Spiced Beef Stuffed Bell Peppers

"An updated, easy recipe. The coloured peppers look festive. From the Beef Information Centre."
 
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Ready In:
1hr 10mins
Ingredients:
11
Serves:
4
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ingredients

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directions

  • Cut tops from peppers; discard seeds and membranes.
  • Chop enough of the tops to make 1/2 cup.
  • In lightly oiled skillet, cook beef, chopped peppers, onion, carrot, and garlic, until no longer pink.
  • Remove from heat and drain fat, if any.
  • Stir in rice, seasonings, salt, 1/2 cup tomato sauce.
  • Spoon evenly into peppers.
  • Place upright in shallow baking dish, large enough to hold peppers in single layer and pour remaining sauce around peppers.
  • Cover tightly and bake at 350°F.
  • for 45-50 minutes or until peppers are tender-crisp.

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Reviews

  1. We liked these as a good weekday dinner. I put some slices of Gruyere cheese on top... that was ok, but I think it would be better with a softer cheese like white cheddar or monteray jack. Thanks for posting : )
     
  2. These are spicy, if you prefer less kick, cut the chili powder in half. I doubled the filling ingredients,(for 5 whole peppers) as we like our peppers meaty, and omitted the carrots. I substituted tomato soup for the tomato sauce. If you prefer a softer pepper, pre-cook in boiling water for 3-5 minutes.
     
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Tweaks

  1. These are spicy, if you prefer less kick, cut the chili powder in half. I doubled the filling ingredients,(for 5 whole peppers) as we like our peppers meaty, and omitted the carrots. I substituted tomato soup for the tomato sauce. If you prefer a softer pepper, pre-cook in boiling water for 3-5 minutes.
     

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