Description
Enjoy a healthy and hearty meal with these Easy Stuffed Bell Peppers! Filled with savory ground beef, fiber-rich brown rice, and aromatic herbs, this wholesome dish is perfect for busy weeknights or make-ahead dinners.
Ingredients
- 6 medium bell peppers (any color)
- 1 lb lean ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 can (8 oz) tomato sauce
- 3/4 cup uncooked brown rice
- 1/4 tsp dried basil
- 1/4 tsp dried oregano
- 1/4 tsp dried thyme
- 1/2 tsp salt
- Black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the Bell Peppers:
Preheat your oven to 375°F (190°C). Slice the tops off the bell peppers and remove the seeds and membranes. Parboil the peppers in boiling water for 5 minutes to soften. Drain and set aside. - Cook the Rice:
Prepare the brown rice according to package instructions. Set aside once cooked. - Prepare the Filling:
In a large skillet over medium heat, brown the ground beef with the chopped onion until fully cooked. Drain excess fat. Add minced garlic and cook for 1 minute. Stir in cooked brown rice, tomato sauce, basil, oregano, thyme, salt, and pepper. Mix well and heat through. - Stuff the Peppers:
Place the softened bell peppers upright in a baking dish. Spoon the beef and rice mixture into each pepper, pressing down gently to fill them completely. - Bake:
Cover the baking dish with aluminum foil and bake for 15-20 minutes, or until the peppers are tender and the filling is heated through. - Serve:
Garnish with chopped parsley and serve hot.
Notes
- Vegetable Add-Ins: Enhance the filling by adding diced zucchini, spinach, or mushrooms.
- Cheesy Topping: Add shredded mozzarella or cheddar cheese on top before baking for a melty finish.
- Make-Ahead: Assemble peppers and refrigerate for up to 24 hours before baking.
- Storage: Refrigerate leftovers in an airtight container for up to 3-4 days.
