Stuffed Peppers Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
40 mins
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Total Time
50 mins
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Servings
8 pepper halves
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Calories
251 kcal
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Course
Main Course
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Cuisine
American
Stuffed Peppers Recipe
Description
This Stuffed Peppers Recipe begins by preparing halved large bell peppers, removing seeds and membranes before arranging them in a baking dish with water to prevent drying. Ground beef is browned in a skillet and seasoned with Italian and Stone House seasoning blends. Wilted spinach, cooked rice, diced tomatoes, and cheddar cheese are mixed into the meat mixture, bringing moisture, texture, and flavor. The peppers are filled with this blend and topped with additional cheese.
Baking at 375°F for 30 to 35 minutes softens the peppers to a fork-tender state and melts the cheese topping. The final dish presents a combination of tender, slightly sweet peppers with a savory, hearty, and cheesy filling. Parsley can be added as garnish for freshness. The internal temperature of the filling should reach 160°F to ensure proper cooking.
For convenience, the peppers can be prepared ahead and refrigerated before baking, with a slight increase in cooking time if baking from cold. The recipe also freezes well both before and after baking. When freezing unbaked peppers, wait to add the cheese topping until reheating to retain quality. Properly stored leftovers keep for several days and can be reheated in the oven or microwave.
Ingredients
- 4 large bell pepper red, yellow, or green peppers
- 1 pound ground beef or ground turkey, ground chicken, or ground venison
- 1 teaspoon seasoning mix Stone House brand
- 1 teaspoon Italian seasoning
- 2 cups spinach
- 1 (14.5-ounce) can diced tomatoes
- 1 cup white rice cooked
- 1 cup cheddar cheese grated
- parsley optional
Instructions
- Prep. Preheat the oven to 375º F. Pour 1/4 cup water in 9x13 baking dish. Slice the peppers lengthwise and remove the stem, seeds, and white membrane. Arrange the pepper halves in the baking dish.
- Brown and season meat. Add ground beef to Dutch oven over medium heat. Cook, stirring often, until all of the meat is browned. Drain away any excess drippings. Stir in the Stone House Seasoning and Italian Seasoning.
- Add spinach and rice, tomatoes, and cheese. Add the spinach and cook until wilted. Stir in the cooked rice, tomatoes, and cheese. Remove from the heat.
- Stuff peppers. Spoon the meat mixture into the pepper halves. Top with the remaining cheese.
- Bake. Bake the stuffed peppers (uncovered) until the peppers are fork tender and the cheese has melted, about 30 to 35 minutes. The internal temperature should register 160º F. Top with chopped fresh parsley (optional) and serve.
Notes
- To prepare ahead, assemble stuffed peppers without baking, cover tightly, and refrigerate up to 1 day. Add extra baking time if baked from cold.
- Store leftovers in an airtight container in the refrigerator for 3 to 4 days; reheat fully before serving.
- Freeze stuffed peppers either unbaked (without cheese topping) or baked; thaw overnight in the fridge before reheating.
- When baking from frozen, cover with foil and bake until the internal temperature reaches 160°F, about 50 minutes for frozen unbaked peppers topped with cheese.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8pepper halves
Amount Per Serving
Calories 251 kcal
% Daily Value*
| Serving | 1pepper half | |
| Calories | 251kcal | 13% |
| Carbohydrates | 11g | 4% |
| Protein | 15g | 30% |
| Fat | 16g | 25% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 54mg | 18% |
| Sodium | 431mg | 18% |
| Potassium | 389mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 3417IU | 68% |
| Vitamin C | 107mg | 119% |
| Calcium | 129mg | 13% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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