Mom’s Famous Stuffed Bell Peppers

My mom is one of the best cooks I know and she was kind enough to show me how to make her famous stuffed bell peppers.

If you are strapped for time, you can prep 90% of this recipe the night before your dinner party– with that being said, the prep isn’t that bad!

Mom’s Famous Stuffed Bell Peppers

Ingredients:

6 large red or green bell peppers
2 ½ cups long-grain white rice
2 lbs lean ground beef
1 medium sweet onion, diced
3 cups sharp cheddar cheese, grated
½ teaspoon pepper
1 teaspoon salt
1 teaspoon chicken seasoning
1 egg

2 ½ cups tomato juice
½ teaspoon pepper
1 teaspoon salt
6 bay leaves
2 tbsp vegetable oil
1 tbsp all-purpose flour

Directions:

1. Pre-heat oven to 400’F.  Cut the bell peppers in half, top to bottom, or through the transverse of the pepper (up to you). Remove the seeds and the segments.

2. In a large bowl, combine ground beef, rise, onion, seasoning, and egg. Mix until it comes together.  Generously fill the peppers with the ground beef filling.

3. Grease your casserole dish or pan with vegetable oil, and snugly place peppers in the dish. Carefully pour tomato juice into the dish to fill ¾ of the way (approx 2 ½ cups). Season to taste, add bay leaves and cover with aluminum foil. Bake for 45 minutes.

4. Remove the foil and using a ladle, carefully drain the tomato juice into a saucepan. Generously top each pepper with cheese and return the pan to the oven, uncovered, and bake for about 7-10 minutes until the cheese melts and starts to bubble.

5. While the peppers are baking make the tomato sauce: heat the tomato juice over medium high heat. Add all-purpose flour and whisk until combined. Once the sauce begins to thicken, remove from heat. Season to taste. I add a few fresh leaves of basil. Spoon sauce over peppers and serve.

16 Comments

  1. jenna

    omg. you’re mom is my hero. these look delicious

  2. Jessica

    Are they as good as they look?yumm-yumm
    dinner anyone?

  3. Laura

    How much rice? I’m guessing you mean 2 1/2 cups. Cooked or uncooked?

    • Mădălina

      Hey Laura,

      Thanks for catching that! Yes, 2 1/2 cups. It can be cooked, or uncooked– the baking time is sufficient for uncooked rice, and it will tenderize. If you want to cut your baking time, use cooked rice.

      Hope taht helps.

      Madalina

  4. Julia

    The stuffed peppers looked awesome so I tried to cook them tonight. I used uncooked rice. It didn’t work out very well. The rice was still really crunchy by the time it was done. I would definitely cook the rice before mixing it in with the meat. I’m definitely going to try to cook them again though because they smelled amazing when they were done!

  5. Melanie

    This looks so good!! I am going to attempt this tonight! I did have one question though…

    I noticed the directions say pour the tomato juice in the casserole dish before baking but the picture shows the juice being poured into the peppers.

    Which is correct?

    • Mădălina

      I sort of pour most of the sauce on top of the peppers, and the rest spills to the bottom of the pan. As Julia noted, you might want to try cooked rice for this recipe. I used raw rice, and it worked out tender– it might have to do with the type used (I used long white grain rice)

  6. Jacquie

    I’ve read several ingred. My husband doesn’t like ground beef and I have found recipes using ham. Also, as a variation, red kidney beans are used. Dwaine doesn’t like these either. In my chili con carne recipes, I use beans in tomato sauce – for stuffed peppers, i can’t feature using beans in tomato sauce. Any ideas as to what I could substitue for the kidney beans? I thought of garbanzo, lima beans are too big, nah…..
    I have to come up with something.

    Enjoy the comments. Thanks.

  7. Hi Jacquie, try using lentils or another sort of bean that is small like blackeyed peas. I put them into my rice when cooking and my boys never complain.

  8. denis

    this is to die for thank you so much for sharing this recipe thank you thank you thank you

  9. Mim

    Hi, I would like to make this tonight and just wanted to clarify the tomato juice part.

    After reading so many recipes I wanted to double check

    Do you mean tomato juice like juice you drink buy of the shelf of a supermarket or tin tomatos or tomato passata which looks like tomato juice.

    Help.

    • Mădălina

      Hi Mim– Tomato juice is fine! (think V8, or pure tomato juice)

  10. Teri

    Well mine turned out exactly like the picture but they are way too bland. Very disappointed I spent all that time and expense. They don’t taste bad but they are really lacking in flavour.

  11. Debbie

    Try using black beans. Adds a little something something to it.

  12. Debbie

    Another variation is to cut the bell pepper tops off, scoop out inside, and place ingredients directly inside bell pepper. Lower temperature to 350 – cooking slower seems to help seal in the juices.

    My daughter likes her a little spicy, so I use pepper jack cheese and mozzarella. Gives it a good Italian feel.

  13. Meg

    I would defiantly recommend using cooked rice. I’ve had these baking for 2.5 hours!! Been “basting” every half hour to keep them moist as the rice is really dry.

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