Best Stuffed Peppers
User Reviews
5
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Prep Time
10 mins
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Cook Time
35 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
Description
Best Stuffed Peppers feature bell peppers halved and pre-roasted to soften them before filling. The filling includes browned ground beef, sautéed with garlic and onion, combined with fire-roasted diced tomatoes, cooked rice, wilted baby spinach, and Italian seasoning. This mix adds moistness, texture, and savory depth to the dish. Once stuffed, the peppers are topped with cheese and baked until melted and bubbly.
The result is a mix of tender vegetables and a savory, well-seasoned filling with a slight crisp from the pre-roasting process. The cheese topping adds creaminess and a subtle richness.
This dish can be served as a comforting main course, with two halves per serving. It pairs well with simple sides or can be a self-contained meal. The recipe is suitable for freezing and reheating, with instructions for maintaining texture and flavor after thawing.
Quick-cooking options like microwaveable rice help reduce preparation time. Stacking frozen peppers with parchment paper prevents sticking during storage. Reheating can be done in the oven or microwave, with thawing improving heating time and texture.
Ingredients
- 6 bell pepper cut in half lengthwise and seeds removed
- 3 tablespoon extra-virgin olive oil
- 3 garlic minced, cloves
- ½ yellow onion diced
- 1 pound ground beef
- 1 (15-ounce can) diced tomatoes fire-roasted
- 2 cups baby spinach roughly chopped
- 1 ½ cups rice cooked
- ½ tablespoon Italian seasoning
- salt to taste, Kosher salt
- black pepper to taste, Kosher salt
- ½ cup Monterey jack cheese or cheddar cheese
- parsley for garnishing, chopped
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.
Notes
- Use microwaveable rice or pre-cooked rice to save time during preparation.
- Freeze stuffed peppers up to 3 months; place parchment between layers to prevent sticking.
- Reheat frozen peppers in a 350°F oven for 10-15 minutes or microwave for 3-4 minutes; thawing overnight reduces reheating time.
- Each serving consists of two pepper halves for portion control.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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