Entrée: United States – Classic Bell Peppers Stuffed with Beef and Rice

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 35 min

Total 55 min

Ingredients

1 lb (450 g) ground beef
4 large bell peppers (any color)
2 medium tomatoes, diced
1 cup (190 g) jasmine rice
2 cloves garlic, minced
1 head green leaf lettuce
2 cups (480 ml) water
2 tbsp (30 ml) olive oil
Salt and pepper to taste

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Preheat the oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.
2. In a medium saucepan, bring 2 cups (480 ml) of water to a boil. Add the jasmine rice, cover, reduce the heat to low, and simmer for 15 minutes or until the rice is tender and water is absorbed.
3. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant. Add the ground beef, season with salt and pepper, and cook until browned, breaking it up with a wooden spoon.
4. Stir in the diced tomatoes with the beef, then mix in the cooked jasmine rice. Cook for an additional 5 minutes, allowing flavors to combine.
5. Stuff each bell pepper with the beef and rice mixture, pressing down gently to pack it in. Place the stuffed peppers upright in a baking dish.
6. Cover the dish with aluminum foil and bake in the oven for 30-35 minutes, or until the peppers are tender.
7. Remove from the oven and allow to cool slightly. Serve topped with torn pieces of fresh green leaf lettuce for a crisp and refreshing contrast.

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1. Preheat the oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.
2. In a medium saucepan, bring 2 cups of water to a boil. Add the jasmine rice, cover, reduce the heat to low, and simmer for 15 minutes or until the rice is tender and water is absorbed.
3. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant. Add the ground beef, season with salt and pepper, and cook until browned, breaking it up with a wooden spoon.
4. Stir in the diced tomatoes with the beef, then mix in the cooked jasmine rice. Cook for an additional 5 minutes, allowing flavors to combine.
5. Stuff each bell pepper with the beef and rice mixture, pressing down gently to pack it in. Place the stuffed peppers upright in a baking dish.
6. Cover the dish with aluminum foil and bake in the oven for 30-35 minutes, or until the peppers are tender.
7. Remove from the oven and allow to cool slightly. Serve topped with torn pieces of fresh green leaf lettuce for a crisp and refreshing contrast.

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