Beef Stuffed Bell Peppers

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 39.

	this recipe	typical
egg	11%	0%
dairy	2%	0%
aromatics	17%	23%
sweetener	0%	0%
salt	2%	0%
liquid	2%	9%
vegetables and beans	319%	137%

Where it stands out

• #1 of 39 for glaze depth
• #3 of 39 for slice integrity
• #5 of 39 for tenderness

Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

1320 g	10-12 medium bell peppers (any color)
907 g	2 lbs lean ground beef
462 g	2 1/2 cups cooked white rice
100 g	2 whole eggs (minus the shell)
6 g	1 tsp salt
183 g	3 medium carrots (peeled and grated)
150 g	1 medium yellow onion (peeled and finely chopped)
484 g	2 cups fresh chopped tomatoes (1 large tomato or 2 small)
6 g	2 garlic cloves (peeled and pressed)
25 g	1/4 cup fresh parsley (finely chopped (1 tbsp dried parsley would work as well))
1 g	1 tsp dried oregano
6 g	1 tsp salt
1 g	1/2 tsp pepper
54 g	4 Tbsp olive oil
6 g	1 tsp salt (plus 2 tbsp vinegar for boiling water)
122 g	2 medium carrots (grated)
	1 Tbsp mrs dash (or your favorite seasoning)
3 g	1/2 tsp salt
2 g	1/2 tsp sugar
22 g	1 1/2 Tbsp sour cream
484 g	2 cups chopped tomatoes (or 1 cup marinara)
298 g	2 cups reserved water from bell peppers

Method: 11 steps, published by natashaskitchen.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“I've made these stuffed peppers a number of times (modifying this recipe to use six, large red bell peppers -- rather than the 10-12 medium pepper as called for in the recipe). It turns out perfect every time. The sauce is particularly tasty and perfectly comp” — a cook, 5.0★

“My roommate used to make stuffed peppers just like these about 20 years ago. She was from Russia. This recipe took me back in time. So comforting and delicious!” — a cook, 5.0★