Stuffed Peppers With Brown Rice Recipes

Cut peppers in half and remove tops and seeds. In a large kettle, bring water to boil; cook peppers for 5 minutes. Remove and drain. Cook rice according to package directions.

In a large skillet, cook beef, garlic and onion over medium heat until no longer pink; drain, return beef to pan and add the tomato sauce, herbs, salt and pepper; Spoon rice mixture into peppers. Place in a shallow ungreased baking dish or casserole.

Bake uncovered, at 375 for 20-30 minutes.

Yield 4 servings

Great dinner or lunch meal. Ideal for meal prepping too.

Lean ground beef, brown rice, tomato sauce, cheese

Original recipe calls for 1 1/3 c couscous, but I prefer to make it gluten-free, using brown rice instead.

Ground Turkey, Lentil & Brown Rice stuffed peppers with melty reduced fat cheddar cheese on top!

These peppers have ground turkey, brown rice, a can of Rotel and shredded cheese. You can do different variations by added black beans, corn, or use Quinoa instead of brown rice.

Great filling meal!

Ingredients are not accurate for nutrition, pls. see list below

Yummy yummy, in my tummy. This is light on the sauce, and absolutely delicious!

everything but the kitchen sink

A tasty vegetarian dish using an organic convenience food. Can be prepared ahead. The cheese is optional.

Delicious meal in it's own package :)

Good for diabetics. Easy, very colourful recipe, suitable for entertaining. Add more cayenne if you like it hot.

Healthy and filling change on the old standard

courtesy: "The Daniel Fast" by Susan Gregory

We are so accustomed to eating meat, poultry, or chicken as a main course that it can be challenging on the Daniel Fast to prepare something that seems as substan- tial. This recipe definitely fits the bill! I love these little gems, and the beans and rice form a complete protein so it’s satisfying all around! This is also one of those reci- pes that’s even better the next day as the flavors fuse in all the ingredients.