Stuffed Bell Peppers
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
6 Servings
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Calories
227 kcal
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Course
Main Course
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Cuisine
Tex-Mex
Stuffed Bell Peppers
Description
Stuffed Bell Peppers combines lean ground beef with cooked long grain rice, diced tomatoes, and corn, all seasoned with Worcestershire sauce, salt, and pepper. The bell peppers, hollowed and trimmed, are first baked briefly to soften their texture before stuffing. After filling, they bake until the cheese topping melts and the peppers become tender but maintain their shape. This preparation offers a mix of textures — the tender pepper casing, the juicy beef and vegetable filling, and the melted pepper jack cheese adding creaminess and a mild kick.
The flavor profile blends the earthiness of beef with the sweetness of corn and bell pepper, enhanced by garlic and Worcestershire sauce for depth. Baking the peppers in a greased pan ensures they cook evenly without drying out. This dish works well as a main course on its own, providing protein, vegetables, and grains in one plate.
A helpful tip to adjust pepper softness is to bake them 10-15 minutes before stuffing, which results in softer bell peppers rather than firm or tender-crisp, allowing customization to texture preference.
Ingredients
- 1/2 cup long grain white rice
- 1 cup water
- 6 medium bell pepper any color
- 1 pound ground beef lean
- 1 medium white onion diced
- 3 teaspoons garlic minced
- 1 (15 ounce can) diced tomatoes drained
- 1 cup corn frozen
- 1 tablespoon Worcestershire sauce
- 1 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 1/2 cups pepper jack cheese divided, shredded
Instructions
- Preheat oven to 350 degrees F. Lightly grease a 9x13 pan.
- In a small saucepan, combine 1/2 cup long grain white rice with 1 cup water. Bring to a boil over high heat. Once boiling, reduce the heat to medium-low, cover, and steam until all water has been absorbed, about 15 minutes.
- Meanwhile, trim the tops off 6 medium bell peppers and remove seeds and membrane from inside. Place the bell peppers into the prepared pan. Bake for 10-15 minutes at 350 degrees.
- While the bell peppers are cooking, cook 1 pound lean ground beef and 1 medium white onion in a 12-inch skillet over medium high heat until the beef is browned and the onions start to soften, about 5 minutes. Drain any excess fat or liquids. Add 3 teaspoons minced garlic and cook 1 minute more.
- Remove from heat and stir in 1 (15 ounce can) diced tomatoes (drained), the cooked rice, corn, 1 cup frozen corn, 1 tablespoon Worcestershire sauce, 1 1/2 teaspoon salt, 1/2 teaspoon black pepper, and 1 cup shredded pepper jack cheese.
- Remove bell peppers from the oven and spoon the ground beef mixture into bell peppers until full. Sprinkle remaining cheese over the top.
- Bake, uncovered, in the preheated 350 degree oven for 30 minutes until cheese is bubbling and browned.
Notes
- Bake the hollowed bell peppers for 10-15 minutes before stuffing to achieve a softer texture instead of a tender-crisp finish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 227 kcal
% Daily Value*
| Serving | 1pepper | |
| Calories | 227kcal | 11% |
| Carbohydrates | 26g | 9% |
| Protein | 10g | 20% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 25mg | 8% |
| Sodium | 865mg | 36% |
| Potassium | 548mg | 12% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 4025IU | 81% |
| Vitamin C | 162.5mg | 181% |
| Calcium | 253mg | 25% |
| Iron | 1.8mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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