Classic Stuffed Peppers Recipe
User Reviews
5.0
228 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
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Servings
4
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Calories
534 kcal
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Course
Main Course
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Cuisine
American
Classic Stuffed Peppers Recipe
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This is the quintessential stuffed bell peppers recipe I grew up on, with bell peppers stuffed with seasoned ground beef, rice, and melty cheese, always a hit! They bring back so many memories.
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Ingredients
- 4-6 bell peppers use any color – green, yellow, red, orange
- 1 tablespoon olive oil
- 1 lb ground beef 450g - you can also use ground turkey, chicken, pork, sausage, tofu, or other similar
- 1 medium onion chopped
- 1 Jalapeno pepper chopped (optional, for spicy)
- 5 cloves garlic chopped
- 14.5 ounces fire roasted tomatoes (canned - or use diced tomatoes or tomato sauce)
- 1 cup shredded cheese cheddar, mozzarella, or a blend – I LOVE pepperjack for myself
- 1 tablespoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- salt and pepper to taste
- 1 cup cooked rice white, brown, or wild rice
- For Garnish. Fresh chopped parsley, red pepper flakes
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Instructions
- Preheat your oven to 425°F (220°C) and bring a pot of water (enough to cover the bell peppers) to a boil.
- Wash the bell peppers, cut off the tops, and scoop out the insides. If needed, slice a small part off the bottom of the peppers so they will stand upright. (NOTE: Chop the extra bell pepper tops to cook later with the onion - discard the stem.)
- Blanch the bell peppers for 5 minutes to slightly soften. (Alternative, you can roast the peppers for 20 minutes to soften).
- Set the softened peppers into a lightly oiled baking dish.
- Heat the oil in a large pan to medium heat and add the onions, chopped pepper tops, and jalapeno (if using). Cook for 5 minutes to soften.
- Add the garlic and cook 1 minute, or until the garlic becomes fragrant.
- Add the ground beef and cook 5-6 minutes, breaking apart as you go, until cooked through.
- Add the fire roasted tomatoes, seasonings, and cooked rice. Stir together and remove from heat.
- Stir in half of the shredded cheese until incorporated.
- Stuff each pepper with the meat filling mixture, then top each with the remaining shredded cheese.
- Roast the stuffed peppers for 15-20 minutes, or until the peppers are tender to your preference, and the cheese is nice and bubbly.
- Cool slightly, garnish, and serve.
Notes
- Bell pepper sizes can vary, so you may need more bell peppers for filling, or save any leftover filling for another use. It freezes nicely.
- Worcestershire sauce is a nice flavor addition.
Nutrition Information
Show Details
Calories
534kcal
(27%)
Carbohydrates
29g
(10%)
Protein
30g
(60%)
Fat
33g
(51%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
2g
Monounsaturated Fat
14g
Trans Fat
1g
Cholesterol
103mg
(34%)
Sodium
419mg
(17%)
Potassium
712mg
(20%)
Fiber
5g
(20%)
Sugar
9g
(18%)
Vitamin A
5233IU
(105%)
Vitamin C
162mg
(180%)
Calcium
236mg
(24%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 534 kcal
% Daily Value*
| Calories | 534kcal | 27% |
| Carbohydrates | 29g | 10% |
| Protein | 30g | 60% |
| Fat | 33g | 51% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 1g | 50% |
| Cholesterol | 103mg | 34% |
| Sodium | 419mg | 17% |
| Potassium | 712mg | 15% |
| Fiber | 5g | 20% |
| Sugar | 9g | 18% |
| Vitamin A | 5233IU | 105% |
| Vitamin C | 162mg | 180% |
| Calcium | 236mg | 24% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
228 reviews
Excellent
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