Stuffed Red Peppers

Stuffed Red Peppers

Jane

"Stuffed peppers with beef and mushrooms."
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Ingredients

1 h 45 m servings 504 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 504 kcal
  • 25%
  • Fat:
  • 12.6 g
  • 19%
  • Carbs:
  • 74.3g
  • 24%
  • Protein:
  • 24 g
  • 48%
  • Cholesterol:
  • 50 mg
  • 17%
  • Sodium:
  • 1095 mg
  • 44%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  1. 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.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. 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.
  4. Stir tomato sauce, diced tomatoes, tomato paste, and Italian seasoning into the rice mixture and season filling with salt and black pepper.
  5. Arrange bell peppers in a baking dish. Spoon filling into bell peppers.
  6. Bake in preheated oven until the peppers are tender, about 1 hour. Sprinkle Parmesan cheese over the stuffed peppers to serve.

Reviews

Read all reviews 11
  1. 13 Ratings

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Most helpful positive review

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 tomato...

Most helpful critical review

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.

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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 tomato...

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.

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

Yellow Pepper with Ground Turkey I am making this for dinner, but instead of Red Peppers I am using Yellow Peppers. I used Ground Turkey instead of Ground Beef. I only added the onion and chopp...

This recipe is pretty good with adjustments. A little bland for my taste. i think that I would add some hot peppers next time. I followed the prevailing advice and only used one cup of rice. I ...

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

It's got really good flavour, but I am with everyone else, only half the rice is needed and I used chunky tomato sauce and diced tomatoes, the paste was a little too much tomato acidity for my l...

I only had 3 peppers so i cut the rice in half but not the meat. I like mine more meaty anyway. I still have stuffing left over too so i just refrigerated it to use with another dish. I enjoy...

I used boneless chicken breasts that I grinned,and wild rice only 1 cup of rice after reading the reviews. Was great.

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