I was grocery shopping the other day and saw these gorgeous stripped peppers, and I realized I haven't shared my favorite stuffed pepper recipe with you guys yet! I love this dish, because it is easy to make, incredibly filling and packed full of ground beef, rice and a Mexican tomato-based sauce. And so easy to serve in the individual peppers!
You'll need whole bell peppers. I normally use green, but I couldn't resist this ones. Really any full size bell pepper works. These peppers aren't spicy, so don't worry if you're not a fan of spice. As mentioned you'll need rice and ground beef, but you'll also need onion, garlic, tomato sauce, chili powder, cumin, red pepper flakes, salt and pepper. If you don't like spicy stuff simply omit the red pepper flakes and tone down the chili powder. This dish isn't that spicy to begin with though.
Start by browning ground beef, draining off grease and then sauteing onion and garlic.
Pour in tomato sauce and a cup of water. Bring to a slight boil and stir in spices. Turn down heat, cover and simmer for 20 minutes.
Stir in cooked rice. I used brown but white is fine too.
Cut tops off of peppers and remove seeds from inside. Stuff peppers with filling.
Top with cheese. Cover with foil and cook for about 30 minutes. Remove foil and cook 10 more.
Peppers should be tender and cheese melted once you remove. Allow to cool slightly before serving.
Leftovers! Stuffed Peppers make great leftovers. Simply heat them back up in the oven for 15-20 minutes.
One of my favorite parts is plunging my fork through that gooey cheese into the perfectly cooked pepper. Another option, and how Brad eats them, is by tossing a stuffed peppers into a bowl and cutting it all up. Delicious no matter how you dig in.
You might also enjoy:
- 6 large bell peppers, tops cut off and seeds removed from inside
- 1 lb ground beef (I use 90-96% fat free)
- 1 yellow onion, diced
- 4-5 garlic cloves, minced
- 1 - 32 oz can tomato sauce
- 1 cup water
- 1 tablespoon chili powder
- 2 teaspoon cumin
- ½ teaspoon red pepper flakes
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 cup rice (brown or white)
- Monetary Jack cheese, for topping
- Preheat oven to 400 degrees.
- Cook rice in a rice cooker or according to package directions.
- In a large skillet, brown ground beef.
- Drain off almost all grease and add onion. Saute for 5 minutes.
- Add garlic and saute one more.
- Pour in tomato sauce and water, stirring well.
- Bring to a slight boil then stir in spices.
- Cover, turn down heat and simmer for 20 minutes.
- Stir in rice and mix well.
- Stuff peppers with ground beef and rice mixture.
- Top with cheese.
- Place in a baking dish and cover with foil.
- Cook for 30 minutes, remove foil and cook 10 more.
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