Beef-and-Rice-Stuffed Peppers

Make a family-friendly one-dish meal that even the kids will love. Mild bell peppers get a delicious filing made with rice and ground beef.

Yield:

6 Servings

Recipe Time

Prep: 25 Minutes
Cook: 10 Minutes

Nutritional Information

Calories 240
Fat 12 g
Satfat 6 g
Protein 12 g
Carbohydrate 23 g
Fiber 5 g
Cholesterol 33 mg
Sodium 688 mg

Ingredients

6 medium bell peppers, tops removed and reserved, and seeds removed
1 tablespoon olive oil
1 yellow onion, diced
1 large carrot, peeled and diced
1 stalk celery, diced
2 cloves garlic, minced
8 ounces lean (90 percent) ground beef
1 teaspoon salt
1 teaspoon pepper
1 (14.5 oz.) can diced tomatoes
1 cup cooked brown rice
1 cup grated Monterey Jack

Preparation

Preheat oven to 375°F. Bring a large pot of water to a boil. Once boiling, add peppers and pepper tops and cook until tender, 6 to 7 minutes. Remove peppers from water and invert to drain fully.

Make filling: Warm olive oil in a large frying pan over medium-high heat. Add onion and cook, stirring occasionally, until translucent, about 4 minutes. Add carrot, celery and garlic and continue cooking until vegetables are just softened, 4 minutes longer. Add beef, salt and pepper and cook, breaking up large chunks, until meat is no longer pink, about 7 minutes. Add tomatoes and rice and cook 5 minutes longer. Stir in 3/4 cup cheese.

Fill peppers with meat mixture, dividing evenly. Sprinkle mixture with remaining cheese and top with pepper lid. Bake until cheese is melted and peppers are heated through, about 5 minutes. Serve hot.

Note:

February 2008