Healthy stuffed peppers with rice recipe you will love to make.
The easiest Stuffed Pepper Recipe I have come across so far. I bet you’ll make this recipe more than once. Another easy to make, versatile, one dish recipe.
The recipe calls for only 2 peppers in any color, red, green, yellow or orange, but you can easily double the recipe to easily feed a family of four or six. You will fill the peppers with a mixture made from instant rice, spices and hamburger, ground chuck or ground turkey. Turkey is a healthier and less expensive meat alternative.
This is another recipe from our ‘Easy Recipes for Two‘ video series. Watch the video to follow along and see how I stuff delicious peppers with the instant rice & meat mixture.
Stuffed Peppers With Instant Rice Recipe
Stuffed Peppers With Instant Rice Recipe Ingredients:
- 2 Peppers (green, red, yellow or orange)
- 1/2 pound Ground Beef, chuck or ground turkey
- 1/4 cup of uncooked Instant Rice
- 1 can of diced tomatoes (14.5 oz.)
- 2 Tbsp. of finely chopped onions
- 1 Tbsp. Worcestershire Sauce
- 1 Egg
- 1 cup of Shredded Sharp Cheddar Cheese (optional)
- 1/2 Tbsp. of fresh parsley or oregano (optional)
- Sea Salt and Pepper to taste
Cooking Directions:
Preheat oven to 350 degrees Fahrenheit.
Cut tops of peppers and set aside, remove seeds and wash.
Combine meat, instant rice, tomato juice and half of the tomatoes, onions, sauce, egg and spices. Mix well.
Stuff the peppers with the mixture.
Place peppers in a greased oven safe baking dish and cover with tops of your peppers.
Add the the rest of the tomatoes to the remaining meat and rice mixture. Place in and around the peppers.
Cover the dish with a layer of tin foil.
Bake for 45 minutes or until the meat is fully cooked.
End result
As you can see in the video, we had plenty of food for one meal. The peppers were fully cooked, even without blanching them first. Using the instant rice makes this a very easy, one step meal.
We had this healthy dish for lunch with a side of cucumber salad.
How do you blanch peppers before stuffing?
You blanch peppers before stuffing if you prefer your peppers to taste milder, with a softer texture. It also takes away some of the bitterness. Bring a medium sized pot of water and a pinch of salt to a boil and let the peppers simmer for about two minutes. Don’t overcook them! Remove the peppers from the pot and hold them under cold water to stop the cooking process.
Watch our Stuffed Peppers and Instant Rice video
Step by step cooking instructions and tips about this healthy dish.
With only five minutes of prep time and 45 minute cooking time, you can’t go wrong if you’re looking for a healthy weeknight dinner idea. Try our home made, healthy stuffed pepper with instant rice recipe tonight.
Will you give this easy pepper and rice recipe a try? Before you move on please leave us a comment below.
Nick
Nick and Silke
What about the cheese? Did I miss that? It doesn\’t look like it made it into your video either?
Hi Johna, The cheese is optional. If you like cheese then by all means add a cup of shredded sharp cheddar cheese to the mix or just sprinkle a little on top.
What about par boiling the peppers? How soft are yours without doing this?
I like the fact that it’s a recipe for 2
Hi Linda, pre-boiling or blanching the peppers is a good option if you like your peppers to be really soft. I like to have just a little bit of a crunch in my peppers, and I’m a little bit lazy or sometimes I’m pressed for time, so I usually skip this part. With the above recipe your stuffed peppers will be fully cooked but they will not be smushy, if you know what I mean.
This is a fantastic recipe and a keeper for me! I made as written and it was perfect. I did have to bake mine for a total of 60 minutes. I don\’t know if this was due to the fact that I really push the mixture into the peppers or my oven temp is a little off. Thank you for sharing this recipe.
Hi Char, I’m happy to hear the recipe turned out well for you. The bake time does depend on your oven and the size of the peppers you use. My oven is a very good example, everything takes about 5 – 10 minutes longer than when I was using the oven in our last house. – Silke
Great pepper recipe, I’m a newby in the kitchen so the easier the better. I’ll let you know how it turned out.
Awesome James! We all had to start somewhere. The more you cook and try out new recipes, the easier and more fun it gets. Yes, please do let us know if the recipe worked for you. I’m looking forward to hearing back from you.
[…] Stuffed Peppers with Instant Rice […]
This was an excellent tutorial. Where did you get the knife you used to cut the peppers? It would be a nice addition to my culinary utensils. :)
Oh my gosh Pam, I’ve had that knife for many years. It’s a well worn kitchen knife that has just the right sized blade for this type of job. If I was to replace it I would go with a knife like the Wusthof Classic 6-Inch Cook’s Knife. You can take a look at it here – https://www.amazon.com/gp/product/B00009ZK07/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&tag=sexshoexp-20&camp=1789&creative=9325&linkCode=as2&creativeASIN=B00009ZK07&linkId=15a671aa789607e341cfeba543b8a177. If that knife is too large and heavy for you, they also sell a smaller 4.5″ knife. I hope this helps and thank you for watching our tutorial.
Your video is excellent. I expected your written directions starting out with “Combine meat…” to include the rice in that step but it’s not listed, but watching the video made it clear to add the rice in this step too. I hope it’s easy for you to update the instructions on this page.
I also like to use pre-seasoned quick cooking rice mixes (5 minutes or less cooking time is close enough to instant rice for this purpose). You may be able to just use ground meat, an egg and the rice mix (but some experimentation with different rice mixes is needed to see if you can go this lazy and still have it taste good).
Hello Ken, Thank you so much for noticing my over-sight. I can’t believe I forgot to add one of the main ingredients in the mixture. I will fix this right away!
That’s a great idea about the pre-seasoned rice mixes. I usually have a package or two in my cabinet and will give it a try next time.
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