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Delicious Bell Peppers stuffed with ground beef, mushrooms, and rice and roasted to perfection!
Prep time: 30 minutes
Cooking time: 30 minutes
Serves 6 to 8 people
Vegan/Vegetarian/Dairy Free Options
Easy to make, flavorful, colorful, fun to eat... these roasted stuffed bell peppers are a delicious option for dinnertime! This is one of those recipes that makes you feel at home! You can pick and choose how to serve the peppers: stuffed to the brim, sliced in half... or both ways. Your call!
Once again simple ingredients produce the best results. Fresh bell peppers, minced meat (beef, chicken, turkey, pork, lamb, or bison), herbs, mushrooms, rice, and spices is all you need to make this. You can make this dish vegetarian by using the meat and cheese substitutes of your choice.
These particular recipe calls for ground beef as well as for herbs and spices mostly associated with Tex-Mex cuisine.
What is the flavor profile of this dish?
Rich, spicy, complex, hearty. They are sweet tones from the bell peppers that balance the savory and spicy notes from the spices and herbs.
What ingredients will I need to make this dish?
Ground beef, pre-cooked white rice, bell peppers, adobo, chili powder, yellow onion, garlic, mushrooms, fresh cilantro, cumin seeds, crushed tomatoes, salt and pepper, and vegetable oil.
What else will I need to make this dish?
A large skillet or pot with a lid, a couple of containers with lids, a baking tray, a knife, cutting board, measuring cups and spoons, and a wooden spoon.
Can I make substitutions?
I used red, yellow, and orange bell peppers to add a sweet note to the dish. You can use green bell peppers but keep in mind that they are more on the bitter side. Also, you could substitute the peppers with onions, tomatoes, squash, or other large peppers you have available in your area.
You can use ground chicken, turkey, pork, lamb, or any meat substitute instead of beef.
For this recipe I used white rice. You can substitute it with any type of rice you like (Basmati, Jasmine, Wild Rice, long grain). I would avoid arborio rice because of its consistency when cooked.
If needed, you can also substitute the salt for a salt substitute.
If you can find a store-bought chili powder that is 100% gluten free, you can use that as well.
Can I make this dish vegan or vegetarian?
Yes. Use meat and cheese substitutes to accommodate your dietary lifestyle and restrictions.
What is Tex-Mex cuisine?
Tex-Mex cuisine (fromTexan and Mexican) is an American regional cuisine that derives from the culinary creations of the Tejano people ofTexas. It has spread from border states such as Texas and others in theSouthwestern United States to the rest of the country as well as Canada. Tex-Mex is most popular in Texas and neighboring areas, especially nearby states in both the US and Mexico.
What is Adobo?
Adobo is a combination of seasonings and spices used in Latin cuisine. It is used to impart flavor to fish, poultry, beef, pork, and vegetarian dishes. Keep in mind that Latin Adobo is different from Adobo from the Philippines.
Is store-bought Adobo gluten free?
Most of the time it is not. Thus why I will teach you how to make your own. It is very easy to make and it can be stored for months.
What will I need to make adobo?
Salt, black pepper, onion and garlic powder, cumin, paprika, turmeric, and oregano.
What is Chili Powder?
Chili powder (also spelled chile, chilli, or, alternatively, powdered chili) is the dried, pulverized fruit of one or more varieties of chili pepper, sometimes with the addition of other spices (where it is also sometimes known as chili powder blend or chili seasoning mix).
It is used as a spice (or spice blend) to add pungency (piquancy) and flavor to culinary dishes.
Chili powder is used in many different cuisines, including American (particularly Tex-Mex), Chinese, Indian, Korean, Mexican, Portuguese, and Thai. A chili powder blend is the primary flavor in American chili con carne.
What are the ingredients for Chili Powder?
Paprika, oregano, cumin, garlic powder, onion powder, and cayenne pepper.
Let's Make it!
1 pound of ground beef
2 cups of white rice (pre-cooked)
1 large yellow onion (chopped finely)
6 bell peppers (seeded and cut in half or the tops cut off)
8 oz of sliced mushrooms
1/2 cup of crushed tomatoes
5 cloves of garlic (peeled and minced)
1 teaspoon of cumin seeds
1/4 cup fresh cilantro (chopped)
1 tablespoon of adobo
1/2 tablespoon of chili powder
Cheddar cheese to garnish (optional)
5 tablespoons of salt
2 tablespoons of black pepper
2 tablespoons of onion powder
2 tablespoons of garlic powder
2 tablespoons of cumin
1 tablespoon of turmeric
1 tablespoon of paprika
2 tablespoons of crushed oregano
2 tablespoons paprika
2 teaspoons oregano
1 1/2 teaspoons ground cumin
1 1/2 teaspoons garlic powder
3/4 teaspoon onion powder
1/2 teaspoon cayenne pepper
Preheat oven to 350 degrees F.
Prepare the rice as instructed in the package. Once ready, set aside.
Mix all the adobo ingredients together in a container with a lid. Shake well. Set aside. Do the same with for the chili powder. You can store the Adobo and Chili Powder in a dry place for up to 12 months.
In a large pot over medium high heat, add 2 tablespoons of vegetable oil.
Once the oil is heated, add the onions and cumin seeds. Stir frequently and cook for about 5 minutes. Add the garlic. Cook until fragrant.
Add the ground beef, cilantro, mushrooms, 1/2 tablespoon of chili powder, 1 tablespoon of adobo, and 1 teaspoon each of salt and pepper. Cook for 8 to 10 minutes while stirring frequently. Once the time has elapsed, add the crushed tomatoes and cook for another 5 minutes. Taste for salt and pepper and adjust if needed. Remove from heat and gently incorporate the rice. Set the stuffing aside.
Cut the peppers the way you wish to present them (top removed or cut longways in halves). Remove the core and seeds. I cut the peppers longways (figure 1).
Place the cut peppers on a flat surface and with a spoon, add as much stuffing as you want (figure 2).
On a greased baking dish, spread the rest of the filling onto the bottom of the dish. That will create a base for the peppers. Gently place the peppers on top of the filling (figure 3). Use multiple dishes if needed.
Bake for 25 minutes on center rack, remove from the oven, and switch onto low broil. Top the peppers with grated cheddar cheese and broil for 5 minutes or until the cheese has melted and a nice crust has formed on top of the peppers. Remove from the oven and serve.
Printable PDF Recipe File below: