Stuffed Bell Peppers with Ground Beef

Name: Stuffed Bell Peppers with Ground Beef
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6 serving
Ingredients: 6 bell peppers; 1 poun d lean ground beef; ¼ cup onion; 2 garlic cloves; 1 teaspoon kosher salt; ⅛ teaspoon black pepper; ½ teaspoon garlic powder; 2 cups leftover white rice; 1 zucchini; 4 cups tomato sauce; 1 tablespoon Italian seasoning; ½ cup shredded mozzarella

User Reviews

5.0

12 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
55 mins
Servings
6
Calories
283 kcal
Course
Main Course
Cuisine
American

Stuffed Bell Peppers with Ground Beef

Phillip Golden

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Craving a comfort food classic? Make my Stuffed Bell Peppers with Ground Beef using leftover rice, ground beef, spices mixed with tomato sauce, and stuffed into a bell pepper. Top with mozzarella cheese just before serving for a comforting dinner at home.

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Ingredients

Servings

6 bell peppers
1 poun d lean ground beef
¼ cup onion diced
2 garlic cloves
1 teaspoon kosher salt
⅛ teaspoon black pepper
½ teaspoon garlic powder
2 cups leftover white rice
1 zucchini shredded
4 cups tomato sauce
1 tablespoon Italian seasoning
½ cup shredded mozzarella divided

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Instructions

Fill a large stock pot with water and bring to a boil.
While the water is heating begin cleaning and hollowing out the bell peppers. Once the water is to a boil carefully place each bell pepper in the boiling water and boil for 10 minutes. *You want your peppers to be firm not mushy. Remove the peppers from the boiling pot of water and rinse under cold water. Set aside.
Preheat the oven to 400 degrees.
In a large skillet begin browning the lean ground beef on medium heat (for about 5 minutes). Half way through the browning process as your breaking up the bits of ground beef add the diced onion, garlic, salt, pepper, and garlic powder.
Once the ground beef is cooked through turn off the heat. Add the rice, shredded zucchini (if using) and 3 cups of tomato sauce, and Italian seasoning. Mix well until incorporated.
Carefully begin spooning the rice/beef mixture into each of the bell peppers until the pepper is packed full.
Add 1 cup of water to the baking dish.
Tent a piece of aluminum foil over the baking dish and bake for 20 minutes.
Remove the peppers from the oven. Add more sauce on top and sprinkle on the shredded mozzarella cheese. Bake uncovered for 5 minutes or until cheese has melted.
Remove from oven, garnish with fresh minced parsley and additional sauce if needed, and serve immediately.

Notes

You may have filling leftover depending on how large your peppers are. Reserve for serving once peppers are done.
Zucchini - I love to added shredded zucchini to my stuffed peppers. It blends into the peppers and a great way to add a hidden veggie in for the family (specifically kids who are picky eaters).
Bell Peppers - Two methods to pre-cooking the bell peppers (I prefer the boiling method as listed in my recipe above). If you don't want to dirty another pot you can place the peppers cut-side face down in the same baking dish you will bake them in with 1 cup of water. Tightly cover with foil and bake for 20 minutes while you make the filling.
Leftover Filling - You may have filling leftover depending on how large your peppers are. Reserve for serving once peppers are done.

Nutrition Information

Show Details

Serving 1g Calories 283kcal (14%) Carbohydrates 34g (11%) Protein 23g (46%) Fat 7g (11%) Saturated Fat 3g (15%) Polyunsaturated Fat 1g Monounsaturated Fat 2g Trans Fat 0.3g Cholesterol 54mg (18%) Sodium 1279mg (53%) Potassium 1136mg (32%) Fiber 6g (24%) Sugar 12g (24%) Vitamin A 4576IU (92%) Vitamin C 170mg (189%) Calcium 113mg (11%) Iron 5mg (28%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 283 kcal

% Daily Value*

Serving	1g
Calories	283kcal	14%
Carbohydrates	34g	11%
Protein	23g	46%
Fat	7g	11%
Saturated Fat	3g	15%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	2g	10%
Trans Fat	0.3g	15%
Cholesterol	54mg	18%
Sodium	1279mg	53%
Potassium	1136mg	24%
Fiber	6g	24%
Sugar	12g	24%
Vitamin A	4576IU	92%
Vitamin C	170mg	189%
Calcium	113mg	11%
Iron	5mg	28%