STUFFED PEPPERS WITH RICE RECIPE

Rice gets a bad rap but, if you choose the right type, it can be a healthy, filling carbohydrate to occasionally include in meals. That’s why I use brown rice in this stuffed peppers recipe.

This easy stuffed peppers recipe combines it with meat (use ground bison or grass-fed beef) and seasonings for a perfectly portioned meal that tastes great. There’s no need for a side dish, since vegetables make up the base of the meal, plus hands-on cooking time is minimal.

I know you’ll love these stuffed peppers with rice!

This easy stuffed peppers with rice recipe combines rice with meat and seasonings for a perfectly portioned meal.

INGREDIENTS

  • ¼ pound of ground bison or grass-fed beef
  • ½ cup brown rice
  • 2 bell peppers, halved and seeded
  • ½ onion, chopped
  • 2 scallions, sliced
  • 1 tablespoon chopped fresh basil leaves
  • 1 teaspoon dried Italian seasoning
  • 1 teaspoon salt
  • 1 tomato, diced
INSTRUCTIONS
  1. Preheat oven to 400 degrees F.
  2. While oven preheats, sauté meat and onions over medium heat in pan until meat is no longer pink. Remove from heat.
  3. Meanwhile, place peppers cut side down on baking sheet and roast until tender, 25–30 minutes.
  4. Prepare rice per package directions.
  5. Stir meat and onion mixture, scallions, basil, Italian seasoning and salt into cooked rice. Add tomato and stir to combine. Fill pepper halves with rice and meat mixture.
  6. Return to oven for 5 minutes or until heated through.
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