Beef & Brown Rice Stuffed Peppers

I made this a couple of nights ago, and boy was it delicious! We still have some of the filling left over, so this recipe makes a ton of food! That is just the way I like it because David and I depend on leftovers for work lunches.

All of my ingredients were on sale, so this was a very frugal meal. I also never measure out spices/seasonings–I just add a few shakes from the jar here and there and sample along the way until I like the way it tastes. I basically used whatever spices sounded good to me, so you can use whatever you want! This recipe makes a ton, so you’ll have leftovers for days. It’s also enough to serve 6-8 people. Here goes!

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6-8 bell peppers (I used green)
1 cup brown rice
2 lb ground beef/turkey/chicken (I used 1 lb lean ground beef and 1 lb lean ground turkey)
1 onion, diced
garlic, minced (however much you want)
salt + pepper
onion powder
Dale’s liquid seasoning (this made the dish extra delicious)

Start off by cutting off the tops of the bell peppers and de-seeding them. Preheat the oven to 350 and bake the topless peppers (haha) until soft and slightly charred. Meanwhile, sauté an onion and some garlic in a pan with some olive oil until soft and fragrant (do not let your garlic burn). I also diced the tops of the bell peppers and added them to the pan to avoid waste. Prepare the brown rice according to the package directions.

Once the onion and garlic are soft, add the meat to the pan to cook. Break it up into small pieces so it will fit into the peppers easily. By this time, the rice should be finished, so add that to the meat and veggie pan. Add your spices and mix everything together. Pull the peppers out of the oven and stuff them with the filling. Top with cheese and put them back into the oven. Let them bake until the cheese is melted and bubbly.