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Halved Easy Stuffed Peppers with Ground Beef and Rice baked to a golden brown in a white baking dish fresh from the oven.
Emilia

Stuffed Peppers with Ground Beef and Rice

Easy stuffed peppers with ground beef and rice, made with sour cream, egg, carrots and a simple tomato sauce. A savory, creamy one-dish dinner.
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Prep Time 15 minutes
Cook Time 45 minutes
Servings: 3
Course: Main Course
Cuisine: American
Calories: 390
Ingredients Method Video

Ingredients
  

  • 3 large red bell peppers
  • 7 oz 200 g raw ground beef
  • 5.5 oz cooked rice or ¼ cup 50 g uncooked white rice
  • 1 small onion finely diced
  • 1 medium carrot grated
  • 1 garlic clove minced
  • 1 large egg about 50 g
  • 3 tablespoons sour cream 45 g
  • 1 tablespoon olive oil 15 ml
  • 1 teaspoon paprika 2 g
  • ½ teaspoon dried oregano 1 g
  • ½ teaspoon dried basil 1 g
  • ½ teaspoon salt 3 g
  • ¼ teaspoon black pepper 0.5 g
Forthe sauce:
  • ⅔ cup water 150 ml,
  • 1 cup passata 200 ml,
  • ¼ teaspoon dried oregano 0.5 g,
  • pinch of salt

Method
 

  1. Prepare the onion and carrot. Heat 1 tablespoon (15 ml) olive oil in a 10-inch (25 cm) skillet over medium heat. Add 1 small finely diced onion and 1 medium grated carrot, and cook 5–6 minutes, stirring occasionally, until softened. Take the pan off the heat and let the vegetables cool a little.
  2. Make the creamy mixture. In a small bowl, whisk 1 large egg (about 50 g) and 3 tablespoons (45 g) sour cream until completely smooth, with no streaks of egg. Set aside about 2 tablespoons for the topping. The rest goes into the filling.
  3. Mix the filling. In a large bowl, combine 7 oz (200 g) raw ground beef, the cooked rice, the sautéed vegetables, the egg and sour cream mixture, 1 teaspoon paprika (2 g), ½ teaspoon dried oregano (1 g), ½ teaspoon dried basil (1 g), ½ teaspoon salt (3 g) and ¼ teaspoon black pepper (0.5 g). Mix gently until just combined. The filling should be soft, moist and creamy.
  4. Fill the peppers. Preheat the oven to 385°F (195°C) convection. Wash 3 large red bell peppers, cut them in half lengthwise and remove the seeds and white membranes. Arrange the six halves cut-side up in a 9x13-inch (23x33 cm) baking dish.
  5. Divide the filling evenly among the six halves. Fill the peppers. Level the tops gently and do not pack the filling down.
  6. Add the creamy topping. Spread or drizzle the reserved egg and sour cream mixture over the tops. A thin layer is plenty.
  7. Make the sauce. Stir together ⅔ cup (150 ml) water, 1 cup (200 ml) passata, ¼ teaspoon dried oregano (0.5 g) and a pinch of salt. Pour it into the bottom of the dish around the peppers, not over the topping.
  8. Bake uncovered. Bake for 45–50 minutes, until the peppers are tender and the topping is set with a few golden spots. Very large peppers may need another 5–10 minutes. Because the beef starts raw, check that the center of the filling reaches 160°F (71°C).
  9. Alt text: Golden baked stuffed peppers with ground beef and rice, bubbling in tomato sauce
  10. Rest and serve. Let the peppers rest for 5 minutes. Sprinkle with 2–3 tablespoons (8–12 g) finely chopped fresh parsley and serve warm, with some of the sauce spooned around them.

Video