| Level: | Easy |
| Total: | 1 hr 35 min |
| Active: | 45 min |
| Yield: | 4 to 6 servings |
| Level: | Easy |
| Total: | 1 hr 35 min |
| Active: | 45 min |
| Yield: | 4 to 6 servings |
Ingredients
- 6 bell peppers, any color
- 4 tablespoons olive oil, plus more for drizzling
- 8 ounces lean ground beef
- Kosher salt and freshly ground black pepper
- 1 onion, finely diced
- 2 cloves garlic, chopped
- 1 medium zucchini, finely diced
- 4 Roma tomatoes, seeded and finely diced
- Red pepper flakes, as needed
- 1 cup cooked long-grain and wild rice
- 1 1/2 cups grated pepper Jack cheese
Instructions
- Preheat the oven to 350 degrees F.
- Cut the tops off the peppers. Remove and discard the stems, then finely chop the tops; set aside. Scoop out the seeds and as much of the membrane as you can. Place the peppers cut-side up in a baking dish just large enough to hold them upright.
- Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Add the beef, season with salt and pepper and cook, breaking up the lumps, until the meat is cooked through and just beginning to brown, 8 to 10 minutes. Remove to a paper towel-lined plate to get rid of the fat.
- Wipe out the skillet and add the remaining 2 tablespoons olive oil. Add the onions and chopped peppers and cook until beginning to soften, 3 to 4 minutes. Add the garlic and zucchini and cook for another minute. Add the tomatoes and season with salt and a pinch or 2 of red pepper flakes. Cook until everything is heated through, then stir in the beef and rice. Taste and adjust the seasoning. Stir in 1 cup of the cheese.
- Fill the peppers with the rice mixture and top each with a sprinkle of the remaining 1/2 cup cheese. Pour a small amount of water into the bottom of the baking dish and drizzle the peppers with a little olive oil. Cover with foil and bake for 30 minutes. Uncover and bake until the peppers are soft and the cheese is melted and lightly browned, another 15 to 20 minutes.
Nutrition Facts
| Calories | 323 |
| Total Fat | 22 grams |
| Saturated Fat | 8 grams |
| Cholesterol | 50 milligrams |
| Sodium | 287 milligrams |
| Carbohydrates | 18 grams |
| Dietary Fiber | 3 grams |
| Protein | 17 grams |
| Sugar | 6 grams |
| Calories | 323 |
| Total Fat | 22 grams |
| Saturated Fat | 8 grams |
| Cholesterol | 50 milligrams |
| Sodium | 287 milligrams |
| Carbohydrates | 18 grams |
| Dietary Fiber | 3 grams |
| Protein | 17 grams |
| Sugar | 6 grams |
Reviews
I forgot the red pepper flakes but it was spectacular anyway. I did add a tsp of worcestershire.
The filling is really tasty. The peppers themselves had no taste though. I wondered what I could do to raise the peppers to the level of the filling.
Great flavor but needs much longer cook time covered.
Are you supposed to cook the rice or does it cook in the oven
I loved the veggie content of these peppers, but after reading reviews made a few mods to boost flavor. I added garlic and onion powder when browning the meat. I wanted to use the full pound of beef, so I did half a zucchini and two tomatoes. Added smoked paprika and oregano to the mixture, as well as about a cup of marinara and a tablespoon of tomato paste. Used Mexican cheese because that’s what I had. Mixture tasted great going in, smoked paprika goes a long way, and had some leftover mixture which will be great for lunches. Love that this version has a higher veggie content than a traditional meat and rice, and a few simple mods can help flavor profile.
Omg sooo good!! I did add a little more seasonings though, garlic powder and onion powder ..
Great healthy dinner recipe. Also great with chicken substitute. Pro tip: don’t add too much red pepper flakes
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This is a great weeknight recipe. I use it a lot when I have left over ground beef, like from ground beef tacos. The rice seemed to make everything blander, so I am going to try swapping it for small diced potatoes. (Simply cutting the rice left it too soupy.) This is a good recipe to keep in the rotation.
This is a great base recipe! All great recipes start with the base and we modify it according to our taste. My recommendations: season the beef, season the veggies, I used the pre cooked uncle bens wild rice, and at the end I added a small can of tomato paste flavored with oregano basal etc. the tomato paste really brings the mixture together and puts it over the top. Once you add the can of tomato paste you won’t believe the difference it makes!