Food Wishes Recipes - Beef and Rice Stuffed Peppers Recipe - Stuffed Bell Peppers

Ingredients

• 4 pieces Green Bell Peppers (large, cut in half lengthwise, seeds removed)
• 1 large Onion (diced; half used for sauce, half for stuffing)
• 2 tablespoons Olive Oil (extra‑virgin preferred)
• 1 pound Ground Beef (80% lean)
• 0.5 pound Italian Sausage (remove casing, crumble)
• 1 cup Cooked Rice (white or brown, cooled)
• 3/4 cup Parmesan Cheese (freshly grated)
• 1 can Canned Diced Tomatoes (14.5 oz, petite dice)
• 1 cup Marinara Sauce (store‑bought or homemade)
• 1 cup Beef Stock (low‑sodium)
• 1 tablespoon Balsamic Vinegar (adds depth to sauce)
• 2 cloves Garlic (minced)
• 2 tablespoons Fresh Parsley (chopped)
• 1/4 teaspoon Red Pepper Flakes (optional for heat)
• 1 teaspoon Salt (plus pinch for sweating onions)
• 1/2 teaspoon Black Pepper (freshly ground)
• 1 sheet Aluminum Foil (to cover baking dish)

Instructions

1. Sweat the Onions

   Heat olive oil in a large skillet over medium heat. Add half of the diced onion and a pinch of salt; cook, stirring occasionally, until translucent, about 5‑6 minutes. Remove this portion and set aside for the stuffing; keep the remaining onion in the pan for the sauce.

   Time: PT6M

   Temperature: medium

2. Prepare the Braising Liquid

   To the onions still in the skillet add balsamic vinegar, beef stock, marinara sauce, and a pinch of red pepper flakes or cayenne. Stir to combine and let simmer for 3‑4 minutes. Transfer the mixture to the bottom of a deep large casserole dish and set aside (this is the braising liquid).

   Time: PT5M

   Temperature: medium

3. Cook the Meat Mixture

   Add the remaining half of the diced onion to the skillet, then add ground beef and crumbled Italian sausage. Cook, breaking up with a spoon, until browned, about 8‑10 minutes. Stir in minced garlic, salt, black pepper, and a pinch of cayenne; cook 1 minute more.

   Time: PT10M

   Temperature: medium

4. Add Tomatoes and Seasonings

   Stir in the canned diced tomatoes (including juices), fresh parsley, and a pinch of red pepper flakes. Cook for another 3‑4 minutes until the mixture looks saucy and the tomato pieces break down slightly.

   Time: PT4M

   Temperature: medium

5. Combine Rice and Parmesan

   Remove the skillet from heat. Add the cooked rice and grated Parmesan cheese to the meat‑tomato mixture. Mix with your hands or a spoon until a cohesive, slightly sticky stuffing forms.

   Time: PT3M

6. Prepare the Pepper Halves

   Cut each green bell pepper in half lengthwise, remove seeds and membranes, leaving a flat side. Arrange the 8 halves in the casserole dish on top of the braising liquid.

   Time: PT5M

7. Stuff the Peppers

   Using a spoon, firmly pack the meat‑rice stuffing into each pepper half, filling them to the top. The amount should be enough for eight halves.

   Time: PT5M

8. Add Final Parmesan and Cover

   Sprinkle the remaining 1‑2 tablespoons of Parmesan over the stuffed peppers. Cover the casserole dish tightly with aluminum foil.

   Time: PT2M

9. Bake Covered

   Place the dish in a pre‑heated oven at 375°F (190°C) and bake for 45 minutes.

   Time: PT45M

   Temperature: 375°F

10. Finish Baking Uncovered

    Remove the foil and continue baking for an additional 15‑20 minutes, or until the tops are lightly browned and the pepper flesh is tender. If the liquid looks excessive, let it reduce a few more minutes.

    Time: PT20M

    Temperature: 375°F

11. Serve

    Remove from oven, let rest 5 minutes, then spoon some of the hot onion‑balsamic sauce over each pepper. Serve immediately.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

25 g

Carbohydrates

30 g

Fat

15 g

Fiber

4 g