Best Stuffed Peppers
User Reviews
5.0
372 reviews
Excellent
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
45 mins
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Servings
6 servings
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Calories
328 kcal
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Course
Main Course
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Cuisine
American
Best Stuffed Peppers
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Stuffed peppers are always a family favorite recipe. They're filling, healthy, easily customizable, and are perfect for meal prep (if you're lucky enough to have any leftovers). Watch how I make them in the video below!
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Ingredients
- 6 bell peppers cut in half lengthwise and seeds removed
- 3 tablespoon extra-virgin olive oil
- 3 garlic cloves minced
- ½ yellow onion diced
- 1 pound ground beef
- 1 (15-ounce can) fire-roasted diced tomatoes
- 2 cups baby spinach roughly chopped
- 1 ½ cups cooked rice
- ½ tablespoon Italian seasoning
- Kosher salt and ground black pepper to taste
- ½ cup Monterey jack or cheddar cheese
- chopped parsley for garnishing
Instructions
- Pre-roast the peppers. Preheat your oven to 350°F (175°C). Cut the bell peppers in half lengthwise and remove seeds and membrane. Drizzle 1 tablespoon of oil and rub both the inside and outside to coat them. Arrange them upside down in two baking pans or one sheet pan and pre-bake for 15 minutes.
- Cook the onion and garlic. Meanwhile, heat the remaining 2 tablespoons of oil in a large skillet over medium-high heat. Saute the onions and garlic for about 2 minutes, until lightly softened.
- Brown the beef. Add the ground beef and cook until the beef is browned, breaking it up with a spatula as needed.
- Add the flavoring. Drain off any excess liquid from the beef and stir in the diced tomatoes, rice, spinach, Italian seasoning, salt, and pepper. Stir for a 1 to 2 minutes, until the spinach is wilted.
- Fill the peppers. Remove the bell peppers from the oven and use tongs to flip them over. Fill the peppers with the beef mixture and top with a sprinkle of cheese. Place them back in the oven and bake for 15 to 20 minutes, or until the peppers are soft.
- Serve. Before serving, top with fresh chopped parsley.
Equipments used:
Notes
- ½
- ½
- have time to make rice, you can also buy microwaveable rice as a quick and easy shortcut.
- You can freeze the peppers for up to 3 months. If you’re stacking them, be sure to place parchment paper between each layer to prevent them from sticking.
- To reheat from frozen, bake the peppers directly in the oven at 350°F for about 10 to 15 minutes. Alternatively, you can microwave them for 3 to 4 minutes. For quicker reheating, I recommend thawing them overnight in the fridge, which will reduce the reheating time by a couple of minutes.
- Each serving is two halves of stuffed pepper.
- You can bake these in two casserole pans or one larger half-sheet pan.
- I prefer to use lean ground beef, so I don't have to drain off any excess grease. But if you have a higher fat content ground beef, you'll likely need to drain some fat.
- You can get 1 ½ cups of cooked rice by cooking ½ cup of dry rice (approximately). And if you don't have time to make rice, you can also buy microwaveable rice as a quick and easy shortcut.
- Freeze for later: You can freeze the peppers for up to 3 months. If you’re stacking them, be sure to place parchment paper between each layer to prevent them from sticking.
- For reheating: To reheat from frozen, bake the peppers directly in the oven at 350°F for about 10 to 15 minutes. Alternatively, you can microwave them for 3 to 4 minutes. For quicker reheating, I recommend thawing them overnight in the fridge, which will reduce the reheating time by a couple of minutes.
Nutrition Information
Show Details
Calories
328kcal
(16%)
Carbohydrates
20g
(7%)
Protein
20g
(40%)
Fat
18g
(28%)
Saturated Fat
6g
(30%)
Cholesterol
58mg
(19%)
Sodium
115mg
(5%)
Potassium
590mg
(17%)
Fiber
3g
(12%)
Sugar
6g
(12%)
Vitamin A
4736IU
(95%)
Vitamin C
156mg
(173%)
Calcium
113mg
(11%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 328 kcal
% Daily Value*
| Calories | 328kcal | 16% |
| Carbohydrates | 20g | 7% |
| Protein | 20g | 40% |
| Fat | 18g | 28% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 58mg | 19% |
| Sodium | 115mg | 5% |
| Potassium | 590mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 4736IU | 95% |
| Vitamin C | 156mg | 173% |
| Calcium | 113mg | 11% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
372 reviews
Excellent
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