Stuffed Peppers With Spanish Rice
Colorful stuffed peppers filled with seasoned beef, rice, and tomatoes, topped with Parmesan cheese. A flavorful, hearty dish perfect for family dinners or entertaining guests.
Ingredients
Instructions
- Halve the green peppers lengthwise and remove the cores.
- Parboil the peppers for 7 to 8 minutes until just beginning to get tender.
- Drain the peppers and place them in a baking dish.
- In a frying pan, brown the ground beef, chopped onion, and minced garlic together.
- Drain off any excess fat from the meat mixture.
- Add tomato paste to the meat mixture and simmer for about 10 minutes.
- Stuff each pepper with approximately two-thirds of the meat mixture.
- To the remaining meat mixture, add the raw rice, green chilies and tomatoes, and cook until the rice is tender, about 6 to 7 minutes.
- Spoon the rice mixture around the stuffed peppers in the baking dish.
- Sprinkle Parmesan cheese on top of the peppers.
- Bake the assembled dish for 30 minutes until the peppers are fully cooked and tender.
Tips & Substitutions
For added flavor, consider using ground turkey or chicken as a leaner alternative to beef. You can also customize the filling with black beans or corn for a vegetarian option. If you're short on time, pre-cooked rice can be used instead of raw, reducing the cooking time. Enhance the dish with spices like cumin or paprika for a kick.
Serving Suggestions
These stuffed peppers are delicious when served with a side salad or some warm cornbread for a complete meal. Consider pairing with a refreshing salsa or guacamole for added flavor. For a hearty option, serve alongside Easy Tortilla Beef Bake for a satisfying dinner experience.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the stuffed peppers in a microwave-safe dish, cover, and heat on medium power until warmed through, about 2-3 minutes. Alternatively, reheat in a preheated oven at 350°F for about 15-20 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Stuffed Peppers With Spanish Rice contains roughly 586 calories, with 26g protein, 85g carbohydrates, and 19g fat. It is an excellent source of vitamin C (141% of the Daily Value), protein (52% of the Daily Value), and iron (43% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 625mg per serving (27% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different types of peppers for this recipe?
Absolutely! While green peppers are traditional, you can use red, yellow, or orange bell peppers for a sweeter flavor. Each color adds its unique taste and will still pair well with the spicy filling.
How can I make this dish vegetarian?
To make it vegetarian, substitute the ground beef with a mix of black beans, lentils, or quinoa. You can also add more vegetables like zucchini or mushrooms to enhance the filling and keep it hearty.
What can I do if I don’t have tomato paste?
If you don't have tomato paste on hand, you can use crushed tomatoes or tomato sauce as a substitute. Simply reduce the amount of liquid in your meat mixture slightly to maintain the right consistency.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).