Stuffed Bell Peppers with Beef and Tomato
Colorful bell peppers filled with a flavorful mixture of ground beef, tomato paste, and rice, baked until tender. This Hungarian-inspired recipe is a healthy and delicious meal.
- Prep
- 15 min
- Cook
- 30 min
- Total Time
- 45 min
- Servings
- 4
- Difficulty
- medium
- Cuisine
- Hungarian
Ingredients
- 4Bell peppers, halved and seeded
- 1lbGround beef
- 6ozsTomato paste
- 1cupCooked rice
- 1smallOnion, diced
- 3clovesGarlic, minced
- 2tbspsWorcestershire sauce
- 1tspDried oregano
- 1tspSalt
- 1/2tspBlack pepper
Step-by-Step
- 1
Preheat the oven to 375°F (190°C).
5m - 2
In a large skillet, cook the ground beef over medium heat until browned and crumbled, about 5-7 minutes. Drain any excess fat.
7mmedium heat - 3
Add the diced onion and minced garlic to the skillet. Cook for 2-3 minutes, until the onion is translucent.
3mmedium heat - 4
Stir in the tomato paste, cooked rice, Worcestershire sauce, dried oregano, salt, and black pepper. Mix well and cook for an additional 2-3 minutes.
3mmedium heat - 5
Arrange the halved and seeded bell peppers in a baking dish. Spoon the beef and rice mixture evenly into the bell pepper halves.
5m - 6
Cover the baking dish with foil and bake for 20-25 minutes, or until the bell peppers are tender and the filling is heated through.
25m375°F (190°C) - 7
Remove the foil and bake for an additional 5 minutes to lightly brown the tops of the stuffed peppers.
5m375°F (190°C)