Description
A delicious recipe for stuffed bell peppers filled with a savory beef and rice mixture.
Ingredients
Scale
- 8 bell peppers (any colors)
- 2 tablespoons extra-virgin olive oil
- 1 pound lean ground beef
- 1 small sweet onion (diced)
- 2 cloves garlic (minced)
- salt and pepper (to taste)
- 1 can (15 ounces) petite diced tomatoes (undrained)
- 1 can (10 ounces) Rotel (undrained)
- 1 cup low-sodium chicken broth
- 3/4 cup uncooked long grain white rice
- 3 teaspoons brown sugar
- 2 teaspoons Worcestershire sauce
- 1 teaspoon taco seasoning
- 1 teaspoon kosher salt
- 1/8 teaspoon black pepper
- 1 cup shredded Mexican blend cheese (divided)
- Fresh chopped cilantro (or parsley, for serving)
- Diced scallions (for serving)
Instructions
- Preheat oven to 375 degrees F. Coat a square or round 3-quart baking dish with nonstick spray.
- Slice off the tops of the peppers. Remove the seeds and membranes; discard. Dice up the tops of the peppers; set aside.
- If necessary, slice a little bit off the bottom of each pepper to create a flattened base so they can sit upright without falling over.
- Transfer peppers to the prepared baking dish, making sure they’re somewhat snug, but not completely crowded.
- In a large ovenproof saute pan (with a lid), cook beef, onion, and reserved diced bell peppers over medium-high, breaking up the beef with a wooden spoon, until browned and no pink remains, about 3-5 minutes. Drain off grease and season with salt and pepper, to taste.
- Stir in the diced tomatoes, Rotel, chicken broth, rice, brown sugar, Worcestershire sauce, taco seasoning, salt, and pepper. Bring to a boil; stir once, then cover tightly. Reduce the heat to medium-low and let it cook for about 20 minutes undisturbed.
- Simultaneously, transfer the baking dish with the peppers to the preheated oven and roast for 20 minutes.
- Uncover the pan, stir 1/2 cup of the cheese into the beef mixture until melted.
- Spoon mixture into the baked peppers and top with remaining 1/4 cup cheese.
- Place stuffed peppers back into the oven for another 5-10 minutes until cheese has melted and peppers are tender.
- Sprinkle cilantro and scallions over the top and serve!
Notes
- Use different colored peppers for a visually appealing dish.
- Feel free to customize the spice level by choosing the type of Rotel.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 stuffed peppers
- Calories: 350
- Sugar: 5g
- Sodium: 590mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 70mg