Basmati Rice Stuffed Bell Peppers are a great addition to add to your family cookbook. They’re a great way to use up those bell peppers you from your local farmers market, grocery store, or the ones you grow in your own garden. This quick and easy dish has been a family favorite around here for decades! My grandmother made them for Sunday afternoon meals when I was little – but she used ketchup in hers. My sister would add steak sauce to her mixture and my mother would use a combination of ground pork and hamburger. Hmm…sounds like another recipe to me. Anyway, as the years have passed, each generation added their own spin to this recipe and ended up with a slightly different version of the same recipe. I think I may have gone less traditional and used basmati rice instead of the classic long grain, and baby kale, which just added that extra tasty goodness in the end for me! I love greens in anything that’s fixed! Traditional or non-traditional, I don’t think it matters. For this house these Basmati Rice Stuffed Peppers are a cookbook winner!
Basmati Rice Stuffed Bell Peppers are a great family tradition to serve at your table. Whether you kick it up or use our grandmother’s recipe, it will be one to add to the family cookbook.
- 2 Cups – Basmati Rice*- cooked according to package directions
- 1 lb – Ground Sirloin
- 1 Each – Green, Yellow, and Red Bell Pepper
- ½ - Red onion – chopped
- 2 – Garlic Cloves – minced
- 15 oz – Can of Tomato Sauce
- 2 – Fresh Tomatoes – chopped
- 4 Cups – Baby Kale
- ¼ Tsp – Sea Salt
- 1 Tsp – Black Pepper
- ¼ Cup – Gluten-Free Bread Crumbs
- ½ Cup – Shredded Mozzarella Cheese
- Spray Oil – For bottom of pan
- Tinfoil – To cover pan
- Slice tops from peppers, seed and slice in half lengthwise. Save tops, remove stem and chopped them up to add them to ground sirloin.
- Cook ground sirloin, chopped bell pepper tops, onions, and garlic in large skillet until browned. Remove from heat, drain grease, and put in a large bowl.
- Add cooked basmati rice, tomato sauce, chopped tomatoes, baby kale, salt and pepper to ground sirloin mixture in the bowl, mix well until combined.
- Spray bottom of 9x13 inch pan with cooking spray and lay bell pepper halves side by side.
- Stuff each pepper with rice mixture.**
- Sprinkle with bread crumbs and shredded cheese.
- Cover with tinfoil and bake at 350 degrees for 45 minutes. Remove tinfoil and bake an additional 15 minutes until tops are golden brown.
*If you don’t have basmati rice, regular long grain or instant will do. **You will probably have left-over rice mixture. I use mine in soups, stews or stuffed cabbage leaves another night during the week.
Basmati Rice Stuffed Bell Peppers are a tasty, sweet bite of memories on your fork, spoon or whatever utensil you use (even your hands??) and are sure to please those at your table. Change things up a bit and add some spicy peppers and a pinch of cumin for that smoky flavor. The spice lovers are going to eat it up! The left-overs, if there’s any, are great added to soups or stews. No matter how you serve up your Basmati Rice Stuffed Bell Peppers, your family and guests are going to enjoy them. So pass them on or make a new tradition of changing things up and then include this in your own family cookbook.
From my kitchen to yours,