Amazing Stuffed Peppers Rice: 600g Beef

Easy stuffed peppers with a savory ground beef filling, baked in a flavorful tomato sauce. A perfect comfort food meal for any night of the week.

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Prep the peppers: Cut the tops off the peppers and remove the seeds. Set the tops aside as lids.
Make the filling: In a large skillet over medium heat, sauté the diced onion and carrots until soft, about 5 minutes.
Add the ground meat to the skillet and cook until browned, about 8-10 minutes.
Stir in the chopped parsley, salt, pepper, paprika, and garlic powder. If using cheese, mix it in now.
Stuff the peppers: Fill each pepper with the meat mixture, packing lightly.
Prepare the sauce: Heat oil in a small saucepan. Add flour and whisk to form a roux.
Stir in paprika, then pour in the tomato sauce and water or broth. Add sugar if desired.
Season the sauce with salt and pepper. Simmer for a few minutes until smooth.
Bake: Place the stuffed peppers upright in a baking dish. Pour the sauce over and around them, ensuring they are mostly covered.
Cover the dish tightly with foil or a lid. Bake at 180°C (350°F) for 45-55 minutes, or until the meat is fully cooked.
Optional finishing touch: Remove the foil for the last 5-10 minutes of baking to lightly brown the tops.
Serve: Sprinkle with fresh parsley and serve hot. These stuffed peppers with rice filling are great with mashed potatoes, sour cream, or bread.

For a classic stuffed peppers rice recipe, you can add cooked brown or white rice to the meat filling.
Ensure you don’t overfill the peppers to allow space for the sauce.
Sautéing the vegetables first enhances their flavor.
Allow the stuffed peppers to rest for a few minutes after baking before serving.
Use tender bell peppers like red, green, or yellow for the best results.
Adding cheese and a drizzle of olive oil on top before the final baking can enhance flavor.
These are also great as a low-carb meal if prepared without rice.