Meat and Rice Stuffed Peppers
Stuffed peppers are a food I grew up on and looked forward to anytime my mom made them. They’re such a hearty dinner that pack in protein, carb and veggies all in one, and can be made vegetarian too.
Bell peppers are stuffed with a meat and rice mix sauteed with a blend of warm spices, veggies, herbs and date syrup, then cooked in a sweet and tart tomato based sauce. This recipe is truly the perfect one-pot meal!
I made this recipe in my new 6.75 QT dutch oven, which was the perfect size to fit the peppers. I suggest using a pot thats wide and large enough to comfortably fit the peppers and sauce.
What you’ll need to make Meat and Rice Stuffed Peppers
Here’s what you’ll need for the peppers and filling
- 8 bell peppers, I used a combination of red, green and yellow peppers
- ground beef, or sub plant-based beef, chicken or turkey
- long grain rice, like jasmine or basmati rice
- veggies: grated carrot, onion and diced tomato
- spices: paprika, cumin, salt, pepper, turmeric
- tomato paste
- parsley
- olive oil
- date syrup
Here’s what you’ll need for the sauce
- canned crushed tomatoes
- water
- spices: paprika, salt & pepper
- olive oil
- date syrup
1. You’ll start by sauteeing the onion in olive oil, then adding the ground meat, rice, spices, herbs, veggies and date syrup. Cook together for 5-7 minutes
The meat does not need to be cooked through since it will continue cooking in the peppers in the sauce.
2. Next, slice the tops off of the peppers and stuff them 3/4 of the way to the top with your filling. Arrange them in the same pan you browned the meat in.
Any remaining filling can be added in between the peppers directly into the pan.
3. Prepare the sauce and pour it into the pot, making sure to pour some sauce directly into the peppers as well.
Cover the pot and cook on low for 45 minutes, then finish off in the oven on 425 F for 15-20 minutes.
The filling comes out so flavorful and delicious paired with the tender bell peppers. This recipe has a delicious combination of spices with just the right amount of sweetness.
I can’t wait for you guys to try it!
Other cozy & nourishing dinner ideas:
Spinach & Artichoke Orzo and Salmon
One-pan Chicken and Quinoa
Spiced Peas and Meatballs
Ingredients
- 8 large bell peppers
Rice and Meat Filling
- 1 lb ground beef or sub ground chicken, turkey or plant-based meat
- 1 1/2 cups rice I used Jasmine rice
- 1 yellow onion diced
- 1 tbsp tomato paste
- 1 tbsp date syrup
- 1 large carrot grated
- 1 roma tomato finely diced
- Handful parsley chopped
- 1 tbsp paprika
- 1 tsp salt
- 1 tsp black pepper
- 1/2 tsp cumin
- 1/4 tsp turmeric
Tomato Sauce
- 15 oz can crushed tomatoes
- 3 cups boiling water
- 2 tbsp date syrup
- 2 tsp paprika
- 1 1/4 tsp salt
- 1 tsp black pepper
- 3 tbsp olive oil
Directions
- Heat a large dutch oven on medium heat and drizzle in about 2 tbsp olive oil. Add in the diced onion and saute for 5 minutes.
- Add in the ground meat and break apart. Add in the spices, rice, diced tomatoes, tomato paste, grated carrots, parsley and date syrup and cook over medium/high heat for 5 minutes, then remove the pan from the flame. The meat does not need to be cooked through, this is just a rough saute.
- Slice off the tops of your peppers and scoop out the seeds. Stuff the peppers 3/4 of the way to the top with the rice/meat mix. Place the peppers back into the pot you cooked the meat and rice with. Any remaining rice filling can be added directly to the pot between the peppers. You can add the tops back onto the peppers if desired.
- Prepare the sauce by whisking together the crushed tomatoes, spices, water, date syrup and olive oil. Pour over the peppers, making sure to spoon some into the peppers and around.
- Cover the pot and bring it to a boil, then reduce the flame to simmer. Cook on a low flame for 45 minutes.
- Preheat the oven to 425 F.
- Spoon some sauce over each pepper, then place the pot uncovered into the oven for about 15-20 minutes. The peppers should be tender, and rice should be fully cooked through.
- Serve warm with your favorite sides.
- Leftovers can be refrigerated and reheated for up to 5 days.
These look delicious and your recipes do not disappoint ever! If I didnt have date syrup in the pantry, is there an okay substitute? Honey maybe (though could be a bit more on the sweet side then this dish needs??)
Hi Gwen, honey would work. I would suggest leaving it out of the meat and rice mixture and just adding the listed amount to the sauce so that it won’t be overly sweet. The date syrup adds a richer flavor profile compared to honey, but it’ll still taste great without it!