Ground Beef Stuffed Bell Peppers Recipe
User Reviews
4.7
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Prep Time
30 mins
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Cook Time
30 mins
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Total Time
1 hr
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Servings
6
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Calories
308 kcal
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Course
Main Course
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Cuisine
American
Ground Beef Stuffed Bell Peppers Recipe
Description
This recipe starts by browning lean ground beef with chopped mushrooms, corn kernels, celery, onion, and garlic until the vegetables soften. The mixture is seasoned with diced tomatoes, tomato paste, basil, oregano, and red pepper flakes, then simmered to develop flavor. Cooked rice and Italian parsley are incorporated to add body and freshness.
Bell peppers are prepared by removing their tops, ribs, and seeds, then softened briefly in the microwave with water. They’re filled with the hot meat-rice mixture, sprinkled with shredded fontina or Monterey Jack cheese, and baked until the peppers are tender and cheese melts to a golden layer. The interplay between the meaty filling and tender pepper creates a balanced, satisfying dish.
This recipe suits lunch or dinner and can serve as a standalone meal. The preparation can be adapted for slow cooker cooking by assembling the stuffed peppers and cooking on low or high heat before adding cheese near the end, allowing hands-off convenience.
Leftover stuffed peppers reheat well, making them practical for meal prepping or future meals.
Ingredients
- 1 pound ground beef 90% lean, lean
- 4 mushrooms , chopped
- 3 corn or 1 ½ cups frozen corn, ears, kernals, fresh
- 2 celery chopped thinly, ribs
- 1 onion chopped, medium
- 2 cloves garlic , minced
- 2 14.5 ounce diced tomatoes petite, with juice, canned
- 2 tablespoons tomato paste concentrated
- 2 tablespoons basil
- 1 tablespoon oregano
- ½ teaspoon red pepper flakes
- salt kosher salt; freshly ground; to taste
- black pepper kosher salt; freshly ground; to taste
- 1 ½ cups long grain rice cooked
- ¼ cup Italian parsley chopped
- 6 bell pepper
- 1 cup fontina cheese shredded, or monterey jack cheese
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
- For slow cooker use, prepare through softening the peppers, then cook stuffed peppers for 3 hours on high or 5 on low.
- Add cheese only in the last 30 minutes when using a slow cooker to prevent overcooking.
- Place any extra filling in the bottom of the slow cooker insert to ensure even cooking.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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