Beef-And-Rice-Stuffed Peppers Recipe

Name: Beef-And-Rice-Stuffed Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat oven to 375u00b0F. 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.
2
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.
3
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.

412

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Beef-And-Rice-Stuffed Peppers falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Beef-And-Rice-Stuffed Peppers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions