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.
1 (3 1/2-ounce) bag boil-in-bag long-grain rice
4 medium red bell peppers
3/4 pound ground sirloin
1 cup chopped onion
1/2 cup chopped fresh parsley
1 teaspoon paprika
1/2 teaspoon salt
1/8 teaspoon ground allspice
2 cups bottled tomato-and-basil pasta sauce (such as Classico), divided
1/2 cup (2 ounces) grated fresh Parmesan cheese
1/2 cup dry red wine
How to Make It
Preheat oven to 450°.
Cook rice according to package directions, omitting salt and fat. Set aside.
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.
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.
While beef cooks, combine 1 1/2 cups pasta sauce and wine in a small saucepan; bring to a boil.
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.
Bake at 450° for 20 minutes. Uncover; bake an additional 5 minutes or until lightly browned. Serve peppers with sauce. Garnish with pepper tops.
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.
Very good reviews from family. I microwaved the peppers for three minutes. Some only wanted half as the peppers were kind of large. Great flavor! Will definitely make again.
**Made these again. I do use a whole pound of beef. I don't use boil in bag rice, but leftover, so estimate about1.5 cups. I cut the peppers in half lengthwise, microwaving for 2 min and easily filled 8 halves without changing any other ingredient proportions. This will go into our favorites category!
We love these peppers! The sauce on top is so good, and they are perfect for leftovers. I also cooked my peppers in the oven for 15-20 min at 425 before stuffing them (instead of the microwave). For the filling, I made the following alterations: I used one pound of italian turkey sausage instead of beef; I used about 1 cup of cooked brown rice; I added one cup of chopped zucchini and chopped the pepper tops and sautéed it with the onions to increase the veggies in the filling. And I used the entire jar of pasta sauce (2.5 cups). I was able to fill 6 small-med peppers and still have about 1/2 cup of leftover filling, which my 3 year old loved for dinner. We will make this again, and might even add in more veggies next time!
I usually don't do red sauced stuffed peppers but this was good. First, I used 1lb of hamburger. Cooked up 1/2c dry rice. Used 4t dried parsley. Added a garlic clove and diced up my pepper tops. After taking out the sauce for the topping I used all of the remaining tomato sauce in the filling. This stuffed about 3 large peppers and 2 small peppers with enough left for another large but instead my son just ate the filling. Will make again but I don't care much for green peppers, will use red/orange/yellow.
My family and I found it bland even though I added minced garlic to the onion and used two hot Italian sausage links, taken out of the casing and chopped, in addition to the ground beef. I like the overall method but I think the flavors as a whole need some oomph.
This was a great recipe. I added 2 cloves of garlic to the ground beef. I didn't have allspice so used black pepper, cinnamon, and nutmeg but the nutmeg taste was too strong. I don't think I'll use the allspice or this substitute next time. Also, microwaving the peppers for 2 mins wasn't enough as they were pretty tough. I will definitely make this recipe again with some minor tweaks!
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