I don’t see recipes for stuffed peppers very often in cookbooks and on the internet. And to be honest, I’m not always in the mood for stuffed peppers. One little stuffed pepper sure does pack a punch. It can be heavy. But it’s a delicious dish – full of flavor, fits all the food groups, and look at that picture – it’s a beautiful dish to serve at a dinner party.
Like most dishes Shirley and I share on here, this dish can be very versatile. Switch the ground beef for ground turkey (a big favorite at our house!), the red peppers for green and yellow peppers (or all 3 for a nice visual), the white rice for brown rice, and mix and match whatever veggies you have on hand, like carrots, celery, and kidney beans.
Ground Beef and Rice Stuffed Peppers
4 large bell peppers, tops removed and seeds removed (make sure they are sturdy and can stand on their own)
1 tablespoon olive oil
1 yellow onion, diced
1 can red kidney beans, drained
2 cloves garlic, minced
1 pound lean ground beef
1 teaspoon salt
1 teaspoon chili powder
1 cup cooked white rice
1 cup grated mozzarella cheese
Preheat oven to 375 F. Meanwhile, bring a large pot of water to a boil. Once boiling, add the peppers and cook until tender, but still sturdy, about 6 to 7 minutes. Remove the peppers from the water and invert them on a baking dish to drain.
To make the filling, add the olive oil to a large frying pan over medium-high heat. Add the onion and cook until translucent, about 4 minutes. Add the garlic and cook 3 additional minutes, making sure the garlic does not burn. Add the beef, the salt, and chili powder and cook the meat until everything is fully cooked and no longer pink, about 7 minutes. Add the cooked rice and cook five minutes longer. Stir in 1/2 cup of the mozzarella cheese.
Fill the peppers with the meat mixture. On top, sprinkle the remaining 1/2 cup of cheese. Bake until the cheese is melted, about 3-5 minutes.
– food on,