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Stuffed Bell Peppers are a great weeknight dinner that uses a lot of vegetables and Rice. We especially love Riceland Rice from Arkansas and use it whenever we can. These Stuffed Bell Peppers can be made ahead and coverd with foil and baked wihen you get home from work. #weeknightdinner #mealswithvegetables #mealswithbrownrice
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Stuffed Bell Peppers

Stuffed Bell Peppers are the same great staple your grandma made. Just a few simple, hearty ingredients make a lip-smacking meal for any night of the week.
Course: Main Course
Cuisine: American

Ingredients

  • 4 bell peppers
  • 1 pound lean ground beef
  • ½ cup frozen seasoning blend onions and friends with minced garlic
  • 1 small tomato or 1 can diced tomatoes
  • 2 cups cooked Riceland rice leftover is fine!
  • 1 jar pizza sauce or tomato/marinara sauce
  • 3 Tablespoons spicy ketchup
  • 1 Tablespoon Worcestershire
  • salt and pepper to taste

Instructions

  • In a large stockpot, bring enough water to cover peppers to a boil.
  • Place peppers in boiling water and cook for 5 minutes.
  • Immediately remove from water and drain.
  • Set on a plate or paper town to rest.
  • Keep enough water to cook rice as directed on back of bag and pour out rest.
  • Pour water in a smaller saucepan and bring water back to a boil.
  • Salt water and pour in rice.
  • Cook as described on package. (I use a quick cooking rice.
  • If you are using a brown rice or different kind, you will need to include prep time for the rice to cook)
  • Brown ground beef.
  • Set aside on a paper towel lined plate to drain excess fat.
  • In pan with meat drippings, brown onions/seasoning blend with a little minced garlic.
  • Once onions are translucent, add tomatoes and stir together.
  • If using canned tomatoes, cook until most of sauce has reduced.
  • In a small bowl, stir together pizza sauce, ketchup and Worcestershire.
  • Season to preference.
  • Remove vegetable mixture from heat and stir in rice, browned meat, and half of pizza sauce mixture.
  • Stir together all ingredients until fully incorporated.
  • Fill inside of bell peppers with meat mixture.
  • Use mixture evenly between 4 peppers.
  • Top with remaining pizza sauce mixture.
  • Bake at 350 for 18-20 minutes. Some prefer to top theirs with cheese while it bakes, you make the call!
  • Serve immediately.

Notes

Sometimes I like to clean out the veggie drawer and sneak in extra veggies. You can put carrots, celery, zucchini, squash, other bell or sweet peppers, or broccoli in the food processors and pulse to a fine paste or just a little before and stir those in to the sauce before you add the rice. Its the perfect texture and always and and easy way to include extra veggies.
The basis of this sauce minus the Worsterchire and rice makes a great spaghetti sauce base. Just add more garlic and some basil and oregano and you have a hearty multi-use meal.