Ground Beef and Red Pepper Recipes
Classic stuffed peppers with rice, basis beef, and a healthy rainbow of sweet red, xanthous and orange bell peppers makes the all-time piece of cake dinner idea whatever nighttime of the week.
Ever since I was a starry eyed pre-teen, I've been a fan of cartoon rainbows. Now I eat them.
Simply equally a kid, I wrinkled my nose at the sight those orbed vegetables, and when they showed upwardly on my dinner plate, I plotted how to ditch every single bite in a napkin that was slipped slyly to the dog anxiously waiting under the table. I was a kid, and eating a whole bell pepper even if it was stuffed with ground beef was not my thought of dinner. Now, information technology'south my favorite part!
Every bit an developed, eating the food you hated as a kid suddenly becomes non. that. bad. and sometimes actually, actually adept. And I can't finish! I merely keep making more versions of this meal served in it's own vessel like my Mexican Stuffed Peppers, Creamy Chicken and Mushroom Stuffed Peppers, Zuccnini, Quinoa and Turkey Stuffed Peppers and fifty-fifty Baked Eggs in Stuffed Peppers.
But the cornerstone of all peppers is this classic recipe for the best stuffed bong peppers with rice and ground beefiness. 
The All-time Type of Peppers for Stuffing
Today's option of peppers comes from a mix of grocery store varieties (red, yellow and orange) and ultra local farmer's market (more yellows and purple) for a rainbow of sweet begging to be stuffed.
If you prefer dark-green peppers, for certain get for it and use them instead.
I went back to the memory of my mom's recipe with ground beef and rice in a tomato based sauce, and embellished it with chunks of mushroom and fresh cutting corn and a sprinkle of herbs and crimson pepper flakes.
What You Can Put In Stuffed Peppers
This is ane of those throw what you lot have in the fridge type of recipes. Apply my portions as guidelines but definitely put on your experimental hat when choosing ingredients:
- Ruby, yellow, orange or even dark-green bell peppers
- Lean ground beefiness
- Mushrooms
- Cooked white rice (you lot tin can use chocolate-brown rice, farro or quinoa, too)
- Lycopersicon esculentum sauce
- Corn, celery and garlic
- Cheese, I added some grated fontina, just y'all could use Monterey jack or mozzarella or any'southward on hand.
- If y'all prefer green bell peppers, certainly use them instead of or in improver to this bevy of colorful beauties.
Cut the tops off of the peppers to stuff the whole thing with beefy goodness. If y'all prefer smaller portions, cutting the peppers in half and serve open faced.
How to Make Blimp Peppers Stand up Upwardly
When I ate these every bit a kid, my mom served the peppers cut in one-half, laid on their backs. Only I like blimp peppers best when standing straight up, brimming to the superlative with filling.
Here are my tips to get stuffed peppers to stand up upwardly and not tip over:
- Employ a baking dish that snugly fits the peppers. The peppers shrink as they cook, so pack them in tightly when raw, and they'll soften and fall a bit with rut.
- Trim the lesser of the pepper. Requite the peppers a flat surface to stand up on by evening out their rollicking bottoms.
Cook the Meat Earlier Filling
When making stuffed peppers, a popular question is, "Practise I take to cook the meat earlier stuffing the peppers?" The reply is, yeah. Adding juicy, browned meat adds loads of flavour to this dish, and so be sure not to miss this footstep. Brownish the meat earlier adding the vegetables, where they will soften and proceeds flavor, and add the seasoning afterward to simmer and meld the flavors.
The Best Rice for Stuffed Peppers
Medium, long grain white rice or jasmine rice is the rice I use most ofttimes in stuffed peppers. Just brownish rice or other grains like farro or quinoa in these peppers are terrific options also.
This is a great recipe to use up leftover rice. Or, while the meat is cooking, prepare the white rice or other grain you're adding to the pepper mixture, and stir it into the meat and vegetables just earlier filling the peppers.
How Long Practice You Melt Stuffed Bell Peppers?
A common question is, how long exercise you cook blimp peppers?
My secret time saver: Blanch the peppers in the microwave to cutting the cooking time!
I pre-cook my peppers by calculation them to a microwave condom blistering dish, and sprinkling the interior of the peppers with a bit of kosher table salt, and so adding 1/four loving cup water to the bottom of the dish. Cover the peppers and requite them a v minute nail in the microwave to pre-cook and soften them.
