| Prep: 30 mins | Cook: 60 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 320 | 17g | 6g | 18g |
| sugars | fibre | protein | salt |
| 5g | 3g | 20g | 0.6g |
Why I Love Austrian Stuffed Bell Peppers
There is something truly special about this recipe for Stuffed Bell Peppers. Part of that joy comes from the memories attached to the dish. Growing up in a family with strong culinary traditions like mine, bell peppers were more or less always there – colourful, vibrant, standing side by side with the potatoes, onions and tomatoes on grandma’s kitchen counter. Those bell peppers turned into countless meals that brought comfort and satisfaction. This recipe is one of my favorites as it blends flavors from the classic American dish Stuffed Bell Peppers but with a twist inspired by the principles of Austrian cuisine.
How it Started
The history of this delicious dish takes me back to my adolescent days. Learning from my grandparents who hailed from Ireland and living in Boston where fresh produce from the sea and land are in abundance became my culinary playground. It led me to create this fusion recipe, taking some inspiration from the famous Austrian chef Johanna Maier, whose emphasis on fresh ingredients and simple flavors resonated with my own cooking philosophy.
Why this Recipe?
The Stuffed Bell Peppers dish is a wonderful amalgamation of different flavors and textures. The sweet bell peppers provide the perfect casing for the juicy ground beef that’s been delicately seasoned, and the melted cheese on top adds a creamy finish that makes each bite an absolute delight. The inclusion of rice gives it a comforting, fulfilling feel, similar to the charm of a good Irish shepherd’s pie or an American meatloaf. This, I believe, is the magic of food – it brings distant worlds together, creating a fusion that’s absolutely delicious.
When matchmaking meals, they pair wonderfully with a side of Roasted Brussels Sprouts or a good, warm slice of Crusty White Bread. It’s a versatile dish that can be eaten at any time of the year, though it’s especially heartwarming when served on a cold winter evening.
As my family continues to grow with the recent addition of our baby boy, I look forward to passing these recipes down, creating more memories around tenderly stuffed bell peppers, hearty laughter, and shared meals. In sharing this recipe, I hope to extend a piece of that warmth to your family table too.
What You’ll Need
- 6 large bell peppers, any color
- 1.5 pounds of ground beef
- 1 medium onion, finely chopped
- 2 cloves of garlic, minced
- 1.5 cups of cooked rice
- 1.5 teaspoons of salt
- 1/2 teaspoon of black pepper
- 1 can (15 ounces) of diced tomatoes
- 1 cup of tomato sauce
- 1 cup of shredded cheddar cheese
- 1 tablespoon of olive oil
- 2 cups of beef broth
Method
Step One
Preheat your oven to 350 degrees F (175 degrees C). Grease a baking dish with olive oil and set aside.
Step Two
Cut off the tops of the bell peppers and remove the seeds and membranes from inside. Place them cut-side up in the prepared baking dish.
Step Three
Heat oil in a large skillet over medium-high heat. Add onion and cook until soft and translucent, about 5 minutes. Add garlic and continue cooking for another minute.
Step Four
Add ground beef to the skillet with the onions and garlic. Cook while stirring and breaking up the meat until it is browned and cooked through. This usually takes about 8-10 minutes.
Step Five
Drain the excess fat from the meat, then return it to the heat. Stir in the cooked rice, diced tomatoes, salt, and pepper. Simmer for about 5 minutes until most of the liquid has evaporated.
Step Six
Stuff each bell pepper with the beef and rice mixture, pressing down slightly to compact the filling. Pour the tomato sauce over the stuffed bell peppers and sprinkle with shredded cheddar cheese.
Step Seven
Pour the beef broth into the dish around the peppers to keep them moist as they bake. Cover the dish with aluminum foil.
Step Eight
Bake in the preheated oven for about 45-55 minutes until the peppers are tender and the cheese is melted and bubbly.
Step Nine
Remove from the oven and let them rest for about 5 minutes before serving. Enjoy your Stuffed Bell Peppers with a side salad or your preferred side dish.
