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.

This stuffed peppers recipe with ground beef and rice with sour cream sauce has been in our family for years and it’s one of my husband’s favorite meals. They always come out tender and flavorful and the sour cream sauce is what makes this dish unique to other stuffed pepper recipes I’ve tried.

This is a great meal to make on the weekends when the whole family is home or make them ahead for a hearty midweek meal.

Related: Two more delicious recipes to try… Zesty Pepperoni Pasta Salad & Easy Sausage and Veggie Foil Packs.

To make the stuffed pepper mixer you just need a few ingredients: ground beef, chopped onion, cooked rice, chili sauce, and spices. This dish is not spicy. If you want to kick it up a notch feel free to add hot sauce or red pepper flakes.

I like to serve them with a side of mashed potatoes and spoon the extra sauce over everything. If you happen to have any leftovers just refrigerate with some of the reserved sauce to heat up in the microwave later. Below is the recipe.

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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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