Stuffed Peppers With Ground Beef and Rice Recipe from www.thespruce.com
Description
Stuffed peppers with rice are a classic dish that's perfect for any occasion. The combination of tender bell peppers filled with a flavorful mixture of rice, vegetables, and spices creates a delicious and satisfying meal that's both healthy and easy to prepare. Whether you're looking for a vegetarian dinner option or a hearty and nutritious lunch, this recipe is sure to satisfy your cravings.
Prep time
The prep time for this recipe is around 20-30 minutes, depending on how quickly you can chop the vegetables and cook the rice.
Cook Time
The cook time for this recipe is around 40-45 minutes, from start to finish.
Ingredients
For this recipe, you'll need: - 4 large bell peppers - 1 cup of uncooked white rice - 1 tablespoon of olive oil - 1 small onion, diced - 2 cloves of garlic, minced - 1 medium tomato, diced - 1 medium zucchini, diced - 1/2 cup of corn kernels - 1/2 cup of black beans - 1 teaspoon of cumin - 1 teaspoon of chili powder - Salt and pepper to taste - 1 cup of shredded cheddar cheese
Equipment
- Large pot - Cutting board - Sharp knife - Large bowl - Baking dish - Aluminum foil
Method
1. Preheat your oven to 375°F (190°C). 2. Cut off the tops of the bell peppers and remove the seeds and membranes from the inside. Set aside. 3. Cook the rice according to package instructions and set aside. 4. In a large pot, heat the olive oil over medium-high heat. 5. Add the onion and garlic and sauté for 2-3 minutes, until softened. 6. Add the tomato, zucchini, corn, and black beans to the pot and stir to combine. 7. Add the cumin, chili powder, salt, and pepper to the pot and stir to combine. 8. Cook the vegetable mixture for 5-7 minutes, until the vegetables are tender. 9. Remove the pot from the heat and stir in the cooked rice. 10. Fill each bell pepper with the rice and vegetable mixture. 11. Place the bell peppers in a baking dish and cover with aluminum foil. 12. Bake the stuffed peppers for 30-35 minutes, until the peppers are tender. 13. Remove the aluminum foil from the baking dish and sprinkle the cheese over the top of each pepper. 14. Bake the stuffed peppers uncovered for an additional 5-10 minutes, until the cheese is melted and bubbly. 15. Remove the stuffed peppers from the oven and let them cool for a few minutes before serving.
Notes
- You can use any color of bell peppers for this recipe, but red, yellow, and orange peppers tend to be sweeter and more flavorful than green peppers. - Feel free to customize the filling to your liking by adding or removing vegetables based on your preferences. - If you have any leftover rice and vegetable mixture, you can save it for another meal or use it as a side dish.
Nutrition Info
Each serving of stuffed peppers with rice contains approximately: - Calories: 350 - Fat: 12g - Carbohydrates: 46g - Protein: 15g - Fiber: 8g - Sugar: 9g
Recipe Tips
- To make this recipe vegan, simply omit the cheese or use a vegan cheese substitute. - You can make the stuffed peppers ahead of time and store them in the refrigerator for up to 2 days before baking. - If you want to add a little extra flavor to the filling, you can sprinkle some chopped fresh herbs, such as parsley or cilantro, over the top before serving.
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