Cheesy Beef n Rice Stuffed Mini-Peppers
This recipe was shared at Melt in your Mouth Monday.
I was in the middle of baking these pretty little stuffed peppers when my daughter came upstairs and announced she was hungry. Of course she wanted a pizza, so I told her I’d put it in for her once my peppers were done. I took the peppers out a little prematurely to get her food going … really, the peppers should be a little more done than the picture. Bubbly skin, dark brown, almost burned spots on top. While her pizza was baking, I took these shots, but I did stick my peppers back in the oven once her pizza was done and cooked them for a few more minutes to get them to the roasted pepper perfection that I just adore.
These peppers are so little, it’s hard to fit much stuffing in them … so it’s nice to serve them on a bed of the stuffing so you can get a good bit of stuffing with each bite. Yeah, I know, you could just use larger peppers for stuffing, but I just wanted to try this with my colorful little sweet peppers. I didn’t have enough peppers left to use up very much of the filling, however, so I’m going to have to find another use for that … or get more peppers. I’m thinking I’ll probably re-purpose the rest of the filling into a cheesy beef n rice casserole maybe?
I think these lil stuffed peppers could serve as either a nice appetizer or dinner: either way they’re cute, colorful, and healthy.
- 1/2 lb very lean ground beef, lamb or venison
- 1/2 of a red onion, chopped (about 2/3 cup)
- 3 cloves of garlic, peeled and chopped fine
- 1 cup cooked brown or white Basmati rice
- 1 cup cherry tomatoes, cut in quarters (or you can substitute canned tomatoes)
- About 2 tablespoons of fresh herbs, chopped fine (I used basil, rosemary & thyme this time ... but use whatever herbs you prefer or have on hand)
- 3/4 cup lowfat cottage cheese
- 1/4 cup tomato-basil-flavored feta cheese
- 1/4 cup shredded Asiago cheese
- Fresh ground pepper and salt, to taste
- Several small sweet peppers
- In a saucepan or skillet, brown the ground beef over medium heat. Add the onion and garlic about half-way through and cook until the onion is soft and translucent.
- Stir in the cooked rice, tomato, herbs, and cheeses. Add fresh ground pepper and salt to taste.
- Cut the tops off the little peppers and remove any seeds or ribs from the center of the pepper.
- Spray an oven-safe bowl or rimmed baking dish with cooking spray and line the bottom with some of the beefy rice stuffing.
- Use a small spoon to stuff as much of the filling inside each pepper as possible. Arrange the peppers over the rice mixture, setting the top back on each one.
- Set a piece of aluminum foil over top of the peppers, bake at 400 F for 15 minutes, then remove the foil and bake for 10 - 20 more minutes or until the peppers are soft and the skin begins to bubble and brown.
Cook the peppers a little more than the pics shown here ... till the skins are bubbled and browning in spots.
This recipe was shared at What’d You Do this Weekend?, Try a New Recipe Tuesday, Tuesday Talent Show, Totally Tasty Tuesday, Wednesday Extravaganza, All my Bloggy Friends, Tasty Thursday, Full Plate Thursday, Ladies Night and Clever Chicks Bloghop.