- 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
- Preheat oven to 400 degrees F.
- While oven preheats, sauté meat and onions over medium heat in pan until meat is no longer pink. Remove from heat.
- Meanwhile, place peppers cut side down on baking sheet and roast until tender, 25–30 minutes.
- Prepare rice per package directions.
- 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.
- Return to oven for 5 minutes or until heated through.
Rice gets a bad rap but, if you choose the right type, it can be a healthy, filling carbohydrate to occasionally include in meals. Brown rice is a great choice. Because brown rice keeps almost all of its layers during refinement, it’s packed with vitamins and minerals that are stripped from white rice.
And what better way to enjoy brown rice than packed in a pepper? This easy 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!
We’ll kick things off by turning on the oven to preheat. While that happens, saute your meat in a pan along with some chopped onions for extra flavor. Mmm. By the time the meat loses its pink color, the oven should be almost ready. Time to switch gears!
Get your peppers in the pan, face-side down. This ensures they achieve those great charred marks from the oven while they cook. Looking good, peppers.
While the peppers are roasting for the next half hour or so, prepare the brown rice according to the instructions on the package. Speed things up or get help from little ones by using a microwaveable variety. When the rice is fully cooked — just say no to crunch — mix it up with the meat, seasonings and veggies. Resist sneaking bites.
Now comes the fun part. Stuff those beautiful peppers with your rice and meat mixture. If you’re feeling extra adventurous, sprinkle a little cheese on top before returning the peppers to the oven. Fresh cheddar would be excellent, as would mozzarella or feta … or any cheese, really. Sky’s the limit here, folks.
Cook the stuffed peppers with rice in the oven for about five minutes or until all the ingredients are warmed through. Then serve and enjoy!
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