BEEF AND BROWN RICE STUFFED BELL PEPPER
This Beef And Brown Rice Stuffed Bell Pepper is a flavourful and protein-packed meal that fits perfectly into a clean-eating routine. With lean minced beef, wholesome cooked brown rice, tomato paste and a fragrant mix of herbs, this filling is nestled inside a sweet bell pepper and baked until tender and juicy. It’s a complete and satisfying dish that balances complex carbohydrates, lean protein and fibre, making it ideal for lunch or dinner. The tomato paste enriches the mixture with umami depth while keeping the recipe light and low in fat. Stuffed peppers are not only visually appealing but also practical, so each serving is neatly portioned and can be meal-prepped in advance. Whether enjoyed fresh from the oven or reheated, this dish delivers comforting warmth and nutritional balance in every bite. It’s easily adaptable to suit different preferences or dietary needs.
RECIPE CATEGORY
Dinner
SERVING SIZE
1
CUISINE
Mediterranean
PREPARATION/TECHNIQUES
Bake, Pan-Fry, Prepared in Advance, One-Pot Wonders
OCCASION/HOLIDAY
Fall, Winter, Potluck, Family Reunion, Valentine’s Day, Spring, Picnic
SPECIAL CONSIDERATION/DIETARY CONCERNS
Healthy, High Fibre, Low Fat, Quick & Easy, Kid Friendly, Wheat / Gluten-Free
DISH TYPE
Stuffing / Dressing
INGREDIENTS
There are the following ingredients for Beef And Brown Rice Stuffed Bell Pepper:
- 100 g lean minced beef
- ¼ cup cooked brown rice
- ½ bell pepper, halved vertically and deseeded
- 1 tablespoon tomato paste
- ¼ tablespoon dried mixed herbs
- Salt and pepper, to taste
- Chopped fresh parsley or grated Parmesan (Optional Garnish)
FULL NUTRITIONAL INFORMATION
- Calories: 217.5 kilocalories
- Fat: 5.5 grams
- Saturated Fat: 2.1 grams
- Carbohydrates: 19.2 grams
- Sugar: 4.5 grams
- Sodium: 529.9 milligrams
- Protein: 24.2 grams
- Cholesterol: 63 milligrams
- Calcium: 46.8 milligrams
- Iron: 4.1 milligrams
- Potassium: 726.2 milligrams
- Trans Fat: 0.2 grams
- Vitamin D: 0.1 milligrams
- Fibre: 3.3 grams
PREPARATION
These steps are followed for the preparation of Beef And Brown Rice Stuffed Bell Pepper:
- Preheat The Oven: Set your oven to 190°C (375°F) and lightly grease a small baking dish.
- Cook The Beef: In a pan over medium heat, cook the minced beef for 5 to 6 minutes until browned. Drain any excess fat.
- Combine Filling Ingredients: Add the tomato paste, cooked brown rice, mixed herbs, salt and pepper to the beef. Stir to combine and cook for 2 minutes to meld the flavours.
- Stuff The Pepper: Spoon the mixture into the halved bell pepper, pressing gently to fill the cavity evenly.
- Bake The Stuffed Pepper: Place the stuffed pepper halves in the baking dish. Cover loosely with foil and bake for 25 to 30 minutes, until the pepper is softened and the top is lightly browned.
- Serve Warm: Remove from the oven, garnish with fresh parsley or a sprinkle of cheese if desired, and serve immediately.
PREP TIME
10 minutes
COOKING TIME
30 minutes
TIPS
Here are some helpful tips for Beef And Brown Rice Stuffed Bell Pepper:
- Pre-Cook Rice In Advance: Use leftover brown rice or prepare it earlier in the week to save time.
- Choose Firm Bell Peppers: Red or yellow bell peppers offer sweetness and hold their shape well during baking.
- Secure Pepper Halves In Dish: Nestle the pepper halves closely together or use baking foil to stabilise them upright.
- Cover While Baking: Lightly cover with foil during baking to prevent over-browning and retain moisture.
- Double The Batch: Prepare two or three servings at once and refrigerate for multiple meals.
VARIATIONS
- Add More Veg: Include finely chopped mushrooms, courgette or onion in the filling for added bulk and micronutrients.
- Swap The Grain: Use quinoa, couscous or cauliflower rice instead of brown rice to vary textures or lower carbs.
- Spicy Version: Add chilli flakes or a touch of harissa paste to the beef mixture for extra heat.
- Dairy-Free Option: Leave out any cheese garnishes for a completely dairy-free version.
- Vegetarian Option: Replace beef with lentils, chickpeas or plant-based mince and follow the same preparation method.
- Cheesy Top: Sprinkle shredded mozzarella or feta before baking for a richer, golden topping.
PREPPING AND STORAGE
- Refrigeration: Allow stuffed pepper to cool fully. Store in an airtight container in the fridge for up to 3 days.
- Freezing: Wrap individual stuffed halves in foil and place in a freezer-safe container. Freeze for up to 2 months.
- Reheating: Defrost in the fridge overnight. Reheat in the oven at 180°C (350°F) for 15 to 20 minutes or microwave for 2 to 3 minutes until heated through.
- Meal Prep Tip: Assemble and stuff the peppers ahead of time, then bake fresh when ready for the best texture.