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5 from 1 vote

Stuffed Mini Sweet Peppers

Delicious Recipe using ground beef, rice, cheese and a few more ingredients.
Course: Appetizer, Main Dish
Cuisine: American
Author: Catherine's Plates

Ingredients

Making Rice Ingredients

  • 1 cup white long grain uncooked rice (I use Basmati)
  • 1 cup chicken broth
  • 1 cup water
  • 1 TBS butter

Stuffed Peppers Ingredients

  • 1 lb ground beef
  • 1 lb (15-20) baby sweet peppers (orange, red, and yellow)
  • 1 medium onion, diced fine
  • 1 small carrot, shredded
  • salt & pepper to season
  • 1 (14oz) can petite diced tomatoes with juice
  • 1/4 tsp salt
  • 1/8 tsp black pepper
  • 1 tsp garlic powder
  • 2 tsp paprika
  • 1 TBS dried parsley
  • 8 oz shredded Italian Blend cheese
  • 1 1/2 cup chicken broth
  • fresh parsley for garnish

Instructions

Making Rice Directions

  • In a medium pot over high heat bring to a boil 1 cup chicken broth, 1 cup of water and 1 TBS butter. Add in 1 cup of rice and stir. Place lid on pot, turn burner down to a low setting and cook for 20 minutes. Remove from burner and allow to cool to touch.

Preparing Mini Sweet Peppers

  • Rinse off peppers. Cut off the tops and using a small sharp knife cut off the seed pouch and membrane and remove from all peppers. Set aside.

Making the Ground Beef Mixture

  • In a large skillet over medium high heat break up ground beef and brown until un longer pink. Add in onion & carrot and cook for 5 minutes until softened. DRAIN any excess fat.
  • Season with salt, pepper, garlic powder, paprika and dried parsley. Stir in canned tomatoes and juice along with 1/2 cup chicken broth, 4 oz of the shredded cheese and 1 1/2 - 2 cups of cooked rice.
  • In a 8x8 baking dish place 3-4 scoops of the beef & rice mixture into bottom of dish.
  • Using a very small spoon or measuring spoon scoop up remaining mixture and fill the insides of the peppers pushing the mixture in until it's full.
  • Place filled peppers into baking dish on top of the filling. Place standing up at an angle so they all rest on top of each other with the top filling facing up.
  • Pour 1 cup of chicken broth into baking dish, should reach about 1/2 way up baking dish (this will help steam the peppers.) Sprinkle with 2-4 oz of shredded cheese. Cover baking dish with foil. (Spray the inside of foil before setting it on baking dish, this will keep the cheese from sticking to foil.)
  • Bake at 350 degrees for 45 minutes or until peppers are softened to your liking. Sprinkle with fresh parsley and enjoy.