These stuffed bell peppers with rice are worth a try! Ninety-four percent of all stuffed peppers are made because there’s leftover rice around. You can adjust this recipe in many different ways: the herbs, the meat, etc. Any ground meat works: lamb, pork, or an equal mixture of sausage and beef is fantastic. I used lean beef, but I recommend trying 1 pound beef with 1/2 pound pork sausage.
Ingredients
- 6 bell peppers
- 3 cups chunky tomato sauce, divided
- ½ onion, very thinly sliced
- 1 cup beef broth
- ¼ teaspoon red pepper flakes
- 1 ½ pounds lean ground beef
- 1 ½ cups cooked rice
- ½ cup freshly shredded Parmigiano-Reggiano cheese
- ¼ cup chopped fresh flat-leaf parsley
- 4 cloves garlic, minced
- 2 teaspoons salt
- ½ teaspoon freshly ground black pepper
- 1 tablespoon chopped fresh flat-leaf parsley, divided
Directions
Step 1
Preheat the oven to 375 degrees F (190 degrees C).
Step 2
Slice peppers 1/2-inch from the top; cut out stems and set aside tops. Cut core from the inside of peppers and strip away any seeds. Cut off a thin slice from the bottoms so peppers can stand upright. Poke about 4 tiny holes in the bottoms to let juices drain.
Step 3
Pour 2 1/2 cups tomato sauce into a 9×13-inch baking dish. Add onion, beef broth, and red pepper flakes; spread out mixture evenly over the bottom. Set bell peppers upright in the dish.
Step 4
Combine ground beef, cooked rice, Parmigiano-Reggiano cheese, 2 tablespoons tomato sauce, 1/4 cup parsley, garlic, salt, and black pepper in a large mixing bowl.
Step 5
Lightly stuff peppers with meat mixture. Spread 1 tablespoon tomato sauce on top of each portion of stuffing; place reserved tops onto peppers. Lay a piece of parchment paper loosely on top of peppers and cover the dish tightly with foil. Place the dish on top of a baking sheet.
Step 6
Bake in the preheated oven until peppers have softened slightly, about 1 hour. Remove foil and parchment paper. Continue baking until meat filling is cooked through and peppers are tender, 20 to 30 more minutes.
Step 7
Sprinkle each pepper with 1/2 teaspoon parsley and drizzle with a spoonful of pan juices.
Chef’s Notes:
I use parchment paper in this recipe because I don't like foil touching acidic things while they bake.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 376 | |
% Daily Value * | |
Total Fat17g | 22% |
Saturated Fat7g | 35% |
Cholesterol82mg | 27% |
Sodium1724mg | 75% |
Total Carbohydrate26g | 10% |
Dietary Fiber4g | 16% |
Total Sugars9g | |
Protein30g | |
Vitamin C111mg | 553% |
Calcium141mg | 11% |
Iron5mg | 26% |
Potassium937mg | 20% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database ? 2018, ESHA Research, Inc. All Rights Reserved
source by allrecipe
Leave feedback about this