These herb-infused stuffed bell peppers are a delicious and hearty meal that combines the flavors of seasoned ground beef, brown rice, and fresh vegetables, all baked to perfection for a comforting dinner.
Ingredients
1 cup Brown rice
1 pound Ground beef
1 medium Onion
1 cup Mushrooms
2 cloves Garlic
1 cup Tomato sauce
1 can Diced tomatoes
2 tablespoons Tomato paste
1 teaspoon Italian herbs
4 whole Bell peppers
1/2 cup Parmesan cheese
Method
Start by bringing a pot of water to a rolling boil, then add in brown rice. Reduce the heat, cover, and let it cook on low until all the water is absorbed and the rice is tender, which should take about 40 minutes. Once done, transfer the rice into a large bowl.
While the rice is cooking, preheat your oven to 350°F (175°C).
In a skillet over medium-high heat, cook ground beef until it's browned, breaking it apart as it cooks. Add in diced onion, sliced mushrooms, and minced garlic, continuing to sauté until the beef is cooked through, roughly 7 to 10 minutes. Mix this hearty filling with the bowl of cooked brown rice.
Stir in tomato sauce, chopped tomatoes, tomato paste, and a mix of Italian herbs into the beef-rice blend. Season generously with salt and pepper to suit your taste.
Slice bell peppers in half lengthwise and arrange them cut-side up in a baking dish. Spoon the flavorful filling into each pepper half, packing it in well.
Place the dish in the oven and bake for about an hour, or until the peppers are soft and cooked through. Just before serving, top each stuffed pepper with a sprinkle of freshly grated Parmesan cheese.
