Recipe courtesy of Food Network Kitchen
Save Recipe Print
Yield:
4 servings
Level:
Easy

Ingredients

Directions

In a 2 cup measuring cup combine rice and water and cover tightly with plastic wrap. Cook at 100 percent power for 4 minutes. Heat oil in 2 quart casserole dish uncovered for 2 minutes. Stir in onions and crumbled beef and cook uncovered for 5 minutes stirring once. Drain off most of fat, leaving 2 to 3 tablespoons in dish. Add 1 1/2 cups tomatoes, garlic, thyme and oregano and drained rice and stir to combine. Slice off tops of 4 green or red bell peppers and remove seeds. Divide stuffing among the peppers and replace tops of peppers. Place peppers in baking dish. Combine 1/2 cup crushed tomatoes, 1/4 cup white wine and 1/4 cup water and pour into bottom of dish. Cover tightly with heavy duty plastic wrap and cook for 20 minutes. Poke through wrap with knife after 10 minutes of cooking to let steam escape. Let stuffed peppers stand for about 5 minutes after cooking.

My Private Notes

Add a Note
Get the Recipe

No-Churn Watermelon Ice Cream Slices

Cool off with a slice of this incredible treat.

IDEAS YOU'LL LOVE

Stuffed Bell Peppers

Recipe courtesy of Ree Drummond

Stuffed Poblano Peppers

Recipe courtesy of Alex Guarnaschelli

Mini Stuffed Peppers

Recipe courtesy of Trisha Yearwood

Stuffed Green Peppers

Recipe courtesy of Food Network Kitchen

Spinach and Red Pepper-Stuffed Chicken

Recipe courtesy of Valerie Bertinelli

Quinoa and Vegetable Stuffed Peppers

Recipe courtesy of Rachael Ray

Stuffed Baby Bell Peppers

Recipe courtesy of Food Network Kitchen

Stuffed Peppers

Recipe courtesy of Robert Irvine

Stuffed Peppers

Recipe courtesy of Robert Irvine

Browse Reviews By Keyword

          Latest Stories