5 from 3 votes
Stuffed Peppers
Sweet bell peppers are stuffed with a savory mixture of ground beef, rice, tomatoes, cheese, and herbs. This classic dish is always a favorite dinner.
Prep Time
15 mins
Additional Time
40 mins
Total Time
55 mins
Servings:
4
Calories:
523 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 4 bell peppers any color, halved lengthwise, seeds and membranes removed
- 2 tablespoons olive oil divided
- salt to taste, Kosher salt
- black pepper to taste, Kosher salt
- 1 onion diced, medium
- 3 cloves garlic minced
- 1 pound ground beef can use ground turkey or sausage, lean
- 15 oz diced fire roasted tomatoes canned
- 1 tablespoon tomato paste
- 1 teaspoon Italian seasoning
- 1/2 teaspoon paprika
- crushed red pepper flakes dash
- 1 cup rice can use quinoa, cooked
- 1 1/2 cups Monterey jack cheese cheddar cheese, or mozzarella, divided, shredded
- 3 tablespoons Parmesan Cheese
- 2 tablespoons parsley for garnish, or basil, fresh
Instructions
- Preheat the oven to 425 degrees F and grease a 9x13-inch pan with cooking spray.
- Place the peppers, cut side up, in the prepared pan. Drizzle with 1 tablespoon of olive oil and season with salt and pepper. Roast for 10 to 12 minutes, or until tender. Remove from the oven and pour out any liquid that pools inside the peppers. Set the peppers back in the pan and set aside while you prepare the filling. Reduce the oven temperature to 375 degrees F.
- In a large skillet, heat the remaining 1 tablespoon of olive oil over medium-high heat. Add the onion and cook until softened, about 5 minutes.
- Add the ground beef (or turkey), breaking up the meat into small pieces using a wooden spoon. Cook until meat is no longer pink, about 4 to 5 minutes. Add the garlic and cook for 1 minute. Drain off any excess liquid.
- Add the diced tomatoes and their juices, tomato paste, Italian seasoning, paprika, and crushed red pepper flakes. Season with salt and pepper and let simmer for 1 minute.
- Remove the pan from the heat. Stir in the cooked rice and 3/4 cup of the shredded cheese.
- Mound the filling inside of the peppers, then top with the remaining shredded cheese and Parmesan cheese.
- Bake uncovered for 20 to 25 minutes, or until the peppers are tender and the cheese is melted and browned. Remove from the oven and garnish with herbs. Serve warm.
Cup of Yum
Nutrition Information
Calories
523kcal
(26%)
Carbohydrates
51g
(17%)
Protein
44g
(88%)
Fat
19g
(29%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
9g
(45%)
Trans Fat
0.02g
(1%)
Cholesterol
98mg
(33%)
Sodium
585mg
(24%)
Potassium
850mg
(18%)
Fiber
6g
(24%)
Sugar
10g
(20%)
Vitamin A
4686IU
(94%)
Vitamin C
158mg
(176%)
Calcium
336mg
(34%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 523
% Daily Value*
| Calories | 523kcal | 26% |
| Carbohydrates | 51g | 17% |
| Protein | 44g | 88% |
| Fat | 19g | 29% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 98mg | 33% |
| Sodium | 585mg | 24% |
| Potassium | 850mg | 18% |
| Fiber | 6g | 24% |
| Sugar | 10g | 20% |
| Vitamin A | 4686IU | 94% |
| Vitamin C | 158mg | 176% |
| Calcium | 336mg | 34% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.