Go Back
–+ servings

Beef and Rice Stuffed Peppers

No ratings yet
Share Print
Prep 30 minutes
Cook 30 minutes
Total 1 hour
These colorful and delicious peppers are a wonderful weeknight meal for the family. Each bell pepper has about 110 mg of vitamin C which is twice as much as an orange! Make this delicious meal and get great-tasting food that is good for you! This meal costs $2.70 per serving and $10.80 for the whole recipe.
Servings 4
Course Main Course
Cuisine American
Servings4

Ingredients

  • 4 Bell Peppers You can use peppers of any color
  • 1 lb Ground Beef
  • 2 cup Brown Short Grain Rice
  • 1 Onion
  • 2 clove Garlic
  • 1 tsp Italian Seasoning
  • 1 tbsp Worcestershire sauce
  • 1 Zucchini
  • 1 cup Spinach Chopped
  • 1 Egg or Flax Egg Flax egg = 1 tbsp ground flax mixed with 3 tbsp water
  • 1 cup Mozzarella Cheese Shredded
  • 1 cup Bread Crumbs Divided

Method

  1. Prepare Bell Peppers: Preheat oven to 425°. Wash each pepper and remove the sticker if it has one. Cut each pepper in half lengthwise (from the stem to the bottom). Remove all seeds and as much of the white membrane as possible. Remove the stem. Place each half of the bell peppers cut side up on a sheet pan and drizzle a small amount of olive oil on top. Season with salt and pepper and roast for 25-30 minutes until the peppers are soft and have begun to brown. Remove from the oven and set aside.
  2. Cook Rice: Cook brown short grain rice according to package directions. To increase the flavor of the meal, you can use chicken or beef broth as a substitute for water when cooking the rice. Once the rice has cooked, season with salt and pepper to taste.
  3. Cook Filling: Chop onion and garlic and add to a large saute pan over medium-high heat. Cook until the onion is soft and translucent. Add ground beef and cook while stirring and chopping it up to ensure there are no large pieces of meat. Add Italian seasoning and Worcestershire sauce and stir to combine. Shred zucchini using the large side of a cheese grater and add to the pan along with the spinach. Cook for several minutes until the zucchini softens and the spinach has wilted. Stir in rice then remove from heat add salt and pepper to taste. Once the mixture has cooled slightly, add egg and 1/2 the bread crumbs and stir to combine.
  4. Assemble Peppers: Put equal portions of the filling into each of the peppers. On average about 1/2 cup fits into each pepper. Top with bread crumbs and cheese. Bake at 350° for about 20-25 minutes until the cheese has melted and has begun to brown. My family likes the cheese extra crispy!
  5. Serve: Serve two pepper halves per person and enjoy your meal!
  6. Meal Prep Tip: These peppers last well for about 2 days in the refrigerator. Reheat at 70% power for 3-4 minutes until warmed through.