Yummy stuffed red peppers with a tasty tomato, beef, and brown rice filling.
Ingredients
- water: 4 cups
- brown rice: 2 cups
- ground beef: 1 pound
- onion: 1 piece (diced)
- mushrooms: 0.25 cup (to taste, chopped)
- garlic: 3 clove (chopped)
- tomato sauce: 1 jar (26 ounce jar)
- tomatoes: 1 can (16 ounce can, diced)
- tomato paste: 1 can (6 ounce can)
- italian seasoning: 1 tsp
- salt and ground black pepper: (to taste)
- red bell peppers, tops and seeds removed: 6 piece
- Parmesan cheese: 0.25 cup (to taste, grated)
Metric Conversion
Stages of cooking
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Bring water and brown rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, about 40 minutes; transfer cooked rice into a large mixing bowl.
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Preheat the oven to 350 degrees F (175 degrees C).
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Meanwhile, heat a large skillet over medium-high heat. Break ground beef into small pieces and place in the skillet. Add onion, mushrooms, and garlic; cook and stir until the beef is completely browned, 7 to 10 minutes. Mix beef mixture into brown rice.
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Stir tomato sauce, diced tomatoes, tomato paste, and Italian seasoning into the rice mixture; season with salt and pepper.
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Arrange bell peppers in a baking dish; spoon a generous amount of filling into each bell pepper.
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Bake in the preheated oven until peppers are tender, about 1 hour. Sprinkle Parmesan cheese over the stuffed peppers to serve.
