Beef and Rice Stuffed Peppers

If you love stuffed peppers, this is the recipe for you. You will love the ease of this Beef and Rice Stuffed Peppers and you will not believe how amazing they taste.

Whenever you want to make stuffed peppers, whether it is the traditional recipe or these Beef and Rice Stuffed Peppers, you want to cut them from the top to the bottom. This creates the perfect boat to fill the peppers. Cutting the peppers in half, across the middle will not give you the right size for stuffing the peppers.

If you love Beef and Rice Stuffed Peppers, this is the recipe for you.

Prep Time: 20 minutes | Cook Time: 1 ½ hours | Servings: 6

Ingredients:

1 ½ lbs. Ground beef

6 Bell peppers

2 ½ C. Diced tomatoes divided

1 Onion chopped

1 C. Beef broth

2 C. Cooked rice

½ C. Parmesan cheese

¼ C. Chopped parsley

3 tsp. Minced garlic

Salt and pepper to taste

How to make Beef and Rice Stuffed Peppers:

Step 1. Preheat the oven to 375 degrees.

Step 2. Cut the top off of each pepper, discard the stem, and remove the seeds and spine from the inside of each pepper.

Step 3. In the bottom of a 9×13 baking dish, combine 2 cups of the diced tomatoes, 1 cup of beef broth, and the chopped onion. Stir to combine.

a. adding beef broth

b. adding chopped onion

c. Stir to combine

Step 4. In a mixing bowl, combine the ground beef, rice, parmesan cheese, parsley, ½ cup diced tomatoes, Minced garlic, and salt and pepper to taste.

a. adding rice

b. adding parsley

c. adding parmesan cheese

d. adding diced tomatoes

e. adding Minced garlic

Step 5. Fill each pepper with a heaping portion of the meat filling and place the tops back on them.

a.

b.

Step 6. Cover the baking dish with parchment paper and then a tight layer of aluminum foil. Bake for 1 hour, remove the foil and bake for another 30 minutes.

Enjoy!

Yum!

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Beef and Rice Stuffed Peppers

Yield: 6

Prep Time: 20 minutes

Cook Time: 1 hour 30 minutes

Total Time: 1 hour 50 minutes

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Ingredients

• 1 ½ lbs. Ground beef
• 6 Bell peppers
• 2 ½ C. Diced tomatoes divided
• 1 Onion chopped
• 1 C. Beef broth
• 2 C. Cooked rice
• ½ C. Parmesan cheese
• ¼ C. Chopped parsley
• 3 tsp. Minced garlic
• Salt and pepper to taste

Instructions

1. Preheat the oven to 375 degrees.
2. Cut the top off of each pepper, discard the stem, and remove the seeds and spine from the inside of each pepper.
3. In the bottom of a 9x13 baking dish, combine 2 cups of the diced tomatoes, 1 cup of beef broth and the chopped onion. Stir to combine.
4. In a mixing bowl, combine the ground beef, rice, parmesan cheese, parsley, ½ cup diced tomatoes and salt and pepper to taste.
5. Fill each pepper with a heaping portion of the meat filling and place the tops back on them.
6. Cover the baking dish with parchment paper and then a tight layer of aluminum foil. Bake for 1 hour, remove the foil and bake for another 30 minutes.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 469Total Fat: 23gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 107mgSodium: 556mgCarbohydrates: 29gNet Carbohydrates: 0gFiber: 4gSugar: 6gSugar Alcohols: 0gProtein: 37g

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