Perfect Stuffed Peppers Recipe
User Reviews
4.9
24 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
1 hr
-
Total Time
1 hr 30 mins
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Servings
6 servings
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Calories
386 kcal
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Course
Main Course
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Cuisine
Italian
Perfect Stuffed Peppers Recipe
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The Best Stuffed Peppers have the perfect beef-to-rice ratio, great texture, and delicious flavor. They're easy to make and can be frozen to enjoy later.
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Ingredients
Cooking the Rice:
- 1/2 cup uncooked basmati rice
- 1 cup water
- 1 tablespoon olive oil
- 1/4 teaspoon salt
Stuffed Bell Peppers Filling:
- 6 medium or 5 large bell peppers
- 1 lb ground beef chicken or turkey
- 1 cup cooked long grain rice white or brown rice can be used
- 1 small sweet onion diced
- 1 tablespoon minced garlic
- 1 tablespoon tomato paste
- 1 teaspoon paprika
- 1 teaspoon oregano
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt or more based on preference
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon red pepper flakes
- 1 tablespoon Worcestershire sauce
- 1 tablespoon breadcrumbs
- 2 (8 oz) each tomato sauce
- 2 tablespoons fresh parsley chopped optional
Topping:
- 1 cup Pasta sauce or marinara sauce
- 8 tablespoons shredded Mozzarella cheese
- fresh parsley chopped
Instructions
Cooking the Rice:
- Rinse and drain the rice.
- Add the rice and water to a medium saucepan and bring to a boil. Reduce heat, cover, and cook for 20 minutes, or check the rice package for the cooking time.
Stuffed Bell Peppers Filling:
- Preheat oven to 350 degrees F (175 degrees C).
- Wash the peppers, cut off their tops (I like to keep them to use when serving the peppers), remove the seeds, and clean the inside well by gently removing all the veins.
- If needed, cut the bottoms of the peppers just a little to level them so they can stand straight in the baking dish.
- In a large bowl, combine all the ingredients, starting with the ground beef and ending with the chopped parsley. Stir well to combine fully.
- If you have time, brown the beef in a skillet before adding it to the mixture. This adds extra flavor but dirties another pan. Either way, the peppers will turn out delicious.
- Spoon an equal amount of the mixture into each hollowed pepper and arrange them in a lightly oiled baking dish with the hollowed sides facing upward.
- Top each pepper with a few tablespoons of marinara sauce.
Baking:
- Bake in the preheated oven, basting with the remaining sauce every 15 minutes until the peppers are tender.
- Top the peppers with shredded cheese and broil for a few minutes before serving.
- Garnish with fresh chopped parsley. Serve.
Nutrition Information
Show Details
Calories
386kcal
(19%)
Carbohydrates
24g
(8%)
Protein
20g
(40%)
Fat
22g
(34%)
Saturated Fat
8g
(40%)
Cholesterol
69mg
(23%)
Sodium
755mg
(31%)
Potassium
737mg
(21%)
Fiber
4g
(16%)
Sugar
10g
(20%)
Vitamin A
4265IU
(85%)
Vitamin C
158.8mg
(176%)
Calcium
160mg
(16%)
Iron
3.3mg
(18%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 386 kcal
% Daily Value*
| Calories | 386kcal | 19% |
| Carbohydrates | 24g | 8% |
| Protein | 20g | 40% |
| Fat | 22g | 34% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 69mg | 23% |
| Sodium | 755mg | 31% |
| Potassium | 737mg | 16% |
| Fiber | 4g | 16% |
| Sugar | 10g | 20% |
| Vitamin A | 4265IU | 85% |
| Vitamin C | 158.8mg | 176% |
| Calcium | 160mg | 16% |
| Iron | 3.3mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
24 reviews
Excellent
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