Stuffed Peppers with Beef and Rice
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.
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
Pro tip to make this faster:
Microwave the peppers for 2-3 minutes first to soften a bit. Bake for 15-20 minutes uncovered.
Nutrition
Serving: 1Calories: 338kcalCarbohydrates: 19gProtein: 16gFat: 22gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 54mgSodium: 435mgPotassium: 438mgFiber: 3gSugar: 4gVitamin A: 2574IUVitamin C: 106mgCalcium: 33mgIron: 2mg
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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