Herb-Stuffed Red Peppers Recipe

5 16 17
Herb-Stuffed Red Peppers Recipe
Herb-Stuffed Red Peppers Recipe photo by Taste of Home
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Herb-Stuffed Red Peppers Recipe

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5 16 17
Publisher Photo
“We love to cook and experiment with new dishes,” writes Brenda Joyner of Pateros, Washington. “We found this recipe online but were missing a few of the ingredients, so we improvised. We like the results.”
MAKES:
2 servings
TOTAL TIME:
Prep: 25 min. Bake: 35 min.
MAKES:
2 servings
TOTAL TIME:
Prep: 25 min. Bake: 35 min.

Ingredients

  • 2 large sweet red peppers
  • 2 tablespoons water
  • 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 and water in a microwave-safe bowl. Cover and 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.
Originally published as Herb-Stuffed Red Peppers in Taste of Home August/September 2005, p57

Nutritional Facts

1 each: 482 calories, 15g fat (7g saturated fat), 63mg cholesterol, 1798mg sodium, 55g carbohydrate (10g sugars, 8g fiber), 32g protein.

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  • 2 large sweet red peppers
  • 2 tablespoons water
  • 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
  1. Cut tops off peppers; remove seeds. Place peppers and water in a microwave-safe bowl. Cover and microwave on high for 2-3 minutes or until crisp-tender; set aside.
  2. 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.
  3. 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.
  4. 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.
Originally published as Herb-Stuffed Red Peppers in Taste of Home August/September 2005, p57

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Reviews forHerb-Stuffed Red Peppers

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PrplMonky5 User ID: 6612040 282519
Reviewed Jan. 23, 2018

"These were delicious! I think this will be my go-to stuffed peppers recipe. I only made two "tweaks": I only did a pinch of cayenne so the dish wasn't spicy, and instead of chicken broth, I used beef broth. I don't know how the chicken broth would taste, but the beef broth tasted amazing! I'm not sure I even want to try using the chicken broth now haha! I think next time I'll cook the beef and the rice beforehand to save on time. Do NOT skip the sauce either, yum! Great meal, thank you!"

MY REVIEW
Steponme User ID: 5923750 215397
Reviewed Dec. 20, 2014

"Tasty enough, quick, and easy weeknight meal. I think I would add some spinach or broccoli next time, felt it needed something green. After topping with cheese, I did put mine in a preheated oven for about 8-10 min."

MY REVIEW
Teknological User ID: 7119862 149311
Reviewed Feb. 8, 2014

"Excellent recipe. Loved the flavors in this!"

MY REVIEW
teresa_elwell User ID: 6923734 126170
Reviewed Nov. 5, 2013

"These were soooo good! Even my picky eater loved it! This is now a regular dish at my home! Thank you so much!!!"

MY REVIEW
tkh1957 User ID: 1985059 76796
Reviewed Aug. 8, 2013

"I have had stuffed green bell peppers and was never too fond of the. I like red peppers better so I thought I'd try this recipe. Dang these are good! I doubled the sauce to serve on the side. I used half Parmesan and half Romano cheese. The sauce is wonderful! They are even better the next day."

MY REVIEW
muffbear74 User ID: 209131 129292
Reviewed Jun. 12, 2013

"I used buckwheat groats instead of the brown rice and they were still yummy!"

MY REVIEW
renovator User ID: 7256995 153941
Reviewed May. 9, 2013

"best recipe I have found for stuffed peppers.

Hard to find recipes for 2 people"

MY REVIEW
LegalSec User ID: 548619 57421
Reviewed Jul. 18, 2011

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

MY REVIEW
jmkasprak User ID: 2880256 144779
Reviewed Jul. 18, 2011

"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."

MY REVIEW
galinthewoods User ID: 3317961 63004
Reviewed Jul. 12, 2011

"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."

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