READY IN 1¾ hrs

Stuffed Red Peppers

Read Reviews (5)

"Stuffed peppers with beef and mushrooms." — Jane

Directions

Bring brown rice and water to a boil in a saucepan. Reduce heat to medium-low, place a cover on the saucepan, and simmer until the rice is tender, about 40 minutes; transfer to a large mixing bowl.
Preheat oven to 350 degrees F (175 degrees C).
Heat a large skillet over medium-high heat. Break ground beef into small pieces and place in the skillet. Add onion, mushrooms, and garlic; cook and stir until the beef is completely browned, 7 to 10 minutes. Mix beef mixture into brown rice.
Stir tomato sauce, diced tomatoes, tomato paste, and Italian seasoning into the rice mixture and season filling with salt and black pepper.
Arrange bell peppers in a baking dish. Spoon filling into bell peppers.
Bake in preheated oven until the peppers are tender, about 1 hour. Sprinkle Parmesan cheese over the stuffed peppers to serve.

Kitchen-Friendly View

PREP 15 mins
COOK 1 hr 30 mins
READY IN 1 hr 45 mins

Reviews More Reviews

Oct 26, 2012

I just made this recipe and it is delicious although the proportions are way off! 2 cups of rice would have made enough peppers to feed an army. I made the sauce separately, including the tomatoes, separated 2 cups of sauce to which I added 1 cup cooked rice and that was enough to fill 4 big peppers. I had about 3 cups of sauce left, without rice, which would be more than enough for 1 lb. pasta. I also used homemade tomato sauce. In any case the recipe is very good tasting and will definitely make again

—Pancha

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Jan 21, 2013

I cut the rice in half and still had enough filling for 8 peppers! They were tastey but I added some red pepper chilies to spice them up.

—KerryBlueberry

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5 Ratings

Nov 27, 2012

twice the meat, half the rice. Not so much tomato sauce needed

—Princess Heineken

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Apr 20, 2013

DEFINITELY cut the rice in half! Two cups makes a HUGE amount.

—AcaCandy

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Oct 18, 2012

OMG this recipe is delicious and very cheap to make!

—amberj00

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Nutrition

Calories
504 kcal
25%

Carbohydrates
74.3 g
24%

Cholesterol
50 mg
17%

Fat
12.6 g
19%

Fiber
8.9 g
35%

Protein
24 g
48%

Sodium
1160 mg
46%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Stuffed Red Peppers

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 504
Calories from Fat: 113

% Daily Value *
Total Fat 12.6g 19 %
Saturated Fat 4.6g 23 %
Cholesterol 50mg 17 %
Sodium 1160mg 46 %
Potassium 1442mg 40 %
Total Carbohydrates 74.3g 24 %
Dietary Fiber 8.9g 35 %
Protein 24g 48 %
Sugars 17.1g
Vitamin A 105 %
Vitamin C 293 %
Calcium 18 %
Iron 70 %
** Thiamin 51 %
** Niacin 104 %
** Vitamin B6 66 %
** Magnesium 55 %
** Folate 54 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.