Grandma's Stuffed Peppers
Grandma's easy stuffed peppers recipe makes bell peppers stuffed with ground beef and rice and baked in a flavorful tomato sauce. This delicious dinner is a family favorite!
Servings: 6
Cost: $10
Ingredients
- 1 tablespoon olive oil
- 1 cup diced yellow onion
- 1 pound lean ground beef
- 1½ teaspoons sea salt divided
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon ground black pepper
- 1 15-oz can diced tomatoes undrained
- 1 cup instant rice Minute Rice or another brand
- 2 cups beef broth or water (divided)
- 1 10-oz can condensed tomato soup
- 3 large bell peppers
- 1 cup shredded Monterey Jack cheese optional
Instructions
- Preheat oven to 375℉
- In a large skillet, sauté the onion in olive oil until soft
- Add the beef, and cook until no longer pink, breaking it up with a spatula as it cooks. Drain grease if needed
- Season with 1 tsp salt, garlic, paprika and pepper
- Stir in the diced tomatoes, rice and 1 cup beef broth, and simmer on low heat until rice is cooked -- about 5 minutes. Set aside
- Slice peppers from the stem to the bottom. Remove membranes and seeds, and rinse
- In a large baking dish, stir the tomato soup and remaining cup beef broth until combined
- Place peppers, cut sides up in casserole dish, and season insides with remaining salt
- Spoon filling into peppers, packing it tightly
- Cover loosely with aluminum foil, and bake in preheated oven for 30 minutes or until peppers are tender and sauce is bubbling.
- Spoon some sauce over filling, top with cheese, if using, and return to oven uncovered until cheese melts. Spoon additional sauce over peppers when serving, if desired
Video
Notes
Choose large peppers about the same size so they cook evenly.
I don't precook the peppers because we prefer them firmer. They should still be tender enough to easily slice with a knife. If you prefer softer peppers, you can parboil them or microwave them for about 2 minutes. Or allow them to bake while you cook the meat.
I use Minute Rice, but you can use leftover rice. If using long grained white rice or brown rice, it will take longer to cook.
Nutrition
Calories: 279kcal | Carbohydrates: 18g | Protein: 24g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 64mg | Sodium: 1048mg | Potassium: 514mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2878IU | Vitamin C: 105mg | Calcium: 163mg | Iron: 3mg
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