Stuffed Peppers with Wild Rice


(7 votes) 4 7

Eat as a light meal with a small salad or have a few for a bigger supper.

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  • 1 1/2 lb. ground beef
  • 1 medium onion, diced
  • 1 tsp. garlic, minced
  • 1 C. diced tomatoes
  • 2 C. tomato sauce
  • 1 Tbs. cumin
  • 1 C. wild rice
  • 1 C. white rice
  • 4 green peppers, large
  • 1 1/2 C. Monterey Jack cheese, grated

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Cook the wild rice. Cook the white rice. Set aside. Brown the beef in a skillet. Drain off any excess fat. Add the onion and garlic. Cook until just soft. Add the tomatoes, tomato sauce and cumin. Bring to a boil, reduce the heat and simmer until slightly thickened (about 15-20 minutes). Cut the tops off of the peppers. Remove any seeds. Place in boiling water for 3 minutes. Drain. Add the white and brown rice to the meat mixture. Fill the peppers with the mix. Place the peppers in a baking dish. Bake at 350 for 45 minutes. Top with the cheese and bake for 15 minutes longer. Serve warm.

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