Stuffed Peppers
Servings
2Serving size
2 stuffed peppersThis recipe can be multiplied and makes good leftovers. Reheat gently.
Ingredients
| 1 1/2 cup Water |
| 1/2 cup Brown rice |
| 1 tsp. Olive oil |
| 1 small White onions (diced) |
| 8 ounces 95/5 Ground beef |
| 1 15 ounce can No salt added canned diced tomatoes |
| 1/2 tsp., leaves Dried oregano |
| 1/2 tsp., leaves Dried basil |
| 1/2 tsp. Paprika |
| 1/4 tsp. Salt |
| 1 to taste Black pepper |
| 1/2 cup Water |
| 4 large Green bell peppers |
Instructions
Place the water in a small sauce pan over high heat. When the water boils, add the brown rice and reduce to a simmer. Cook until the rice is almost done, about 30-35 minutes.
While the rice is cooking, place the olive oil in a large skillet over medium-high heat. Add the onions and cook for about 3 - 4 minutes. Add the ground beef and cook until browned.
Add the tomatoes, oregano, basil, paprika, salt and pepper and stir well. Add the water. Simmer for about 10 minutes, stirring occasionally.
While the rice and filling are cooking, remove the stem and core the peppers. Remove the seeds.
When the rice is done fold it into the ground beef.
Fill the peppers with the rice and ground beef mixture. Place in a shallow pan and put the pan in the oven. Roast for about 15 minutes, then reduce the heat in the oven to 300°F. Roast for another 20 minutes until the pepper is soft but not mushy. Serve.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
There’s another stuffed pepper recipe on the Dr. Gourmet website. It’s a vegetarian side dish, and I love it. This one is the traditional ground beef and rice that I had when I was growing up. Most recipes call for white rice, but the brown rice is not only healthier but gives the dish a great nutty flavor. As with white rice, the brown rice needs to be slightly undercooked so that it’s not overcooked in the oven.