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–+ servings
Sliced beef and rice stuffed pepper on a plate with yogurt sauce.

Beef and rice stuffed peppers

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AuthorMilena M
This delicious beef and rice stuffed peppers recipe is packed with flavor, high in protein, filling, and perfect for lunch or dinner. It's perfect for a lunchbox, freezer-friendly, and a great recipe for the whole family to enjoy.
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Prep Time20 minutes
Cook Time1 hour
Servings10 peppers

Ingredients
  

  • 1 yellow onion, ~220 grams
  • 4 garlic cloves
  • 2 tomatoes, medium size, 315 grams
  • 10 grams fresh parsley leaves
  • 2 tablespoons vegetable oil, 28 grams
  • ⅓ cup white rice, 80 grams
  • ½ cup chicken stock, 118 grams
  • 1 tablespoon tomato paste, 20 grams
  • 1 teaspoon paprika
  • 800-900 grams ground beef, ~2 pounds
  • 2 teaspoons salt, or to taste
  • ½ teaspoon black pepper, or to taste
  • 10 red or green sweet peppers
  • 1 tomato, small to medium, to cover the pepper filling
  • 1 cup water

Yogurt sauce

  • 1 cup yogurt, 240 grams
  • 1 tablespoon chopped parsley
  • 1 teaspoon salt, or to taste
  • ½ teaspoon black pepper, or to taste

Instructions

  1. Before you start with the recipe, I highly recommend reading the information provided above the recipe card for additional tips, suggestions, and helpful step-by-step photos.
  2. Chop the onion and garlic. Grate or finely chop the tomatoes. Chop the parsley.
    1 yellow onion, 4 garlic cloves, 2 tomatoes, medium size, 10 grams fresh parsley leaves
  3. In a skillet, heat the oil over medium to high heat. Add the chopped onion and cook, stirring often, until it starts to brown, about 5-7 minutes.
    2 tablespoons vegetable oil
  4. Add the chopped garlic and cook for 1-2 more minutes.
  5. Next, add the rice and chicken stock. Cook for about 3-5 minutes or until the rice absorbs the stock.
    ⅓ cup white rice, ½ cup chicken stock
  6. Mix in the grated tomato, tomato paste, and paprika. Cook a few more minutes, again, until the rice absorbs most of the liquid.
    1 tablespoon tomato paste, 1 teaspoon paprika
  7. Add the ground beef, salt, and black pepper. Mix everything. Cook for about 5 minutes, stirring often, until the ground beef is almost cooked. Add the chopped parsley. Remove from the heat and cover with a lid.
    800-900 grams ground beef, 2 teaspoons salt, or to taste, ½ teaspoon black pepper, or to taste
  8. Preheat the oven to 400F (200C).
  9. Meanwhile, cut out the tops of the peppers (see photos) and remove the core and seeds.
    10 red or green sweet peppers
  10. Place the peppers into a baking dish large enough to fit all the peppers comfortably. They can slightly overlap. Fill each pepper with the beef/rice filling.
  11. Slice the tomato into wheels, and if too big, into half wheels. Place one tomato slice on top of the filling inside each pepper.
    1 tomato, small to medium, to cover the pepper filling
  12. Pour one cup of water into the baking dish, avoiding getting any inside the peppers. Bake on the middle rack for about an hour, or until the peppers are soft.
    1 cup water
  13. While the peppers are baking, make the sauce. In a bowl, whisk all the ingredients. Keep in the fridge until ready to use.
    1 cup yogurt, 1 tablespoon chopped parsley, 1 teaspoon salt, or to taste, ½ teaspoon black pepper, or to taste
  14. To serve, spread some of the yogurt sauce on a plate and place the desired amount of peppers on top. Or serve the sauce on the side and drizzle it over the peppers. Enjoy!

Notes

  • For more information about the recipe, additions and substitutions, storage, and process shots, see the post above the recipe card.