Stuffed Bell Peppers
I like meatloaf. I always have. These Stuffed Bell Peppers are stuffed with a meatloaf-like mixture that my family loves. The barbecue sauce and cheese topping make them especially tasty.
And there is no better time to make stuffed peppers than during summer or fall, when perhaps, your garden is full of peppers needed for this recipe! If not, it’s a good time to purchase them in the stores when they are in season and less expensive.
Ingredients Needed to Make Stuffed Bell Peppers
- water
- chicken bouillon cube
- brown rice
- butter
- onion
- carrot
- garlic
- ground hamburger
- fresh oregano
- fresh basil
- Worcestershire sauce
- salt
- black pepper
- smoked paprika
- barbecue sauce (We like Sweet Baby Rays Honey BBQ)
- bell peppers (4-6 of them)
- sharp cheddar cheese
Directions for Making This Recipe
To begin, gather your ingredients so that you have everything close at hand on the counter or table.
Prepare the Ingredients
Using a sharp knife and cutting board, chop the onion. Peel and grate the carrots using a box grater. Mince the garlic.
Slice the tops of the bell peppers and remove the seeds and membrane.
In a medium saucepan, bring water to a boil. Add bouillon cube and rice. Cook as directed on package.
I’ve actually tried making this dish with uncooked rice, and believe me, you want to precook the rice before stuffing the peppers.
Meanwhile, in a large skillet, saute onion and carrot in melted butter until tender about 4 minutes. Add garlic and cook another minute. Remove from skillet and set aside.
Preheat oven to 350 degrees. In a large bowl, combine hamburger, oregano, basil, Worcestershire sauce, salt, black pepper, smoked paprika, and 1/3 cup barbecue sauce.
Mix in cooked rice, onion, carrots, and garlic. Mix well. (You may use your hands if necessary.)
Cut tops of peppers and remove seeds. Generously stuff peppers with meat mixture, filling 1″ above tops. Place in square baking dish that has been drizzled or sprayed with olive oil. Bake for 40-45 minutes until meat has cooked through.
Pour remaining barbecue sauce over each bell pepper and sprinkle tops with cheese. Bake for another 5-10 minutes until cheese has lightly browned. This recipe will serve 4-6 people.
I like to make this recipe in the summer or early fall when gardens are overrun with bell peppers. Serve with Refrigerator Mashed Potatoes, or Baked Italian Zucchini Boats. So good!
See my Sunday Meatloaf Recipe Here. And more Main Dishes Here.
Stuffed Bell Peppers
Equipment
Ingredients
- 1 cup water
- 1 cube chicken bouillon
- 1/2 cup brown rice
- 2 tablespoons butter
- 1 cup chopped onion
- 1/2 cup shredded carrot
- 1 tablespoon minced garlic
- 1 1/2 pounds ground hamburger
- 2 tablespoons fresh oregano
- 1 tablespoon fresh basil
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon smoked paprika
- 1 cup barbecue sauce divided (we like Sweet Baby Rays)
- 4-6 medium bell peppers
- 1/2 cup sharp cheddar cheese
Instructions
- Gather your ingredients so that you have everything close at hand on the counter or table.
Prepare the Ingredients
- Chop the onion. Peel and shred the carrots. Mince the garlic. Cut tops of peppers and remove seeds.
- In a medium saucepan, bring water to boil. Add bouillon cube and rice and cook as directed on package.
- Meanwhile, in large skillet, cook prepared onion and carrot in melted butter until tender about 4 minutes. Add garlic and cook another minute. Remove from skillet and set aside.
- Preheat oven to 350 degrees. In large bowl, combine hamburger, oregano, basil, Worcestershire sauce, salt, pepper, paprika, and 1/3 cup barbecue sauce. Mix in cooked rice, onion, carrots, and garlic. Mix well. (You may use your hands if necessary.)
- Generously stuff the prepared peppers with meat mixture, filling 1" above tops. Place in square baking dish that has been drizzled or sprayed with olive oil.
- Bake in preheated oven for 40-45 minutes until meat has cooked through.
- Pour remaining barbecue sauce over each pepper and sprinkle tops with cheese. Bake for another 5-10 minutes until cheese has lightly browned. Serves 4-6.
Notes
Nutrition