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!
The Keys to Successful Stuffed Peppers
What can I put in stuffed peppers? It’s a common question, and truthfully, there are myriad options.
For this healthy stuffed peppers recipe with rice, we make it pretty simple, using just:
- bison or beef
- brown rice
- bell peppers
- Italian seasoning
Because brown rice keeps almost all of its layers during refinement, it’s packed with vitamins and minerals that are stripped from white rice, making it the perfect choice for stuffed bell peppers. Brown rice nutrition is good for the heart and, since it’s a gluten-free carb, it can even pass for keto stuffed peppers if you go a little lighter on the amount.
Of course, bell peppers are the star attraction to this dish. Whether you choose to make stuffed green peppers, red peppers or yellow peppers, bell pepper nutrition is on full display with this recipe.
High in vitamins C, A and B6, peppers support immune, eye, skin and brain health.
Combine that with either the bison meat or ground beef, and you have lean, healthy protein that complement this veggie-rich recipe perfectly. Of course, the onion, tomato and seasonings only add to both the flavor and the health benefits.
How to Make Stuffed Peppers With Rice
Wondering how to make stuffed bell peppers, how long to cook stuffed peppers and how do you keep stuffed peppers from getting soggy? Follow these directions.
We’ll kick things off by turning on the oven to preheat. While that happens, sauté your meat in a pan along with some chopped onions for extra flavor.
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.
You may be asking: Should I boil peppers before stuffing them? Personally, I prefer to roast them as I prep the filling.
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.
How do you make stuffed peppers stand up? Ensure the bottoms are cut to lay evenly, or wrap some foil around the base to keep them upright.
Wondering how long to bake stuffed peppers? 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!
What to Serve With Stuffed Peppers
Here are some great accompaniments to this recipe:
- Acorn Squash Soup Recipe
- Hearty Arugula Salad with Pecorino Recipe
- Grecian Spinach Recipe
- Sautéed Kale Recipe
This easy stuffed peppers with rice recipe combines rice with meat and seasonings for a perfectly portioned meal.
- 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.
- You can use bison meat in place of beef (or really any healthy meat of your choosing).
- Add a cheese of your choosing as a topper if you want a little extra flavor.
- Hot sauce is alway a nice touch to spice up the finished product.
- Prep Time: 5 min
- Cook Time: 35 min
- Category: Main dish
- Method: By hand
- Cuisine: American
- Serving Size: 1/2 pepper
- Calories: 185
- Sugar: 3.3g
- Sodium: 659mg
- Fat: 5.5g
- Saturated Fat: 1.9g
- Unsaturated Fat: 3.6g
- Trans Fat: 0g
- Carbohydrates: 24.1g
- Fiber: 2.7g
- Protein: 10.1g
- Cholesterol: 25mg
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