Stuffed Peppers with Ground Beef and Rice
User Reviews
4.5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
6
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Calories
381 kcal
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Course
Main Course
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Cuisine
American
Stuffed Peppers with Ground Beef and Rice
Description
This recipe fills hollowed bell peppers with a savory mixture of browned ground beef, cooked white rice, softened onions, garlic, and a blend of ketchup, Worcestershire sauce, and Italian seasoning. The combination of sauces and spices infuses the filling with well-rounded flavors, enhanced by coarse salt, black pepper, and shredded white cheddar cheese mixed in and melted on top.
The preparation involves baking the stuffed peppers uncovered so they soften without losing structure; melting cheese on top adds a creamy texture and mild tang that complements the savory filling. The peppers serve as edible vessels that hold the rich, hearty filling.
Variations can include adding a dash of hot sauce for heat, changing cheeses, or mixing in sautéed squash or fresh herbs like dill or thyme for different flavor profiles.
Ingredients
- 1 pound ground beef
- 1 tablespoon butter
- 2 tablespoons onion , chopped
- 1 clove garlic , minced
- 1 cup white rice , cooked
- 2 tablespoons ketchup
- 1 tablespoon Worcestershire sauce
- 2 teaspoons Italian seasoning homemade
- ½ teaspoon kosher salt coarse
- ¼ teaspoon black pepper ground
- 6 bell pepper
- 3/4 cup White Cheddar Cheese , finely shredded
- parsley , for garnish
Instructions
- Preheat the oven to 350°F.
- In a large skillet, brown the 1 pound ground beef. Drain well and set aside.
- In the same skillet, melt the 1 tablespoon butter and add the 2 tablespoons onion and 1 clove garlic, sauté until soft, approximately 2-3 minutes. Remove to a large mixing bowl.
- In the large mixing bowl, combine the cooked ground beef, cooked 1 cup white rice, onion and garlic, 1 tablespoon Worcestershire sauce , 2 tablespoons ketchup, 2 teaspoons homemade Italian seasoning, ½ teaspoon coarse Kosher salt, ¼ teaspoon ground black pepper and 2/3 cup of the cheddar cheese. Toss to combine.
- Cut the tops of the 6 bell peppers, removing all the seeds and membranes.
- Place the peppers in a baking or casserole dish. Fill each with the ground beef mixture.
- Bake for 15-20 minutes, or until the peppers start to soften. Remove and top with the remaining 1/4 cup cheddar cheese, return to oven until cheese has melted, about 2-3 minutes.
- Remove, garnish with parsley, and serve.
- If you've tried this recipe, come back and let us know how it was in the comments or star ratings.
Notes
- Add 1-2 tablespoons of hot sauce to the filling for a spicier version.
- Try different cheeses such as mozzarella or Monterey Jack instead of cheddar.
- Incorporate sautéed squash or fresh herbs like dill, thyme, rosemary, or flat parsley for varied flavors.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 381 kcal
% Daily Value*
| Calories | 381kcal | 19% |
| Carbohydrates | 32g | 11% |
| Protein | 17g | 34% |
| Fat | 19g | 29% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 63mg | 21% |
| Sodium | 297mg | 12% |
| Potassium | 499mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 3845IU | 77% |
| Vitamin C | 152.4mg | 169% |
| Calcium | 75mg | 8% |
| Iron | 2.5mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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