The bell peppers are the real MVPs in this recipe! Not only are baked bell peppers delicious, but the bell peppers' tender walls act as the perfect cooking vessels for the filling inside, ensuring that the beef, rice, and onions inside are moist and tasty.
Prep time: 20 min | Inactive time: 0 min | Cook time: 2 hr | # of servings: 6 peppers Ingredients
Cook the brown rice in a rice cooker with 3/4 cup water. If no rice cooker is available, in a saucepan, bring the 3/4 cup of water and brown rice to a boil. Reduce to heat to medium-low and let simmer until rice is tender and liquid is absorbed, which takes around 50 minutes.
At medium heat, on a skillet, cook and stir beef, onion, and garlic until meat is evenly browned and onion is softened. This takes around 5- 10 minutes.
Preheat oven to 350°F.
Cut out stems of bell peppers and remove the seeds inside. Cut off parts of the bell pepper's base in order to stand the bell peppers upright if it could not do so already. Be careful not to create holes on the bottom that could let the fillings leak out.
In a medium bowl, stir together the remaining 3/4 cup of water, tomato paste, soy sauce, and Italian seasoning into an even sauce.
Mix together most of the sauce with the rice and the cooked beef, onion, and garlic to create the filling. Add salt and pepper to taste.
Arrange bell peppers upright on a baking pan. Evenly distribute the filling into the six peppers. Use the remaining sauce to cover the tops of the bell peppers.
Bake at 350°F for 45 minutes.
Inspired by http://allrecipes.com/recipe/219447/healthier-stuffed-peppers/ All images by Bread and Better