Stuffed Green Bell Peppers With Ground Beef Recipe

I am a registered nurse currently studying Reiki. I am interested in energy healing, health, and nutrition.

A Family Favorite

Stuffed green bell peppers with ground beef is one of my family's favorite meals. It's a whole meal stuffed inside of a bell pepper, and it takes only 30 minutes to bake. Not only is it easy to prepare but it's also easy to serve and tastes delicious! Bell peppers come in a variety of colors, all of which are nutritious and tasty. I usually make this meal in green bell peppers, but red, yellow, or orange could work as well.

Ingredients

• 4 large green bell peppers with flat bottoms
• 1 pound lean ground beef
• 1 cup brown rice
• 1/2 cup chopped onions
• 1 (16-ounce) can diced tomatoes
• 1 cup shredded cheddar cheese
• 1 teaspoon garlic powder
• Black pepper to taste

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Step 1: Prepare the Stuffing

1. Preheat the oven to 350 degrees
2. In a pan, brown the ground beef and chopped onions
3. Add garlic powder, black pepper, and diced tomatoes. Stir well.
4. Add brown rice and 3 cups of water. Stir well. Cover and simmer for 35-40 minutes or until rice is tender
5. Stir every 15 minutes while cooking. If the water has been absorbed and the rice is not yet tender, add a little more water.
6. Add shredded cheddar cheese (I confess I usually add more than 1 cup) and stir until melted.

Step 2: Stuff the Peppers and Bake

1. Cut the tops off the peppers and remove the seeds and pulp.
2. Place the peppers in a 13x9 baking pan.
3. Fill each pepper with the stuffing. I overfill them until all the stuffing mixture is gone.
4. Cover with foil and bake for 30 minutes.
5. If desired, uncover them and place some extra shredded cheddar cheese on top of each pepper. Cover loosely and bake for an additional 10 minutes.

Note: Most recipes for stuffed peppers will have you cook them before stuffing them. We like them somewhat crisp, so I skip that step.

Step 3: Garnish With the Pepper Tops (Optional)

For a nice presentation, you can clean the pepper caps and serve them on top of the baked peppers.

Otherwise, you can do what I usually do, which is to thinly slice the tops and add them to the dinner salad.