Stuffed Peppers
User Reviews
5.0
87 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
50 mins
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Servings
6
-
Calories
272 kcal
-
Course
Main Course
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Cuisine
American
Stuffed Peppers
Report
Stuffed Peppers is loaded with amazing flavor. Ground beef mixture is stuffed into a bell pepper and topped with melted cheese for an easy weeknight meal!
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Ingredients
- 1 pound lean ground beef
- 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 dried oregano
- 3/4 teaspoon salt divided
- ½ teaspoon black pepper
- 1 can tomato sauce 8 ounces
- 1 cup cooked rice
- 1 1/2 Cup shredded Monterey jack cheese divided
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
- Tip: When cutting the peppers, press down on the top and the top and surrounding area will fall into the center of the pepper. Then continue to cut and clean out the peppers. This is so you don’t have to cut out the tops when preparing the peppers.
- Some liquid will accumulate in the peppers when they are cooked by themselves. This is normal and you can soak up the water with a paper towel if you’re concerned about it but it’s not required.
- You can use shredded cheddar cheese instead of Monterey jack cheese if you prefer.
- Refrigerate the leftovers in an airtight container for up to 5 days.
Nutrition Information
Show Details
Calories
272kcal
(14%)
Carbohydrates
10g
(3%)
Protein
24g
(48%)
Fat
15g
(23%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Trans Fat
0.3g
Cholesterol
72mg
(24%)
Sodium
538mg
(22%)
Potassium
334mg
(10%)
Fiber
0.4g
(2%)
Sugar
1g
(2%)
Vitamin A
224IU
(4%)
Vitamin C
1mg
(1%)
Calcium
231mg
(23%)
Iron
2mg
(11%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
87 reviews
Excellent
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