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Ground Beef Stuffed Bell Peppers Recipe
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.
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Servings: 6
Calories: 308 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 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
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.
Cup of Yum
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
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
% 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.