Southern Style Stuffed Bell Peppers
Inject bold, Southern flavors into your dinner routine with these Southern Style Stuffed Bell Peppers—a comforting twist on a classic dish. Perfectly tender bell peppers are generously filled with a savory blend of seasoned ground beef, fluffy white rice, and zesty diced tomatoes, all infused with the smoky warmth of paprika and the tang of Worcestershire sauce. This hearty filling is topped with melted cheddar cheese for the ultimate comfort food experience. With a quick prep time of just 20 minutes and easy oven-baking, this recipe is ideal for busy weeknights or a crowd-pleasing family dinner. Serve these stuffed peppers with a fresh side salad or cornbread for a complete Southern-inspired meal that's sure to impress!
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Recipe Information
Ingredients
- 6 whole bell peppers
- 1 pound ground beef
- 1 medium, diced yellow onion
- 3 cloves, minced garlic
- 1.5 cups cooked white rice
- 14.5 ounces diced tomatoes (canned)
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1.5 teaspoons salt
- 0.5 teaspoon black pepper
- 1 cup shredded cheddar cheese
- 1 tablespoon olive oil
- 0.5 cup water
Instructions
Preheat your oven to 375°F (190°C).
Slice the tops off the bell peppers and remove the seeds and membranes. Set the bell peppers aside, and dice the edible portions of the tops to add to the filling later.
In a large skillet over medium heat, heat the olive oil. Add the diced onion, diced bell pepper tops, and garlic. Sauté for 3-5 minutes until soft and fragrant.
Add the ground beef to the skillet and cook until browned, breaking it into smaller pieces with a spoon. Drain any excess fat if necessary.
Stir in the cooked rice, diced tomatoes (with their juices), tomato paste, Worcestershire sauce, smoked paprika, dried oregano, salt, and black pepper. Cook for another 5 minutes, stirring occasionally, until everything is well combined and heated through.
Place the hollowed-out bell peppers upright in a large baking dish. If they don’t stand up, slice a very thin layer off the bottoms to create a stable base, being careful not to puncture the peppers.
Spoon the beef and rice mixture evenly into each bell pepper, packing the filling gently.
Pour the water into the bottom of the baking dish to help steam the peppers during cooking.
Cover the baking dish with foil and bake in the preheated oven for 30 minutes.
Remove the foil and sprinkle shredded cheddar cheese evenly over the tops of the stuffed peppers. Return the dish to the oven and bake uncovered for another 10 minutes, or until the cheese is melted and bubbly.
Carefully remove the peppers from the oven and let them cool for a few minutes before serving.
Nutrition Facts
Calories |
2232 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.6 g | 170% | |
| Saturated Fat | 58.8 g | 294% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 442 mg | 147% | |
| Sodium | 6392 mg | 278% | |
| Total Carbohydrate | 152.8 g | 56% | |
| Dietary Fiber | 22.7 g | 81% | |
| Total Sugars | 48.2 g | ||
| Protein | 124.9 g | 250% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1097 mg | 84% | |
| Iron | 19.5 mg | 108% | |
| Potassium | 4262 mg | 91% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
