5 from 371 votes
Stuffed Bell Peppers
Stuffed Bell Peppers feature colorful bell peppers filled with a savory mixture of browned ground beef, cooked rice, tomato sauce, onion, garlic, Italian seasoning, and mozzarella cheese. The peppers are first softened by baking partially before stuffing, then topped with additional mozzarella and baked again to melt the cheese and blend flavors. This dish offers a balanced texture of tender peppers and a hearty, flavorful filling, making it both filling and visually appealing.
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 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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 6 Serving
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.