You can substitute brown rice in this recipe:
Eat as a light meal with a small salad or have a few for a bigger supper.
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
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.
I don't actually use a recipe for stuffed peppers and I usually use ground lamb, but there is a trick I use to whatever the filling. I always blanch or par boil the peppers before stuffing them, the stuffing usually goes in hot and then bake them all together. I shortens the cooking time and ensures an evenly cooked pepper. Anyway, my 2 cents worth.
Once I discovered Texas Hash, I stopped stuffing peppers. My wife remarked that it tasted like stuffed peppers the 1st I made it.
Here's the basic recipe...
1 to 1 1/2 lb lean ground beef
3 large onions, sliced
1 clove garlic, minced
1 green bell pepper, seeded, chopped
1 can diced tomatoes with juice
1/2 cup uncooked long-grain rice
1 teaspoon chili powder
1 to 2 tsp salt, or to taste
1/2 teaspoon ground black pepper
Lightly grease a 2-quart casserole dish. Brown the beef and onions in a large skillet over medium-high heat.
When onions are translucent, add garlic and green pepper; cook until green pepper is softened.
Remove from heat; stir in remaining ingredients.
Transfer mixture to the casserole dish; cover with lid or foil and bake at 350 degrees F. for 45 minutes. Remove cover and bake for 15 minutes longer.
Serves 4 to 6.
One can tweak the recipe to include more bell pepper and less onion if one wishes to do so. Do not get concerned about the lack of added liquid because the onions and pepper give their inherent liquid. One should be able to substitute brown rice for the white rice since the casserole cooks for an hour.
This one doesn't use brown rice specifically, but I don't see why you couldn't substitute it.
Fair warning, the recipe makes a boatload of filling - I don't know if I just choose peppers on the small side, but I *always* have a ton of filling left over.
Spanish Stuffed Bell Peppers
(courtesy of Food Network, but no longer available online)
6 green, red or yellow bell peppers (your choice)
1 T. olive oil
1 onion, minced
2 large garlic cloves, minced
1 t. hot madras curry powder
1 t. ground ginger
3 c. cooked long grain rice
1 lb. ground veal (I always use beef - can't do the veal thing)
10 oz. pkg frozen peas
3 firm, ripe tomatoes, diced
1 T. minced fresh oregano, or 1 t. dried
3 T. minced fresh cilantro
3 T. bread crumbs
1 lemon (for sprinkling when serving)
Preheat oven to 375. Cut off tops of peppers and remove seeds and ribs, dice the tops. Cut a thin slice off the bottom of the peppers so they stand up in the baking pan.
In a nonstick skillet, over moderate heat, warm 1 T. olive oil until hot, add onion and reserved diced pepper and cook until softened, stirring occasionally. Add the garlic, curry powder and ginger and cook, 2 minutes. Transfer mixture to a large bowl. Add the reminaing ingredients except the bread crumbs & lemon and stir gently to combine well. Stuff the peppers with the filling and arrange in a shallow baking pan. Sprinkle with bread crumbs and drizzle with a little olive oil. Bake 40-45 minutes or until stuffing is completely cooked. Sprinkle w/ lemon juice or serve w/ lemon wedges.
I didn't want to post, because I don't really have a set recipe for this, but since no one else has jumped in, I'll give it a shot.
Brown some ground beef. Drain all the grease you can. Spice it up with black pepper, a little paprika or cayenne, oregano or celery seed or other spices as you see fit.
Cook up some rice. You can cook the rice in tomato juice or chicken broth for added flavor. Err on the side of undercooked.
Mix together your rice and beef. Add whatever else suits your fancy - a bit of mild shredded cheese, some peas, shredded zucchini, sauteed onion, chopped parsley. Moisten everything with a bit of broth (veg or chicken or beef). You can blend a little tomato paste into the broth if you want. Then stuff some oiled peppers, and bake until the peppers are tender.
My standard mix is equal parts beef and plain rice, with lots of parsley, some tomato paste, chicken broth to moisten, and lots of pepper and paprika for flavor (smoked paprika is good).
It;s hard to screw up stuffed peppers; they're always pretty good.