5.0 from 654 votes
Stuffed Bell Peppers
These stuffed bell peppers are filled with a mixture of ground beef, tomato sauce and rice, then topped with cheese and baked to perfection. A classic dish that's comfort food at its finest!
Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings: 6
Calories: 408 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 6 bell peppers any color, or a combination of colors
- 2 teaspoons olive oil
- 1 1/2 pounds ground beef I use 90% lean
- 1/2 cup onion finely chopped
- 2 teaspoons garlic minced
- 1 1/2 cups cooked white rice do not use raw rice
- salt and pepper to taste
- 15 ounce can tomato sauce
- 1/2 teaspoon Italian seasoning
- 1 1/2 cups mozzarella cheese shredded, divided use
- 2 tablespoons parsley chopped
- cooking spray
Instructions
- Preheat the oven to 350 degrees F. Coat a large baking dish with cooking spray.
- Slice the tops off the peppers and remove the ribs and seeds inside.
- Place the peppers cut side down in the baking dish. Add 1 1/2 cups of water to the dish.
- Cover the dish with foil and bake for 25 minutes.
- While the peppers are cooking, prepare the filling. Heat the olive oil in a large pan over medium heat.
- Add the ground beef and season with salt and pepper.
- Cook for 5-6 minutes, breaking up the meat with a spatula, until meat is cooked through.
- Add the onion to the pan and cook for 3-4 minutes or until softened. Add the garlic and cook for 30 seconds.
- Add the rice, tomato sauce and Italian seasoning. Stir to combine. Stir in 1/2 cup cheese and salt and pepper to taste.
- Remove the peppers from the oven and drain off the water. Turn the peppers over and fill each one with the beef mixture.
- Top each pepper with the remaining cheese. Cover and bake for 20 minutes. Uncover and bake for another 10 minutes or until cheese is melted and browned and peppers are tender.
- Sprinkle with parsley, then serve.
Cup of Yum
Notes
- Look for peppers with flatter bottoms so that they will stand up in the pan. If your peppers are not completely flat on the bottom you can cut a thin slice off to help them stay up better.
- Be sure to use cooked rice in this recipe, raw rice will not work.
- If you are using meat that has a higher fat content, you may need to drain excess grease from your pan after it is cooked.
Nutrition Information
Calories
408kcal
(20%)
Carbohydrates
25g
(8%)
Protein
32g
(64%)
Fat
20g
(31%)
Saturated Fat
9g
(45%)
Cholesterol
96mg
(32%)
Sodium
628mg
(26%)
Potassium
912mg
(26%)
Fiber
4g
(16%)
Sugar
9g
(18%)
Vitamin A
4335IU
(87%)
Vitamin C
160mg
(178%)
Calcium
186mg
(19%)
Iron
4.1mg
(23%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 408
% Daily Value*
| Calories | 408kcal | 20% |
| Carbohydrates | 25g | 8% |
| Protein | 32g | 64% |
| Fat | 20g | 31% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 96mg | 32% |
| Sodium | 628mg | 26% |
| Potassium | 912mg | 19% |
| Fiber | 4g | 16% |
| Sugar | 9g | 18% |
| Vitamin A | 4335IU | 87% |
| Vitamin C | 160mg | 178% |
| Calcium | 186mg | 19% |
| Iron | 4.1mg | 23% |
* Percent Daily Values are based on a 2,000 calorie diet.