Easy Mini Bell Pepper Beef and Rice Boats
Whip up these irresistible mini bell pepper boats packed with savory beef, fluffy rice, and melty Cheddarperfect for a fun, family-friendly dinner that's ready in under an hour! Bursting with bold flavors from diced tomatoes and green chilies, this dish will have everyone reaching for seconds.[2]
- Level: Easy
- Servings: 6
- Nutritional Information Per Serving (1 of 6 servings): Calories 550, Total Fat 29 g, Saturated Fat 13 g, Carbs 46 g, Dietary Fiber 6 g, Sugar 14 g, Protein 27 g, Cholesterol 91 mg, Sodium 658 mg
- Total Time: 50 minutes
- Active Time: 25 minutes
Ingredients
- 12 mini sweet bell peppers
- 1 cup long-grain white rice
- 1 pound lean ground beef
- 1 medium sweet onion, such as Vidalia, finely chopped
- 1 garlic clove, minced
- One 10-ounce can diced tomatoes with green chilies, like Rotel
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon kosher salt
- 8 ounces sharp Cheddar cheese, shredded
Instructions:
- Preheat your oven to 400F (200C). Slice the mini bell peppers in half lengthwise, remove the seeds and ribs, and set aside. Cook the rice in a medium saucepan per package instructions.
- In a medium skillet over medium-high heat, cook the ground beef with onion and garlic for 6-8 minutes until browned. Drain excess fat and remove from heat.
- In a large bowl, mix the beef mixture with cooked rice, diced tomatoes, black pepper, and salt until well combined.
- Arrange pepper halves cut-side up in a 9x13x2-inch baking dish. Fill evenly with the beef-rice mixture. Cover with foil and bake 20 minutes.
- Remove foil, top with shredded Cheddar, and bake uncovered 5 more minutes until cheese melts bubbly and golden.
Recipe adapted from "Home Cooking with Trisha Yearwood" by Trisha Yearwood. Clarkson Potter 2010. Courtesy of Trisha Yearwood. All rights reserved.
