Yield
4 servings (serving size: 1 stuffed pepper and 1/3 cup sauce)

Spiced beef and rice fill these bright and flavorful peppers. This dinner entrée makes it easy to eat your veggies, and it's a great way to get as much flavor out of them as possible. Choose large peppers in order to have the most room to stuff them. Also, a great way to save time in this recipe is to bring the sauce to a boil before adding it to the dish, which cuts down the overall cook time on this 45-minute recipe. These are the perfect make-ahead meal for any busy week ahead. 

How to Make It

Step 1

Preheat oven to 450°.

Step 2

Cook rice according to package directions, omitting salt and fat. Set aside.

Step 3

While rice cooks, cut tops off bell peppers; reserve tops. Discard seeds and membranes. Place peppers, cut sides down, in an 8-inch square baking dish; cover with plastic wrap. Microwave at high 2 minutes or until peppers are crisp-tender. Cool.

Step 4

Heat a large nonstick skillet over medium-high heat. Add beef and the next 5 ingredients (beef through allspice); cook 4 minutes or until beef is lightly browned, stirring to crumble. Remove from heat. Add rice, 1/2 cup pasta sauce, and cheese to beef mixture, stirring to combine.

Step 5

While beef cooks, combine 1 1/2 cups pasta sauce and wine in a small saucepan; bring to a boil.

Step 6

Spoon about 3/4 cup beef mixture into each pepper. Place peppers in a 2-quart baking dish coated with cooking spray; add wine mixture to pan. Cover with foil.

Step 7

Bake at 450° for 20 minutes. Uncover; bake an additional 5 minutes or until lightly browned. Serve peppers with sauce. Garnish with pepper tops.

Chef's Notes

Here are some potential ingredient swaps/add-ins for someone looking to switch it up: Swap rice for quinoa. Swap beef for ground turkey. Add corn, black beans, cilantro, and avocado toppings for more of a Mexican twist. These are the perfect make-ahead meal for any busy weeknight. Make these on a Sunday and enjoy for the rest of the week. 

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