Beef and Rice Stuffed Peppers
Last updated Aug 25, 2022
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Beef and Rice Stuffed Peppers
Serves: 4-6
Total: 75M
Prep: 15M
Cook: 60M
5.0
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Recipe Preparation
- 4 large Red Bell Peppers
- 1.5 lbs. Ground Beef
- ½ cup chopped Red Onion
- ½ cup Basmati or Jasmine Rice
- ½ cup chopped Parsley
- 3 cloves minced Garlic
- 1 Tbsp. Olive Oil
- ¾ tsp. Salt
- ¼ tsp. Black Pepper
- 28 oz. can Crushed Tomatoes
- ½ cup Beef Broth
- Chopped Parsley, to garnish
Step Description
1
Slice the tops off of the peppers and remove the seeds.
2
In a bowl, combine the ground beef, onion, rice, parsley, garlic, olive oil, salt and pepper. Stuff ¼ of the beef mixture into each of the peppers, pressing down to fit all of the meat into the peppers.
3
Pour a small amount of the crushed tomatoes on the bottom of a dutch oven or heavy oven-safe pot. Place the stuffed peppers in the pot, making sure they fit tightly. Pour the rest of the crushed tomatoes and broth on top.
4
Place the ThermoPro TP16 Leave-In Meat Thermometer probe in the center of the meat mixture of the largest pepper. Set the desired temperature to 165-170 degrees Fahrenheit. Cover the pot with the lid and set the pot over medium heat.
5
Once the liquid in the pot starts boiling, reduce the heat so the liquid is bubbling at a healthy simmer. The heat and steam will cook the beef mixture and the rice will absorb a good amount of the liquid as it’s cooking.
6
Continue cooking on the stovetop until the thermometer dings for the appropriate temperature. Remove the probe from the pepper and shut off the heat.
7
Keep the pot covered for 5-10 minutes to allow the rice to continue steaming.
8
Uncover the pot and remove the peppers. If. Simmer over medium low heat for a few minutes until the tomato sauce mixture reaches the thickness of your liking.
9
Serve the peppers with a few spoonfuls of sauce on top and chopped parsley.
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