Stuffed Mini Peppers with Beef Rice
Stuffed Mini Peppers with Beef Rice is my kid's favorite Stuffed Peppers Recipe. They are filled with a flavorful mixture of fluffy rice and delicious beef, then oven-cooked until tender perfection. Top with cheese for melty perfection or sour cream for extra creaminess.
Ingredients
- 1 cup round rice (, rinsed until water runs clear)
- 1 cup broth
- 1/2 tsp salt
- 1 lb beef chuck, ground
- 1 onion (, diced)
- 1 carrot (, shredded)
- 2 tomatoes (diced (can be replaced with 6 oz of tomato sauce))
- 4 lb mini bell peppers (, assorted colors)
- 1.5 tsp salt ((kosher))
- 1 tsp black ground pepper
- 3 cloves garlic ((pressed))
- 1/2 tsp smoked paprika
- 1/4 cup chopped parsley
- 1/2 cup mozzarella cheese, ((shredded))
- 3 cups chicken broth or water ((boiling hot))
- 1 tsp salt
- 1 onion, medium size ((diced))
- 1 carrot, medium size ((shredded))
- 3 tomatoes, ((diced))
- 1/2 cup white wine
- 1 cup sour cream
- 3 cloves garlic, pressed
- 1/2 tsp salt, kosher (or to taste)
- 1/2 tsp black ground pepper
- 1/4 cup chopped parsley
Directions
- 1
Get all of your ingredients ready, by measuring, cutting and chopping what needs to be chopped.
- 2
Saute vegetables:Heat a couple tablespoons of oil in a skillet. Add diced onions and saute until golden in color, stirring oftenb(~5 minutes). Next, add the shredded carrots, stir and saute another 5-10 minutes. Add the diced tomatoes, pressed garlic and cook covered with a lid until the tomatoes are well softened (~10 minutes).
- 3
While the peppers are baking prepare the sauce. Heat a couple of tablespoons of oil in a skillet. Add the diced onions and saute over medium heat until slightly browned, stirring often (~about 5-10 minutes).
- 4
Add 6-7 baby bell peppers to a bowl, then top with the creamy tomato sauce mixture or some sour cream. Finish with a sprinkling of chopped parsley.