Stuffed Red Peppers with Corn

Although these stuffed red peppers have a lot of ingredients, they come together quickly. They can be made earlier in the day and refrigerated until time to bake.

You can use green, orange, yellow or red peppers. It really doesn’t matter. I like to slice a small part of the pepper’s bottom off so they stand up. Otherwise, it is hard to fill the peppers.

To boost the brown rice flavor, make it with half water and half beef broth plus a tablespoon of olive oil.

The addition of the fresh corn from the cob makes the peppers taste like a fresh country meal.

• 

• 

Ingredients for Red Stuffed Peppers with Ground Meat and Corn

• 4 Medium Sized Red Peppers, Seeded and with the Tops Cut Off
• 1 1/2 Cups of Brown Rice Natural Grain, cooked
• 1 Pound of Natural Ground Beef, 85% Lean and 15% Fat
• 1/3 Cup of Corn from Fresh Corn on the Cob
• 1/2 Cup of Chopped Onion
• 2 Garlic Cloves
• 1 Small Tomato, diced
• 1/2 Celery Stalk, diced
• 1 Tablespoon of Ketchup
• 1 Teaspoon of Better Than Bouillon
• 1 Cup of Organic Beef Broth, Low Salt
• 1/2 Teaspoon of Dried Parsley
• 1/2 Cup of Grated Mexican 4 Cheese
• Dash of Pepper

Directions

1. Make brown rice according to package and set aside.
2. Brown ground meat in a large pan, drain fat, and add onion and garlic. Cook until onion is tender approximately five minutes.
3. Add fresh corn, tomato, celery, ketchup, Better than Bouillon, 1/2 cup of beef broth, parsley, and pepper. Cook until tomato is incorporated into the mixture.
4. Add cooked rice to meat mixture and mix well. Evenly distribute the meat/rice mixture between the peppers and place in a baking dish.
5. Top peppers with cheese and pour the rest of the beef broth over the peppers.
6. Bake in a preheated 350 degree F. oven for approximately 30 to 45 minutes depending on the size of the peppers. The stuffed peppers will be done when they are easily pierced with a fork and the cheese is melted.

The photograph of the red peppers below shows the dish is almost ready for the oven. At this step add the cheese and beef broth.

I also like to dice up the bottom sliver of the red pepper I took off earlier and top the peppers with it so it is not wasted.

What is your favorite color pepper to cook with? Please leave us a comment below. Thanks.