Six-Ingredient Stuffed Peppers
When I throw a party, I like to have munchies (things in bowls set around the house), grab-and holds (like cheese and crackers), and sit-downs (foods you can sit with and enjoy if you are a little hungrier). This recipe is a great sit-down appetizer for a dinner party, and can stand alone as a weeknight dinner. Stuffed with just a few ingredients, including ground beef and seasoned rice, these individually served peppers are one of my favorite foods.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: Serves 6
- Category: Entrées
- 1 (6.9-ounce) box rice pilaf mix with seasoning packet
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 1/2 pounds lean ground beef
- 6 large bell peppers, red or green or both
- Salt and freshly ground black pepper
- 1 cup tomato juice
- Fresh cilantro for garnish (optional)
- Preheat the oven to 350 degrees F and lightly coat an 8 × 8-inch baking dish with cooking spray.
- Cook the rice according to the package directions, using the spice packet included in the box.
- Meanwhile, in a large skillet, sauté the onion and garlic over medium-high heat for 3 minutes. Add the beef and cook, stirring to break up the meat, for 5 to 7 minutes, until no longer pink.
- Cut the peppers in half lengthwise and remove the stems, seeds, and ribs inside.
- When the rice is cooked, ﬂuff with a fork and add to the beef. Season with salt and pepper to taste.
- Arrange 6 pepper halves on the bottom of the baking dish, skin side down. Spoon the rice-beef mixture into the dish and pour the tomato juice over the top. Top with the remaining pepper halves (like a turtle shell covering the ﬁlled pepper). Cover the dish with foil and bake for 45 minutes. Remove the foil and check to see if the peppers are soft; if not, return to the oven, uncovered, and cook for another 5 to 10 minutes. Serve, garnished with fresh cilantro if desired.
Keywords: stuffed peppers