BROWN RICE STUFFED PEPPERS
For some extra flavor, I like to add bouillon to the dish while the peppers bake. It also steams them a little. If I make these with ground chicken or turkey, I use chicken bouillon; if I make them with ground beef, I use beef bouillon. -Hope Huggins, Santa Cruz, California
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Remove tops and seeds from peppers. In a stockpot, bring 10 cups water to boil; cook peppers for 5 minutes. Remove and drain. Cook rice according to package directions. , Preheat oven to 375°. In a large skillet, cook beef and onion over medium heat until no longer pink; drain. Add tomato sauce, herbs, salt and pepper; cook, uncovered, for 5 minutes. Stir in rice. Remove from the heat. Spoon rice mixture into peppers. Place in a shallow ungreased baking dish or casserole. Bake, uncovered, until peppers are tender, 15-20 minutes.
Nutrition Facts : Calories 245 calories, Fat 6g fat (2g saturated fat), Cholesterol 37mg cholesterol, Sodium 424mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 3g fiber), Protein 18g protein.
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Bicp Nujoma
[email protected]I'm not sure what I did wrong, but my peppers turned out really dry. I think I'll add more sauce next time.
Md Farabes
[email protected]These peppers were a lot of work to make, but they were worth it. They were so delicious and everyone loved them.
Andrew Marshall
[email protected]I added some chopped mushrooms and zucchini to the filling. It made the peppers even more flavorful and nutritious.
Mitchel Cox
[email protected]I'm on a diet, so I made these peppers with ground turkey instead of beef. They were still really delicious.
Jimoh Abdulhazeez
[email protected]I made these peppers in my slow cooker and they turned out perfect. They were so tender and juicy.
Jayanti Dhami
[email protected]These peppers were a bit too salty for my taste. I think I'll use less salt next time.
KENYAN VANATTA
[email protected]I'm not a vegetarian, but I really enjoyed these vegetarian stuffed peppers. They were so flavorful and satisfying.
ivan kalema
[email protected]I made these peppers for my family and they loved them. Even my picky kids ate them up!
Chandan kumar Mehata
[email protected]These peppers were a little too mushy for my taste. I think I'll cook them for a shorter amount of time next time.
Padyn Johansen
[email protected]I've never made stuffed peppers before, but this recipe made it easy. They turned out great!
Jerrine Tweh
[email protected]These peppers were easy to make and very tasty. I will definitely be making them again.
Daniel Abbey
[email protected]I made these peppers for a potluck and they were a hit! Everyone loved them.
Leah Young
[email protected]These peppers were a bit too spicy for me, but my husband loved them.
Kiyoshi
[email protected]I'm not a fan of bell peppers, but I really enjoyed these stuffed peppers. The filling was really flavorful and the peppers were cooked perfectly.
Richard Taylor
[email protected]These stuffed peppers were a little bland for my taste. I think I'll add some extra spices next time.
flaming phoenix
[email protected]These peppers were so good! I loved the combination of flavors and textures.
9arohansaleem
[email protected]This is my go-to recipe for stuffed peppers. It's easy to make and always turns out great.
Armin
[email protected]I've made this recipe several times now and it's always a crowd-pleaser. The peppers are always cooked perfectly and the filling is delicious.
MD Jalal
[email protected]These stuffed peppers were a hit! They were easy to make and so flavorful. I especially liked the combination of the brown rice, black beans, and corn.