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Stuffed peppers with rice - Dr. Axe

Stuffed Peppers with Rice Recipe

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  • Author: Dr. Josh Axe
  • Total Time: 40 minutes
  • Yield: 2-4 1x
  • Diet: Gluten Free


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


  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.


  • 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