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Classic Beef Stuffed Peppers

Ground beef stuffed bell peppers is a classic dish, but a dish that can easily be dense and dry. This recipe will guarantee a moist, flavorful outcome that’s easy and can be made ahead of time.

Classic Beef Stuffed Peppers

The simple combination of beef, the right cheese, spices and condiments creates a flavorful moist filling that complements the sweetness of the bell peppers.

Ingredients in This Recipe

  • Bell peppers – any color will work. The red bell pepper is the sweetest of the bell peppers; it has gone through the full process of ripening, giving it the sweet and fruity flavor. The green pepper is picked before they go through the ripening process to change color. This results in a slightly more bitter, tangy taste. The yellow and orange and in between these two. Whatever color you pick, bell peppers are a great source of vitamin C, A, fiber and more.
  • Ground beef – I used lean beef, up to 95% lean.
  • Cheese – select a cheese that melts easily and that adds flavor. I used Gruyere cheese. An aged cheddar or Gouda cheese will also do well. I would not use Mozzarella though. It will melt easily, looks nice with long strings, but it does not add any flavor to the meat.
  • Egg – adds fat, flavor, and moisture and also helps bind the meat together.
  • Bread crumbs – when mixed with the milk, it add moisture and functions as a binder, similar to the egg.
  • Milk
  • Ketchup – adds moisture and flavor.
  • Spices – curry powder, ginger, paprika, nutmeg, oregano, garlic powder.

How to Make Classic Beef Stuffed Peppers

Step 1 – Pick a variety of colors or just choose one.

Clean the bell peppers. Cut them in half, along the long side or the short side. Take the core and the seeds out.

Step 2 – Transfer all ingredients to a bowl and mix well, but don’t overmix.

Step 3 – Stuff the pepper halves with the ground beef mixture and place them in one or two baking dishes.

Step 4 – Add a little bit of stock to the dish, so the peppers don’t cook stuck onto the dish.

You can also add tomato sauce or even water if you like.

Place the peppers in an oven of 400 degrees F for 30 minutes.

Step 5 – Top the peppers with a little bit of grated cheese and put them back into the oven for another 5-10 minutes.

Step 6 – Serve the peppers in the baking dish or on a plate or bowl. Sprinkle with a little bit of parsley or basil.

Try Other Recipes of Stuffed Vegetables

Classic Beef Stuffed Peppers
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Classic Beef Stuffed Peppers

Author: Marinka
Beef stuffed bell peppers is a classic dish, but a dish that can easily be dense and dry. This recipe will guarantee a moist, flavorful outcome that’s easy and can be made ahead of time.
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
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Servings: 2 people

Ingredients

  • 2 bell peppers

Ground beef mixture

  • 12 ounces ground beef
  • 1 egg
  • 2.5 ounces Gruyere cheese grated
  • 2 tablespoon bread crumbs
  • 2 tablespoons milk
  • 2 tablespoons ketchup
  • 1/2 tablespoon salt
  • 1 teaspoon pepper
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon ginger powder
  • 1/2 teaspoon oregano
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon paprika powder
  • 1/4 teaspoon garlic powder

Finishing touch

  • 1 ounce Gruyere cheese grated
  • parsley finely chopped

Instructions

  • Pick a variety of colors or just choose one. Clean the bell peppers. Cut them in half, along the long side or the short side. Take the core and the seeds out.
  • Transfer all ingredients to a bowl and mix well, but don’t overmix.
  • Stuff the pepper halves with the ground beef mixture and place them in one or two baking dishes.
  • Add a little bit of stock to the dish, so the peppers don’t burn into the dish.
    You can also add tomato sauce if you like.
  • Place the peppers in an oven of 400 degrees F for 30 minutes.
  • Top the peppers with a little bit of grated cheese and put them back into the oven for another 5-10 minutes.
  • Serve the peppers in the baking dish or on a plate or bowl. Sprinkle with a little bit of parsley or basil.

Nutrition

Calories: 774kcal | Carbohydrates: 22g | Protein: 50g | Fat: 54g | Saturated Fat: 24g | Polyunsaturated Fat: 3g | Sodium: 2465mg | Fiber: 4g | Sugar: 10g

Nutrition information is automatically calculated, so should only be used as an approximation.

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