Stuffed Pepper Bake
Your new favorite summer recipe!
This meal is a spin on a classic favorite, stuffed peppers. This recipe consists of juicy bell peppers, a flavorful mixture of rice, ground meat, creamy sauce and aromatic herbs, all topped with cheese. Although peppers are primarily grown in the summer, this recipe can provide a cozy and nutrient-dense meal to your table year-round. Whether cooking for just yourself or an entire family, this satisfying recipe combines vital nutrients into one mouthwatering dish.
Step by Step Process
The first step is to rinse your rice! This is important to keep your rice from becoming sticky and starchy. I rinse mine until the water runs clear, about three thorough rinses. I always opt for brown rice when cooking, as it contains more fiber and minerals and also tastes better, in my opinion.
After rinsing your rice, the next step is to toast it in a skillet. While this step is optional, it greatly elevates the flavor of your dish. Trust me on this, the extra minutes it takes to toast it are well worth it!
You should toast your rice on medium heat and stir it frequently to avoid burning it. It should become fragrant and will likely make some popping noises in the process, which is totally normal. My rice took about five minutes for all the water to evaporate and turn the rice a nice golden color, as seen here. After your rice is toasted, cook it with 1.5 cups of water for proper tenderness.
After your rice is taken care of, rinse your canned beans! I love adding beans to this recipe, as it boosts the fiber and iron, both of which are nutrients many Americans have a hard time getting enough of.
Once the beans are rinsed, you can add them in with your rice. There is no need to heat the beans, as everything will be baked later and heated throughout.
Mix up your rice and beans, and set aside until later.
Stuffed Pepper Bake Recipe
Prep time: 20 mins
Cooking time: 1 hr and 25 mins
Total time: 1 hr and 45 mins
Servings: 10-12
Ingredients
- 1 cup brown rice
- 1 pound ground turkey or beef
- 1 can pinto beans
- 6 bell peppers
- 3 cups spinach
- 1 tablespoon (3 cloves) garlic, minced
- 1 large white onion
- 1.5 cups water
- 1/2 cup of heavy cream or half and half
- 24 ounces pasta sauce
- 8 ounces (one block) Parmesan cheese, shredded
- 8 ounces (one block) Monterey Jack cheese, shredded
- 2 tablespoons Italian seasoning
- Salt and pepper to taste
- A handful of fresh basil leaves
- 1 tablespoon crushed red pepper flakes (optional)
Instructions
- Rinse your rice at least three times. Add the rice to a skillet on medium heat and toast until it's totally dry, fragrant, and slightly browned. Make sure to stir the rice frequently as it can quickly go from brown to burnt. You might hear some popping noises as it toasts.
- In a saucepan with a lid, boil 1.5 cups of water. Add the toasted rice, reduce the heat, and let it simmer for 25 to 30 minutes, or until the rice has absorbed the water. Remove from the heat and let it stand for an additional five minutes.
- Rinse the beans and add to the pot with the rice. Cover to keep warm.
- In a skillet, cook the ground meat until it's browned and fully cooked. Season it with salt and pepper to taste, and set it aside.
- Preheat your oven to 375°F.
- Dice the onion and cut the peppers into lengthwise slices. Cook the garlic and onion in a large skillet over medium heat until nearly translucent. Add the peppers and sauté everything until soft. Add spinach and cook until slightly wilted. Mix in the pasta sauce, cream, Italian seasoning, crushed red pepper (optional) and Parmesan. Heat until Parmesan is mostly melted, then remove from heat.
- Mix together the meat, vegetable and sauce mixture, and the rice and beans into a 3 or 4 quart baking dish. Top with the Monterey Jack and place in the oven. Bake uncovered for about 30 minutes, or until the cheese is melted and browned. Serve and enjoy!