Ree Drummond’s Stuffed Bell Peppers: A Hearty, Flavorful Family Favorite
Growing up, my family had a tradition of gathering around the dinner table every Sunday. One of the highlights of these meals was Ree Drummond’s stuffed bell peppers. The vibrant colors of the peppers and the savory aroma wafting through the kitchen always brought a sense of warmth and togetherness. This dish is not just a meal; it’s a celebration of family, love, and the joy of cooking together.
What Makes It Special
There are several reasons why Ree Drummond’s stuffed bell peppers stand out:
- Flavor Explosion: The combination of seasoned ground beef, rice, and spices creates a mouthwatering filling that is both hearty and satisfying.
- Colorful Presentation: The bright bell peppers not only add a pop of color to your plate but also provide a sweet crunch that complements the filling perfectly.
- Customizable: This recipe is incredibly versatile. You can easily swap out ingredients based on your preferences or what you have on hand.
- Family-Friendly: Kids love these stuffed peppers! They’re fun to eat and can be made in advance, making them perfect for busy weeknights.
Gather Your Ingredients
Prep Time: 20 minutes | Cook Time: 40 minutes | Servings: 4
- 4 large bell peppers (any color)
- 1 pound ground beef
- 1 cup cooked rice
- 1 can diced tomatoes (14.5 oz)
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 1 cup shredded cheese (cheddar or mozzarella)
Step-by-Step Instructions
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Preheat your oven to 375°F (190°C).
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Cut the tops off the bell peppers and remove the seeds. Place them upright in a baking dish.
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In a skillet over medium heat, sauté the chopped onion and minced garlic until fragrant.
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Add the ground beef to the skillet and cook until browned. Drain excess fat.
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Stir in the cooked rice, diced tomatoes, Italian seasoning, salt, and pepper. Mix well.
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Stuff each bell pepper with the beef and rice mixture, packing it in tightly.
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Top each pepper with shredded cheese.
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Bake in the preheated oven for 30 minutes, or until the peppers are tender and the cheese is bubbly.
My Pro Tips
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For an extra kick, add some chopped jalapeños or a dash of hot sauce to the filling.
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Feel free to use quinoa or cauliflower rice instead of regular rice for a healthier twist.
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If you have leftover filling, it makes a great topping for nachos or can be used in a burrito!
What to Serve With It
- Garlic bread
- Simple green salad with vinaigrette
- Roasted vegetables
- A glass of red wine or sparkling water
FAQs
Q: Can I make these stuffed peppers ahead of time?
A: Absolutely! You can prepare the filling and stuff the peppers a day in advance. Just cover and refrigerate until you’re ready to bake.
Q: What if I don’t have ground beef?
A: You can substitute ground turkey, chicken, or even a plant-based meat alternative for a lighter option.
The Heart of the Dish
Every time I make Ree Drummond’s stuffed bell peppers, I’m reminded of those cherished Sunday dinners with my family. The laughter, the stories, and the delicious food all come together to create lasting memories. This dish is more than just a recipe; it’s a way to connect with loved ones and share a piece of my heart.
Your Turn
I invite you to try this recipe and make it your own! Experiment with different fillings, spices, or toppings. I’d love to hear how it turns out for you, so don’t forget to share your experiences and any tweaks you make. Happy cooking!
Ree Drummond’s Stuffed Bell Peppers: A Hearty, Flavorful Family Favorite
Ingredients
- 4 large bell peppers
- 1 pound ground beef
- 1 cup cooked rice
- 1 can (14.5 oz) diced tomatoes
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt to taste
- Pepper to taste
- 1 cup shredded cheese (mozzarella or cheddar)
- Garlic bread (for serving)
- Simple green salad with vinaigrette (for serving)
- Roasted vegetables (for serving)
- A glass of red wine or sparkling water (for serving)
Instructions
- Preheat your oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds. Place them upright in a baking dish.
- In a skillet over medium heat, sauté the chopped onion and minced garlic until fragrant.
- Add the ground beef to the skillet and cook until browned. Drain excess fat.
- Stir in the cooked rice, diced tomatoes, Italian seasoning, salt, and pepper. Mix well.
- Stuff each bell pepper with the beef and rice mixture, packing it in tightly.
- Top each pepper with shredded cheese.
- Bake in the preheated oven for 30 minutes, or until the peppers are tender and the cheese is bubbly.
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