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ThermoPro Recipe Stuffed Peppers large

Beef and Rice Stuffed Peppers










  • 4 large Red Bell Peppers
  • 1.5 lbs. Ground Beef
  • ½ cup chopped Red Onion
  • ½ cup Basmati or Jasmine Rice
  • ½ cup chopped Parsley
  • 3 cloves minced Garlic
  • 1 Tbsp. Olive Oil
  • ¾ tsp. Salt
  • ¼ tsp. Black Pepper
  • 28 oz. can Crushed Tomatoes
  • ½ cup Beef Broth
  • Chopped Parsley, to garnish

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HOW TO MAKE Beef and Rice Stuffed Peppers

  • Step 1. Slice the tops off of the peppers and remove the seeds.

  • Step 2. In a bowl, combine the ground beef, onion, rice, parsley, garlic, olive oil, salt and pepper. Stuff ¼ of the beef mixture into each of the peppers, pressing down to fit all of the meat into the peppers.

  • Step 3. Pour a small amount of the crushed tomatoes on the bottom of a dutch oven or heavy oven-safe pot. Place the stuffed peppers in the pot, making sure they fit tightly. Pour the rest of the crushed tomatoes and broth on top.

  • Step 4. Place the ThermoPro thermometer probe in the center of the meat mixture of the largest pepper. Set the desired temperature to 165-170 degrees Fahrenheit. Cover the pot with the lid and set the pot over medium heat.

  • Step 5. Once the liquid in the pot starts boiling, reduce the heat so the liquid is bubbling at a healthy simmer. The heat and steam will cook the beef mixture and the rice will absorb a good amount of the liquid as it’s cooking.

  • Step 6. Continue cooking on the stovetop until the thermometer dings for the appropriate temperature. Remove the probe from the pepper and shut off the heat.

  • Step 7. Keep the pot covered for 5-10 minutes to allow the rice to continue steaming.

  • Step 8. Uncover the pot and remove the peppers. If. Simmer over medium low heat for a few minutes until the tomato sauce mixture reaches the thickness of your liking.

  • Step 9. Serve the peppers with a few spoonfuls of sauce on top and chopped parsley.


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