Stuffed Bell Peppers
User Reviews
5
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Prep Time
20 mins
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Cook Time
1 hr
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Total Time
1 hr 20 mins
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Servings
6
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Calories
408 kcal
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Course
Main Course
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Cuisine
American
Stuffed Bell Peppers
Description
This recipe for Stuffed Bell Peppers begins by preparing the bell peppers: their tops are sliced off, seeds and ribs removed, then placed cut-side down in a baking dish with water and covered to soften. Meanwhile, the filling is made by browning ground beef seasoned with salt and pepper, then cooking finely chopped onion and garlic until softened. Cooked white rice, tomato sauce, and Italian seasoning are stirred in along with half of the shredded mozzarella cheese, creating a cohesive, flavorful filling.
Once the peppers are softened and drained, they are filled with the meat and rice mixture, topped with the remaining mozzarella, then baked covered and finally uncovered to melt and brown the cheese. This process yields peppers with tender walls and a rich, moist filling complemented by a melted cheese topping. The combination provides a satisfying contrast of vegetable sweetness and savory meat sauce.
Selecting peppers with flat bottoms helps them stand upright during baking. Using cooked rice is crucial for proper texture. For higher-fat ground beef, excess grease should be drained after browning to prevent greasiness in the filling. The baked peppers work well as a main dish that combines protein, vegetables, and starch in one.
Ingredients
- 6 bell pepper 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 white rice do not use raw rice, cooked
- salt to taste
- black 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.
Notes
- Choose bell peppers with flat bottoms or trim slightly so they stand upright when baking.
- Use cooked rice for the filling; raw rice will not cook properly inside the peppers.
- If using higher-fat ground beef, drain excess grease after cooking to avoid a greasy filling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 408 kcal
% 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.
User Reviews
Overall Rating
5
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