Stuffed Peppers with Ground Beef (on the Grill) Vindulge from www.vindulge.com
Description
Stuffed peppers with rice are a classic and delicious dish that can be enjoyed by everyone. This dish combines the sweetness of bell peppers with the savory flavor of ground beef and the nuttiness of rice. It is a great way to incorporate vegetables and protein into your meals. This recipe is easy to follow and can be customized to your liking.
Prep Time
The prep time for this recipe is about 30 minutes. This includes washing and cutting the bell peppers, cooking the rice, and preparing the filling.
Cook Time
The cook time is approximately 1 hour. This includes baking the stuffed peppers in the oven for 45 minutes and allowing them to cool for 15 minutes.
Ingredients
- 6 bell peppers (any color) - 1 pound ground beef - 1 cup cooked rice - 1 onion, diced - 2 cloves garlic, minced - 1 can diced tomatoes (14.5 ounces) - 1 teaspoon dried oregano - 1 teaspoon dried basil - 1 teaspoon salt - 1/2 teaspoon black pepper - 1/2 cup shredded cheese (any variety)
1. Preheat the oven to 375°F. 2. Cut the tops off of the bell peppers and remove the seeds and membranes. 3. In a large skillet, cook the ground beef over medium-high heat until browned. 4. Add the onion and garlic to the skillet and cook until softened. 5. Add the cooked rice, diced tomatoes (with their juice), oregano, basil, salt, and black pepper to the skillet. Stir to combine. 6. Stuff the bell peppers with the beef and rice mixture. 7. Place the stuffed peppers in a baking dish and cover with foil. 8. Bake for 45 minutes. 9. Remove the foil and sprinkle the shredded cheese on top of the peppers. 10. Return the baking dish to the oven and bake for an additional 5-10 minutes, or until the cheese is melted and bubbly. 11. Remove from the oven and let cool for 15 minutes before serving.
Notes
- You can use any color of bell peppers for this recipe. - You can substitute ground turkey or chicken for the ground beef. - You can add other vegetables to the filling, such as diced zucchini or mushrooms. - Leftover stuffed peppers can be stored in the refrigerator for up to 3 days.
- Be sure to cook the rice before adding it to the filling. - Use a spoon or your hands to pack the filling tightly into the bell peppers. - If the peppers are tipping over in the baking dish, you can use crumpled aluminum foil to prop them up. - Experiment with different types of cheese to find your favorite.
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