Stuffed Baby Peppers with Beef and Rice Recipe delights all!
These Mini Peppers Stuffed with Beef & Rice are bite-sized bundles of flavor! Filled with a savory mix of seasoned ground beef, aromatic vegetables, and fluffy rice, then baked until tender, they’re perfect for entertaining or a hearty family meal. Add the optional creamy tomato sauce to take them over the top!
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 25 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Eastern European / Russian-inspired
Ingredients
For the Rice Base
1 cup round rice, rinsed until water runs clear
1 cup chicken broth or water
½ teaspoon salt
For the Stuffing
1 pound ground beef chuck
1 medium onion, diced
1 carrot, shredded
2 tomatoes, diced or 6 oz tomato sauce
4 pounds mini bell peppers, assorted colors
1½ teaspoons kosher salt
1 teaspoon ground black pepper
3 cloves garlic, pressed
½ teaspoon smoked paprika
¼ cup chopped parsley
½ cup shredded mozzarella cheese, for topping
For the Cooking Liquid
3 cups boiling chicken broth or water
1 teaspoon salt
Optional Creamy Tomato Sauce
1 onion, diced
1 carrot, shredded
3 tomatoes, diced
½ cup white wine
1 cup sour cream
3 cloves garlic, pressed
½ teaspoon kosher salt
½ teaspoon ground black pepper
Garnish
¼ cup chopped parsley
Instructions
Cook the rice by simmering it in broth with salt until liquid is absorbed. Fluff and set aside.
In a skillet, heat oil and sauté onions until golden. Add carrots and cook for 5 to 10 more minutes. Stir in tomatoes and garlic, cover, and cook until softened. Let cool.
Wash mini peppers, slice off tops, and remove seeds.
In a large bowl, combine the cooked rice, sautéed vegetables, raw ground beef, parsley, salt, pepper, garlic, and smoked paprika.
Stuff the hollowed mini peppers tightly with the beef-rice mixture. Arrange snugly in a 9×12-inch baking dish.
Pour hot seasoned broth into the dish around the peppers, filling halfway up the sides. Cover with foil and bake at 350°F for 45 minutes.
Uncover, sprinkle mozzarella cheese on top, and bake an additional 5 to 10 minutes until the cheese is melted.
For optional sauce, sauté onion and carrot, then add tomatoes, garlic, and wine. Cook until softened. Stir in sour cream, simmer to thicken, and season to taste.
Serve stuffed peppers topped with creamy tomato sauce or sour cream and a sprinkle of parsley.
Notes
You can make the stuffing mixture ahead of time and refrigerate it for up to 24 hours before filling the peppers.
Mini peppers can be swapped for larger sweet peppers if halved and trimmed.
Leftovers reheat well and can also be frozen in airtight containers.
If skipping the sauce, serve with a side of yogurt or sour cream for a creamy contrast.