Beef-Stuffed Peppers

143 Reviews
94% would make this recipe again

Bell peppers stuffed with a mixture of ground beef and rice.

A recipe from my mother-in-law.

This recipe is incompatible with your food profile

Preparation : 20 min Cooking : 30 min
360 calories/serving

Ingredients

1/3 cup rice, long grain 70 g
4 yellow or red sweet peppers, halved lengthwise, deseeded 800 g
1 onions, finely chopped 200 g
1 stalk celery, cut into small pieces 70 g
1 tbsp butter, unsalted 14 g
2 tsp olive oil 10 mL
400 g ground beef, lean, or medium-lean
1/2 cup beef broth 125 mL
3/4 tsp paprika 2 g
1/2 tsp cayenne pepper [optional] 1 g
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
1 1/2 tbsp Parmesan cheese, grated 5 g
1 1/2 tbsp Italian parsley, fresh [optional] 8 g

Method

  1. Preheat the oven to 175°C/350°F. Cook the rice.
  2. Prepare the vegetables : Cut the peppers in half lengthwise, then remove the seeds; finely chop the onion; cut the celery into small pieces.
  3. Heat half of the butter and oil in a large skillet over medium heat. Add the onion then sauté 3-4 min until lightly coloured and soft, paying attention not to let it burn. Add the celery and sauté 2 more min, then remove the vegetables from the skillet and set aside.
  4. Add the remaining butter and oil to the skillet, then add the ground meat. Sear about 4-5 min over medium-high heat until the meat looses its red colour, then break it up with a fork. In order to brown the meat, it is important not to stir it at the beginning, otherwise it will loose its juices and will «boil» rather than brown. When the meat is golden-coloured, put the cooked onion and celery back into the pan. Pour in the broth, then add the paprika and cayenne pepper (if desired). Season with salt and pepper to taste. Stir in the cooked rice and mix well.
  5. Fill the pepper halves with the meat-rice mixture, dividing and slightly mounding it equally among the halves. Arrange the stuffed peppers in a baking dish. Sprinkle the grated cheese over the top of the stuffed peppers. To keep the environment moist during baking, pour just a little water in the bottom of the dish (between ½ and 1 cup, depending on the dish size).
  6. Bake the peppers, uncovered, in the middle of the oven until the tops are browned, about 30 min.
  7. Serve immediately. The presentation may be brightened up by sprinkling some chopped parsley on top of the peppers.

Observations

The peppers may be stuffed 1 to 2 days ahead, then covered and chilled in the refrigerator. When ready to bake, sprinkle them with the cheese, pour water in the dish, then bake.

The prepared, stuffed peppers may also be baked ahead of time, then warmed up 15 min in the oven at 120°C/250°F before serving.

Nutrition Facts Table

per 1 serving (390 g)

Amount

% Daily Value

Calories

360

Fat

17 g

26 %

Saturated 6.6 g
+ Trans 0.1 g

33 %

Cholesterol

60 mg

Sodium

180 mg

7 %

Carbohydrate

29 g

10 %

Fibre

4 g

14 %

Sugars

9 g

Net Carbs

25 g

Protein

25 g

Vitamin A

62 %

Vitamin C

526 %

Calcium

5 %

Iron

22 %
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1
Vegetables 2 ½
Meat and Alternatives 2 ½
Fats 3
More info
Check out our Meal Plans for Type 2 Diabetes

15% to 25% savings from one merchant to another. Imagine how much you could save on a full grocery cart!

Subscribe to our PLUS or PREMIUM plans and save $150/month* on your groceries.

I want to maximize my savings * Based on an average-sized household of 2.5 people

Cost of ingredients this week at your merchants *

* Costs estimated from Flyer Specials and average normal prices

Leave a review

You have to be logged in to leave a review
Your rating :
Would I make this recipe again?
Show Tips

Reviews are a valuable resource: they indicate whether members and their families are happy or not with a recipe. To be useful to other members, reviews should focus on the actual cooking and eating experience related to the recipe being reviewed.

Reviews written by someone who has not actually made or tasted the recipe, comments about other reviewers, other recipes or links to other sites, may be edited or deleted by our staff. Negative reviews are not deleted if the language is appropriate. If you come across an inappropriate review, please contact us.

Reviews

143 Reviews (136 with rating only) 94% would make this recipe again
Sort By: Most Recent | Rating | Most Helpful

My Notes

Show Tips

This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Beef | Vegetables | Main courses/Entrées | High Iron | Bake | Canadian

Top Reviews

View All Reviews
Anonyme
october 20, 2021

I felt this recipe was kind of dry and a bit bland. I paired it with pasta and sauce which helped a bit, but it's just 'okay' not really worth the work. Definitely needs something to make it more moist and flavorful!

Useful 1
september 01, 2009 | I would make this recipe again

These are exactly as Grand'ma used to make them: awesome!

Useful 1
Anonyme
october 20, 2021

It was ok.. Greasy would use ground turkey next time. I've had better.

Useful 0

This website uses cookies to give the best user experience, monitor the site performance, offer social networks features, or display advertisements. By clicking "ACCEPT", you consent to the use of cookies in accordance to our privacy policy.