5 from 26 votes
Stuffed Peppers
These Stuffed Peppers are filled with a savory mixture of ground beef, partially cooked rice, finely chopped onions and garlic, Pecorino Romano cheese, basil, and egg. The peppers are gently cooked standing in a flavored tomato and broth sauce until tender, then topped with melted mozzarella. This recipe balances hearty filling and tender vegetable for a classic comfort dish that’s suitable as a main course.
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
Servings:
4
servings
Calories:
4495 kcal
Course:
Main Course, Dinner, Others
Cuisine:
Italian-American Fussion
Ingredients
- 1 lb ground beef 90% lean
- 1½ cups partially cooked (leftover or instant rice white rice*)
- ½ cup onion (very finely chopped)
- 3 cloves garlic (very finely chopped)
- ⅓ cup Pecorino Romano cheese (grated)
- ¼ cup basil (chopped)
- 1 large egg
- 1 cup + 3 tablespoons crushed tomatoes (divided (I love Tuttorosso))
- 1 ½ teaspoons kosher salt
- 1 cup water (or low sodium broth)
- 4 large bell pepper of various colors, tops cut off and seeded and cored
- ½ cup mozzarella cheese (shredded and divided)
Instructions
- In a large bowl combine ground beef, rice, onion, garlic, Pecorino Romano, basil, egg, 3 tablespoons crushed tomato and 1¼ teaspoons kosher salt and mix well with a fork.
- Combine remaining crushed tomato, water and remaining salt in the base of a large saucepan large enough to fit the peppers standing up.
- Fill each bell pepper with 1 cup of mixture and nestle the stuffed peppers into the sauce. Ladle a little sauce over each.
- Cover and cook the peppers on medium-low heat for 35-45 minutes, until the peppers are tender and the meat is cooked through in the center. Ladle more sauce over each and add 2 tablespoons of mozzarella cheese to the top of each pepper, cover and cook until melted, about 5 minutes.
Cup of Yum
Notes
- Partially cooked or leftover cooked rice works well for the filling, simply mix it with the meat and flavorings.
- Using raw rice will extend the cooking time by 20-25 minutes to allow the rice to fully cook inside the peppers.
Nutrition Information
Serving
1pepper and sauce
Calories
449.5kcal
(22%)
Carbohydrates
37.5g
(13%)
Protein
33g
(66%)
Fat
18.5g
(28%)
Saturated Fat
8.5g
(43%)
Cholesterol
139.5mg
(47%)
Sodium
750mg
(31%)
Fiber
4g
(16%)
Sugar
8.5g
(17%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 4495
% Daily Value*
| Serving | 1pepper and sauce | |
| Calories | 449.5kcal | 22% |
| Carbohydrates | 37.5g | 13% |
| Protein | 33g | 66% |
| Fat | 18.5g | 28% |
| Saturated Fat | 8.5g | 43% |
| Cholesterol | 139.5mg | 47% |
| Sodium | 750mg | 31% |
| Fiber | 4g | 16% |
| Sugar | 8.5g | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.