Old-Fashioned Stuffed Bell Peppers {without tomato sauce}

zoomed in photo on a red beef and rice stuffed pepper

Old-Fashioned Stuffed Bell Peppers {without tomato sauce}

These gluten-free old-fashioned stuffed peppers are made with only a few simple ingredients. Steamed rice, lean ground beef, parmesan cheese, and spices are stuffed into colorful bell peppers, drizzled with olive oil, and baked to perfection.

Course Main Course

Cuisine American

Prep Time 15

Cook Time 40

Total Time 55

Servings

Calories 352kcal

Author Amee

Ingredients

1 lb 90% lean beef can also use ground bison
2 cups cooked rice white or brown rice works great here. I love to alternate between Jasmine rice and brown rice.
6 bell peppers I use a mixture of yellow, red and green
1 tsp Italian seasoning blend such as McCormick's
6 large fresh basil leaves chopped or 1 1/2 tsp dried basil
1/2 cup shredded parmesan cheese
1 tsp salt
fresh ground pepper to taste
1/4 cup extra virgin olive oil
paprika

Instructions

Heat oven to 350 degrees.
Cut the tops off the peppers and remove and discard the stems and seeds.
Place bell peppers cut side up on a steaming rack over an inch of water in a large, covered pot.
I use a colander placed in a large stock pot.
Bring to a boil and steam, covered, for 10 minutes.
Remove peppers from the steam pot and Place them in an oven-proof baking dish sprayed with olive oil spray.
In a large bowl, mix the raw ground beef, basil, Italian seasoning, salt and pepper, cheese and cooked rice.
Gently stuff the peppers with ground beef mixture.
Drizzle olive oil all over the stuffed peppers, along the outside of the peppers and into the dish. Sprinkle the tops generously with paprika.
Place on middle rack of oven and cook for 40 minutes, until meat is cooked and tops are browned.

Notes

If you want to add more veggie goodness, you can very finely chop the top of the peppers, discard the stem, and mix them into the filling or save them for topping a salad or sautéing for omelets.
Swap the rice for cooked quinoa for a different healthy twist.
I've used 92% and 93% lean ground beef with great results.

Nutrition