These Stuffed Bell Peppers are the perfect grab and go meal to have on hand in the fridge. They are easy to reheat in the microwave for a quick lunch or supper.
Course Main Course
Cuisine American
Keyword bell peppers,rice,ground meat,
Prep Time 20 minutesminutes
Cook Time 40 minutesminutes
Total Time 1 hourhour
Servings 6Peppers
Calories 300kcal
Author Nicole Crocker
Ingredients
1Pound,lean ground beef or turkey
1Onion,finely chopped
1Red bell pepper,finely chopped
2Ribs of celery,finely chopped
2ClovesGarlic,minced
1CupChopped mushrooms
2,14 1/2 ounce cansDiced tomatoes, with juice
2TablespoonsTomato paste
1TablespoonsDijon mustard
1teaspoonWorcestershire sauce
1/2teaspoonCrushed red pepper flakes
Salt and pepper to taste
1 1/2CupsCooked rice,I used a long grain white but brown or even a wild rice is fine
6LargeBell peppers,assorted colors if desired
1CupShredded cheese for topping,cheddar or monterey jack work well
Fresh parsley for topping if desired
Instructions
Preheat oven to 350 Degrees F.
Cut the tops off the 6 Bell peppers and clean out the insides. Place in a large roasting pan and fill the bottom of the pan with about a half inch of water or chicken broth. Set aside.
In a large skillet over medium heat brown ground meat until no longer pink. Remove to a dish.
Heat 2 tablespoon of oil in your skillet and add your onion, red bell pepper, celery, garlic and mushrooms and cook for about 5-7 minutes or until vegetables are soft.
Add diced tomatoes, tomato paste, dijon mustard, red pepper flakes and worcestershire sauce and heat until simmering. Cook for about 5 minutes and then stir in your rice. Add salt and pepper to taste.
Remove from heat and spoon evenly into your bell peppers. I had just enough to fill 6 but it will depend on the size of your peppers.
Once filled top with cheese and bake for 40 minutes in preheated oven.