Beef-and-Rice-Stuffed Peppers

Beef-and-Rice-Stuffed Peppers
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  • 1 cup cooked brown rice
  • 1 yellow onion, diced
  • 6 medium bell peppers, tops removed and reserved, and seeds removed
  • 1 teaspoon salt
  • 1 cup grated Monterey Jack
  • 1 large carrot, peeled and diced
  • 8 ounces lean (90 percent) ground beef
  • + 5 more ingredients
    • 1 stalk celery, diced
    • 1 (14.5 oz.) can diced tomatoes
    • 1 tablespoon olive oil
    • 2 cloves garlic, minced
    • 1 teaspoon pepper

Preheat oven to 375°F. Bring a large pot of water to a boil. Once boiling, add peppers and pepper tops and cook until tender, 6 to 7 minutes. Remove peppers from water and invert to drain fully. Make filling: Warm olive oil in a large frying pan over medium-high heat. Add onion and cook, stirring...

View full recipe at My Recipes


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