| Prep: 30 mins | Cook: 45 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 365 | 17g | 7g | 31g |
| sugars | fibre | protein | salt |
| 10g | 4g | 22g | 0.95g |
Amid the array of marvelous recipes present in my kitchen, the tantalizingly delicious Stuffed Green Peppers with Ground Beef and Rice holds a special place. This fantastic dish integrates a symphony of humble yet brilliant ingredients to create a mouthwatering final product that is both visually appealing and incredibly flavorsome.
The Connection to my Japanese Heritage
As someone who spent numerous childhood years in the Pacific Northwest, and whose heart still resides in Japan half the time, I fully utilize the lessons and ingredients from both worlds in my kitchen endeavors. This recipe of Stuffed Green Peppers with Ground Beef and Rice is no exception. Ground beef and rice happen to be staples in many dishes of Japanese cuisine, and they lend an authentic touch to these stuffed peppers, something akin to gem-like Nikujaga (Japanese meat and potato stew) encapsulated in vibrant, crunchy green bell peppers.
Health Benefits
Beyond the taste lies an undercurrent of health benefits associated with this vibrant dish. Green bell peppers offer a modest amount of vitamins C and K, while ground beef provides a hearty dose of essential proteins and iron. Further enriched by the fiber-rich rice and garnished with immune-boosting garlic, this dish is a delicious paragon of balanced nutrition.
The inclusion of tomatoes in this recipe adds a depth of flavor while also infusing it with a good dose of vitamin C and potassium. Not to forget, the humble onion, with its eternal presence in countless dishes globally, contributes significantly to increase our daily intake of biotin, vitamin B6, and vitamin C.
The Culinary Landscape
There’s comforting familiarity in the taste profile of Stuffed Green Peppers with Ground Beef and Rice that aligns seamlessly with a variety of dishes. For instance, it shares similar characteristics with the well-loved “stuffed bell peppers” of Italian cuisine, where peppers are crammed with a mixture of rice, beef, and assorted herbs.
For a complementary pairing, I suggest serving these stuffed peppers alongside my recipe for Japanese cucumber salad (Sunomono) or a refreshing green salad tossed in vibrant yuzu vinaigrette. Their crisp, fresh tastes provide a perfect contrast to the robust, hearty flavors of the stuffed peppers.
All in all, whether you’re in the mood for a hearty dinner, want to impress your guests, or simply desire a wholesome meal to keep you energized, these Stuffed Green Peppers with Ground Beef and Rice are an absolute delight. Here’s to creating memories, one stuffed green pepper at a time!
What You’ll Need
- 6 large green bell peppers
- 1 pound of ground beef
- 1.5 cups of cooked white rice
- 1 cup of chopped onion
- 1 cup of tomato paste
- 1 cup of diced tomatoes
- 2 cloves of garlic, minced
- 1 teaspoon of dried basil
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1.5 cups of sharp cheddar cheese, shredded
- 1 cup of chicken broth
Method
Step One
First, preheat your oven to 350 degrees Fahrenheit. Cut off the tops of the green bell peppers, remove the seeds and rinse them. Set them aside for later use.
Step Two
In a large skillet, cook the ground beef along with the chopped onion over medium heat until the meat is no longer pink, which should take about 7-10 minutes. Make sure to break up the meat with a spatula as it cooks.
Step Three
To the skillet, add the cooked rice, tomato paste, diced tomatoes, minced garlic, dried basil, salt, and pepper. Stir and continue to cook on medium heat for another 5 minutes until everything is well combined.
Step Four
Remove the skillet from the heat and stir in one cup of the shredded cheddar cheese. Fill each green pepper with the beef and rice mixture and place them in a baking dish.
Step Five
Pour the chicken broth into the baking dish, around the peppers but not over them. Cover with aluminum foil and bake for 35 minutes.
Step Six
After 35 minutes, remove the foil and sprinkle the remaining 1/2 cup of cheddar cheese on top of each pepper. Return the baking dish to the oven, uncovered, and bake for another 10 minutes or until the cheese is melted and bubbling. Let the peppers cool for a few minutes before serving. Enjoy your Stuffed Green Peppers with Ground Beef and Rice!
