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Recipe For Stuffed Peppers With Hamburger And Rice

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Beef and Rice Stuffed Peppers Two Dollar Eats
Beef and Rice Stuffed Peppers Two Dollar Eats from twodollareats.com

Description

Stuffed peppers with hamburger and rice is a delicious and hearty meal that is perfect for a family dinner. The combination of the tender and sweet bell peppers, the savory hamburger, and the fluffy rice creates a satisfying and flavorful dish that everyone will love.

Prep Time

The prep time for this recipe is about 20 minutes. It involves washing and cutting the bell peppers, cooking the rice, and browning the hamburger.

Cook Time

The cook time for this recipe is approximately 1 hour. This includes the time it takes to prepare the peppers, stuff them with the filling, and bake them in the oven.

Ingredients

  • 6 medium-sized bell peppers
  • 1 lb ground beef
  • 1 cup uncooked white rice
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup shredded cheddar cheese

Equipment

  • Baking dish
  • Saucepan
  • Frying pan
  • Cutting board
  • Knife
  • Spoon

Method

  1. Preheat the oven to 375°F.
  2. Cut the tops off the bell peppers and remove the seeds and membranes.
  3. Cook the rice according to package directions.
  4. In a frying pan, brown the ground beef over medium heat. Drain any excess fat.
  5. Add the chopped onion and minced garlic to the frying pan and cook until the onion is tender, about 5 minutes.
  6. Add the diced tomatoes, Worcestershire sauce, salt, and black pepper to the frying pan and stir to combine.
  7. Add the cooked rice to the frying pan and stir to combine.
  8. Spoon the filling into the bell peppers until they are about 3/4 full.
  9. Place the stuffed bell peppers in a baking dish and bake for 45 minutes.
  10. Sprinkle the shredded cheddar cheese over the top of the peppers and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
  11. Remove the peppers from the oven and let them cool for a few minutes before serving.

Notes

This recipe is very versatile, and you can substitute different types of ground meat or rice if you prefer. You can also add other vegetables to the filling, such as chopped carrots or celery.

Nutrition Info

This recipe makes 6 servings. Each serving contains approximately:
  • Calories: 399
  • Protein: 22g
  • Fat: 20g
  • Carbohydrates: 32g
  • Fiber: 4g
  • Sugar: 8g
  • Sodium: 837mg

Recipe Tips

If you want to make this recipe ahead of time, you can prepare the filling and stuff the peppers up to a day in advance. Keep the stuffed peppers covered in the refrigerator until you are ready to bake them. You may need to add a few extra minutes to the baking time if the peppers are cold from the fridge. Serve with a side salad or some crusty bread for a complete meal.

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