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Herb-Stuffed Red Peppers

Total Time

Prep: 25 min. Bake: 35 min.

Makes

2 servings

“We love to cook and experiment with new dishes,” writes Brenda Joyner of Pateros, Washington. “We found this recipe online but were missing a few of the ingredients, so we improvised. We like the results.”
Herb-Stuffed Red Peppers Recipe photo by Taste of Home

Ingredients

  • 2 large sweet red peppers
  • 2 tablespoons water
  • 1/2 pound ground beef
  • 1/2 cup chopped onion
  • 1-1/2 cups cooked brown rice
  • 1 tablespoon dried parsley flakes
  • 3/4 teaspoon salt
  • 1/8 to 1/4 teaspoon cayenne pepper
  • 1/8 teaspoon ground allspice
  • 1 can (8 ounces) tomato sauce
  • 1/4 cup chicken broth
  • 2 teaspoons balsamic vinegar
  • 1-1/2 teaspoons dried basil
  • 4 tablespoons grated Parmesan or Romano cheese, divided

Directions

  1. Preheat oven to 350°. Cut tops off peppers; remove seeds. Place peppers and water in a microwave-safe bowl. Cover and microwave until crisp-tender, 2-3 minutes; set aside.
  2. In a small skillet, cook beef and onion over medium heat until meat is no longer pink, 4-6 minutes, breaking into crumbles; drain. Remove from the heat; stir in the rice, parsley, salt, cayenne and allspice.
  3. In a small saucepan, bring tomato sauce and broth to a boil. Stir in the vinegar, basil and 3 tablespoons Parmesan cheese; stir about 1/2 cup sauce into rice mixture. Spoon into peppers. Place in a greased shallow 1-qt. baking dish.
  4. Cover and bake at 30 minutes. Sprinkle with remaining Parmesan cheese. Bake, uncovered, until peppers are tender, 5-10 minutes. Serve with remaining sauce.

Nutrition Facts

1 stuffed pepper: 540 calories, 19g fat (7g saturated fat), 79mg cholesterol, 1789mg sodium, 62g carbohydrate (12g sugars, 9g fiber), 31g protein.

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