Stuffed Bell Peppers Recipe

Name: Stuffed Bell Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 red bell peppers, tops cut away and seeds removed cut in half horizonally; 2 tablespoons olive oil; 1/2 cup finely chopped yellow onions; 1/2 cup finely chopped green bell peppers; 1 pound ground bison; 2 large chopped white mushrooms; 2 tablespoons minced garlic; 1/4 cup finely chopped fresh parsley leaves; 3/4 teaspoon salt; 1/2 teaspoon ground black pepper; Pinch red pepper flakes; 1 tsp. oregano; 2 cups cooked long or medium-grain brown rice; 3 ounces tomato paste; Water

Servings: persons

2 red bell peppers, tops cut away and seeds removed cut in half horizonally
2 tablespoons olive oil
1/2 cup finely chopped yellow onions
1/2 cup finely chopped green bell peppers
1 pound ground bison
2 large chopped white mushrooms
2 tablespoons minced garlic
1/4 cup finely chopped fresh parsley leaves
3/4 teaspoon salt
1/2 teaspoon ground black pepper
Pinch red pepper flakes
1 tsp. oregano
2 cups cooked long or medium-grain brown rice
3 ounces tomato paste
Water

1
Preheat the oven to 350 degrees F.
2
In a large pot of boiling water, parboil the peppers until just tender, 2 to 3 minutes. Remove with a slotted spoon and dry on paper towels.
3
In a large saute pan or skillet, heat the oil over medium-high heat. Add the onions and chopped bell peppers and cook, stirring, until soft, about 3 minutes. Add the beef, pork, garlic, parsley, salt, black pepper, oregano, and pepper flakes. Cook until the meat is browned, stirring with a heavy wooden spoon to break up the lumps. Add the rice and tomato paste and stir well. Remove from the heat and adjust the seasoning, to taste.
4
Pour enough water into a baking dish to just cover the bottom, about 1/8-inch deep. Stuff the bell peppers with the rice mixture and place in the baking dish. Bake until the peppers are very tender and the filling is heated through, 25 to 30 minutes.
5
Remove from the oven and let rest for 10 minutes before serving.

471

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 15 ingredients. The key ingredients include: 2 red bell peppers, tops cut away and seeds removed cut in half horizonally, 2 tablespoons olive oil, 1/2 cup finely chopped yellow onions, 1/2 cup finely chopped green bell peppers, and more.

Yes, Stuffed Bell 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.

Stuffed Bell Peppers

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