| Course | Main Dish |
|---|---|
| Cuisines | American, Italian, Mediterranean |
| Cooking Methods | Baking, Chopping, Sautéing |
| Diets | Egg Free, Gluten Free, Nut Free |
| Main categories | Comfort, Everyday Food, Kid Friendly, Training Athlete |
| Main Ingredient | Beef, Grains, Vegetables |
| Recipe Author | Mayumi Tavalero |
| Special Occasions | Christmas |
Beef and Rice Stuffed Bell Peppers
Serves: 10 servings
This is a delicious balanced dish that brings together beef, rice, cheese, and vegetables. You can easily substitute ground turkey if you wish.
Recipe by:
Print RecipeIngredients Scale
Adjust the ingredients measurement scale here by changing this number. 10 servings
Cook Times
Cooking Tools Required
Cutting board, Fine-Mesh Strainer, Measuring cups and spoons, Mixing spoon, Oven, Roasting Pan, Saute pan, Sharp Knives, Skillet, Top StoveIngredients
- 10 red bell pepper medium
- 2 tablespoon extra virgin olive oil
- 2 ½ cup onion chopped
- 6 clove garlic minced
- 1 ½ pound ground beef
- ⅓ cup fresh parsley chopped
- 2 teaspoon Kosher salt
- ½ teaspoon ground black pepper
- 2 teaspoon red pepper flakes
- 2 cup medium grain white rice
- 3 ½ cup water
- 1 cup canned tomato sauce
- 2 ½ cup shredded Parmesan cheese
- ⅓ cup fresh basil chopped
Instructions
- Preheat oven to 350 degrees.
- Rinse the rice, combine in a medium saucepan the rice and water cover, bring to a boil and then turn down to simmer for 15 mins or until the water is observed.
- Trim tops of bell peppers by about ½ inch (reserve trimmings), and remove seeds and ribbing.
- Oil a baking dish and set peppers in the dish, lightly trimming bottoms (again reserve trimmings) if necessary to get them to stand upright. Chop reserved bell pepper trimmings; set aside.
- In a large saute pan, heat the olive oil over medium-high heat. Add the onions, garlic, and chopped bell pepper trimmings. Cook until onion is translucent, about 3 minutes.
- Add the beef, parsley, salt, pepper, and red pepper flakes. Cook until the meat is no longer pink, stirring to break up the chunks, about 6 minutes. Add the cooked rice and tomato sauce stirring well to combine.
- Remove from heat, stir in the parmesan cheese. Adjust seasonings to taste.
- Pour water into the baking dish to a depth of about 1/8 inch.
- Stuff the bell peppers with the meat-rice mixture and return to the baking dish. Bake 30 minutes.
- Remove from oven and top with additional parmesan cheese and chopped basil. Let rest 5 minutes before serving.
Reheating/Serving Instructions
Heat in microwave high power until warm all the way through.
Nutrition
Calories: 456kcal | Carbohydrates: 33g | Protein: 25g | Fat: 24g | Saturated Fat: 10g | Cholesterol: 70mg | Sodium: 1037mg | Potassium: 690mg | Fiber: 4g | Sugar: 9g | Vitamin A: 4912IU | Vitamin C: 182mg | Calcium: 326mg | Iron: 3mg
Beef and Rice Stuffed Bell Peppers
$55.00 cooking fee
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