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Beef-and-Rice-Stuffed Peppers

Beef-and-Rice-Stuffed Peppers
Beef-and-Rice-Stuffed Peppers is a gluten free main course. This recipe makes 6 servings with 253 calories, 16g of protein, and 11g of fat each. This recipe covers 24% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 35 minutes. A mixture of garlic, salt, celery, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the cooked brown rice you could follow this main course with the Breakfast Rice Pudding as a dessert.

Instructions

1
Preheat oven to 375F. Bring a large pot of water to a boil. Once boiling, add peppers and pepper tops and cook until tender, 6 to 7 minutes.
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PeppersPeppers
PepperPepper
WaterWater
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OvenOven
PotPot
2
Remove peppers from water and invert to drain fully.
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PeppersPeppers
WaterWater
3
Make filling: Warm olive oil in a large frying pan over medium-high heat.
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Olive OilOlive Oil
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Frying PanFrying Pan
4
Add onion and cook, stirring occasionally, until translucent, about 4 minutes.
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OnionOnion
5
Add carrot, celery and garlic and continue cooking until vegetables are just softened, 4 minutes longer.
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VegetableVegetable
CarrotCarrot
CeleryCelery
GarlicGarlic
6
Add beef, salt and pepper and cook, breaking up large chunks, until meat is no longer pink, about 7 minutes.
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Salt And PepperSalt And Pepper
BeefBeef
MeatMeat
7
Add tomatoes and rice and cook 5 minutes longer. Stir in 3/4 cup cheese.
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TomatoTomato
CheeseCheese
RiceRice
8
Fill peppers with meat mixture, dividing evenly.
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PeppersPeppers
MeatMeat
9
Sprinkle mixture with remaining cheese and top with pepper lid.
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CheeseCheese
PepperPepper
10
Bake until cheese is melted and peppers are heated through, about 5 minutes.
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PeppersPeppers
CheeseCheese
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OvenOven
11
Serve hot.
DifficultyHard
Ready In35 m.
Servings6
Health Score25
Gluten Free
DietsGluten Free
Dish TypesLunchMain CourseMain DishDinner
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