Stuffed Peppers with brown rice are easy to prepare at home and healthy for you. Stuffed peppers were a favorite of mine when I was a child. I don't have my mother's recipe, but this recipe is similar to hers.
I remember being at my grandmother's house when she was cooking, and when I was old enough to begin cooking myself, I would ask her for various recipes. It always drove me nuts when she said well, you add a little of this and a bit of that. What?
Now I know what she means because I often make my dishes by comparing recipes and combining the ingredients I prefer. How about you? Do you go strictly by the recipe or adjust the ingredients to your liking?
I combined several recipes to make this version. Mom's was more tomato-based and tasted like Mexican food because the rice was seasoned like Spanish rice. These peppers are a little milder.
I bake my peppers, but my neighbor says she cooks hers on top of the stove in tomato sauce, and instead of putting the rice with the meat mixture, she serves the peppers over rice. Have you heard of this method for serving stuffed bell peppers?
Stuffed bell peppers freeze well. Underbake them a little bit if you are going to freeze them. Then thaw, warm and serve for a quick supper. Try stuffed peppers with a Sliced Tomato Salad.
You don't need special equipment to make them; just a chef's knife, saute pan (affiliate link) and a casserole dish (affiliate link).
Stuffed Bell Peppers With Brown Rice
Ingredients
- 4 medium bell peppers any color with flat bottoms
- 2 tablespoons olive oil
- 1 pound lean ground beef
- 1 medium onion chopped
- 3 garlic cloves minced
- ½ cup fresh parsley chopped
- 1 tablespoon fresh rosemary
- 1 tablespoon fresh thyme
- 1 tablespoon fresh basil
- 1 teaspoon rubbed sage dried
- ⅛ teaspoon hot pepper flakes
- 1 tablespoon Worcestershire sauce
- 2 tablespoons tomato paste
- salt and pepper to taste
- 1 cup cooked brown rice
Instructions
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In a large skillet, brown the meat, onions and garlic in the olive oil.
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Add all the spices, Worcestershire sauce, tomato paste and stir to combine.
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Add the rice and stir.
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Cut the tops off the peppers and scoop out the insides.
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Stuff peppers with the meat mixture and place the stuffed peppers in a baking dish.
-
Drizzle the outside of the peppers with a little olive oil, if desired.
-
Bake at 400F degrees for about 30 minutes until the peppers are done (crisp tender) and the meat mixture is hot. Serve immediately with a salad and some fruit.
Stuffed Bell Peppers With Brown Rice and Ground Beef
Author: Recipe Idea Shop
Ingredients
- 4 medium bell peppers any color with flat bottoms
- 2 tablespoons olive oil
- 1 pound lean ground beef
- 1 medium onion chopped
- 3 garlic cloves minced
- ½ cup fresh parsley chopped
- 1 tablespoon fresh rosemary
- 1 tablespoon fresh thyme
- 1 tablespoon fresh basil
- 1 teaspoon rubbed sage dried
- ⅛ teaspoon hot pepper flakes
- 1 tablespoon Worcestershire sauce
- 2 tablespoons tomato paste
- salt and pepper to taste
- 1 cup cooked brown rice
Instructions
- In a large skillet, brown the meat, onions and garlic in the olive oil.
- Add all the spices, Worcestershire sauce, tomato paste and stir to combine.
- Add the rice and stir.
- Cut the tops off the peppers and scoop out the insides.
- Stuff peppers with the meat mixture and place the stuffed peppers in a baking dish.
- Drizzle the outside of the peppers with a little olive oil, if desired.
- Bake at 400F degrees for about 30 minutes until the peppers are done (crisp tender) and the meat mixture is hot. Serve immediately with a salad and some fruit.
Nutrition (may vary depending on ingredients and amounts used)
Notes
Other recipes for you...
- Brown Rice Salad with Cranberries
- Cinnamon Sugar Rice (for dessert)
- Savory Sweet Roasted Butternut Squash Salad
- Coconut Basmati Rice
