Beef-and-Rice-Stuffed Peppers

posted by 3 years ago


6 medium bell peppers, tops removed and reserved, and seeds removed

1 Tbs. olive oil

1 yellow onion, diced

1 large carrot, peeled and diced

1 stalk celery, diced

2 cloves garlic, minced

8 oz. lean ground beef

Salt & pepper, as desired

1 (14.5 oz.) can diced tomatoes

1 cup cooked Minute Rice-Whole Grain Brown Rice

1 cup grated Monterey Jack cheese


Preheat oven to 375°F. Bring a large pot of water to a boil. Once boiling, add peppers and pepper tops and cook until tender, 6 to 7 minutes. Remove peppers from water and invert to drain fully. Make filling: Warm olive oil in a large frying pan over medium-high heat. Add onion and cook, stirring occasionally, until translucent, about 4 minutes. Add carrot, celery and garlic and continue cooking until vegetables are just softened, 4 minutes longer. Add beef, salt and pepper and cook, breaking up large chunks, until meat is no longer pink, about 7 minutes. Add tomatoes and cooked rice and cook 5 minutes longer. Stir in ¾ cup cheese. Fill peppers with meat mixture, dividing evenly. Sprinkle mixture with remaining cheese and top with pepper lid. Bake until cheese is melted and peppers are heated through, about 5 minutes. Serve hot.

tags:  beef-and-rice-stuffed peppers, rice, riviana, beef, stuffed peppers
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