Easy Beef and Rice Stuffed Peppers

Stuffed Peppers

Stuffed Peppers are a great dinner for any night! They are delicious, filling and nutritious. What more could you want?!

Another great thing about stuffed peppers is that they’re so versatile. You can mix practically any protein with nearly any grain. Add some flavor extras and something to bind it (cheese or egg) and voila! 

Stuffed Peppers are a wonderful recipe to make ahead of time and then stick in the oven at dinner time! If you prepare them in advance you can skip the blanching. Just cook them covered  at 350 for about 55 minutes if they’ve been in the fridge.

Watch the video to see the steps or just follow the recipe!

Enjoy!

Beef and Rice Stuffed Peppers

Deliciously filling Beef and Rice Stuffed Peppers! An easy weeknight dinner and they make great lunch leftovers, too!
Course Dinner
Keyword Beef
Servings 4 people

Ingredients

  • 2 cups Cooked Rice
  • 4 Bell Peppers
  • ½ lb Ground Beef
  • ½ Yellow Onion
  • 2 Handfuls Kale
  • 2 Tbsps Fresh Parsley chopped
  • ½ cup Parmesan Reserve 2 tbsp
  • 3-4 cloves Garlic
  • 3 tbsp Tomato paste
  • 1 tsp Paprika
  • 2 tsp Garlic powder
  • 2 tsp Italian seasoning
  • ½ tsp cayenne
  • salt to taste
  • Pepper to taste
  • Sriracha & parsley to top

Instructions

  • Get the rice cooking right away *
  • Heat dutch oven or a large pot on medium high, add 1 tbsp olive oil
  • Finely chop the onion, add to pot
  • Add ground beef to the onion after about 1 minute
  • Add garlic and all dried seasonings, mix and continue to cook
  • Rinse, cut out the core, remove the seeds (and any stickers!) from the peppers. If necessary, slice the bottoms, still leaving them intact, to ensure they stand upright
  • Once the meat is cooked and browned, add the kale along with 1/3 cup of water and cover for 5 minutes
  • Combine the beef mixture to the rice in another bowl/pot
  • Add chopped parsley and the parmesan and mix well
  • Give the dutch oven a quick rinse
  • Fill the pot with water and bring to a boil
  • Add cleaned and cored peppers to the pot for 2 minutes, make sure they are submerged
  • Drain the water from the pot and the peppers, using tongs to carefully handle the peppers
  • Fill the peppers with the beef and rice mixture and top with remaining parmesan cheese
  • Place the peppers back into the dutch oven
  • Bake covered at 350° for 20 minutes
  • Serve with fresh parsley and sriracha

Notes

You can use any kind of rice you have, I used Brown Basmati rice. Just make sure to use beef or veggie broth in place of water for this rice- it really adds to the overall flavor of the dish! 🙂
If you like a bit more of a crunch in your bell pepper, you can skip the blanching and extend the baking time to 35 or 40 minutes (until your preferred done-ness)
Easily reheat the peppers in the microwave or pop them in the oven covered!

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