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Dinner for 10

Beef Stuffed Bell Peppers

Bell peppers hold a seasoned beef, rice, and egg filling, then bake in tomato sauce until tender and fully cooked.

$2.75per serving $$
175 minstart to table
10servings

AmericanGluten-freeFamilyDinners

Ingredients

  • 11 bell peppers
  • 2 lb lean ground beef
  • 2 1/2 cups cooked white rice
  • 2 whole eggs
  • 1 tsp salt
  • 3 carrots
  • 1 yellow onion
  • 2 cups fresh chopped tomatoes
  • 2 cloves garlic
  • 1/4 cup fresh parsley
  • 1 tsp dried oregano
  • 1 tsp salt
  • 1/2 tsp pepper
  • 4 tbsp olive oil
  • 1 tsp salt
  • 2 carrots
  • 1 tbsp mrs dash
  • 1/2 tsp salt
  • 1/2 tsp sugar
  • 1 1/2 tbsp sour cream
  • 2 cups chopped tomatoes
  • 2 cups reserved water from bell peppers

Steps

  1. Heat the oven to 350 F, cut the tops from the bell peppers, remove the seeds, and boil the peppers in water for 10 minutes; reserve 2 cups of the water.
  2. Mix the ground beef, cooked rice, eggs, three grated carrots, onion, fresh tomatoes, garlic, parsley, oregano, salt, and pepper in a large bowl.
  3. Heat the olive oil in a large pot, then cook the remaining carrots, chopped tomatoes, Mrs Dash, salt, and sugar for 20 minutes.
  4. Stir the reserved water and sour cream into the tomato mixture, then simmer for 20 minutes.
  5. Fill the peppers with the beef mixture and place them in a large baking dish.
  6. Pour the sauce around the peppers and bake uncovered for 1 hour and 55 minutes, until the filling reaches 160 F.

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