Stuffed Peppers with Rice
User Reviews
5.0
66 reviews
Excellent
Stuffed Peppers with Rice
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Classic stuffed bell peppers with rice, ground beef, two different types of cheese, and Italian herbs are baked in tomato sauce until tender and flavorful.
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Ingredients
- 4 sweet bell peppers, any color
- 2 tablespoons olive oil, divided
- 1 lb. ground beef
- ½ cup finely diced onion
- 1 cup cooked rice
- 1 (15 ounce) can tomato sauce
- ½ tablespoon Worcestershire sauce
- 1 teaspoon Italian seasoning
- ½ teaspoon sugar
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- Kosher salt and ground black pepper, to taste
- 1 cup shredded sharp cheddar cheese, divided
- 1 cup shredded Monterey Jack or mozzarella cheese, divided
- Optional garnish: chopped fresh parsley or basil
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Instructions
- Preheat oven to 350°F. Cut bell peppers in half lengthwise, discarding seeds and membranes. Place peppers, cut side up, in a microwave-safe 13x9-inch baking dish. Add 2 tablespoons of water to the dish. Lightly cover with parchment paper. Microwave until peppers begin to soften, about 3 minutes. Drain any excess liquid.*
- Meanwhile, prepare the filling. Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the ground beef and onion; cook until the meat is no longer pink. Drain off fat. Stir in cooked rice, tomato sauce, Worcestershire sauce, Italian seasoning, sugar, garlic powder, onion powder, salt, and pepper. Add ½ cup of cheddar and ½ cup of Monterey Jack or mozzarella. Taste and season with additional salt and pepper, if necessary.
- Season the inside of each pepper with salt and pepper. Stuff peppers with beef mixture and drizzle with 1 tablespoon of olive oil. Cover with foil.
- Bake until tender and heated through, about 35 minutes. Uncover, sprinkle with remaining ½ cup of cheddar and remaining ½ cup of Monterey Jack or mozzarella.
- Bake, uncovered, until cheese melts, about 10 more minutes. Serve warm. Garnish with fresh parsley or basil.
Notes
- *Alternatively, you can pre-bake the peppers in the oven instead of in the microwave. To do so, fill a baking dish large enough to fit peppers with about ½ -inch of water. Place peppers cut-side down in water, cover with foil, and bake for about 20 minutes.
Nutrition Information
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Serving
1/2 of a stuffed pepper
Calories
324kcal
(16%)
Carbohydrates
14g
(5%)
Protein
19g
(38%)
Fat
22g
(34%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
1g
Monounsaturated Fat
9g
Trans Fat
1g
Cholesterol
65mg
(22%)
Sodium
484mg
(20%)
Potassium
508mg
(15%)
Fiber
2g
(8%)
Sugar
5g
(10%)
Vitamin A
2349IU
(47%)
Vitamin C
81mg
(90%)
Calcium
235mg
(24%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8people
Amount Per Serving
Calories 324 kcal
% Daily Value*
| Serving | 1/2 of a stuffed pepper | |
| Calories | 324kcal | 16% |
| Carbohydrates | 14g | 5% |
| Protein | 19g | 38% |
| Fat | 22g | 34% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 65mg | 22% |
| Sodium | 484mg | 20% |
| Potassium | 508mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 2349IU | 47% |
| Vitamin C | 81mg | 90% |
| Calcium | 235mg | 24% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
66 reviews
Excellent
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