Ground Beef Stuffed Bell Peppers Recipe

Name: Ground Beef Stuffed Bell Peppers Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6 serving
Ingredients: 1 pound lean ground beef; 4 mushrooms; 3 ears of fresh corn kernals; 2 ribs of celery; 1 medium onion; 2 cloves garlic; 2 14.5 ounce cans petite diced tomatoes with juice; 2 tablespoons concentrated tomato paste; 2 tablespoons basil; 1 tablespoon oregano; ½ teaspoon red pepper flakes; Kosher salt and freshly ground black pepper to taste; 1 ½ cups cooked long grain rice; ¼ cup chopped Italian parsley; 6 bell peppers; 1 cup shredded fontina cheese or monterey jack cheese

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4.7

1,248 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Servings
6
Calories
308 kcal
Course
Main Course
Cuisine
American

Ground Beef Stuffed Bell Peppers Recipe

Iris Warren

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I use red, orange and yellow bell peppers to cover all the colors of the rainbow, then stuff them with lean ground beef, mushrooms, and top with a little cheese.

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Ingredients

Servings

1 pound lean ground beef , (90% lean)
4 mushrooms , chopped
3 ears of fresh corn kernals , or 1 ½ cups frozen corn
2 ribs of celery , chopped thinly
1 medium onion , chopped
2 cloves garlic , minced
2 14.5 ounce cans petite diced tomatoes with juice
2 tablespoons concentrated tomato paste
2 tablespoons basil
1 tablespoon oregano
½ teaspoon red pepper flakes
Kosher salt and freshly ground black pepper to taste
1 ½ cups cooked long grain rice
¼ cup chopped Italian parsley
6 bell peppers
1 cup shredded fontina cheese or monterey jack cheese

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Instructions

Preheat the oven to 350 degrees F.
Brown the ground beef in a large fry pan over medium high heat for 5 minutes or until cooked almost through. Add the mushrooms, corn kernals, chopped celery, onion and garlic and cook until vegetables are softened. Stir in the diced tomatoes, tomato paste, basil, oregano and red pepper flakes. Season with kosher salt and ground pepper to taste and cook for 15-20 minutes. Stir in cooked rice and chopped parsley and cook for another 5 minutes or until the rice is warmed through.
Meanwhile, cut off the tops of the peppers and spoon out the ribs and seeds, then rinse. Lightly sprinkle the inside of the peppers with kosher salt and place in a microwave safe dish with ¼ cup water. Cover with plastic wrap and microwave for 5 minutes or until they start to soften.
Transfer to a 3 quart baking dish and fill the peppers with the hot meat and rice mixture. Sprinkle the tops with cheese and bake for 20 minutes or until peppers are tender and cheese is browned. Serve hot.

Notes

To cook in the slow cooker, prepare the recipe as instructed through step 3. Spray the inside of your Crock Pot with cooking spray before adding the peppers, adding any extra filling to the bottom of the crock's insert. Wait to add the cheese until the last half hour of cooking time. Cook for 3 hours on high or 5 hours on low, or until the peppers are soft and tender.

Nutrition Information

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Calories 308kcal (15%) Carbohydrates 29g (10%) Protein 25g (50%) Fat 10g (15%) Saturated Fat 5g (25%) Cholesterol 64mg (21%) Sodium 308mg (13%) Potassium 918mg (26%) Fiber 5g (20%) Sugar 10g (20%) Vitamin A 4429IU (89%) Vitamin C 166mg (184%) Calcium 211mg (21%) Iron 4mg (22%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 308 kcal

% Daily Value*

Calories	308kcal	15%
Carbohydrates	29g	10%
Protein	25g	50%
Fat	10g	15%
Saturated Fat	5g	25%
Cholesterol	64mg	21%
Sodium	308mg	13%
Potassium	918mg	20%
Fiber	5g	20%
Sugar	10g	20%
Vitamin A	4429IU	89%
Vitamin C	166mg	184%
Calcium	211mg	21%
Iron	4mg	22%