

Steps:

• In a bowl, combine the beef starter, rice, tomato sauce, basil and pepper. Cut tops off green peppers and remove seeds. Spoon 1 cup of beef mixture into each pepper. , Place in a 10-in. round microwave-safe dish. Cover loosely; cook on high for 7-9 minutes or until peppers are tender, rotating a half turn once. Let stand, covered, for 3 minutes. Sprinkle with cheese.

INSTANT POT® BEEF-STUFFED PEPPERS

Steps:

• Add olive oil to the inner liner of a multi-functional electric pressure cooker (such as Instant Pot®) and select Saute function. Add beef and onion to the hot oil and cook until beef is browned and no longer pink, about 5 minutes. Remove from pot and drain.
• Return beef and onion to the pot, still on Saute mode. Stir in water, tomato paste, and taco seasoning. Bring mixture to a simmer and cook until thickened, 8 to 10 minutes. Fill bell peppers with the mixture.
• Pour 1 cup of water into the inner liner; set trivet inside and place stuffed bell peppers on top. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.

TERIYAKI BEEF STUFFED PEPPERS (COOKING FOR 2)

Steps:

• Heat oven to 425°F. Spray 8-inch square (2-quart) baking dish with cooking spray. In medium bowl, mix rice and broth. Cut each bell pepper in half vertically. Remove seeds and membranes; place cut side up in baking dish.
• In 10-inch nonstick skillet, cook beef, green onion whites and shredded carrots over medium heat 8 to 9 minutes, stirring occasionally, until beef is deep brown and vegetables soften. Stir in brown sugar, soy sauce, chile garlic sauce and ginger; cook 1 to 2 minutes longer or until sauce is absorbed. Stir beef mixture into rice mixture. Stir in cheese.
• Divide beef mixture evenly among bell peppers in baking dish. Cover tightly with foil. Bake 45 to 50 minutes or until bell peppers and rice are tender; top with green onion greens.

STUFFED PEPPERS WITH GROUND BEEF & RICE

Steps:

• Cut tops off peppers; remove seeds and membranes. Chop edible part of tops and set aside. Rinse peppers under cold water. Bring a large pot of salted water to a boil, add peppers, cover ; reduce heat, and simmer for 5 minutes. Drain peppers and set aside.
• Heat olive oil and butter in a large skillet over medium heat until hot. Sauté chopped green pepper (from tops), chopped onion, and chopped celery for about 5 minutes, or until vegetables are tender. Add tomatoes, tomato paste, crushed garlic, thyme, oregano, basil, crushed pepper, 1 teaspoon salt, and 1/4 teaspoon of pepper. Simmer for about 10 minutes, the longer the better.
• In a large mixing bowl, combine egg with remaining 1 teaspoon salt and 1/4 teaspoon pepper onion powder, and Worcestershire sauce. Gently stir to blend; add ground beef, rice, and 1 cup of the tomato mixture. Mix well. Stuff peppers with meat mixture and place in a 3-quart baking dish. Pour remaining tomato mixture over the stuffed peppers. Bake at 350° for 55 to 65 minutes. If desired, top stuffed peppers with a little shredded Cheddar cheese just before peppers are done; bake until cheese is melted.
• Recipe for stuffed peppers serves 9.

STUFFED BELL PEPPERS (VEGETARIAN OR BEEF)

Steps:

• Preheat the oven to 200°C (375°F).
• Slice your peppers in half, cutting straight down through the stem. In other words, the peppers will then lay on their sides, not on their bottoms. Scoop out the seeds and any white bits inside the pepper so that you have a nice open dish to add the filling.
• Before starting the filling, it's a good time to start boiling water and let the rice cook while you are doing the next step.
• In a deep frying pan, sauté the pine nuts, onion and garlic on medium heat until semi-soft (the pine nuts should brown slightly).
• While they are sautéing, you can toast your cumin seeds. This is not a strictly necessary step but it adds a warm smoky taste to the dish that is unbeatable and it's very simple to do. Place a small saucepan or frying pan on a very hot burner. Pour the seeds in and shake the pan around as they toast. This needs less than a minute if your burner is hot. They will quickly darken and pop. As soon as this starts to happen, remove them from the heat.
• Now add the chopped mushrooms and tofu (if using) along with your spices, including the cumin seeds. If you're using ground beef, you might cook it separately and add it to the sauce at the end. Once the mushrooms are fairly soft (about 5 minutes), add in the tomatoes, corn, cooked rice, cumin seeds, and other spices. Stir this mixture together until well combined and let it cook a few minutes more.
• Pour a small coating of water into the bottom of your baking dish (a dish large enough to hold 6 pepper halves). Place the peppers inside the dish and pour the filling into each of them, rounding it off a bit at the top. Cover the dish with foil and place it in the oven for 15 minutes. After 15 minutes, remove the foil, raise the heat slightly, and return to the oven for another 15 minutes or until the tops start to brown and the peppers start to wither. You can place shredded cheese on in the last 5 minutes.

CHAR'S CAJUN BEEF & SAUSAGE STUFFED BELL PEPPERS

Steps:

• Brown ground beef and ground sausage, drain grease.
• Add seasonings, veggies, diced tomatoes, and tomato sauce.
• Simmer till veggies are tender.
• Meanwhile, cook rice and set aside.
• When meat sauce is done, skim the top of about two cups of tomato gravy and put aside.
• Add rice in a little at a time to ensure mixture.
• Stuff peppers and place in large baking dish.
• Cover with reserved gravy.
• Bake at 350 for approximately an hour -- or till tops are nice and brown and peppers are tender.

BEEF & HAM STUFFED BELL PEPPERS

Steps:

• Combine meat, eggs, rice,onion, salt and pepper; set aside.
• Cut peppers in half and seed.
• Stuff meat mixture into peppers and drop into sauce.
• Sauce: Make a roux with oil and flour and cook over MEDIUM heat until brown but not burnt.
• Add 1 small can tomato paste and a quart of water.
• Stir with a whisk until sauce bubbles.
• Add bay leafs.
• Drop peppers into sauce.
• Cook, covered, at slow simmer on stovetop for 1-1 1/2 hr, or bake in covered casserole 1- 1/2 hours.
• Add water if necessary.
• The rice will absorb water.
• Peppers should be COVERED with sauce, and peppers are done when rice is cooked.