Stuffed Bell Peppers with Ground Meat and Rice
Classic stuffed bell peppers recipe with ground meat and rice in rich tomato sauce. Serve hot with sour cream for a hearty, comforting meal the whole family will love.
Ingredients
- 5 large bell peppers
- 10.5 oz ground meat (chicken, beef, pork, or a mix)
- 1 cup rice
- 1 medium onion
- 1 medium carrot
- salt
- black pepper
- seasonings to taste
- 4 tablespoons tomato sauce
- water enough to cover the peppers
- olive oil for sautéing
Instructions
- Heat olive oil in a skillet over medium heat. Dice the onion into small cubes and grate the carrot, then sauté together until softened, about 5 minutes.
- In a large bowl, combine the ground meat with the rinsed rice. I used ground chicken for a lighter option, but you can use pork, beef, or a mix of pork and beef.
- Add the sautéed onion and carrot to the bowl with the meat and rice.
- Season with salt, black pepper, and other spices of your choice, then mix everything together thoroughly.
- Cut the tops off the bell peppers and remove the seeds and membranes. Fill each pepper with the prepared meat and rice mixture.
- Arrange the stuffed peppers upright in a deep pot.
- In a separate bowl, mix 4–5 tablespoons of tomato sauce with water.
- Pour the tomato sauce mixture over the stuffed peppers, adding enough water to cover them completely. Cook over low heat for 60–70 minutes. If the water level drops too much during cooking, add more water to keep the peppers covered.
- The stuffed bell peppers with meat and rice are ready. Enjoy!