Stuffed Peppers
User Reviews
5
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Prep Time
15 mins
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Cook Time
35 mins
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Total Time
50 mins
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Servings
6
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Calories
272 kcal
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Course
Main Course
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Cuisine
American
Stuffed Peppers
Description
Stuffed Peppers include red, yellow, or orange bell peppers halved and cleared of seeds, brushed with olive oil, and baked briefly to soften and develop a slight browning around the edges. The filling, made by browning ground beef with finely chopped onion and garlic, is simmered with Worcestershire sauce, tomato sauce, oregano, salt, and pepper. Cooked rice and shredded Monterey Jack cheese are stirred in for a balanced mix of flavors and textures. After filling the pepper halves, they are topped with cheese and baked further until the cheese melts and blends with the filling. The filling is rich and moist while the peppers maintain tender structure, creating a well-rounded main dish or entree.
Serving Stuffed Peppers as a main dish works well since it incorporates protein, vegetables, and grains all in one preparation. The melted cheese topping adds a mild creaminess that complements the savory meat and pepper combination. This recipe is convenient for family dinners or meal prep as the filling can be assembled ahead and the peppers baked when ready.
Tips include trimming the peppers carefully to avoid removing the top, and it's normal for some liquid to accumulate during baking, which can be soaked up if desired. The recipe allows swapping Monterey Jack cheese with cheddar for a sharper taste. Store leftovers in an airtight container refrigerated up to five days for easy reheating without significant texture loss.
Ingredients
- 1 pound ground beef lean
- 3 Large Red Yellow or Orange Bell Peppers
- 1 Tablespoon olive oil divided
- ½ yellow onion finely chopped
- 3 cloves garlic minced (or 1 Tablespoon Minced Garlic)
- 2 teaspoons Worcestershire sauce
- ½ teaspoon oregano dried
- 3/4 teaspoon salt divided
- ½ teaspoon black pepper
- 1 can tomato sauce 8 ounces
- 1 cup rice cooked
- 1 1/2 Cup Monterey jack cheese divided, shredded
Instructions
- Preheat the oven to 425 degrees Fahrenheit and make sure that rack is in the middle of the oven.
- Cut the peppers in half from the stem to the bottom and remove all the seeds and the membranes from the peppers. Place them in the baking pan cut side up.
- Drizzle with half of the olive oil and use a basting brush to brush both sides of the peppers with the oil. Sprinkle ¼ teaspoon of salt on the peppers.
- Bake for 20 minutes until tender and slightly brown around the edges of the peppers.
- Add the remaining oil to a large skillet and heat it over medium high heat. Add the onions and ground beef to the pan. Break up the beef as it browns and cook until the onions are soft. Add in the minced garlic and cook for 1 minute.
- Stir in the Worcestershire sauce, dried oregano, remaining salt, black pepper and tomato sauce. Bright the mixture to a boil, reduce the heat to medium low and simmer on low for 3-4 minutes.
- Stir in the cooked rice and 1 cup of the shredded cheese. Heat until melted and then remove the pan from the heat.
- Spoon the meat mixture evenly into the peppers and sprinkle the remaining shredded cheese on top.
- Bake for 10-15 minutes until the filling is heated through and the cheese is melted.
- Serve warm and enjoy!
Notes
- When preparing the peppers, pressing on the top helps release the central part to maintain the pepper’s shape without cutting off the cap.
- Some liquid inside the peppers after baking is typical; it can be gently absorbed with a paper towel if preferred.
- Cheddar cheese is a suitable alternative to Monterey Jack for a sharper cheese flavor.
- Leftovers keep well refrigerated in an airtight container for up to five days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 272 kcal
% Daily Value*
| Calories | 272kcal | 14% |
| Carbohydrates | 10g | 3% |
| Protein | 24g | 48% |
| Fat | 15g | 23% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 72mg | 24% |
| Sodium | 538mg | 22% |
| Potassium | 334mg | 7% |
| Fiber | 0.4g | 2% |
| Sugar | 1g | 2% |
| Vitamin A | 224IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 231mg | 23% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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