Brown Rice Stuffed Peppers

Total Time Prep: 20 min. Bake: 15 min.
Yield 6 servings
Test Kitchen Approved
For extra flavor, I sometime add beef bouillon to the dish while the peppers bake. It also steams them a little. If also make these with ground chicken or turkey; then I'll use chicken bouillon instead. —Hope Huggins, Santa Cruz, California

Ingredients

  • 6 medium green peppers
  • 3/4 cup uncooked brown rice
  • 1 pound lean ground beef (90% lean)
  • 1 medium onion, chopped
  • 1 can (8 ounces) tomato sauce
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried thyme
  • 1/2 teaspoon salt
  • Pepper to taste

Directions

  1. 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.
  2. Preheat oven to 375°. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; crumble meat; 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

1 stuffed pepper: 245 calories, 6g fat (2g saturated fat), 37mg cholesterol, 424mg sodium, 29g carbohydrate (5g sugars, 3g fiber), 18g protein. Diabetic Exchanges: 3 lean meat, 2 starch.

For extra flavor, I sometime add beef bouillon to the dish while the peppers bake. It also steams them a little. If also make these with ground chicken or turkey; then I'll use chicken bouillon instead. —Hope Huggins, Santa Cruz, California
Recipe Creator

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