“Stuffed peppers with beef and mushrooms.” - by Jane
Ingredients
Adjust Servings
Original recipe yields 6 servings
Directions
- Bring brown rice and water to a boil in a saucepan. Reduce heat to medium-low, place a cover on the saucepan, and simmer until the rice is tender, about 40 minutes; transfer to a large mixing bowl.
- Preheat oven to 350 degrees F (175 degrees C).
- 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.
- Stir tomato sauce, diced tomatoes, tomato paste, and Italian seasoning into the rice mixture and season filling with salt and black pepper.
- Arrange bell peppers in a baking dish. Spoon filling into bell peppers.
- Bake in preheated oven until the peppers are tender, about 1 hour. Sprinkle Parmesan cheese over the stuffed peppers to serve.
Nutrition
Amount Per Serving (6 total)
- Calories
- 504 cal
- 25%
- Fat
- 12.6 g
- 19%
- Carbs
- 74.3 g
- 24%
Based on a 2,000 calorie diet
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Reviews (5)
Rate This Recipe
"I just made this recipe and it is delicious although the proportions are way off! 2 cups of rice would have made enough peppers to feed an army. I made the sauce separately, including the tomatoes, se..." See moreparated 2 cups of sauce to which I added 1 cup cooked rice and that was enough to fill 4 big peppers. I had about 3 cups of sauce left, without rice, which would be more than enough for 1 lb. pasta. I also used homemade tomato sauce. In any case the recipe is very good tasting and will definitely make again"
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