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Herb-Stuffed Red Peppers Recipe

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“We love to cook and experiment with new dishes,” writes Brenda Joyner of Pateros, Washington. “We found this recipe on-line but were missing a few of the ingredients, so we improvised. We like the results.”

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Herb-Stuffed Red Peppers Recipe

Prep: 25 min. Bake: 35 min.

Yield: 2 Servings

25 25 50

Ingredients

2 large sweet red peppers
1/2 pound ground beef
1/2 cup chopped onion
1-1/2 cups cooked brown rice
1 tablespoon dried parsley flakes
3/4 teaspoon salt
1/8 to 1/4 teaspoon cayenne pepper
1/8 teaspoon ground allspice
1 can (8 ounces) tomato sauce
1/4 cup chicken broth
2 teaspoons balsamic vinegar
1-1/2 teaspoons dried basil
4 tablespoons grated Parmesan or Romano cheese, divided

Directions

Cut tops off peppers; remove seeds. Place peppers cut side down on a microwave-safe plate; cover with plastic wrap. Microwave on high for 2-3 minutes or until crisp-tender; set aside.
In a small skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Remove from the heat; stir in the rice, parsley, salt, cayenne and allspice.
In a small saucepan, bring tomato sauce and broth to a boil. Stir in the vinegar, basil and 3 tablespoons Parmesan cheese; stir about 1/2 cup sauce into rice mixture. Spoon into peppers. Place in a greased shallow 1-qt. baking dish.
Cover and bake at 350° for 30 minutes. Sprinkle with remaining Parmesan cheese. Bake, uncovered, for 5-10 minutes or until peppers are tender. Serve with remaining sauce. Yield: 2 servings.

Editor's Note: This recipe was tested in a 1,100-watt microwave.

Nutritional Facts 1 serving (1 each) equals 482 calories, 15 g fat (7 g saturated fat), 63 mg cholesterol, 1,798 mg sodium, 55 g carbohydrate, 8 g fiber, 32 g protein.

Originally published as Herb-Stuffed Red Peppers in Taste of Home August/September 2005, p57

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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Reviews for Herb-Stuffed Red Peppers (10)

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Herb-Stuffed Red Peppers

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Reviewed on Jul. 18, 2011 by LegalSec

Absolutely delicious. I made exactly as stated. Next time I will double the sauce ingredients, not enough for dipping.

Reviewed on Jul. 18, 2011 by jmkasprak

It's so nice to find a stuffed pepper recipe that only feeds two. I only added one teaspoon of balsamic vinegar since I think it can be a little overpowering, but we liked the extra flavor it gave the sauce.

Reviewed on Jul. 12, 2011 by galinthewoods

I liked the stuffing because it is a little different from other pepper stuffing I've tried. It is reminiscent of meatloaf with a tomato sauce.

Reviewed on May. 23, 2010 by daisey5

I also used ground turkey. I also did not have any cayenne pepper. They were great!!

Reviewed on Oct. 06, 2008 by lattedeb

Delicious, made them for supper tonight and my husband is still commenting about them

Reviewed on Sep. 19, 2008 by knichols7

This was a FABULOUS recipe!!! Even after I substituted ground turkey for the beef! My husband loves stuffed green peppers but I don't so he rarely gets them...selfish I know! Anyway...I had to make these the moment I saw this recipe and my hubby's comment..."You out-did yourself"!! I have to agree...these are THE BEST tasting stuffed peppers I've EVER had (just the right spices) but then again, I do LOVE red peppers.

Reviewed on Sep. 14, 2008 by Northmn

Great receipe! Just a hint, cut pepper the other way and you will find a pepper more willing to stuff, and be still in a dish....Happy cooking!

Reviewed on Sep. 12, 2008 by Taximommy58

These sound absolutely delicious! I'm sure the allspice and balsamic vinegar add just the right touch. I have many peppers in my garden getting ready to turn red. I also grow onions, basil and parsley. Can't wait to try it.

Taximommy58

Reviewed on Sep. 12, 2008 by Franny203