Easy Kosher Stuffed Peppers With Ground Beef And Rice

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Stuffed peppers were one of those dishes my mother made when she needed to stretch a pound of ground beef to feed our whole family. She’d hollow out these gorgeous bell peppers and stuff them with a mixture of meat, rice, and whatever vegetables she had on hand. The result was always satisfying and filling.

I’ve kept her basic approach but tweaked the seasoning over the years. The key is getting your rice cooked properly before you stuff the peppers. I learned this the hard way after serving peppers with crunchy rice centers more times than I care to admit. Now I always cook my rice until it’s just tender, then let it cool slightly before mixing it with the meat.

Getting the Rice Right in Stuffed Peppers

What makes this version work particularly well is the combination of onions sautéed until they’re golden and a generous amount of fresh dill. The dill adds this bright, fresh flavor that cuts through the richness of the beef. I also add a bit of tomato paste to the filling, which gives everything a deeper flavor and helps bind the mixture together.

These peppers are perfect for a weeknight dinner because you can prep them in the morning and just pop them in the oven when you get home. They also freeze beautifully if you want to make a double batch. Serve them with a simple cucumber salad or some roasted vegetables on the side.

Make-Ahead Tips for Busy Weeknights

Easy Kosher Stuffed Peppers With Ground Beef And Rice - Jewish recipe
Stuffed peppers were one of those dishes my mother made when she needed to stretch a pound of ground beef to feed our whole family. She'd hollow out these gorgeous bell peppers and stuff them with a mixture of meat, rice, and whatever vegetables she had on hand. The result was always satisfying and filling. I've kept her basic approach but tweaked the seasoning over the years. The key is getting your rice cooked properly before you stuff the peppers. I learned this the hard way after serving peppers with crunchy rice centers more times than I care to admit. Now I always cook my rice until it's just tender, then let it cool slightly before mixing it with the meat. What makes this version work particularly well is the combination of onions sautéed until they're golden and a generous amount of fresh dill. The dill adds this bright, fresh flavor that cuts through the richness of the beef. I also add a bit of tomato paste to the filling, which gives everything a deeper flavor and helps bind the mixture together. These peppers are perfect for a weeknight dinner because you can prep them in the morning and just pop them in the oven when you get home. They also freeze beautifully if you want to make a double batch. Serve them with a simple cucumber salad or some roasted vegetables on the side.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Jewish, Kosher
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 6 large bell peppers any color, tops cut off and seeds removed
  • 1 cup long-grain white rice
  • 2 cups beef broth or water
  • 1 pound ground beef 80/20 blend preferred
  • 1 large yellow onion diced
  • 3 cloves garlic minced
  • 2 tablespoons tomato paste
  • 1 can diced tomatoes 14.5 oz, drained
  • 3 tablespoons fresh dill chopped, or 1 tablespoon dried
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon paprika
  • 3 tablespoons olive oil divided
  • 1 cup tomato sauce for the bottom of the pan

Method
 

  1. Preheat your oven to 375°F. Cut the tops off the bell peppers and remove all seeds and membranes. If needed, trim a tiny slice from the bottom so peppers stand upright, being careful not to cut through.
  2. In a medium saucepan, bring the beef broth or water to a boil. Add rice, reduce heat to low, cover, and simmer for 15-18 minutes until rice is tender and liquid is absorbed. Remove from heat and let stand 5 minutes, then fluff with a fork and set aside to cool slightly.
  3. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the diced onion and cook for 5-6 minutes until softened and lightly golden. Add minced garlic and cook another minute until fragrant.
  4. Add ground beef to the skillet, breaking it up with a wooden spoon. Cook for 6-8 minutes until beef is browned and cooked through. Drain any excess fat.
  5. Stir in tomato paste and cook for 1 minute. Add drained diced tomatoes, chopped dill, salt, pepper, and paprika. Mix well and cook for 2-3 minutes. Remove from heat and stir in the cooked rice until well combined.
  6. Pour tomato sauce into the bottom of a 9x13 inch baking dish. Brush the outside of the peppers with remaining 1 tablespoon olive oil.
  7. Divide the beef and rice mixture evenly among the 6 peppers, packing gently. Place stuffed peppers in the baking dish on top of the tomato sauce.
  8. Cover tightly with foil and bake for 35-40 minutes. Remove foil and bake an additional 10-15 minutes until peppers are tender when pierced with a fork.
  9. Let rest for 5 minutes before serving. Spoon some of the tomato sauce from the bottom of the pan over each pepper if desired.

Notes

These stuffed peppers can be assembled up to 24 hours ahead and refrigerated before baking. Add 10-15 minutes to the cooking time if baking from cold. They also freeze well for up to 3 months - wrap individually in plastic wrap, then foil. Thaw overnight in the refrigerator before reheating.
Nutrition Facts
6 servings per recipe
Serving size 1 serving
Calories 285
% Daily Value*
Total Fat 14g 18%
Saturated Fat 5g 25%
Trans Fat 0g
Cholesterol 55mg 18%
Sodium 620mg 27%
Dietary Fiber 4g 14%
Total Sugars 8g
Protein 18g 36%
*Percent Daily Values are based on a 2,000 calorie diet.
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