Stuffed Peppers With Ground Beef and Rice

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Square feature photo of two stuffed green bell peppers with a ground beef and rice filling, topped with a deliciously creamy tomato soup and sour cream sauce. Served on a white rectangular plate and topped with a sprig of fresh parsley.

Stuffed Peppers with Ground Beef and Rice are tender, hearty, and topped with a creamy sour cream sauce that sets them apart from classic versions. This family-favorite recipe makes a comforting weekend dinner or a satisfying make-ahead meal for busy weeknights.

Stuffed Peppers With Ground Beef and Rice

Course

Main Dish

Prep Time

30 min.

Cook/bake time

1 hr.

Servings

6

Here's What You'll Need

Large stock pot with lid
A skimmer spoon or ladle

INGREDIENTS

1 1/2 lbs. ground beef
6 green bell peppers
1 cup white rice cooked
6 ounces chili sauce (I buy a 12 oz bottle of Heinz Brand that can be found in the ketchup isle.)
1 cup of diced onion
1/2 teaspoon celery salt
1/2 teaspoon salt
1/2 teaspoon ground pepper
2 (10.75 oz. cans) tomato soup
1 cup water
1 cup sour cream

Directions

1. Cook rice and set aside.
2. Cut the tops off the peppers and remove the seeds and membranes. Set aside.
3. Make the Stuffed Pepper Mixture: In a large mixing bowl, add the cooked rice, uncooked ground beef, chopped onion, chili sauce, celery salt, salt and ground black pepper. Mix thoroughly.
stuffing pepper image
4. Stuff each pepper to the top with the Stuffed Pepper Mixture.
5. In a large stock pot, add the tomato soup and water. Stir to combine then place the stuffed peppers into the stock pot.
stuffed peppers cooking
6. Put the lid on the stock pot and bring to a boil. Leave the lid on, reduce the heat and simmer for 1 hour. The internal temperature should be 160-degrees fahrenheit when fully cooked.
Making the delicious and creamy tomato soup and sour creams sauce in a stock pot after removing the fully cooked stuffed peppers with ground beef and rice.
7. Remove the stuffed peppers from the stock pot with a skimmer spoon or ladle. Make the sour cream sauce by adding sour cream to the remaining tomato soup in the stock pot. Use a whisk to stir thoroughly.
Finished stuffed green bell peppers with a ground beef and rice filling, topped with a deliciously creamy tomato soup and sour cream sauce. Shown are three peppers served on a white rectangular plate topped with a sprig of fresh parsley.
8. Spoon sauce over stuffed peppers and serve.

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