Stuffed Peppers with Beef and Rice over Mashed Potatoes
↓ Jump to RecipeDiscover these tender stuffed peppers filled with beef and rice, simmered in rich tomato sauce and served over creamy mashed potatoes for the perfect family dinner.
- Prep 20 min
- Cook 45 min
- 6 servings
- Main Dish
Table of contents
There is nothing more comforting than a warm meal that brings the whole family to the table. This recipe for beef and rice peppers features tender bell peppers packed with a hearty mixture of ground beef and fluffy rice. Simmered slowly in a savory tomato sauce, these peppers are elevated when served over a bed of creamy mashed potatoes. It is a complete, balanced meal that combines simple ingredients with satisfying textures that everyone will love.
This dish is ideal for a cozy chilly evening or a Sunday dinner when you want something substantial and nourishing. The texture is wonderful, offering a soft, yielding pepper against the savory beef and rice filling, all enveloped by silky potatoes. Every bite is packed with moisture from the rich tomato sauce, making it a truly comforting experience that children and adults alike will adore.
Why You'll Love This Recipe
- A complete meal in one pot that saves on cleanup time.
- Uses simple pantry staples like rice and ground beef.
- The tomato sauce keeps the peppers incredibly tender throughout.
- Perfect for meal prepping as it tastes great as leftovers.
- Hearty and filling enough to satisfy a hungry family.
Ingredients
- 12 medium pale yellow-green peppers
- 1 pound raw ground beef
- 1 ½ cups uncooked white rice
- 1 medium onion, finely chopped
- 1 egg
- 2 tablespoons chopped fresh green herbs
- 1 teaspoon minced garlic
- 1 teaspoon dried seasoning
- 2 tablespoons cooking oil
- 2 tablespoons tomato paste
- 15 ounces tomato passata
- 2 cups water
- Salt and pepper to taste
- 4 cups mashed potatoes, for serving
Equipment
Stuffed Peppers with Beef and Rice over Mashed Potatoes
Discover these tender stuffed peppers filled with beef and rice, simmered in rich tomato sauce and served over creamy mashed potatoes for the perfect family dinner.
Ingredients
Instructions
- Prepare the Peppers. Start by removing the stems, cores, and seeds from the 12 peppers. Carefully scoop out any white membranes to prevent bitterness. Ensure the peppers remain whole and sturdy so they can hold the filling during the long process process without breaking.
- Make the Filling. In a large mixing bowl, combine the raw ground beef, uncooked white rice, finely chopped onion, egg, fresh herbs, minced garlic, and seasonings. Season with salt and pepper. Mix everything thoroughly with your hands or a spoon until the mixture is coarse and the ingredients are evenly distributed throughout.
- Stuff the Peppers. Take a generous spoonful of the beef and rice mixture and place it into each hollow pepper. Gently press the filling down to ensure it is packed but do not pack it too tightly, as the rice needs to expand as it cooks. Set the filled peppers aside.
- Prepare the Sauce. Heat the cooking oil in a wide pot over medium heat. Add the tomato paste and stir for one minute to deepen the flavor. Slowly pour in the tomato passata and stir. Season the sauce well with salt and pepper to create a rich flavorful base for the peppers.
- Simmer the Peppers. Arrange the stuffed peppers upright in the tomato sauce, making sure the filled openings facing upward. Pour the water into the pot until it reaches halfway up the sides of the peppers. Cover tightly and reduce heat to low-simmer for 35 to 45 minutes until the peppers are tender.
- Assemble and Garnish. Place a large mound of creamy mashed potatoes in each individual serving bowl. Place one cooked stuffed pepper on top of the potatoes. Spoon the rich red-orange tomato sauce generously over the pepper and potatoes, ensuring every bite has plenty of the delicious sauce.
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