This healthy stuffed peppers recipe uses an assortment of colored peppers, lean ground beef, brown rice, fresh onion garlic, and natural tomato sauce. So colorful and healthy!
Ingredients
- water: 1 cup
- brown rice: 0.5 cup
- lean ground beef: 1 pound
- onion: 1 piece (chopped)
- garlic: 2 clove (minced)
- green bell peppers: 2 piece
- red bell peppers: 2 piece
- yellow bell peppers: 2 piece
- natural tomato sauce: 2 cans (8 ounce cans)
- Worcestershire sauce: 1 Tbsp
- salt and ground black pepper: (to taste)
- italian seasoning: 1 tsp
- Parmesan cheese, optional: 0.25 cup (grated)
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C).
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Bring water and brown rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid is absorbed, 45 to 50 minutes.
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Meanwhile, warm a large skillet over medium heat. Add beef, onion, and garlic to the hot skillet; cook and stir until meat is evenly browned and onion is softened, about 5 minutes. Set aside.
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Remove and discard tops, seeds, and membranes of green, red, and yellow bell peppers. Arrange peppers in a baking dish with the hollowed sides facing upward. Slice the bottoms off peppers if necessary so that they stand upright.
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Mix browned beef, cooked rice, 1 can tomato sauce, Worcestershire sauce, salt, and pepper in a bowl. Spoon mixture into each hollowed pepper. Mix remaining tomato sauce with Italian seasoning in a bowl; pour over peppers.
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Bake in the preheated oven, basting with sauce every 15 minutes, until peppers are tender, about 1 hour. Sprinkle peppers with grated Parmesan cheese; serve warm.
