Fall Harvest Beef and Rice Stuffed Peppers

These Fall Harvest Beef and Rice Stuffed Peppers combine savory ground beef, fluffy medium-grain rice, sweet apples, and dried cranberries in tender roasted peppers. Fresh sage and thyme tie the filling together for a hearty fall dinner that feels comforting without requiring hours in the kitchen!

This recipe stars U.S.-grown medium-grain rice and comes to us from our friend @garbanzogoddess in partnership with thefeedfeed and USA Rice.

  • Servings
    4
  • Prep Time
    15 mins
  • Cook Time
    50 mins
  • Total Time
    65 mins

Ingredients

  • 4 large orange bell peppers
  • 1 tbsp olive oil, divided
  • ½ small yellow onion, diced
  • 2 garlic cloves, minced
  • 1 lbs lean ground beef
  • 1 tsp chopped fresh thyme
  • 1 tsp chopped fresh sage
  • ½ tsp smoked paprika
  • ½ tsp kosher salt
  • ¼ tsp freshly ground black pepper
  • 1 tbsp unsalted butter
  • 1 small apple, finely diced
  • 2 cups cooked U.S.-grown medium-grain rice
  • ⅓ cup dried cranberries
  • Chopped fresh parsley or thyme, for serving

Directions

  • Preheat the oven to 375°F. Cut the tops from the bell peppers and remove the seeds and membranes. Brush the peppers with 1 tsp of the olive oil, then arrange them upright in a baking dish.
  • Heat the remaining 2 tsps olive oil in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until softened, for about 2 to 3 minutes.
  • Add the garlic and cook until fragrant for about 30 seconds.
  • Add the ground beef, thyme, sage, smoked paprika, kosher salt, and black pepper. Cook, breaking the beef into small pieces, until browned and cooked through, for 6 to 8 minutes. Drain any excess fat, if necessary, then transfer the mixture to a large bowl.
  • Wipe out the skillet and return it to medium heat. Add the butter and diced apple. Cook for 2 to 3 minutes, until the apple is lightly golden but still holds its shape.
  • Add the sautéed apple, cooked rice, and dried cranberries to the beef mixture. Stir until evenly combined, then taste and adjust the seasoning as needed.
  • Divide the filling among the prepared bell peppers, packing it generously. Cover the baking dish tightly with foil.
  • Bake for 25 minutes. Remove the foil and continue baking for 10 minutes, until the peppers are tender and the filling is hot throughout.
  • Garnish with chopped parsley or thyme and serve warm.