Mom's Top of the Stove Stuffed Bell Peppers
Experience the comfort of home-cooked goodness with "Mom's Top of the Stove Stuffed Bell Peppers"—a hearty, one-pot classic that's perfect for busy weeknights or cozy family dinners. This recipe features vibrant bell peppers stuffed with a savory mixture of seasoned ground beef, tender rice, and aromatic onions and garlic. Simmered to perfection in a rich tomato-based sauce with a touch of Worcestershire and paprika, these peppers are both flavorful and satisfying. Made entirely on the stovetop in just under an hour, this easy recipe eliminates the need for oven baking while delivering tender, mouthwatering results. Top with melted cheese for an irresistible finish, and pair with a fresh salad or crusty bread for a complete meal. Whether you're recreating Mom's kitchen magic or seeking a new dinner favorite, this stuffed pepper recipe is sure to impress!
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Ingredients
- 4 whole bell peppers
- 1 pound ground beef
- 1 medium white onion
- 2 whole garlic cloves
- 1 cup cooked white or brown rice
- 14.5 ounces canned diced tomatoes
- 1 cup tomato sauce
- 1 tablespoon Worcestershire sauce
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon olive oil
- 0.5 cup shredded cheddar or mozzarella cheese (optional)
Directions
Step 1
Cut the tops off the bell peppers and remove the seeds and membranes. Rinse the peppers and set them aside. Dice the tops of the peppers to use in the stuffing mixture.
Step 2
Heat the olive oil in a large skillet or pot over medium heat. Add the diced onion, diced bell pepper tops, and minced garlic. Sauté until softened, about 3-4 minutes.
Step 3
Add the ground beef to the skillet and cook, stirring frequently, until browned and fully cooked. Drain any excess fat.
Step 4
Stir in the cooked rice, canned diced tomatoes (with their juices), tomato sauce, Worcestershire sauce, paprika, salt, and black pepper. Mix thoroughly and let the filling cook for 5 minutes, allowing the flavors to combine.
Step 5
Stuff each bell pepper with the filling mixture, packing it tightly. Arrange the stuffed peppers upright in the skillet or pot.
Step 6
Add about 1/2 cup of water or broth to the skillet to create steam for cooking. Cover the skillet with a lid and simmer over low heat for 25-30 minutes, or until the peppers are tender when pierced with a fork.
Step 7
If desired, sprinkle shredded cheese over the peppers during the last 5 minutes of cooking and cover to allow the cheese to melt.
Step 8
Carefully remove the stuffed peppers from the skillet and serve hot. Enjoy!
Nutrition Facts
| Serving size | (2122.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2041.7 |
| Total Fat 129.8g | 0% |
| Saturated Fat 50.0g | 0% |
| Polyunsaturated Fat 4.8g | |
| Cholesterol 389.3mg | 0% |
| Sodium 4243.9mg | 0% |
| Total Carbohydrate 121.0g | 0% |
| Dietary Fiber 21.4g | 0% |
| Total Sugars 39.8g | |
| Protein 107.1g | 0% |
| Vitamin D 12IU | 0% |
| Calcium 700.2mg | 0% |
| Iron 16.3mg | 0% |
| Potassium 3418.3mg | 0% |
Source of Calories