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Beef and Rice Stuffed Bell Peppers

Beef and Rice Stuffed Bell Peppers

  • Serves 4
  • Prep time 15 minutes
  • Cook time 25 minutes

Ingredients

  • Boeuf haché
    340 g (¾ lb.) medium ground beef
  • Riz blanc
    375 ml (1½ cups) cooked rice
  • Céleri
    2 stalks celery, diced
  • Poivron
    2 large bell peppers, 1 red, 1 green
  • Cheddar marbré
    375 ml (1½ cups) shredded white and yellow cheddar blend

Also needed

  • 30 ml (2 tbsp) olive oil
  • 1 onion, chopped
  • 1 egg, beaten
  • 10 ml (2 tsp) garlic, minced

Optional

  • 10 ml (2 tsp) fresh thyme, chopped

Preparation

  1. Preheat the oven to 205°C (400°F).
  2. Heat the olive oil in a frying pan over medium heat. Cook the beef and onion for 2 to 3 minutes until the beef is no longer pink. Let cool.
  3. Add the rice, egg, celery, garlic, and thyme, if desired.
  4. Cut the pepper in half. Remove the seeds and stuff with the prepared beef. Place the stuffed peppers in a casserole dish and cover with cheese.
  5. Bake for 25 minutes.


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