Welcome to Foodie Friday! I made this stuffed peppers recipe a few days ago and it was a hit! I was trying to find a way to make it a little differently, and perhaps be a little more exciting. I decided to substitute black rice (or forbidden rice) for white rice, but you could use either white or wild rice if you don’t have black rice. Stuffed peppers do freeze well, so you could double the recipe and freeze half.
Recipe: Stuffed Green Peppers with Black Rice
Ingredients
- 1.5 Cans (14.5 oz each) of diced tomatoes (if using fresh, about 6 medium-sized tomatoes, peeled, deseeded and chopped)
- 1 medium onion, chopped
- 1-2 ribs celery, diced
- 1 (8 ounce) can tomato sauce
- 1 tsp tomato paste
- 1 cup water
- 2 teaspoons salt, divided
- 1/2 teaspoon pepper, divided
- 4 medium green peppers
- 1 pound lean ground beef
- 1 cup black rice, cooked
- 1 teaspoon dried basil
Directions
1. Brown ground beef. Drain grease, set aside.
2. In a large saucepan or Dutch oven, combine tomatoes, onion, celery, tomato sauce, tomato paste, water, 1 teaspoon salt and 1/4 teaspoon pepper. Bring to a boil.
3. Reduce heat and simmer 10-15 minutes.
4. Meanwhile, cut tops off of green peppers and remove seeds; set aside.
5. In a bowl, combine ground beef, rice, basil and remaining salt and pepper; mix well.
6. Fill peppers with beef mixture. Carefully place peppers in tomato sauce. Spoon some sauce over tops of peppers.
7. Cover and simmer for 35-45 minutes or until peppers are tender.
You can also do this without browning the beef first and just cooking until the peppers are tender and the beef is cooked all the way through.