Stuff the peppers with the warm filling and cook in the oven for 20 minutes or until fork-tender and the cheese begins to bubble.
Make Them In the Crock Pot or Slow Cooker
This recipe is one of the easiest to transition to the slow cooker or Crock Pot.
To melt in the slow cooker, prepare the recipe every bit instructed through step 3. Spray the inside of your Crock Pot with cooking spray before calculation the peppers, adding any actress filling to the lesser of the crock's insert. Wait to add the cheese until the last half hr of cooking time.
Cook for 3 hours on high or 5 hours on low, or until the peppers are soft and tender.
How to Freeze Blimp Peppers
Freeze stuffed peppers later on cooking them. Store in a freezer condom container in the freezer for upward to three months. Freeze in individual servings to take to work for lunch or pull out for a quick to estrus dinner.
To reheat frozen stuffed peppers:
- Microwave in a microwave rubber container for twenty minutes on HIGH heat or until warmed within.
- To melt in the oven, preheat to 375°F and melt for ane hour.
What to Eat With Stuffed Peppers
Stuffed bell peppers are really a whole repast in one, and so all you lot really need to complete your easy, healthy dinner, is a unproblematic salad and an easy dessert if you feel similar going the altitude.
- Arugula Salad With Shaved Parmesan Three Ways
- Avocado Grapefruit and Fennel Salad
- Citrus Fennel and Avocado Salad
- Kale Salad with Cranberries, Apple and Cheddar Cheese
- Wintertime Green Salad with Orange Honey Mustard Vinaigrette
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Impress
Best Stuffed Bong Peppers with Ground Beef
I use red, orange and yellowish bell peppers to cover all the colors of the rainbow, and stuff them with lean ground beefiness, mushrooms and top with a little cheese for a skilful healthy dose of Vitamin C, protein, and carbs at the same fourth dimension.
Servings vi
Calories 308 kcal
- 1 pound lean ground beefiness xc% lean
- 4 mushrooms chopped
- 3 ears of fresh corn kernals or 1 1/2 cups frozen corn
- 2 ribs of celery chopped thinly
- 1 medium onion chopped
- 2 cloves garlic minced
- 2 14.v ounce cans petite diced tomatoes with juice
- 2 tablespoons concentrated tomato paste
- two tablespoons basil
- ane tablespoon oregano
- i/ii teaspoon red pepper flakes
- kosher salt and freshly basis black pepper to sense of taste
- 1 1/2 cups cooked long grain rice
- one/4 cup chopped Italian parsley
- vi bell peppers
- 1 cup shredded fontina cheese or monterey jack cheese
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Preheat the oven to 350 degrees F.
-
Brown the ground beef in a large fry pan over medium high heat for 5 minutes or until cooked almost through. Add the mushrooms, corn kernals, chopped celery, onion and garlic and cook until vegetables are softened. Stir in the diced tomatoes, tomato paste, basil, oregano and red pepper flakes. Season with kosher salt and basis pepper to taste and cook for 15-20 minutes. Stir in cooked rice and chopped parsley and cook for another 5 minutes or until the rice is warmed through.
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Meanwhile, cut off the tops of the peppers and spoon out the ribs and seeds, and then rinse. Lightly sprinkle the inside of the peppers with kosher salt and place in a microwave safe dish with one/4 cup water. Cover with plastic wrap and microwave for v minutes or until they start to soften.
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Transfer to a 3 quart baking dish and make full the peppers with the hot meat and rice mixture. Sprinkle the tops with cheese and bake for 20 minutes or until peppers are tender and cheese is browned. Serve hot.
Calories: 308 kcal | Carbohydrates: 29 g | Protein: 25 grand | Fat: 10 grand | Saturated Fat: 5 thou | Cholesterol: 64 mg | Sodium: 308 mg | Potassium: 918 mg | Fiber: 5 g | Sugar: 10 one thousand | Vitamin A: 4429 IU | Vitamin C: 166 mg | Calcium: 211 mg | Atomic number 26: 4 mg
More Stuffed Bell Pepper Recipes
- The All-time Mexican Stufffed Peppers Recipe
- Southwestern Stuffed Bell Peppers Recipe
- Spiralized Zucchini, Quinoa and Turkey Sausage Stuffed Peppers
- Broiled Eggs in Stuffed Peppers
- Creamy Chicken and Mushroom Stuffed Peppers
- 27 Ways To Brand Your Bell Peppers Less Slow
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