Rating: 3.5 stars
5 Ratings
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  • 3 star values: 2
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  • 5 star values: 1

Bell peppers make a perfect vehicle for this hearty weeknight meal. The recipe calls for ground beef, but you could also use ground chicken or ground turkey.

Recipe by MyRecipes September 2009

Gallery

Kana Okada; Styling: Lynn Miller

Recipe Summary

prep:
10 mins
cook:
30 mins
total:
40 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°F; line a large, rimmed baking sheet with foil. Bring a large pot of water to a boil over high heat. Cut off stem end of each pepper, about 1/2 inch down, and use a tablespoon to scoop out seeds and membrane. If peppers don't sit upright, slice a sliver from bottom, being careful not to cut into the peppers, so they sit level while they bake.

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  • Add peppers to pot and bring water back to a rapid boil. Cook until slightly softened, 8 to 10 minutes.

  • While peppers are cooking, warm 2 Tbsp. oil in a large skillet over medium-high heat. Add onion and sauté until softened, about 3 minutes. Add beef and cook, stirring, until crumbled and no longer pink, about 3 minutes. Add tomatoes, cinnamon, cloves and rice. Stir until almost all liquid is absorbed, about 3 minutes. Season with salt and pepper. You should have about 4 cups filling.

  • Using tongs, remove peppers from water and drain, inverted, on paper towels. Pack each pepper with about 1 cup filling. Arrange peppers on baking sheet, sprinkle with bread crumbs and drizzle with remaining 2 Tbsp. oil. Bake until browned, about 15 minutes.

Nutrition Facts

454 calories; fat 26g; saturated fat 7g; protein 27g; carbohydrates 30g; fiber 4g; cholesterol 74mg; sodium 732mg.
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