Beef and Rice Stuffed Red Peppers
Easy dinner ideas that are delicious are so convenient to make. This Beef and Rice Stuffed Red Peppers recipe is super healthy for a perfect family meal. It also has all the different flavors including a mild spice and tang from the tomato sauce added. Dinner ideas with meat and rice are substantial, and also an excellent way to make sure that everyone at home is getting a perfect balance of meat, grains, and veggies together in one recipe. Easy stuffed pepper recipes are an excellent example of creating that beautiful balance in family meals. You can also make this recipe meatless by adding vegan ground meat or maybe just the veggies. Tofu is also another excellent ingredient you can add along with the rice. If you choose to replace the rice, you can add quinoa for protein or even couscous. Your family is going to eat this delicious stuffed peppers recipe without any complaints. Try making this dish today!
INGREDIENTS
Makes 4 servings
This is a printable recipe.
4 large sweet red peppers
1 Tablespoon olive oil
1 cup finely chopped onion
1 pound lean ground beef
3 cups cooked brown rice (or white)
2 Tablespoon dried parsley flakes
1 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon ground allspice
1/2 cup chicken broth
2 cans (8 ounces) tomato sauce
4 teaspoons balsamic vinegar
2 teaspoons dried basil
8 Tablespoons grated Parmesan or Romano cheese, divided
DIRECTIONS
Preheat the oven to 350F.
Grease a shallow one-quart oven proof dish with olive oil.
Slice the tops off the red peppers and remove the seeds.
Place the peppers into a microwave save baking dish with the cut sides up and cover with plastic wrap.
Use a high-heat setting on the microwave oven and cook the red pepper for 2-3 minutes. You want them to be tender but still crisp. Set aside.
Heat the olive oil in a large skillet over medium heat. Add the onion and cook for 3-4 minutes until tender.
Add the beef and cook until all pink is gone, breaking it into a crumble texture as it cooks.
Shut off and stir in the cooked rice, parsley, salt, cayenne pepper and allspice. Set aside.
In a small saucepan heat the chicken broth and the tomato sauce, bringing it to a boil. Stir in the balsamic vinegar, and basil. Shut off. Stir in 4 tablespoons of the grated cheese.
Pour 1/2 of this mixture into the meat and rice mixture. Reserve the remaining sauce for later.
Divide the mixture and stuff into the red peppers and divide the remaining 4 tablespoons of grated cheese onto the peppers.
Place into the oven and bake for 10-15 minutes until heated through and the peppers are tender.
When you serve, reheat the reserved sauce, divide and serve with each portion.
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Nutrition Facts for: Beef and Rice Stuffed Red Peppers From Grandmother's Kitchen
Ingredients: Red bell peppers, olive oil, onion, ground beef, brown rice, parsley salt, cayenne pepper, allspice, chicken broth, tomato sauce, balsamic vinegar, basil, Parmesan cheese.
* Percentages (%) are based on a 2000 calorie diet
* The entire recipe has been calculated for 4 servings.
* Per serving: Calories 645, Calories from Fat 148, Total Fat 16.4g 25%, Saturated Fat 6.4g 32%, Cholesterol 116mg 39%, Sodium 1554mg 65%, Potassium 1250mg 36%, Carbohydrates 72.6g 24%, Dietary Fiber 5.9g 24%, Sugars 11.3g, Protein 49.9g, Vitamin A 90%, Vitamin C 275%, Calcium 25%, Iron 146%
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