Description
These classic Stuffed Bell Peppers are filled with a savory blend of ground beef, rice, and vegetables, baked until tender and flavorful for a wholesome dinner.
Ingredients
6 large bell peppers
1 pound ground beef (or chicken/turkey)
1 cup cooked rice
1 small onion, finely chopped
2 cloves garlic, minced
1 can (14.5 oz) diced tomatoes
1 cup tomato sauce
1 teaspoon dried oregano
1 teaspoon paprika
Salt and pepper to taste
1 cup shredded cheese (mozzarella or cheddar)
2 tablespoons olive oil
Instructions
1. Preheat oven to 375°F (190°C). Slice the tops off the bell peppers, remove seeds, and brush inside with olive oil.
2. Cook onion and garlic in olive oil until fragrant. Add ground beef and cook until browned.
3. Stir in cooked rice, diced tomatoes, tomato sauce, oregano, paprika, salt, and pepper. Simmer for 5 minutes.
4. Stuff each pepper with the mixture, then top with shredded cheese.
5. Place peppers upright in a baking dish, add a little water to the bottom, cover with foil, and bake for 30 minutes.
6. Remove foil and bake another 10 minutes until cheese is golden and bubbly.
7. Let cool slightly before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days.
For a vegetarian version, use lentils or mushrooms instead of meat.
These stuffed peppers can also be frozen for up to 2 months.
- Prep Time: 15 mins
- Cook Time: 40 mins
- Category: Dinner
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 320
- Sugar: 6g
- Sodium: 680mg
- Fat: 17g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 55mg