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Stuffed Peppers
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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!