Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

This recipe is safe for those who are lactose intolerant.

This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.


"Comfort food, so simple."
-Alan Wong, Chef

The refrigerator light goes on...

There's another stuffed pepper recipe on the Dr. Gourmet web site. It's a vegetarian side dish, and I love it. This one is the traditional ground beef and rice that I had when I was growing up. Most recipes call for white rice, but the brown rice is not only healthier but gives the dish a great nutty flavor. As with white rice, the brown rice needs to be slightly undercooked so that it's not overcooked in the oven.


Stuffed Peppers - Coumadin Safe Version

Servings: 2 | Serving size: 2 stuffed peppers

Cooking Time: 90 Minutes

This recipe can be multiplied by 2, 3, 4, 5, 6.

This recipe makes good leftovers. Reheat gently.

1 1/2 cups water
1/2 cup brown rice
1 tsp olive oil
1 small onion (diced)
8 ounces 95% lean ground beef
1 15 ounce can no salt added diced tomatoes
1/2 tsp dried oregano
1/2 tsp paprika
1/4 tsp salt
fresh ground black pepper (to taste)
1/2 water
4 large green bell peppers

Preheat oven to 325°F.

Place the water in a small sauce pan over high heat. When the water boils, add the brown rice and reduce to a simmer. Cook until the rice is almost done, about 30-35 minutes.

While the rice is cooking, place the olive oil in a large skillet over medium-high heat. Add the onions and cook for about 3 - 4 minutes. Add the ground beef and cook until browned.

Add the tomatoes, oregano, paprika, salt and pepper and stir well. Add the water. Simmer for about 10 minutes, stirring occasionally.

While the rice and filling are cooking, remove the stem and core the peppers. Remove the seeds.

When the rice is done fold it into the ground beef.

Fill the peppers with the rice and ground beef mixture. Place in a shallow pan and put the pan in the oven. Roast for about 15 minutes, then reduce the heat in the oven to 300°F. Roast for another 20 minutes until the pepper is soft but not mushy. Serve.

Nutrition Facts

Serving size: 2 stuffed peppers

Servings: 2

Amount Per Serving

Calories 463 Calories from Fat 90
  % Daily Value
Total Fat 10g 16%
    Saturated Fat 3g 17%
    Monounsaturated Fat 5g
    Trans Fat 0g
Cholesterol 69mg 23%
Sodium 398mg 17%
Total Carbohydrates 63g 21%
    Dietary Fiber 10g 41%
    Sugars 15g
Protein 33g
Vitamin A 34% Vitamin C 474%
Calcium 13% Iron 36%
Vitamin K 34 mcg Potassium 1491 mg
Magnesium 150 mg