Stuffed Green Peppers
User Reviews
5
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Prep Time
20 mins
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Cook Time
1 hr 5 mins
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Total Time
1 hr 25 mins
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Servings
6
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Calories
394 kcal
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Course
Main Course
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Cuisine
American
Stuffed Green Peppers
Description
Stuffed Green Peppers bring together green bell peppers uniformly sized for even cooking, filled with a mixture of browned ground beef, sautéed onions, garlic, cooked rice, tomato sauce, diced tomatoes, and Italian seasoning. Part of the mozzarella cheese is incorporated in the filling for richness. After softening the peppers by baking them cut side down with water, they are flipped, filled, topped with the remaining cheese, and baked again until the cheese melts and the peppers are tender but still hold shape.
The filling offers a balanced texture of soft rice and meat with a fresh tomato flavor and aromatic Italian herbs. The peppers provide a mild bite and pleasant vessel for the hearty mixture. This recipe makes a filling main dish suitable for a family meal.
Choose green peppers close in size to ensure even cooking. Using cooked rice is important since raw rice won’t absorb enough moisture during baking. Lean ground beef is recommended to avoid excess grease.
Ingredients
- 6 green bell pepper look for similar sized peppers
- 1 tablespoon olive oil
- 1 1/2 pounds ground beef I use 90% lean
- 1 1/4 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 2/3 cup yellow onion finely chopped
- 1 tablespoon garlic minced
- 1 1/2 cups long grain white rice COOKED, do not use raw
- 8 ounce can tomato sauce
- 14 1/2 ounce can diced tomatoes do not drain, petite
- 1/2 teaspoon Italian seasoning dried
- 2 cups mozzarella cheese divided use, shredded
- 2 tablespoons parsley chopped
Instructions
- Preheat the oven to 350 degrees F.
- Slice the tops off the peppers. Use a small knife to remove the seeds and ribs inside, then discard the seeds and ribs.
- Arrange all the bell peppers cut side down in a 9"x13" baking dish. Pour 1 1/2 cups of water into the dish.
- Cover the dish with foil, then bake for 30 minutes.
- While the peppers are in the oven, make the filling. Warm the olive oil in a large pan over medium heat.
- Add the ground beef and season with the salt and black pepper.
- Cook for 5-6 minutes, breaking up the meat with a spatula, until meat the meat is finely crumbled and cooked through.
- Add the onion to the pan and cook for 3-4 minutes or until soft. Add the garlic and cook for an additional 30 seconds.
- Stir in the rice, tomato sauce, canned tomatoes and Italian seasoning. Add 3/4 cup of the cheese and stir to combine.
- Take the dish of peppers from the oven and drain off the water. Carefully flip the peppers over and fill them with the rice mixture.
- Sprinkle the rest of the cheese on top of the peppers. Cover the dish with foil and bake for 20 minutes.
- Uncover and bake for another 10 minutes or until cheese is melted and starting to brown. The peppers should be tender at this point too.
- Sprinkle with parsley. Let stand for 5 minutes, then serve and enjoy.
Notes
- Choose green peppers of similar size and shape to ensure they cook evenly.
- If peppers do not stand upright, trim a small slice from the bottom to stabilize them.
- This recipe requires cooked rice; using uncooked rice will not yield proper texture.
- Use lean ground beef (90% lean suggested) to reduce grease; if using fattier beef, drain excess fat after cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 394 kcal
% Daily Value*
| Calories | 394kcal | 20% |
| Carbohydrates | 27g | 9% |
| Protein | 30g | 60% |
| Fat | 21g | 32% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 99mg | 33% |
| Sodium | 618mg | 26% |
| Potassium | 912mg | 19% |
| Fiber | 5g | 20% |
| Sugar | 8g | 16% |
| Vitamin A | 3335IU | 67% |
| Vitamin C | 160mg | 178% |
| Calcium | 126mg | 13% |
| Iron | 4.1mg | 23% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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