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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!"

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Prep Time: 25m

Cook Time: 1h


Servings: 8  

  • 5.0000

Definitely a 5 star recipe! Just enough spice to keep it interesting..... Read more

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  US | Metric  Print Ingredients
  • 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.
  How to Make

Step 1

Preheat the oven to 350 degree F. Lightly grease a 9x13 inch baking pan.

Step 2

Slice each pepper half lengthwise, leaving the stems intact. Remove the seeds and ribs.

Step 3

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.

Step 4

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.

Step 5

Place the stuffed peppers in a casserole dish, cover with foil and bake for 30 minutes.

Step 6

Remove the foil, sprinkle each pepper with 1/4 cup shredded cheese. Return to oven bake uncovered for 15 more minutes.

  Nutritional Facts
  • 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
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1 review

Definitely a 5 star recipe! Just enough spice to keep it interesting. I used 2% cottage cheese instead of sour cream. It works really well. Served with niblets corn. Lovely meal thanks Kitten.


Review by Bergy