Stuffed Peppers Family Style
These tender bell peppers are stuffed with a hearty mixture of ground beef, rice, and aromatics, then baked in a rich tomato sauce until perfectly tender. It's comfort food that transforms simple ingredients into a satisfying family meal that's both budget-friendly and delicious.
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Servings: 4
Calories: 385kcal
Ingredients
- 1-2 lb uncooked ground beef
- 1 cup uncooked instant rice
- 4-6 green bell peppers washed and seeded
- 1 onion chopped
- 1 garlic clove minced
- 1 egg beaten
- Salt and pepper to taste
- 1 can tomato sauce
- 1 can tomato soup
Instructions
- Preheat oven to 350°F.
- Combine uncooked ground beef, instant rice, chopped onion, minced garlic, and beaten egg in a large bowl. Season with salt and pepper to taste.
- Wash green peppers, cut off the tops, and remove all seeds and membranes.
- Stuff each pepper with the meat mixture, packing gently but firmly.
- Place stuffed peppers upright in a 9x13 inch baking dish.
- Mix tomato sauce and tomato soup together and pour over peppers, ensuring sauce covers ¾ of each pepper.
- Cover with foil and bake for 3 hours or until peppers are tender and meat is cooked through.
Notes
Choose peppers that can stand upright; trim a small slice from the bottom if needed without creating holes
If peppers are too tall for your dish, trim the tops slightly after removing seeds
Add ½ cup of water to the tomato mixture if you need more liquid to reach ¾ height on peppers
The rice will cook and expand during the long baking time, absorbing flavors from the meat and sauce
Can be assembled a day ahead and refrigerated; add 15-20 minutes to cooking time if baking from cold
Red, yellow, or orange bell peppers can be substituted for a sweeter flavor
Leftovers reheat well in the microwave or oven
Nutrition
Calories: 385kcal | Carbohydrates: 28g | Protein: 32g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 125mg | Sodium: 890mg | Potassium: 720mg | Fiber: 4g | Sugar: 12g