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Tasty Tuesday: Classic Beef Stuffed Peppers


Colorful bell peppers are stuffed with ground beef, tomatoes and rice. No one will ever know this flavorful and hearty dish took thirty minutes to make.

Ingredients:

  • 1 pound Fleming Family Ground Beef
  • 4 medium red, yellow or green bell peppers
  • 1/2 cup minced onion
  • 2 teaspoons minced garlic
  • 1 can (14-1/2 ounces) diced tomatoes with green peppers and onions, drained
  • 1/2 cup cooked white or brown rice
  • 3 tablespoons tomato paste
  • 2 teaspoons dried parsley leaves
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Chopped fresh parsley leaves

Cooking:

  1. Coat a large baking dish with cooking spray; set aside. Heat oven to 475°F. Cut tops off bell peppers; set tops aside. Using a paring knife, carefully remove the membranes and seeds from bell peppers. Arrange peppers about 2 inches apart in prepared baking dish. Place tops on empty peppers. Cover baking dish tightly with aluminum foil; bake 15 minutes. Remove from oven; cool slightly.
  2. Meanwhile, heat large nonstick skillet over medium heat until hot. Add ground beef, onion and garlic; cook 3 to 4 minutes, breaking beef into 1/2 inch crumbles and stirring occasionally. Stir in tomatoes, rice, tomato paste, dried parsley, salt and black pepper; cook 3 to 4 minutes until heated through, stirring occasionally.
  3. Remove pepper tops. Divide beef mixture evenly among peppers; replace tops. Bake in 475°F oven 17 to 22 minutes until instant-read thermometer inserted into center of beef mixture registers 160°F and bell peppers are tender. Garnish with parsley, if desired.