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Recipe For Stuffed Peppers With Beef And Rice

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Beef and Rice Stuffed Peppers Page 2 99easyrecipes
Beef and Rice Stuffed Peppers Page 2 99easyrecipes from 99easyrecipes.com

Description

These stuffed peppers are a delicious and satisfying meal that can be enjoyed any time of the year. The combination of beef, rice, vegetables, and cheese creates a flavorful and hearty filling that is perfect for stuffing into bell peppers. This recipe is easy to make and can be customized to your liking by adding or subtracting ingredients as desired.

Prep Time

The prep time for this recipe is approximately 30 minutes.

Cook Time

The cook time for this recipe is approximately 45 minutes.

Ingredients

  • 6 bell peppers
  • 1 pound ground beef
  • 1 cup cooked rice
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 can diced tomatoes, drained
  • 1 cup shredded cheddar cheese
  • 2 tablespoons olive oil

Equipment

  • Large pot
  • Frying pan
  • Baking dish
  • Cutting board
  • Knife
  • Spoon

Method

  1. Preheat the oven to 375°F.
  2. Wash the bell peppers and cut off the tops. Remove the seeds and membranes from the inside of the peppers.
  3. In a frying pan, heat the olive oil over medium heat. Add the chopped onion and garlic and cook until softened, about 5 minutes.
  4. Add the ground beef to the pan and cook until browned, about 10 minutes. Drain any excess fat.
  5. Add the cooked rice, diced tomatoes, salt, and black pepper to the pan and stir to combine.
  6. Fill each bell pepper with the beef and rice mixture until they are full.
  7. Place the stuffed peppers in a baking dish and cover with foil.
  8. Bake for 30 minutes, then remove the foil and sprinkle the shredded cheddar cheese on top of each pepper.
  9. Bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
  10. Remove from the oven and let cool for a few minutes before serving.

Notes

  • You can use any color of bell pepper for this recipe, but green, red, and yellow peppers are the most common.
  • If you prefer a spicier dish, you can add some chopped jalapeno peppers to the beef and rice mixture.
  • This recipe can be made ahead of time and stored in the refrigerator until ready to bake.

Nutrition Info

  • Calories: 346
  • Protein: 22g
  • Carbohydrates: 23g
  • Fat: 18g
  • Saturated Fat: 8g
  • Cholesterol: 75mg
  • Sodium: 701mg
  • Potassium: 660mg
  • Fiber: 4g
  • Sugar: 8g
  • Vitamin A: 4231IU
  • Vitamin C: 162mg
  • Calcium: 190mg
  • Iron: 3mg

Recipes FAQ

Can I use a different type of meat?

Yes, you can use ground turkey or chicken instead of beef if you prefer.

Can I freeze these stuffed peppers?

Yes, you can freeze these stuffed peppers. Simply wrap them in foil or plastic wrap and store in an airtight container in the freezer for up to 3 months. To reheat, thaw in the refrigerator overnight and bake in the oven at 375°F for 20-25 minutes.

Can I add other vegetables to the filling?

Yes, you can add any vegetables you like to the filling. Chopped mushrooms, zucchini, or spinach would be great additions.

Recipe Tips

  • Be sure to cook the rice before adding it to the beef mixture.
  • If you have leftover filling, you can use it to make stuffed tomatoes or zucchini.
  • If the peppers are tipping over in the baking dish, you can prop them up with a small piece of foil underneath.
  • For a crispier topping, broil the stuffed peppers for the last 2-3 minutes of cooking.

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