Brown Rice Stuffed Peppers

  Dinner

For some extra flavor, I like to add bouillon to the dish while the peppers bake. It also steams them a little. If I make these with ground chicken or turkey, I use chicken bouillon; if I make them with ground beef, I use beef bouillon.

Brown Rice Stuffed Peppers

Average Rating: 4

TOTAL TIME: Prep: 20 min. Bake: 15 min.
YIELD: 5-6 servings.

Ingredients

  • 5 to 6 medium green peppers
  • 3/4 cup uncooked brown rice
  • 1 pound lean ground beef (90% lean)
  • 1 medium onion, chopped
  • 1 can (8 ounces) tomato sauce
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried thyme
  • 1/2 teaspoon salt
  • Pepper to taste

Instructions

  • 1. Remove tops and seeds from peppers. In a large kettle, bring water to boil; cook peppers for 5 minutes. Remove and drain. Cook rice according to package directions.
  • 2. In a large skillet, cook beef and onion over medium heat until no longer pink; drain. Add the tomato sauce, herbs, salt and pepper; cook, uncovered, for 5 minutes. Stir in rice. Remove from the heat. Spoon rice mixture into peppers. Place in a shallow ungreased baking dish or casserole. Bake, uncovered, at 375° for 15-20 minutes.

Nutrition Facts

1 each: 245 calories, 6g fat (2g saturated fat), 37mg cholesterol, 424mg sodium, 29g carbohydrate (5g sugars, 3g fiber), 18g protein.

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