Stuffed Green Bell Peppers
Stuffed Green Bell Peppers - easy to make side or main dish using minimal ingredients and ready in no time. A filling and impressive way to serve peppers on regular weeknights or on special occasions!
- 4-5 large green (or any color) peppers
- 3/4 pound (340.2g) lean ground beef
- 2 teaspoons (10g) minced garlic
- 1 medium onion , diced
- 1-2 teaspoons (1g-2g) minced thyme
- 1 16 oz can diced tomatoes
- 1/4 cup (62.5ml) beef broth or water
- 1-1½ cup (250g-375g) cooked rice
- 1 cup (165g) frozen corn
- 1 green onion , diced
- 1 teaspoon (4g) Creole seasoning
- Salt & Pepper to taste
Heat up a skillet with oil over medium-heat and cook ground beef until browned or no pink is visible.
Add in garlic, onions and thyme , stirring constantly and cook for 1-2 minutes or until onions are wilted.
Then add in diced tomatoes with juice. Bring to a simmer for 4-5 minutes. Add about 1/4 water, if desired.
Stir in cooked rice, drained corn kernels, spring onions and Creole seasoning. Adjust taste with salt and pepper. Mix them up. Remove from heat and set aside.
Stuffed Green Bell Pepper Assembly
Trim the tops off each bell pepper and remove seeds and membrane from inside and discard. Meanwhile, preheat the oven to 350 degrees F.
To accelerate cooking time Blanch bell pepper in a large pot of boiling water for about 2-3 minutes; remove with a slotted spoon and let it dry on paper towels or clean dish, towel.
Grease the baking dish and place the hollowed green bell peppers in it. Scoop meat mixture into each bell peppers until full. Sprinkle with cheese on top, if desired.
Bake in preheated oven for 30-35 minutes or until cheese is bubbly and browned and peppers are tender. Serve with salad or toast.
- Feel free to substitute ground beef with ground turkey, chicken, or lean pork.
- No need to drain off the beef fat after browning it;
- To make ahead, bake them and freeze them individually OR all together in a baking dish. To reheat, simply thaw them in the fridge overnight and then bake in a 350 degrees F oven for 5-8 minutes or until heated through.
- If you don't want that crispy texture in your bell peppers, you may blanch the bell pepper in a large pot of boiling water for about 2-3 minutes and let it dry on paper towels before stuffing it in with the beef and rice mixture.
- To avoid bell peppers draining so much liquid, I recommend parboiling the bell peppers for a few minutes before stuffing it in. Or add a little bit of panko breadcrumbs just like what one of our readers did.
- Any bell pepper color actually works fine. You must remember though that green peppers are zestier and less sweet compared to red, yellow, and orange bell peppers.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Calories: 180kcal | Carbohydrates: 39g | Protein: 6g | Fat: 1g | Sodium: 378mg | Potassium: 626mg | Fiber: 5g | Sugar: 6g | Vitamin A: 800IU | Vitamin C: 111.6mg | Calcium: 70mg | Iron: 2.1mg