Beef and Rice Stuffed Peppers
Stuffed peppers with beef, rice, cheese and spices make the perfect family-friendly dinner everybody will enjoy. This recipe is most common when there is some leftover rice you don’t want to throw away, and you have the bell peppers. You’ll need to prepare the rice and beef, then fill the peppers before baking, and here is how.
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
DIRECTIONS:
Preheat the oven to 375 degrees.
Cut the top off of each pepper, discard the stem, and remove the seeds and spine from the inside of each pepper.
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.
In a mixing bowl, combine the ground beef, rice, parmesan cheese, parsley, ½ cup diced tomatoes and salt and pepper to taste.
Fill each pepper with a heaping portion of the meat filling and place the tops back on them.
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.