Baby Peppers stuffed with Sausage and Rice, dinner has never been more delicious! | by Let the Baking Begin!
Stuffed Baby Peppers with Beef Rice
Prep Time
30 mins
Cook Time
45 mins
Total Time
1 hr 15 mins
 

Stuffed Baby Peppers with Beef Rice are my kids favorite Stuffed Peppers Recipe. They are filled with flavorful mixture of fluffy rice and delicious beef, then oven cooked until tender perfection. Top with cheese for melty perfection or sour cream for extra creaminess.

Course: dinner, Entree, Main Entree
Cuisine: Russian
Keyword: stuffed baby peppers
Servings: 6
Calories: 545 kcal
Author: Marina | Let the Baking Begin
Ingredients
Precooked Rice Ingredients
  • 1 cup round rice , rinsed until water runs clear
  • 1 cup broth
  • 1/2 tsp salt
Stuffed Mini Peppers Filling
  • 1 lb beef chuck, ground
  • 1 onion , diced
  • 1 carrot , shredded
  • 2 tomatoes diced (can be replaced with 6 oz of tomato sauce)
  • 4 lb mini bell peppers , assorted colors
  • 1.5 tsp salt (kosher)
  • 1 tsp black ground pepper
  • 3 cloves garlic (pressed)
  • 1/2 tsp smoked paprika
  • 1/4 cup chopped parsley
  • 1/2 cup mozzarella cheese, (shredded)
Cooking Liquid
  • 3 cups chicken broth or water (boiling hot)
  • 1 tsp salt
Creamy Tomato Sauce (optional)
  • 1 onion, medium size (diced)
  • 1 carrot, medium size (shredded)
  • 3 tomatoes, (diced)
  • 1/2 cup white wine
  • 1 cup sour cream
  • 3 cloves garlic, pressed
  • 1/2 tsp salt, kosher (or to taste)
  • 1/2 tsp black ground pepper
For garnish
  • 1/4 cup chopped parsley
Instructions
How to make Stuffed Mini Peppers
  1. Precook the rice - add the rice, broth and salt to a medium sized pot, cover with lid and bring to a boil. Cook for about 10 minutes or until the water evaporates. Open the lid, fluff with a fork and allow to cool.

Make the Filling for the Mini Peppers
  1. Heat a couple tablespoons of oil in a skillet. Add diced onions and saute until slightly browned, stirring often, about 5 minutes. Next, add the shredded carrots, stir and saute another 5 minutes. Add the diced tomatoes and garlic and cook with the lid until the tomatoes are well softened, about 10 minutes. Remove from the skillet to a large bowl and allow to cool.

  2. While the mixture is cooking, prepare the peppers:
    Wash the baby peppers with a brush under running water. Hollow out the peppers by removing and discarding the tops and seeds.

  3. To the bowl add the ground beef, cooled rice, parsley, salt, pepper and paprika. Stir. 

  4. Fill each pepper with the prepared filling by spooning it or by filling a ziplock bag, snipping the end and squeezing it into the mini peppers. Place the peppers into a 9in x12in baking dish.

  5. Combine the broth and salt until the salt dissolves. Pour the liquid around the peppers until it comes halfway to the peppers. Cover the baking dish with foil and bake for about 45 minutes or until the rice and peppers are soft. 

Make the Creamy Tomato Sauce
  1. Prepare the sauce while the peppers are baking. 
    Heat a couple tablespoons of oil in a skillet. Add the diced onions and saute until slightly browned, about 5 minutes.

  2. Next, add the carrots and saute another 5 minutes. Follow by adding the tomatoes, wine and garlic and cook/simmer with the lid on until the tomatoes are almost puree-like, about 10 minutes.

  3. Lastly, add 1 cup of sour cream and bring the mixture to a boil. If the mixture is too thick, add cream or broth to thin. If too thin, continue cooking until it reduces. Finish by seasoning with salt and pepper, to taste. 

Serve the Stuffed Bell Peppers
  1. Add 6-7 baby bell peppers to a bowl, then top with the creamy tomato sauce or some sour cream. Finish with a sprinkling of chopped parsley.

Recipe Notes

Substitute for beef- 

Crock Pot Cooking Time - 

Instant Pot Cooking Time - 

Nutrition Facts
Stuffed Baby Peppers with Beef Rice
Amount Per Serving
Calories 545 Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 10g63%
Cholesterol 73mg24%
Sodium 2061mg90%
Potassium 1427mg41%
Carbohydrates 56g19%
Fiber 9g38%
Sugar 19g21%
Protein 21g42%
Vitamin A 14335IU287%
Vitamin C 417mg505%
Calcium 129mg13%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.