Beef and Rice Stuffed Bell Peppers

Beef and Rice Stuffed Bell Peppers
Beef and Rice Stuffed Bell Peppers might be just the main course you are searching for. Watching your figure? This gluten free recipe has 292 calories, 31g of protein, and 8g of fat per serving. This recipe covers 28% of your daily requirements of vitamins and minerals. This recipe serves 6. A mixture of salt, freshly parmigiano-reggiano cheese, pepper, and a handful of other ingredients are all it takes to make this recipe so flavorful.

Instructions

1
Preheat oven to 375 degrees F (190 degrees C).
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OvenOven
2
Slice the top 1/2 inch from the tops of peppers and cut out the stems from the tops.
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PeppersPeppers
3
Cut the core from the inside of the peppers and strip away any seeds.
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PeppersPeppers
SeedsSeeds
4
Cut away a very thin slice of pepper from the bottoms so the peppers can stand upright. Poke about 4 tiny holes in the bottoms to let juices drain out.
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PeppersPeppers
PepperPepper
5
Pour 2 1/2 cups tomato sauce into a 9x13-inch baking dish.
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Tomato SauceTomato Sauce
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Baking PanBaking Pan
6
Add onion, beef broth, and red pepper flakes; spread out mixture evenly over the bottom. Set prepared bell peppers upright in the dish.
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Red Pepper FlakesRed Pepper Flakes
Bell PepperBell Pepper
Beef BrothBeef Broth
SpreadSpread
OnionOnion
7
Combine ground beef, cooked rice, Parmigiano-Reggiano cheese, 1/4 cup parsley, 2 tablespoons tomato sauce, garlic, salt, and black pepper in a large mixing bowl.
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Black PepperBlack Pepper
Tomato SauceTomato Sauce
Cooked RiceCooked Rice
Ground BeefGround Beef
Parmigiano ReggianoParmigiano Reggiano
ParsleyParsley
CheeseCheese
GarlicGarlic
SaltSalt
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Mixing BowlMixing Bowl
8
Lightly stuff peppers with meat mixture.
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PeppersPeppers
MeatMeat
9
Spread 1 tablespoon remaining tomato sauce on top of each portion of stuffing; place reserved tops onto peppers.
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Tomato SauceTomato Sauce
StuffingStuffing
PeppersPeppers
SpreadSpread
10
Lay a piece of parchment paper loosely on top of peppers and cover dish tightly with foil.
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PeppersPeppers
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Baking PaperBaking Paper
Aluminum FoilAluminum Foil
11
Lay dish on a baking sheet.
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Baking SheetBaking Sheet
12
Bake in preheated oven for 1 hour. Peppers should be starting to soften.
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PeppersPeppers
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OvenOven
13
Remove foil and parchment paper. Continue to bake until meat filling is cooked through and the peppers are tender, 20 to 30 more minutes.
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PeppersPeppers
MeatMeat
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Baking PaperBaking Paper
OvenOven
Aluminum FoilAluminum Foil
14
Sprinkle each pepper with 1/2 teaspoon parsley and drizzle with a spoonful of pan juices.
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ParsleyParsley
PepperPepper
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Frying PanFrying Pan
DifficultyExpert
Ready In1 h, 40 m.
Servings6
Health Score28
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