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Brown Rice Stuffed Peppers

 Brown Rice Stuffed Peppers
"FOR SOME extra flavor, I like to add bouillon to the dish when the pepper are baking. It also steams them a little. If I'm making chicken or turkey with the peppers, I use chicken bouillon; if I'm making beef, then I use beef bouillon."
5-6 ServingsPrep: 20 min. Bake: 15 min.


  • 5 to 6 medium green peppers
  • 3/4 cup uncooked brown rice
  • 1 pound ground beef
    With Johnsonville Italian Sausage.

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  • 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


  • Remove tops and seeds from peppers. In a large kettle, bring water to
  • boil; cook peppers for 5 minutes. Remove and drain. Cook rice
  • according to package directions.
  • In a large skillet, cook beef and onion over medium heat until no
  • longer pink; drain. Add the 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, at 375° for 15-20 minutes.
  • Yield: 5-6 servings.
Nutritional Facts: 1 serving (1 each) equals 245 calories,

2 of 2

Brown Rice Stuffed Peppers (continued)

Nutritional Facts: 6 g fat (2 g saturated fat), 37 mg cholesterol, 424 mg sodium, 29 g carbohydrate, 3 g fiber, 18 g protein.