Created by: Kittencal
Recipe #8035 | Created on February 7, 2013
Categories: Dinner, Main Dish, Beef, Ground Beef, Vegetables, Garlic, Peppers, Entertaining, Fall/Autumn, Game/Sports Day, Sunday Dinner, Winter, Oven Bake, High Protein, No Eggs, Make it from scratch (more)
Beef and Brown Rice Stuffed Peppers
"These are fantastic stuffed peppers, I've included both the cooking time for the ground beef and the pepper which makes it about 1 hour total -- make these!"
- 4 large red bell peppers (if you like them really soft boil in water for 5-7 minutes first before you stuff them)
- 1 to 2 tablespoons oil
- 1 medium onion, diced
- 1 1/4 pounds lean ground beef
- 6 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon pepper.
- 1 cup salsa (I recommend medium heat)
- 1 to 1 1/4 cups cooked brown rice
- 1/2 cup reduced-fat sour cream
- 4 green onions, chopped
- 2 cups Kraft Italiano shredded cheese (or cheese of your choice)
What You Will Need
No special items needed.
Preheat the oven to 350 degree F. Lightly grease a 9x13 inch baking pan.
Slice each pepper half lengthwise, leaving the stems intact. Remove the seeds and ribs.
Heat olive oil in a skillet to medium heat. Add onions, cook for about 2-3 minutes. Next add the ground beef and garlic, salt and pepper. Cook about 10 minutes or until beef if lightly browned.
In a separate bowl mix salsa with cooked rice, sour cream and green onions. Add the ground beef mixture and combine thoroughly. Stuff the mixture into each pepper.
Place the stuffed peppers in a casserole dish, cover with foil and bake for 30 minutes.
Remove the foil, sprinkle each pepper with 1/4 cup shredded cheese. Return to oven bake uncovered for 15 more minutes.
- Serving Size: 1 (278.6 g)
- Calories 567
- Total Fat - 30.3 g
- Saturated Fat - 8.9 g
- Cholesterol - 72.9 mg
- Sodium - 604.7 mg
- Total Carbohydrate - 47.7 g
- Dietary Fiber - 5.4 g
- Sugars - 6.7 g
- Protein - 25.8 g
- Calcium - 130 mg
- Iron - 7.2 mg
- Vitamin C - 6 mg
- Thiamin - 0.3 mg