Stuffed Bell Peppers
User Reviews
4.5
6 reviews
Excellent
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Prep Time
30 mins
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Cook Time
30 mins
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Total Time
35 mins
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Servings
4 people
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Calories
884 kcal
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Course
Main Course
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Cuisine
American
Stuffed Bell Peppers
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The BEST Stuffed Bell Peppers recipe is filled with flavor-packed ground beef, rice and cheese, and is easy to make in just 35 minutes!
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Ingredients
- 6 bell peppers
- 1 tablespoon olive oil
- 1 cup onion finely chopped
- 8 cloves garlic minced
- 1 Jalapeño seeded and minced
- 2 pounds ground beef
- 14.5 ounce can diced tomatoes
- 3 dashes Worcestershire sauce
- 1 tablespoon dried oregano
- 1 tablespoon beef bouillon
- ½ tablespoon paprika
- ½ tablespoon black pepper
- 1 cup cooked white rice
- 6 ounces fresh mozzarella cheese diced into small cubes
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Instructions
- Bring water to boil in a stockpot with a steamer basket insert.
- Add the bell peppers to the steamer basket, cover with a lid and steam for 10 minutes.
- Remove the steamer basket with the peppers from the stockpot and immediately run the peppers under cold water to stop the cooking process. Set the peppers aside.
- Heat the olive oil in a large skillet on the stove over medium-high heat.
- Add the onions, garlic and jalapenos, saute for 3-4 minutes.
- Add the ground beef to the skillet, cook for 8-10 minutes, or until the beef is cooked through.
- Drain any grease from the skillet, then place it back on the stove over medium heat.
- Add the diced tomatoes, Worcestershire sauce, oregano, beef bouillon, paprika and black pepper, cook for 5-7 minutes.
- Remove from the heat and stir in the cooked white rice, until all of the ingredients are combined.
- Preheat the broiler on the oven to high.
- Fill the peppers with the ground beef mixture.
- Arrange the peppers standing up in a casserole dish or oven-safe skillet.
- Dice the fresh mozzarella cheese into cubes and add a few cubes to the top of each pepper.
- Place on the middle rack of the oven and bake under the broiler for 3-5 minutes or until the cheese is melted and bubbling.
- Remove from the oven and serve immediately.
Notes
- If you don't have a steamer basket, you can blanch the peppers in a pot of boiling water for 3-4 minutes. After removing the peppers from the boiling water, be sure to run them under cold water to stop the cooking process. Allow them to cool slightly before stuffing the peppers, this makes them easier to handle.
To make the stuffed peppers vegetarian, substitute the ground beef with meatless crumbles.
You can also use diced vegetables, instead of meatless crumbles. Simply saute 2 pounds of diced mushrooms and zucchini with the onions, garlic and jalapenos for 5-6 minutes over medium-high heat. You will also want to omit the 1 tablespoon of beef bouillon and replace it with 1 teaspoon of salt or 1 tablespoon umami seasoning.
- You can also use diced vegetables, instead of meatless crumbles. Simply saute 2 pounds of diced mushrooms and zucchini with the onions, garlic and jalapenos for 5-6 minutes over medium-high heat.
- You will also want to omit the 1 tablespoon of beef bouillon and replace it with 1 teaspoon of salt or 1 tablespoon umami seasoning.
- To make the stuffed peppers keto, omit the white rice in the filling. This will reduce the carbohydrates to 24 per serving and the net carbs down to 17.
- All of the ingredients pictured in this stuffed pepper recipe are gluten free. If using a different brand of worcestershire sauce, always make sure to check the label to make sure that it’s gluten free. Also, always check the label on the beef bouillon, while the brand Knorr is gluten free, not all brands are safe for those on a gluten free diet.
Nutrition Information
Show Details
Calories
884kcal
(44%)
Carbohydrates
35g
(12%)
Protein
53g
(106%)
Fat
59g
(91%)
Saturated Fat
24g
(120%)
Polyunsaturated Fat
2g
Monounsaturated Fat
25g
Trans Fat
3g
Cholesterol
195mg
(65%)
Sodium
596mg
(25%)
Potassium
1370mg
(39%)
Fiber
7g
(28%)
Sugar
12g
(24%)
Vitamin A
6492mg
(130%)
Vitamin C
247mg
(274%)
Calcium
350mg
(35%)
Iron
7mg
(39%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 884 kcal
% Daily Value*
| Calories | 884kcal | 44% |
| Carbohydrates | 35g | 12% |
| Protein | 53g | 106% |
| Fat | 59g | 91% |
| Saturated Fat | 24g | 120% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 25g | 125% |
| Trans Fat | 3g | 150% |
| Cholesterol | 195mg | 65% |
| Sodium | 596mg | 25% |
| Potassium | 1370mg | 29% |
| Fiber | 7g | 28% |
| Sugar | 12g | 24% |
| Vitamin A | 6492mg | 130% |
| Vitamin C | 247mg | 274% |
| Calcium | 350mg | 35% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
6 reviews
Excellent
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