Last night we had stuffed bell peppers for dinner. I used wild rice with ground beef and added some celery and onions to them. They were delicious! I love that the wild rice added a little more texture to them and some crushed red pepper made them just a bit spicy. Also, because I used red and orange bell peppers instead of green, they had a hint of sweetness. Dinner was wonderful and I had plenty left over for our lunches for the next few days.
Wild Rice Stuffed Bell Peppers
4 large bell peppers
1 pound ground beef
5 stalks celery, diced
1/2 large onion or 1 small onion, diced
1 Tablespoon minced garlic
1 can diced tomatoes (I used fire roasted) – 15 ounce
1 can tomato sauce – 15 ounce
1 teaspoon crushed red pepper (if desired)
salt and pepper to taste
Start wild rice cooking according to package directions.
In large skillet, brown ground beef. While rice and beef are cooking, prepare your bell peppers. Rinse them well and cut them in half from top to bottom. Cut out stems and remove seeds. Grease a 10 x 15 pan and place bell peppers, cut side up, into pan.
When meat is almost done, drain if necessary (I use very lean ground beef, so I don’t drain mine). Add celery and onion and cook until they are crisp-tender. Add spices, tomatoes, and tomato sauce. Rice should be done by now, so add that to the skillet. Mix well.
Spoon mixture into bell peppers. Spoon remaining mixture around bell peppers. Pour about 1/4 cup water over the top of casserole dish. Cover lightly with foil and bake at 350° for 45 minutes. Top with a little cheddar cheese for the last few minutes if desired.