Stuffed Peppers
User Reviews
5
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Prep Time
10 mins
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Cook Time
50 mins
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Total Time
1 hr
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Servings
6 servings
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Calories
387 kcal
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Course
Main Course
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Cuisine
American
Stuffed Peppers
Description
This Stuffed Peppers recipe starts with medium to large bell peppers hollowed and set upright in a casserole dish. The filling is made by sautéing yellow onion and garlic in olive oil, browning lean ground beef, then combining it with drained diced tomatoes, tomato sauce, cooked rice, fresh parsley, and Italian seasoning. Salt and pepper balance the flavors. One cup of shredded mozzarella is folded into the filling for creaminess.
The mixture is spooned into the prepared peppers, topped with remaining mozzarella, and baked at 350°F until the peppers soften and the cheese is golden and lightly browned. The result is a combination of tender roasted pepper flesh and a moist, seasoned filling with melted cheese.
The dish can be served as a filling meal on its own or alongside a simple salad. Variations in cheese type or ground meat can be made according to preference.
Long-grain rice is preferred for the filling to maintain texture, and the peppers should be washed and dried before stuffing. Avoid overbaking to prevent sogginess, and drain excess fat from the beef if necessary. Additional vegetables or legumes can be added to the filling for variety.
Ingredients
- 6 bell pepper medium to large (any color
- 2 tablespoons olive oil
- ½ large yellow onion chopped (about 1 cup)
- 3 garlic minced, cloves
- 1 ¼ pounds ground beef 563g, lean
- 1 can diced tomatoes drained (14.5-ounce/411g)
- 1 can tomato sauce (8-ounce/227g)
- 1 ½ cups rice 300g, cooked
- ¼ cup parsley plus more to garnish, finely chopped, fresh
- 1 tablespoon Italian seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper ground
- 1 ½ cups mozzarella cheese divided (170g, shredded
Instructions
- Preheat the oven to 350°F.
- Cut the tops off peppers and remove seeds and ribs from the inside. Stand the peppers up inside a large casserole dish.
- In a large skillet, heat the olive oil over medium heat. Add the onion and cook, stirring occasionally, until tender and browning around the edges, about 8 to 10 minutes. Stir in the garlic and cook 2 minutes more.
- Add ground beef and cook until browned, about 10 minutes, stirring and breaking up any chunks with the back of a spoon while cooking. Stir in the diced tomatoes, tomato sauce, cooked rice, parsley, Italian seasoning, salt, and pepper. Cook, stirring occasionally, until the mixture is heated through, about 5 minutes. Remove from the heat. Fold in 1 cup mozzarella cheese.
- Spoon the filling into the peppers Sprinkle the filling with the remaining 1/2 cup cheese.
- Bake for 20 minutes or until the peppers are tender and the cheese is starting to brown. Let cool for about 5 minutes before serving. Garnish with fresh parsley, if desired.
Notes
- Long-grain rice is recommended for the filling to retain texture after baking.
- Use medium to large bell peppers; trim tops if peppers are overly large for the filling amount.
- Ground turkey can substitute ground beef as an alternative protein.
- Try pepper jack or sharp cheddar cheeses instead of mozzarella for different flavors.
- Avoid overbaking to prevent soggy peppers; ensure minimal liquid in the filling.
- Drain fatty ground beef before mixing to reduce excess moisture.
- Wash and thoroughly pat dry bell peppers before stuffing to help them hold together.
- Additional vegetables like mushrooms, corn, peas, or legumes can be added to the filling for extra nutrition and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 387 kcal
% Daily Value*
| Calories | 387kcal | 19% |
| Carbohydrates | 30g | 10% |
| Protein | 31g | 62% |
| Fat | 17g | 26% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 81mg | 27% |
| Sodium | 1268mg | 53% |
| Potassium | 1129mg | 24% |
| Fiber | 6g | 24% |
| Sugar | 12g | 24% |
| Vitamin A | 4712IU | 94% |
| Vitamin C | 171mg | 190% |
| Calcium | 223mg | 22% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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