Beef and Rice Stuffed Peppers That Taste Amazing

Beef and rice stuffed peppers are filled with a delicious mix of ground beef, rice, and cheese, all baked in a rich tomato sauce. This classic, comforting dish is easy to make and perfect for dinner any night of the week.

Ingredients to make this Beef and Rice Stuffed Peppers:

• 6 bell peppers (any color)

• 3 cups chunky tomato sauce, divided

• ½ onion, thinly sliced

• ½ cup beef broth

• ¼ teaspoon red pepper flakes

• 1½ pounds lean ground beef

• 1½ cups cooked rice

• ½ cup freshly shredded Parmigiano-Reggiano cheese

• ¼ cup chopped fresh flat-leaf parsley

• 4 cloves garlic, minced

• 2 teaspoons salt (or to taste)

• ½ teaspoon black pepper

• 1 tablespoon chopped fresh parsley, divided

Directions:

1. Prep the peppers: Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Set them aside.

2. Make the filling:
   Brown the ground beef in a skillet over medium heat, breaking it up as it cooks. Once browned, drain any excess fat. Add the sliced onion and garlic and cook until they’re soft, about 3-4 minutes.
   Stir in the red pepper flakes, salt, pepper, and half the parsley. Then add the cooked rice, half of the tomato sauce, and the beef broth. Cook everything together for about 5 minutes so the flavors come together and the mixture thickens a little.

3. Fill the peppers: Spoon the beef and rice mixture into each bell pepper, filling them up evenly.

4. Bake: Place the stuffed peppers standing up in a baking dish. Pour the remaining tomato sauce over and around the peppers. Cover the dish with foil and bake for 35 minutes. Take off the foil, sprinkle the cheese on top of the peppers, then bake uncovered for another 10 minutes until the cheese is melted and bubbly.

5. Finish: Sprinkle the remaining parsley on top before serving.

Prep Time:

• Prep: 20 minutes

• Cooking: 45 minutes

• Total: About 1 hour and 5 minutes

Nutrition (per pepper, roughly) about this Beef and Rice Stuffed Peppers:

• Calories: 350

• Protein: 28g

• Carbs: 25g

• Fat: 12g

• Fiber: 4g

• Sodium: 700mg

FAQ:

Can I swap brown rice for white rice?
Yes! Brown rice works fine but you might need to cook it a little longer before mixing.

Is there a vegetarian version?
You can use cooked lentils or a plant-based ground beef substitute instead of regular beef.

Can I make this ahead?
Definitely! Stuff the peppers a day before, keep them covered in the fridge, and bake when ready.

How long do leftovers last?
Store leftovers in an airtight container in the fridge for up to three days. Reheat before eating.

Source: www.allrecipes.com