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Brown Rice Stuffed Peppers

For some extra flavor, I like to add bouillon to the dish while the peppers bake. It also steams them a little. If I make these with ground chicken or turkey, I use chicken bouillon; if I make them with ground beef, I use beef bouillon. —Hope Huggins, Santa Cruz, California
  • Total Time
    Prep: 20 min. Bake: 15 min.
  • Makes
    6 servings


  • 6 medium green peppers
  • 3/4 cup uncooked brown rice
  • 1 pound lean ground beef (90% lean)
  • 1 medium onion, chopped
  • 1 can (8 ounces) tomato sauce
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried thyme
  • 1/2 teaspoon salt
  • Pepper to taste


  • Remove tops and seeds from peppers. In a stockpot, bring 10 cups water to boil; cook peppers for 5 minutes. Remove and drain. Cook rice according to package directions.
  • Preheat oven to 375°. In a large skillet, cook beef and onion over medium heat until no longer pink; drain. Add tomato sauce, herbs, salt and pepper; cook, uncovered, for 5 minutes. Stir in rice. Remove from the heat. Spoon rice mixture into peppers. Place in a shallow ungreased baking dish or casserole. Bake, uncovered, until peppers are tender, 15-20 minutes.
Nutrition Facts
1 each: 245 calories, 6g fat (2g saturated fat), 37mg cholesterol, 424mg sodium, 29g carbohydrate (5g sugars, 3g fiber), 18g protein.

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