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Beef-and-Rice-Stuffed Peppers

Prep time 25 mins
Cook time 10 mins
Yield 6 Servings
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.

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

Nutrition Information

  • calories 240
  • fat 12 g
  • satfat 6 g
  • protein 12 g
  • carbohydrate 23 g
  • fiber 5 g
  • cholesterol 33 mg
  • sodium 688 mg

How to Make It

  1. 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.

  2. 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.

  3. 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.