This easy-to-make dinner of Mexican rice and beans is delicious. It is a great side dish for any Mexican-American dish or can be eaten as a meal by itself. If preferred, top with your choice of cheese, including Cheddar, American, Parmesan, or any other. Serve with spicy sauce, tortilla chips, avocado, or any other condiments of your choice.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr 40 mins |
| Total Time: | 2 hrs |
| Servings: | 6 |
| Yield: | 6 stuffed peppers |
Ingredients
- 4 cups water
- 2 cups brown rice
- 1 pound ground beef
- 1 onion, diced
- ¼ cup chopped mushrooms, or to taste
- 3 cloves garlic, chopped
- 1 (26 ounce) jar tomato sauce
- 1 (16 ounce) can diced tomatoes
- 1 (6 ounce) can tomato paste
- 1 teaspoon Italian seasoning
- salt and ground black pepper to taste
- 6 red bell peppers, tops and seeds removed
- ¼ cup grated Parmesan cheese, or to taste
Instructions
- Bring water and brown rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, about 40 minutes; transfer cooked rice into a large mixing bowl.
- Preheat the oven to 350 degrees F (175 degrees C).
- Meanwhile, heat a large skillet over medium-high heat. Break ground beef into small pieces and place in the skillet. Add onion, mushrooms, and garlic; cook and stir until the beef is completely browned, 7 to 10 minutes. Mix beef mixture into brown rice.
- Stir tomato sauce, diced tomatoes, tomato paste, and Italian seasoning into the rice mixture; season with salt and pepper.
- Arrange bell peppers in a baking dish; spoon a generous amount of filling into each bell pepper.
- Bake in the preheated oven until peppers are tender, about 1 hour. Sprinkle Parmesan cheese over the stuffed peppers to serve.
Nutrition Facts
| Calories | 504 kcal |
| Carbohydrate | 74 g |
| Cholesterol | 50 mg |
| Dietary Fiber | 9 g |
| Protein | 24 g |
| Saturated Fat | 5 g |
| Sodium | 1095 mg |
| Sugars | 17 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
We loved it but I tweaked it just a little. I used boil in bag white rice and added mozzarella cheese in with the meat mixture and on the top before baking and covered it with aluminum foil the oven.
This was a great recipe, very easy to make and delicious!!
Nice easy recipe, though a little pasty for my taste. I do plan to make this again, but will forego the tomato paste.
Simple and fantastic , I love it!
Tried it last night and it was so good!
Stuffed Peppers are my favorite from my childhood. This recipe is delicious!
Simple and satisfying comfort food for a cold winter day. My kids love these!
way too much rice!!! Awesome tasting though. I will make this again.
this was GREAT, tasted just like my mom’s. …i used 1.5c rice and added a can of corn bc its how my mom made hers. i used pizza seasoning rather than plain italian seasoning also for a little extra punch, and it was fantastic! made 6 peppers, have enough filler to freeze & make another six later. cook time was longer for me than in the recipe…it took 2hrs at 350, not 1 as in the recipe, to get the heat up to par and the peppers softened like they ought to be.
It’s got really good flavour, but I am with everyone else, only half the rice is needed and I used chunky tomato sauce and diced tomatoes, the paste was a little too much tomato acidity for my liking. Overall, I really good recipe, thanks!
This recipe is pretty good with adjustments. A little bland for my taste. i think that I would add some hot peppers next time. I followed the prevailing advice and only used one cup of rice. I also omitted the can of tomatoes. For seasoning I used 1/2 tsp oregano, 1/2 tsp marjoram and 1/2 tsp basil. I added salt and pepper as well as cayenne pepper to give it a little kick! For mushrooms, I used a 4 oz package of shiitake mushrooms. The meat that I used was ground venison fried in coconut oil with a splash of worcestershire sauce. I had extra meat filling, but not too much. If I had slightly larger peppers, it would have been fine. WE didn’t have parmesan so we topped with grated cheddar.
I only had 3 peppers so i cut the rice in half but not the meat. I like mine more meaty anyway. I still have stuffing left over too so i just refrigerated it to use with another dish. I enjoyed how easy this recipie was and you did not have to buy extra stuff to make them. I had everything already and i like that it makes it easier. Just pulled them out of the oven and they look awesome. Also i bake mine with the tomato sauce poued over then some cheddar cheese on top. I stick them back in the oven just for a few min after i turn it off with the shredded cheddar on top. I am excited for my meal! Thank you!
I used boneless chicken breasts that I grinned,and wild rice only 1 cup of rice after reading the reviews. Was great.
I made this with red & green peppers cut in half & cleaned. I added 1/2 chopped onion to meat. Omitted the diced tomatoes. I also added a cup of mushrooms and a nice big handful of spinach. Next time I make these I would add another 1/2 pound or so of hamburg. Other than that they came out delicious 🙂
Yellow Pepper with Ground Turkey I am making this for dinner, but instead of Red Peppers I am using Yellow Peppers. I used Ground Turkey instead of Ground Beef. I only added the onion and chopped garlic, sprinkled on Italian seasoning, Paprika, salt and pepper to the ground turkey, then I added the white rice (I am using white rice, because that is what I have in my cabinet). I didn’t add any tomatoes/Red Sauce to my pepper as I do not like tomatoes. But I added Classico Spicy Mariana (spaghetti sauce) to the other pepper. (My bf loves spicy.) Oven – 350 degrees – 50 minutes (only 2 peppers) I have completed this easy recipe as it turned out good. I could have added more seasoning to it, but I didn’t want to over do it. I followed Jane’s recipe by following on how to prepare the meat and peppers and how long to cook the peppers for.
DEFINITELY cut the rice in half! Two cups makes a HUGE amount.
I cut the rice in half and still had enough filling for 8 peppers! They were tastey but I added some red pepper chilies to spice them up.
twice the meat, half the rice. Not so much tomato sauce needed
I just made this recipe and it is delicious although the proportions are way off! 2 cups of rice would have made enough peppers to feed an army. I made the sauce separately, including the tomatoes, separated 2 cups of sauce to which I added 1 cup cooked rice and that was enough to fill 4 big peppers. I had about 3 cups of sauce left, without rice, which would be more than enough for 1 lb. pasta. I also used homemade tomato sauce. In any case the recipe is very good tasting and will definitely make again
OMG this recipe is delicious and very cheap to make!