Recipes / Dinner

Simple Stuffed Peppers

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Simple Stuffed Peppers

Kim
The Cook
8 Servings
14 Ingredients
14 Comments

Stick to your whole food resolutions by keeping it simple. Start with the staples and then dressed up these stuffed peppers any way you like.

Read More
8 Servings
14 Ingredients
14 Comments

Ingredients

  • 2 tablespoons Olive Oil
  • 2 medium Bell Pepper, Red
  • 2 medium Bell Pepper, Green
  • 2 medium Bell Pepper, Orange
  • 2 medium Bell Pepper, Yellow
  • ½ pounds Ground Beef
  • ½ cups dice Onion
  • 2 teaspoons mince Garlic, Cloves
  • 1 cup cook Black Beans, Dried
  • 2 cups Brown Rice, Long-Grain
  • 14 ½ ounces Diced Tomatoes with Green Chiles
  • 12 teaspoons Taco Seasoning
  • 4 cups Chicken Broth/Stock
  • 2 cups Mexican Cheese, Shredded

Containers

  • 2 8x8 Baking Pans

Supplies

  • Foils
  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Bake

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Coat the bottom of indicated number of baking pans with olive oil and set aside.
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Make From Frozen Serving Day Directions

Bake

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
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Make It Now Cooking Directions

Oven Cook

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Coat the bottom of indicated number of baking pans with olive oil and set aside.
  2. Bring a large pot of salted water to a boil.
  3. Blanch peppers in boiling water for 1-2 minutes, until peppers just start to cook, then plunge immediately into cold water.
  4. Divide peppers among prepared baking pans.
  5. Heat a large skillet over medium-high heat.
  6. Saute beef, onions, and garlic until beef is no longer pink and onions are soft.
  7. Add beans, rice, tomatoes with juice, taco seasoning, and chicken broth. Stir to combine.
  8. Bring to a boil, then cover and reduce heat to medium-low.
  9. Cook 30-45 minutes until rice is tender and juices are absorbed, stirring once or twice to prevent sticking.
  10. Fill each pepper half way with filling. Top each with 2 tablespoons of cheese. Fill with remaining filling and top each with another 2 tablespoons of cheese.
  11. Bake at 350 for 30-45 minutes. Peppers will be very soft, filling should be heated through, and cheese will be bubbly.

Categories

traditional, nut-free, spring, summer, fall, real-food, egg-free, soy-free, fish-free, shellfish-free

Categories

traditional, nut-free, spring, summer, fall, real-food, egg-free, soy-free, fish-free, shellfish-free

14 Comments

Join the discussion

  1. I don’t see rice listed in the ingredients list but it is included in the cooking directions. Should it be included?

    Reply

  3. Very nice! My 2-year old was weirded out by the presentation at first, but I think she liked it once she tried a bite! I didn’t have enough bell peppers so I’m planning to freeze the ‘stuffing’ on its own and use it when I have more bell peppers. You think that will work? Thanks!

    Reply

  5. I cooked this up this evening, along with much of the August Once A Month Whole Foods Menu! My husband really enjoyed these and said this was a winner. Way to go! Thanks for putting all this together.

    Reply