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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.

All You FEBRUARY 2008

  • Yield: 6 Servings
  • Cook time:10 Minutes
  • Prep time:25 Minutes
  • Cost Per Serving:$2.02

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.

Nutritional Information

Amount per serving
  • Calories: 240
  • Fat: 12g
  • Saturated fat: 6g
  • Protein: 12g
  • Carbohydrate: 23g
  • Fiber: 5g
  • Cholesterol: 33mg
  • Sodium: 688mg
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Beef-and-Rice-Stuffed Peppers recipe

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