Healthy Stuffed Bell Pepper Recipe
Made with Brown Rice and Lean Ground Beef
These quick and healthy red stuffed bell peppers are made with all-natural brown rice, lean ground beef and organic crushed plum tomatoes.
These tasty and healthful red, yellow and orange stuffed bell peppers make for a perfect dinner for two or a pot-luck pleaser. The brown rice, lean ground beef and organic crushed plum tomato filling is easy to prepare and once the sweet peppers are in the oven, you can forget about them until they are tender, in about an hour. Your guests will think you slaved all day in the kitchen to prepare these beautiful masterpieces.
The best thing about these stuffed bell peppers is that they're a healthful alternative to the mundane meat and potatoes.
Be wary if you decide to use the green bell pepper variety they will be more bitter than the sweet red, yellow, orange, white or even purple varieties.
You Will Need:
- Six whole bell peppers (red, yellow or orange preferred)
- One pound lean ground beef
- 1C. brown rice
- 1 can crushed tomatoes
- 1 can chicken stock
- 1 garlic clove, minced
- Coarse salt & freshly ground black pepper
- Preheat oven to 350F.
- Season the meat with salt and pepper and brown in skillet on medium-temperature.
- In the meantime, cook the rice with half the amount of liquid (using chicken stock rather than water will add flavor) and half the time as noted on the box directions. Once the rice mixture is transferred to the peppers, the liquid in the peppers will cook the rice the remainder of the way in the over. Be careful not to over cook the rice before filling the peppers as it will get soggy.
- Add the can of tomatoes, liquid and all, into the skillet with the ground beef.
- Once the rice is done, add that too to the skillet along with the minced garlic and salt and pepper.
- Combine all ingredients well.
- Cut the tops off the peppers and remove all the seeds from inside.
- Take your meat and rice mixture and fill the peppers to the top. If there's any extra stock from the rice, add it to each individual pepper. After the peppers are full, put the tops back on.
- Cover the entire baking dish with aluminum foil and throw the dish into the over for 50 minutes.
- Remove the foil and cook for an additional 10 minutes.
When you take the peppers out of the over the aromas are unbelievable. Make sure the peppers are tender, but not falling apart. Serving these stuffed bell peppers with some freshly grated parmesan cheese is always a hit.
Yield: Six beautiful stuffed peppers.
