Stuffed bell peppers is one of those classic comfort food dishes that my family practically lived on when I was a kid.
This recipe my mother adapted from Adelle Davis when mom was teaching herself to cook in the 1960s.
Like so many of those early recipes, mom has modified them to her taste and style through the years. This one, she rarely does exactly the same way twice. She'll use a different set of herbs and seasoning, depending on what strikes her fancy looking through the spice cabinet.
Whereas my father is a stickler for details and exact ingredient measurements, mom usually can't be bothered, She keeps things simple and improvises as she goes along.
While dad's stuffed bell pepper recipe is terrific, it's a little too much fuss and bother for her to make. This one is easier and more her style.
More of Mom's Easy Recipes
- Mom's Stovetop Turkey Stuffing
- Mom's Easy Macaroni Salad
- Easy Baked Apple Slices
- Mom's Cold-Season Chicken Soup
- Mom's Warm Tomato Salad
Mom's Stuffed Bell Peppers
Red and yellow bell peppers have a very different flavor than green bell peppers. The red ones especially are much sweeter. Any bell pepper can be used for this recipe; use the type you like the best.
If you need to cook rice from scratch, you’ll need 3/4 to 1 cup raw rice to get 1 1/2 to 2 cups cooked rice. To save time, you can use pre-cooked packaged rice.
You can substitute the herbs with other herbs such as an Italian herb mix.
1 1/2 to 2 cups cooked white rice
4 to 6 bell peppers (red, yellow, or green), 4 large or 6 medium
1 to 1 1/4 pounds ground beef (ground chuck, 16% fat)
6 large fresh basil leaves, chopped, or 1 1/2 teaspoons dried basil
1/2 teaspoon dry summer savory or thyme
1/2 teaspoon ground marjoram or 2 teaspoons fresh, chopped
1 teaspoon salt
Freshly ground black pepper
1/4 cup extra virgin olive oil
Paprika, for sprinkling
Preheat the oven:
Heat the oven to 350°F.
Cook the rice:
If you haven't already made the rice, start cooking the rice.
Steam the bell peppers:
Cut the tops off of the bell peppers. Remove and discard (compost) the stem and seeds.
Place the bell peppers cut side up on a steaming rack over an inch of water in a large covered pot. Bring to boil, and let steam for 10 minutes.
(Note: you can skip this step if you want, but steaming the pepper shells first will make them more tender and easier to eat.)
Mix the filling:
In a large bowl, mix together the ground beef, basil, summer savory, marjoram, salt, several turns of black pepper, and the cooked rice.
Fill the bell peppers:
Remove the bell peppers from the steamer pan. Place cut side up in a Pyrex or other oven-proof casserole dish. Gently, stuff the peppers with the ground beef and rice mixture.
Drizzle olive oil over the stuffed peppers, along the outside of the peppers, and into the pan. Rub the oil over the outside of the peppers; it will help with browning. Sprinkle the tops generously with paprika.
Place on the middle rack of the oven and bake at 350°F for 35 to 50 minutes, or longer, until the meat is cooked through.
Serve with ketchup on the side.
|Nutrition Facts (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 26g||33%|
|Saturated Fat 8g||38%|
|Total Carbohydrate 18g||6%|
|Dietary Fiber 1g||4%|
|Total Sugars 1g|
|Vitamin C 27mg||137%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|