Brown Rice Stuffed Peppers

Little Life Bytes, Karen Morreale, Brown Rice Stuffed Peppers, Chew on This

I’m not too fond of brown rice ordinarily, but if you cook it properly (it takes longer to cook than white rice) and salt it plentifully, then mix it in with something else, it’s actually quite delicious. It has texture and a nuttiness that plain white rice just doesn’t have. That’s why I love it in this recipe.

3 large bell peppers (green and yellow hold up better, red are more sweet), cored and seeds removed, cut in half lengthwise
1 pound ground beef (80/20 blend preferred)
1 medium onion, chopped
2 gloves garlic, minced
1 can stewed tomatoes (I like the Italian seasoned stewed tomaotes, but you can use plain), chopped, drain juice
1/2 of a small can chopped green chiles
1/2 cup Italian breadcrumbs
2 Tbsp. olive oil
1 cup brown rice (you can substitute white)
½ cup baby peas (preferably fresh or frozen, but you can also use canned)
¼ cup grated parmesan cheese (plus some for garnish)

 

Preheat oven to 350 degrees. In a pan go the onions, green chiles and stewed tomatoes. Once they start to get fragrant (about 2 minutes) add the garlic and just cook long enough for the garlic to somewhat soften (another minute). In another pan, brown the ground beef, then drain. Mix the ground beef with the onions, garlic and tomatoes, just long enough to incorporate, then add the peas. Transfer mixture to a bowl, add breadcrumbs and cooked rice. Fill the pepper halves (and I mean fill them up high), drizzle with olive oil, and bake covered until bubbly (15-20 minutes). Remove cover, raise the heat to broil and cook 3-4 more minutes. Make sure you cook the stuffed peppers covered for most of the time so they will steam. The peppers will get soft and the filling will stay moist.

Garnish with grated parmesan cheese. Dinner’s done!

This recipe is a great weeknight dinner. It’s satisfying, tasty and doesn’t take too long to make. That’s what we all want for a meal in the middle of a busy work week, right?

 

 

 

 

 

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