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.

No additional tips available.

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

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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.

Beef-And-Rice-Stuffed Peppers

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