Stuffed Baby Peppers with Beef Rice are my kids favorite Stuffed Peppers Recipe. They are filled with flavorful mixture of fluffy rice and delicious beef, then oven cooked until tender perfection. Top with cheese for melty perfection or sour cream for extra creaminess.
Stuffed Baby Peppers with Beef Rice
Ingredients
Precooked Rice Ingredients
- 1 cup round rice rinsed until water runs clear
- 1 cup broth
- 1/2 tsp salt
Stuffed Mini Peppers Filling
- 1 lb beef chuck ground
- 1 pcs onion diced
- 1 pcs carrot shredded
- 2 pcs tomatoes diced (can be replaced with 6 oz of tomato sauce)
- 4 lb mini bell peppers assorted colors
- 1.5 tsp salt kosher
- 1 tsp black ground pepper
- 3 cloves garlic pressed
- 1/2 tsp smoked paprika
- 1/4 cup chopped parsley
- 1/2 cup mozzarella cheese shredded
Cooking Liquid
- 3 cups chicken broth or water (boiling hot)
- 1 tsp salt
Creamy Tomato Sauce (optional)
- 1 pcs onion medium size (diced)
- 1 pcs carrot medium size (shredded)
- 3 pcs tomatoes (diced)
- 1/2 cup white whine
- 1 cup sour cream
- 3 cloves garlic pressed
- 1/2 tsp salt kosher (or to taste)
- 1/2 tsp black ground pepper
For garnish
- 1/4 cup chopped parsley
Instructions
How to make Stuffed Mini Peppers
- Precook the rice - add the rice, broth and salt to a medium sized pot, cover with lid and bring to a boil. Cook for about 10 minutes or until the water evaporates. Open the lid, fluff with a fork and allow to cool.
Make the Filling for the Mini Peppers
- Heat a couple tablespoons of oil in a skillet. Add diced onions and saute until slightly browned, stirring often, about 5 minutes. Next, add the shredded carrots, stir and saute another 5 minutes. Add the diced tomatoes and garlic and cook with the lid until the tomatoes are well softened, about 10 minutes. Remove from the skillet to a large bowl and allow to cool.
- While the mixture is cooking, prepare the peppers: Wash the baby peppers with a brush under running water. Hollow out the peppers by removing and discarding the tops and seeds.
- To the bowl add the ground beef, cooled rice, parsley, salt, pepper and paprika. Stir.
- Fill each pepper with the prepared filling by spooning it or by filling a ziplock bag, snipping the end and squeezing it into the mini peppers. Place the peppers into a 9in x12in baking dish.
- Combine the broth and salt until the salt dissolves. Pour the liquid around the peppers until it comes halfway to the peppers. Cover the baking dish with foil and bake for about 45 minutes or until the rice and peppers are soft.
Make the Creamy Tomato Sauce
- Prepare the sauce while the peppers are baking. Heat a couple tablespoons of oil in a skillet. Add the diced onions and saute until slightly browned, about 5 minutes.
- Next, add the carrots and saute another 5 minutes. Follow by adding the tomatoes, wine and garlic and cook/simmer with the lid on until the tomatoes are almost puree-like, about 10 minutes.
- Lastly, add 1 cup of sour cream and bring the mixture to a boil. If the mixture is too thick, add cream or broth to thin. If too thin, continue cooking until it reduces. Finish by seasoning with salt and pepper, to taste.
Serve the Stuffed Bell Peppers
- Add 6-7 baby bell peppers to a bowl, then top with the creamy tomato sauce or some sour cream. Finish with a sprinkling of chopped parsley.
Notes
Substitute for beef-
chicken breast/thighs, ground pork, ground turkey or breakfast sausage.
Crock Pot Cooking Time -
Instead of baking the Stuffed Mini Peppers can be cooked in the crock pot (slow cooker). If making in the slow cooker, place the peppers into the insert of the slow cooker, add the cooking liquid and cook on High for about 3-4 hours or Low for about 6 hours. The peppers are cooked when the rice and peppers are soft. Sprinkle with cheese and allow to melt. Serve.
Instant Pot Cooking Time -
The recipe will need to be reduced to 4 servings to fit in one layer along the bottom of a 6 qt Instant Pot (Pressure Cooker).
Add the peppers and the liquid to the Instant pot. Cover with lid and turn the steam valve to "seal". Set the cooking time for "Manual" on "High" for 25 minutes. Then, open the steam valve and allow the pressure to release. Open the lid. Sprinkle the peppers with cheese and allow to melt. Serve.
Add the peppers and the liquid to the Instant pot. Cover with lid and turn the steam valve to "seal". Set the cooking time for "Manual" on "High" for 25 minutes. Then, open the steam valve and allow the pressure to release. Open the lid. Sprinkle the peppers with cheese and allow to melt. Serve.
Nutrition
Calories: 545kcalCarbohydrates: 56gProtein: 21gFat: 24gSaturated Fat: 10gCholesterol: 73mgSodium: 2061mgPotassium: 1427mgFiber: 9gSugar: 19gVitamin A: 14335IUVitamin C: 417mgCalcium: 129mgIron: 4mg
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