Today, I’m going to share a super yummy recipe with you Mince and Rice Stuffed Peppers! If you love colorful bell peppers filled with tasty goodness, you’re going to love this dish. It’s based on one of my family’s favorites, inspired by my mum’s famous stuffed artichokes recipe but we’re swapping artichokes for sweet, juicy peppers. Let’s get started!
Method
Prep the Rice
The first step is to get your rice ready. Place the long-grain white rice in a sieve and rinse it under cold running water. Gently move the rice around with your fingers to make sure all the starch gets washed away. Keep rinsing until the water runs completely clear this is very important to help the rice cook up fluffy instead of sticky. After rinsing, leave the rice in the sieve to drain over a bowl while you move on to the next steps.
Cook the Onion
Next, it’s time to bring out that sweet, savory onion flavor. Heat three tablespoons of extra virgin olive oil in a pan over medium heat. Add your finely chopped onion to the warm oil and stir it gently. Let the onions cook slowly for about 10 to 12 minutes, stirring occasionally, until they soften completely and start to caramelize you’ll see them turn a little golden and smell amazing! Once done, remove the pan from the heat and transfer the onions to a large mixing bowl. Let them cool down a bit so they’re ready to mix with the other ingredients later.
Prepare the Peppers
While the onions are cooling, let’s get those beautiful bell peppers ready. Using a sharp knife, carefully cut off the tops of the peppers keep the tops aside because they look lovely when served! Gently reach inside each pepper and remove the seeds and any white membranes. Try to keep the peppers whole and neat, as they will act like little edible bowls for the delicious filling. To stop the peppers from turning brown and to give them a nice fresh taste, rub the insides and outsides with lemon juice using a small bowl to catch any extra juice.
Make the Filling
Now that everything is prepped, it’s time to build the flavorful filling. In the large mixing bowl with the cooled onions, add the drained rice, minced beef, finely chopped parsley, canned chopped tomatoes, tomato purée, salt, and pepper. Squeeze in the juice of one lemon for some extra brightness, and pour in 200 ml of cold water to help the rice cook perfectly inside the peppers. Mix everything together thoroughly with a spoon or your hands, making sure all the ingredients are combined evenly and the flavors are nicely blended.
Stuff the Peppers
Once your filling is ready, it’s time for the fun part stuffing the peppers! Using a spoon, gently fill each pepper with the meat and rice mixture. Be careful not to overpack them. Leave a little space at the top because the rice will expand as it cooks. If you overfill the peppers, they might split or the rice might stay hard. Once stuffed, place the peppers standing upright in a large pot or deep baking dish, making sure they’re snug but not squashed.
Cook the Peppers
With the peppers all standing proudly, pour 200 ml of boiling water into the bottom of the pot or dish not directly onto the peppers, just around them. This will help steam and cook them gently. Drizzle the remaining three tablespoons of olive oil over the tops of the peppers to keep them juicy and full of flavor.
Now you have two options for cooking:
- On the stove: Cover the pot with a lid and place it over low heat. Let the peppers simmer gently for about 1 hour until the peppers are soft and the filling is fully cooked.
- In the oven: Cover the dish tightly with foil and bake in a preheated oven at 350°F (175°C) for 1 hour. The peppers should come out tender, juicy, and full of mouthwatering aromas.
Cool and Serve
After cooking, let the stuffed peppers rest for about 10 minutes. This short cooling time lets the flavors settle and makes the peppers easier to handle. They actually taste even better once they’ve cooled slightly, so be patient it’s worth the wait!
Necessary Tools
- Sharp knife
- Chopping board
- Large mixing bowl
- Spoon
- Large pot with lid or deep baking dish
- Sieve or strainer
- Measuring spoons
- Small bowl for lemon juice
Mince and Rice Stuffed Peppers
Cuisine: MexicanDifficulty: Easy6
servings20
minutes1
hour1
hour20
minutesIngredients
6 large bell peppers (any color you like!)
100g (3½ oz) long-grain white rice
6 tablespoons extra virgin olive oil
1 large onion, finely chopped
2 large lemons
75g (2¾ oz) fresh flat-leaf parsley, finely chopped
500g (1 lb 2 oz) minced beef
400g (14 oz) canned chopped tomatoes
5 tablespoons tomato purée
1½ teaspoons fine sea salt
¾ teaspoon ground black pepper
200 ml (7 fl oz) boiling water
200 ml (7 fl oz) cold water
Directions
- Prep the Rice:
Wash the rice in a sieve under cold water until the water runs clear. Let it drain while you work on the other steps. - Cook the Onion:
In a pan over medium heat, add 3 tablespoons of olive oil. Toss in the chopped onion and cook for 10–12 minutes until it turns soft and starts to caramelize (get a little brown and sweet). Remove from heat and let it cool in a big bowl. - Prepare the Peppers:
Cut off the tops of each pepper and gently remove the seeds and white bits inside. Try to keep the peppers whole like little cups! Rub the inside and outside of each pepper with lemon juice to keep them fresh and bright. - Make the Filling:
Into the bowl with the cooled onions, add the minced beef, drained rice, chopped parsley, chopped tomatoes, tomato purée, salt, pepper, 200ml cold water, and the juice of one lemon. Mix everything together really well. - Stuff the Peppers:
Carefully spoon the filling into each pepper. Don’t overfill leave a little space because the rice will puff up while cooking! - Cook the Peppers:
Place the stuffed peppers standing upright in a big pot or deep baking dish. Pour 200ml of boiling water around them (not on top!). Drizzle the rest of the olive oil over the peppers. - Simmer or Bake:
On the stove: Cover the pot with a lid and cook on low heat for about 1 hour until the peppers are tender.
In the oven: Cover with foil and bake at 350°F (175°C) for 1 hour. - Cool and Serve:
Let them rest for 10 minutes after cooking they taste even better when they’re not piping hot!
Notes
- Don’t overfill the peppers! If you stuff them too tightly, the rice won’t have room to expand and might stay crunchy.
- Make sure to wash the rice really well. If you skip this, the filling can turn sticky instead of fluffy.
- Be gentle when handling the peppers we want them to stay strong and hold all that delicious filling inside!
Serving Suggestions
- Serve with a dollop of plain yogurt or tzatziki sauce.
- Add a side of fresh green salad.
- Sprinkle some extra chopped parsley or mint on top.
- Enjoy with warm pita bread!
Fun Fact
Did you know that bell peppers are actually fruits, not vegetables?
They have seeds inside and grow from a flower just like apples and oranges!
Conclusion
There you have it, friends, a colorful, happy meal that’s fun to make and even more fun to eat! These mince and rice stuffed peppers are perfect for family dinners, and they can even be made ahead of time and reheated. Plus, they’re packed with veggies and flavor.
