Stuffed Peppers
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
8 Stuffed Pepper Halves
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Calories
310 kcal
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Course
Main Course
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Cuisine
American
Stuffed Peppers
Description
This stuffed peppers recipe starts with sautéing diced onion and minced garlic until translucent and fragrant. Ground beef is then browned with chili flakes, oregano, basil, paprika, parsley, salt, and pepper to build a seasoned filling. Parboiled rice is combined with most of the crushed tomatoes to create a moist, cohesive filling that partially cooks before stuffing the halved and seeded bell peppers. The peppers are arranged in a baking dish or skillet, topped with shredded mozzarella cheese, and baked to meld flavors and tenderize the peppers.
The result is a balance of seasoned, hearty meat and rice filling contrasted with tender bell peppers and a gooey cheese topping. These can be served as a complete meal offering vegetables and protein in one.
Practical tips include reheating covered in the oven or microwaving, storing leftovers in airtight containers refrigerated for up to four days, freezing up to three months without stacking to prevent sticking, and the option to prepare and stuff peppers up to two days prior to baking.
Ingredients
- 1 lb ground beef (lean)
- 4 bell pepper any color or combination, halved and seeds removed
- 1 large onion (diced)
- 4 cloves garlic (finely minced)
- ½ tablespoon chili flakes
- ½ tablespoon oregano dried
- ½ tablespoon basil dried
- 1 tablespoon paprika
- 2 teaspoon salt (or to taste)
- 1 teaspoon black pepper (or to taste)
- 1 cup rice parboiled
- 1 can crushed tomatoes (28 ounce can, approximately 3.5 cups)
- ¼ cup water
- 2 tablespoon parsley chopped, fresh
- ¾ cup mozzarella cheese (shredded, or cheese of choice)
Instructions
- Preheat the oven to 400°F and set oven rack in the middle position. For this recipe you can use a large oven safe skillet or frying pan to prepare the filling and then bake the stuffed peppers in the skillet in the oven. Alternatively, you can use any frying pan to prepare the filling and then bake the stuffed peppers in a baking tray.
Prepare the Filling
- Heat oil over medium heat in a large nonstick skillet. Add the onion and sauté, stirring frequently until soft and translucent, about 3 - 4 minutes.
- Add the garlic and cook 1 minute, until just fragrant.
- Add the ground beef, chili flakes, oregano, basil, paprika, parsley, salt and pepper and increase the heat to medium high. Sauté and use a spatula or wooden spoon to break up the meat into small pieces. Cook until the meat is browned and just cooked through, about 6-8 minutes.
- Add the parboiled rice and stir until evenly combined. Add ¾ of the crushed tomatoes and bring to a boil. Reduce the heat to medium low and simmer uncovered for 6-8 minutes. Remove the skillet from the heat and set aside.
Baking Methods
- Baking Dish – to a 9x13 baking dish, add the remaining crushed tomatoes and ¼ cup water. Stir to combine and evenly coat the bottom of the pan. Place the peppers, cut side up, in the baking dish. Fill each pepper with meat mixture. Cover with foil and bake 25-30 minutes or until peppers are tender.
- Oven Safe Skillet – stuff the peppers by evenly distributing the filling mixture between the pepper halves and set aside. When all the peppers have been stuffed and the skillet is empty, add the remaining crushed tomatoes and ¼ cup of water. Stir to combine and evenly coat the bottom of the pan. Add in the stuffed peppers. Cover with foil and bake 25-30 minutes or until peppers are tender.
- Remove the foil and top the peppers with the shredded cheese. Cook uncovered for about 4-5 minutes or until cheese melts.
Serve
- Serve garnished with fresh chopped parsley. Enjoy!
Notes
- Reheat leftovers covered in the oven at 350°F for 10-15 minutes or in the microwave until warmed through.
- Store refrigerated in an airtight container for up to four days, or freeze for up to three months in a freezer-safe container without stacking or separated by parchment paper to avoid sticking.
- The peppers can be stuffed and refrigerated up to two days in advance; bake as directed when ready to serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Stuffed Pepper Halves
Amount Per Serving
Calories 310 kcal
% Daily Value*
| Calories | 310kcal | 16% |
| Carbohydrates | 30g | 10% |
| Protein | 16g | 32% |
| Fat | 14g | 22% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 49mg | 16% |
| Sodium | 768mg | 32% |
| Potassium | 573mg | 12% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 3027IU | 61% |
| Vitamin C | 114mg | 127% |
| Calcium | 114mg | 11% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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