Stuffed peppers with beef and rice offers an Asian-inspired twist on a classic favorite. The filling is seasoned with miso, tahini, and tamari for a rich umami depth!
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This recipe is satisfying yet straightforward to prepare, it makes a perfect weeknight meal for any schedule. The bell peppers are roasted to perfection, serving as a vibrant vessel for the flavorful mixture inside.
With every bite, you get a delightful harmony of sweet, savory, and nutty notes!
Ingredients for this recipe
- Bell peppers
- Olive oil
- Garlic
- Onion
- Ground beef - I use 80% lean
- Cooked rice - I use Japanese rice
- Miso - Make sure to use gluten-free product
- Tahini - You may substitute with unsweetened peanut butter
- Tamari soy sauce
Toppings:
- Sesame oil
- Thinly sliced scallions
- Roasted white sesame
How to make stuffed peppers with beef and rice
Step 1. Halve the bell peppers vertically, then remove the seeds and membranes. Place them on a baking pan with the cut side up.
Step 2. Preheat the oven to 400°F/ 204°C.
Step 3. In a large pan, heat up the olive oil. Cook the garlic and onion together until fragrant.
Step 4. Add in the ground beef. Cook 80% of the way.
Step 5. Add the rice, miso, tahini, and tamari soy sauce. Cook until the ingredients are well combined.
Step 6. Stuff the peppers with beef and rice. Pack down using the back of a spoon.
Step 7. Cover the peppers with aluminum foil. Cook for 30 minutes in the oven. Remove the foil and cook for another 10-15 minutes.
Step 8. Garnish with sesame oil, scallions, and roasted sesame.
Pro tip
When in a pinch, you may also microwave the halved peppers for 2-3 minutes first to soften a bit. Bake for 15-20 minutes uncovered!
FAQ
The filling can be made up to 3 days ahead of time and kept in the fridge. I recommend to do the baking part right before consuming.
Leave the stem (green part) on while you cook. It helps to keep the wall tall to put more stuffing.
They can be refrigerated for up to 4 days, covered tightly. Microwave for a few minutes, or bake for about 20 minutes at 350°F oven.
Pair this dish with...
- Beetroot Cucumber Salad
- Thai Grapefruit Salad with Shrimp
- Tofu Avocado Salad with Creamy Sesame Dressing
Recipe
Stuffed Peppers with Beef and Rice
Ingredients
- 3 large bell peppers
- 1 tablespoon olive oil
- 1 small onion minced
- 1 pound ground beef I use 80% lean
- 1½ cup cooked rice
- 2 tablespoons miso
- 1 tablespoon tahini or unsweetened peanut butter
- 1 tablespoon tamari soy sauce
Toppings optional
- 1 tablespoon sesame oil
- Thinly sliced scallions
- Roasted white sesame
Instructions
- Halve the bell peppers vertically, then remove the seeds and membranes. Place them on a baking pan with the cut side up.
- Preheat the oven to 400°F/ 204°C.
- In a large pan, heat up the olive oil. Cook the garlic and onion together until fragrant.
- Add in the ground beef. Cook 80% of the way.
- Add the rice, miso, tahini, and tamari soy sauce. Cook until the ingredients are well combined.
- Stuff the peppers with beef and rice. Pack down using the back of a spoon.
- Cover the peppers with aluminum foil. Cook for 30 minutes. Remove the foil and cook for another 10-15 minutes.
- Garnish with sesame oil, scallions, and roasted sesame.
Notes
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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