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Easy Kosher Beef and Rice Stuffed Peppers

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✓ Pesach-friendly if your family eats kitniyot. Look for a Pesach hechsher on: broth, paprika. Pesach recipes and menu planner

Meat (Fleishig)

Beef and rice stuffed peppers are a comforting family dinner: colorful bell peppers filled with seasoned ground beef, rice, onion, garlic, tomatoes and tomato paste, baked until tender and finished with fresh parsley.

Getting the Rice Right

Partially cook the rice in beef broth before mixing it with the meat so it finishes tender inside the peppers. Brown the beef with the onion and garlic first for flavor. Pour a little broth into the baking dish and cover the peppers for most of the baking time so they steam and soften, then uncover to brown the tops.

Kosher Notes

This is a meat (fleishig) recipe. Use kosher beef broth. For a variation, use ground turkey with a pinch of cumin and fresh dill.

Make-Ahead and Freezing

Leftovers keep for 3 days or 2 months frozen; thaw overnight before reheating.

Easy Kosher Beef and Rice Stuffed Peppers
These kosher stuffed peppers combine seasoned ground beef and fluffy rice in tender bell pepper cups for an easy, satisfying dinner the whole family will love.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Jewish, Kosher
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 6 large bell peppers (red, yellow, or orange) tops cut off and seeds removed
  • 1 cup long grain white rice
  • 1.5 cups beef broth divided
  • 1 pound ground beef 80/20 lean
  • 1 medium yellow onion diced
  • 3 cloves garlic minced
  • 1 can diced tomatoes 14.5 oz, drained
  • 2 tablespoons tomato paste
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried oregano
  • 1/2 teaspoon paprika
  • 2 tablespoons olive oil
  • 2 tablespoons fresh parsley chopped

What I use for this recipe

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Method
 

  1. Preheat your oven to 375°F. Cook the rice in 1.25 cups of beef broth according to package directions until tender and fluffy. Set aside to cool slightly.
  2. Cut the tops off the bell peppers and remove all seeds and white membranes. If needed, trim a small slice from the bottom so peppers stand upright, being careful not to create holes.
  3. Heat olive oil in a large skillet over medium-high heat. Add the diced onion and cook for 4-5 minutes until softened and translucent.
  4. Add the minced garlic and cook for another minute until fragrant. Add the ground beef, breaking it up with a wooden spoon, and cook until browned completely, about 6-8 minutes.
  5. Stir in the tomato paste, drained diced tomatoes, salt, pepper, oregano, and paprika. Cook for 3-4 minutes until the mixture is well combined and fragrant.
  6. Remove from heat and stir in the cooked rice and chopped parsley. Mix well and taste for seasoning, adjusting salt and pepper as needed.
  7. Stuff each pepper with the beef and rice mixture, packing it down gently but not too tightly. Place stuffed peppers in a baking dish.
  8. Pour the remaining 1/4 cup of beef broth into the bottom of the baking dish around the peppers. Cover tightly with foil.
  9. Bake for 35-40 minutes until the peppers are tender when pierced with a fork. Remove foil for the last 5 minutes if you want the tops to brown slightly.
  10. Let rest for 5 minutes before serving. Garnish with additional fresh parsley if desired.

Notes

Leftover stuffed peppers keep in the refrigerator for up to 3 days and reheat well in the microwave. You can also freeze them for up to 2 months - just thaw overnight before reheating. For a different flavor profile, try using ground turkey instead of beef and add a pinch of cumin and fresh dill to the rice mixture.
Nutrition Facts
6 servings per recipe
Serving size 1 serving
Calories 285
% Daily Value*
Total Fat 12g 15%
Saturated Fat 4.5g 23%
Trans Fat 0.2g
Cholesterol 65mg 22%
Sodium 485mg 21%
Dietary Fiber 4g 14%
Total Sugars 8g
Protein 22g 44%
*Percent Daily Values are based on a 2,000 calorie diet.

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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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