Brown Rice Stuffed Peppers Recipe

4 3 5
Brown Rice Stuffed Peppers Recipe
Brown Rice Stuffed Peppers Recipe photo by Taste of Home
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Brown Rice Stuffed Peppers Recipe

Read Reviews
4 3 5
Publisher Photo
"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."
MAKES:
5-6 servings
TOTAL TIME:
Prep: 20 min. Bake: 15 min.
MAKES:
5-6 servings
TOTAL TIME:
Prep: 20 min. Bake: 15 min.

Ingredients

  • 5 to 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

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.
Originally published as Stuffed Green Peppers in Reminisce May/June 1992, p33

Nutritional Facts

1 each: 245 calories, 6g fat (2g saturated fat), 37mg cholesterol, 424mg sodium, 29g carbohydrate (5g sugars, 3g fiber), 18g protein.

  • 5 to 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
  1. 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.
  2. 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.
Originally published as Stuffed Green Peppers in Reminisce May/June 1992, p33

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Reviews forBrown Rice Stuffed Peppers

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bodham User ID: 6773917 42698
Reviewed Jul. 17, 2012

"This was great! I added some salsa and a can of black beans! My husband and I finished off the whole recipe by ourselves :)"

MY REVIEW
laceyp930 User ID: 5017461 41835
Reviewed Feb. 4, 2012

"Needs a little more tomato sauce and some mozzarella cheese to top it off, but it was a great recipe for my first attempt at stuffed peppers!"

MY REVIEW
Michael51 User ID: 4269263 34071
Reviewed Jul. 14, 2009

"This sounds like the green peppers my dad used to make.He's gone now so I can't get the recipe from him, but I'm sure going to try this one !! Thank you !"

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