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TEST KITCHEN APPROVED

Herb-Stuffed Red Peppers

Name: Herb-Stuffed Red Peppers
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 2 servings
Cuisine: North America, Southwest
Ingredients: 2 large sweet red peppers; 2 tablespoons water; 1/2 pound ground beef; 1/2 cup chopped onion; 1-1/2 cups cooked brown rice; 1 tablespoon dried parsley flakes; 3/4 teaspoon salt; 1/8 to 1/4 teaspoon cayenne pepper; 1/8 teaspoon ground allspice; 1 can (8 ounces) tomato sauce; 1/4 cup chicken broth; 2 teaspoons balsamic vinegar; 1-1/2 teaspoons dried basil; 4 tablespoons grated Parmesan or Romano cheese, divided

TEST KITCHEN APPROVED

11 Reviews

Total Time:Prep: 25 min. Bake: 35 min.

By Taste Of Home Editorial Team

Recipe by Brenda Joyner, Pateros, Washington

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jul. 12, 2023

“We love to cook and experiment with new dishes,” writes Brenda Joyner of Pateros, Washington. “We found this recipe online but were missing a few of the ingredients, so we improvised. We like the results.”

TEST KITCHEN APPROVED

Herb-Stuffed Red Peppers

11 Reviews Add your review

Yield:2 servings

Prep:25 min

Cook:35 min

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Ingredients

2 large sweet red peppers
2 tablespoons water
1/2 pound ground beef
1/2 cup chopped onion
1-1/2 cups cooked brown rice
1 tablespoon dried parsley flakes
3/4 teaspoon salt
1/8 to 1/4 teaspoon cayenne pepper
1/8 teaspoon ground allspice
1 can (8 ounces) tomato sauce
1/4 cup chicken broth
2 teaspoons balsamic vinegar
1-1/2 teaspoons dried basil
4 tablespoons grated Parmesan or Romano cheese, divided

Text Ingredients

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Directions

1
Preheat oven to 350°. Cut tops off peppers; remove seeds. Place peppers and water in a microwave-safe bowl. Cover and microwave until crisp-tender, 2-3 minutes; set aside.

2
In a small skillet, cook beef and onion over medium heat until meat is no longer pink, 4-6 minutes, breaking into crumbles; drain. Remove from the heat; stir in the rice, parsley, salt, cayenne and allspice.
3
In a small saucepan, bring tomato sauce and broth to a boil. Stir in the vinegar, basil and 3 tablespoons Parmesan cheese; stir about 1/2 cup sauce into rice mixture. Spoon into peppers. Place in a greased shallow 1-qt. baking dish.
4
Cover and bake for 30 minutes. Sprinkle with remaining Parmesan cheese. Bake, uncovered, until peppers are tender, 5-10 minutes. Serve with remaining sauce.