Food Gardening Network
Print
Six-Ingredient Stuffed Peppers

Six-Ingredient Stuffed Peppers

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

Ingredients

Scale

Instructions

  1. Preheat the oven to 350 degrees F and lightly coat an 8 × 8-inch baking dish with cooking spray.
  2. Cook the rice according to the package directions, using the spice packet included in the box.
  3. 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.
  4. Cut the peppers in half lengthwise and remove the stems, seeds, and ribs inside.
  5. When the rice is cooked, fluff with a fork and add to the beef. Season with salt and pepper to taste.
  6. 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