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The starter, Mediterranean

Stuffed peppers with ground beef

Stuffed peppers with ground beef are a Mediterranean entree for 6, filled with rice and simmered in tomato sauce. They take 35 minutes of active work and can be fully cooked in the morning, with just a reheat before guests arrive. The recipe is easy, costs €2.80 per person, and the key is parboiling the rice before stuffing so it swells without turning mushy.

Small peppers stuffed with beef and rice, simmered in a fragrant tomato sauce, this smells like grandma's kitchen.

Stuffed peppers with ground beef
For
6 people
Work
35 min
Total time
1 h 35
Prep
Prepared the same day
Difficulty
Easy
Cost per person
€2.80
Calories per person
330 kcalcalculated by Kiloach, your weight coach

A pepper that stands upright on the plate, a beef and rice filling scented with paprika and parsley, a tomato sauce that had time to reduce slowly, this is the kind of dish that smells like grandma's kitchen the moment you lift the lid off the pot. The rice, parboiled before stuffing, finishes cooking inside the pepper and soaks up the sauce without ever getting heavy.

It's a generous entree for a family meal or a dinner with friends, and it works just as well as a main course if your guests have a hearty appetite. It suits summer and fall meals, when peppers are in season, and fits easily into a relaxed menu with bread for mopping up the tomato sauce.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before Nothing to do
  2. The same day 5 steps, 1 h 08
  3. Before the guests arrive 1 step, 15 min
  4. When it's time to serve Nothing to do

Do everything in the morning, cooking the rice, mixing the filling, and simmering the stuffed peppers in sauce, about an hour and a half total but only 35 minutes of active work. Just before guests arrive, reheat gently for 15 minutes, spooning sauce over the peppers regularly, then serve straight from the pot or a warm dish.

The ingredients

6 people

Fruits and vegetables

  • small peppers 6
  • onion 2
  • garlic 2 cloves
  • flat leaf parsley 0.5 bunch

Butcher

  • ground beef 400 g

Pantry

  • riceoften in the pantry 100 g
  • tomato pureeoften in the pantry 500 g
  • paprikaoften in the pantry 1 tsp
  • olive oiloften in the pantry 3 tbsp
  • saltoften in the pantry 1 pinch
  • pepperoften in the pantry 1 pinch

The recipe, moment by moment

The same dayDuring the day, whenever you get a moment.

  1. Parboil the rice in salted water, then drain and rinse it under cold water. 8 min

    It finishes cooking inside the peppers, overcooked rice here turns mushy.

  2. Cut the tops off the peppers, remove the seeds, and keep the tops.

    Slice a thin layer off the base so the peppers stand upright.

  3. Mix the beef, rice, one chopped onion, garlic, parsley, paprika, salt, and pepper, then stuff the peppers.

    Pack the filling loosely, the rice needs room to swell.

  4. Saute the other onion in the oil, add the tomato puree and a little water, then season with salt and pepper. 10 min

    A pinch of sugar balances the acidity of the tomato puree.

  5. Set the peppers in the sauce, put the tops back on, cover, and cook gently. 50 min

    The liquid should reach halfway up the peppers, no more.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Reheat gently in the sauce before serving. 15 min

    Spoon sauce over the peppers regularly, they stay glossy and tender.

Our tips to get it right

  • Choose small, squat peppers rather than long ones, they stand up better and let you serve one neatly per guest.
  • Taste the tomato sauce before adding the peppers, that's your chance to adjust salt, pepper, or a pinch of sugar if it's too acidic.
  • If making ahead, let the peppers cool in their sauce before refrigerating, they actually pick up more flavor as they cool.

The variations

  • Swap the ground beef for sausage meat or a beef and pork blend for a softer, richer filling.
  • For a vegetarian version, replace the meat with cooked red lentils and a little grated parmesan in the filling.
  • For kids, cut the paprika in half and serve the tomato sauce on the side, they often prefer dipping to having it poured over.

What to serve it with

  • Fresh bread for the sauce
  • Simple green salad after
  • Plain rice on the side

Storage

Stuffed peppers keep 2 to 3 days in the refrigerator in a sealed container, well covered in sauce. They freeze well for up to 2 months, reheat gently with the lid on, adding a splash of water if the sauce has thickened.

Questions about this recipe

Can I use large peppers instead of small ones?

Yes, but plan on half a pepper per person and extend the cooking time slightly. Small peppers are more practical since you can serve one whole per guest.

Do the peppers need to be blanched before stuffing?

No, that's not necessary here, the long gentle simmer in the sauce is enough to soften them. Blanching would make them too soft and harder to handle.

How do I know when the rice is half cooked?

Boil it for about 8 minutes in salted water, it should still be firm to the bite. It finishes cooking inside the pepper by absorbing the tomato sauce.

Can I swap the ground beef for turkey?

Yes, ground turkey works well and gives a lighter filling. Add a bit more olive oil to the mix so it doesn't turn out dry.

Can stuffed peppers with ground beef and rice be made ahead?

Yes, during the day. The recipe needs 35 min of work in total, split up like this, the same day, 5 steps, before the guests arrive, 1 step.

How long does it take to make stuffed peppers with ground beef and rice?

Allow 1 h 35 in total, including resting and cooking time, of which 35 min is actual work. The recipe is rated "easy".

How many calories are in stuffed peppers with ground beef and rice?

About 330 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does stuffed peppers with ground beef and rice cost?

About €2.80 per person, that's €16.80 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe doesn't contain any of the major allergens tracked by Mon Chou. It's still a good idea to ask your guests about their allergies.

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