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

Credit: 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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