Shredded mozzarella cheese is placed on top of baked green peppers that have been filled with a mixture of ground beef, rice, and onion and spiced with fresh garlic, cumin, coriander, and cayenne pepper.
| Prep Time: | 15 mins |
| Cook Time: | 50 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 6 |
| Yield: | 6 stuffed peppers |
Ingredients
- 2 ½ cups water
- 1 cup brown rice
- 1 teaspoon olive oil, or as needed
- 6 large green bell peppers, halved and seeded
- 1 ½ pounds lean ground beef
- 1 onion, diced
- 1 (15 ounce) can tomato sauce
- 2 cloves garlic, minced
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon ground cayenne pepper
- salt and ground black pepper to taste
- 2 cups finely shredded mozzarella cheese
Instructions
- Bring 2 1/2 cups water to a boil in a saucepan; add rice and stir. Reduce heat, cover, and simmer until the rice is tender, 20 minutes.
- Preheat oven to 350 degrees F (175 degrees C). Drizzle olive oil in a 9×13-inch casserole dish.
- Fill a separate saucepan with water and bring to a boil; add green bell peppers and simmer for 3 minutes. Transfer peppers to a bowl of ice water until peppers are cooled. Arrange peppers in the prepared casserole dish.
- Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Return skillet to heat; mix onion and cooked rice into ground beef. Pour tomato sauce into ground beef mixture and stir to combine.
- Mix garlic, coriander, cumin, cayenne pepper, salt, and black pepper into ground beef mixture. Simmer until flavors have combined, 10 minutes. Remove from heat and spoon 2 to 3 tablespoons ground beef mixture into each bell pepper half. Sprinkle mozzarella cheese over each filled pepper. Cover casserole dish with aluminum foil.
- Bake in the preheated oven for 15 minutes. Remove aluminum foil and continue to bake until cheese is bubbling and melted, about 15 more minutes.
Nutrition Facts
| Calories | 504 kcal |
| Carbohydrate | 39 g |
| Cholesterol | 93 mg |
| Dietary Fiber | 6 g |
| Protein | 34 g |
| Saturated Fat | 10 g |
| Sodium | 674 mg |
| Sugars | 8 g |
| Fat | 24 g |
| Unsaturated Fat | 0 g |
Reviews
This was a great dish, but it was missing something. I couldn’t put my finger on it but the flavor was definitely lacking an ingredient. Instead of water I as well used chicken broth but it was my homemade broth instead of store bought. maybe try again
Very good. I used rice a ronii instead of plain rice and sausage instead of hamburger.
This is the way our family likes stuffed peppers. We use red and yellow peppers but everything else is as the recipe states. Add a green salad and you have a nice meal.
This needed just a hint of help to be 4 stars as it was lacking some flavor, so I’ll give it the four because it IS better than a three star recipe and it’s easy to fix. The issues are not enough tomato flavor, which is easily fixed my adding some tomato paste, and it needed and herb of some sort so I felt oregano would work well. Other than that, I used red bell pepper as a preference and chopped the top and cooked it with the onion. The directions don’t say when to add the garlic, so I added it when the onions started to turn translucent. I’m not a big spicy person so I used less cayenne, and instead of mozzarella, I thought using Mexican cheese blend went better. I liked really the outcome with these changes!