Stuffed Capsicum
This recipe for stuffed bell peppers with rice is a simple one. You can use leftovers of vegetables and meat you may have to combine with rice and produce a healthy and nutritious meal.
The filling is really up to you what you put in it. You can, of course, leave out the meat and make a vegan or vegetarian dish if you prefer.
Peppers, sweet peppers, bell peppers, or capsicum as it is officially known, are great ingredients for all sorts of meals.
These peppers come in all sorts of colours, but green, red and yellow seem to be the most common here. You can use whichever you wish for this recipe.
Bell peppers are often called sweet peppers as opposed to chilli peppers which are stronger tasting and more pungent and spicy. They may also confusingly be called paprika (in the Netherlands for example).
Bell peppers are actually a fruit (a berry) but are often considered a vegetable and used as such in cooking recipes.
I use bell peppers in a lot of dishes and especially my favourite curry dish, which I link to at the end of this post.
This is a simple stuffed capsicum recipe using meat, rice and vegetables, that is easy to make and tasty.
Stuffed peppers can be found in different types of cuisine all over the world. It is a doddle to make and also pretty quick to get on the table.
Pepper stuffing
The nice thing about this dish is that you can stuff the peppers with whatever you want.
So if you want Italian stuffed peppers, chilli stuffed peppers, chorizo stuffed peppers or keto stuffed peppers you just change the recipe to suit.
I hope you enjoy this and let me know how you get on.
How to make stuffed bell peppers with Rice
Stuffed Bell Peppers with Rice
These stuffed bell peppers with rice and meat make up a good part of a balanced and healthy diet. Keep a nicely balanced diet to ensure you live a healthy lifestyle.
Ingredients
- 150g minced beef
- 3 red, green or yellow peppers
- 120g wholemeal brown rice (or basmati if you prefer)
- 2 carrots
- 1 tsp mixed spice
- 1 shallot (or small onion)
- 2 cloves garlic
- 3 spring onions
- 40g cheddar cheese (grated)
- Salt and pepper
Instructions
- Start by chopping the top off the peppers (with the stalk) and de-seeding them. Place
the empty peppers in a pre-heated oven at 200C, facing down, for about 20
minutes. - Meanwhile, boil the rice until it is cooked. Sieve to get rid of any water at the end.
- Chop away the stalk from the tops that were removed and chop up the rest of the
pepper you can salvage. Peel and slice the carrots finely, and the garlic,
shallot, and spring onions. - Fry the minced beef until all browned, then discard any fat. Add the chopped
vegetables (carrot, garlic, shallot, spring onion) and fry for a further 5
minutes. Add the mixed spice and cook for 2 more minutes. - Then add the cooked rice to the pan and mix together. Finally season to taste.
- Then fill the peppers with the meat/rice/vegetable mixture and top with the grated
cheddar. Put back in the oven for a further 10 minutes.
Nutrition Information:
Yield:
3Serving Size:
1Amount Per Serving: Calories: 280Total Fat: 14gSaturated Fat: 6gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 58mgSodium: 255mgCarbohydrates: 20gFiber: 3gSugar: 3gProtein: 19g
This nutrition information was automatically calculated by Nutritionix, but may not be 100% accurate.
or alternatively: