Description
Tender bell peppers filled with a savory mixture of ground beef, rice, and tomato sauce, topped with melted cheese.
Ingredients
Scale
- 6 large bell peppers (any color, tops removed and seeded)
- 1 pound ground beef (85% lean)
- 1 cup cooked rice (white or brown)
- 1 tablespoon olive oil
- 1 medium onion (chopped)
- 2 cloves garlic (minced)
- 15 oz tomato sauce (divided)
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 cups shredded microbial-rennet cheddar cheese or mozzarella (divided)
- 1/2 cup water (for the baking dish)
- 2 tablespoons fresh parsley (chopped, for garnish)
Instructions
- Step: Preheat oven to 375°F. Cut tops off peppers and remove seeds and membranes. Place upright in a 9×13-inch baking dish.
- Step: Heat olive oil in a skillet over medium heat. Sauté onion for 5 minutes until soft.
- Step: Add ground beef and garlic. Cook until beef is browned, then drain excess fat.
- Step: Stir in cooked rice, 1/2 of the tomato sauce, Italian seasoning, salt, pepper, and 1 cup of cheese. Mix well.
- Step: Stuff the peppers generously with the beef mixture. Top with remaining tomato sauce.
- Step: Pour water into the bottom of the dish. Cover tightly with foil and bake for 30 minutes.
- Step: Uncover, sprinkle with remaining cheese, and bake for another 15-20 minutes until cheese is melted and peppers are tender.
Notes
Use ground turkey for a leaner option. Blanch peppers for 3 minutes before stuffing if you prefer them very soft. Leftovers freeze well for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pepper
- Calories: 380 kcal
- Sugar: 7 g
- Sodium: 720 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 5 g
- Protein: 24 g
- Cholesterol: 75 mg
Keywords: stuffed bell peppers, ground beef, dinner, American cuisine, easy recipe