Stuffed Peppers with Rice
User Reviews
5
Stuffed Peppers with Rice
Description
Stuffed Peppers with Rice begin by halving sweet bell peppers and softening them quickly in the microwave with a bit of water to reduce baking time. The filling combines cooked rice with sautéed ground beef and onion, tomato sauce, Worcestershire sauce, Italian seasoning, and a blend of mild spices like garlic and onion powders. Half of the shredded cheddar and Monterey Jack or mozzarella cheeses are stirred into this mixture to add richness and help bind.
The peppers are seasoned, stuffed generously with the beef and rice filling, and drizzled with olive oil before baking covered with foil at 350°F until tender and heated through. The remaining cheese adds a melty, sharp topping to the filling. The result is lightly softened peppers with a moist, flavorful interior that balances meat, grains, tomato, and cheese.
This dish can be served as a satisfying main course, with optional garnishes like chopped parsley or basil for a fresh touch. The recipe offers the alternative to pre-bake peppers in the oven submerged cut side down in water, which also softens them ahead of stuffing.
Ingredients
- 4 Sweet Bell Pepper any color
- 2 tablespoons olive oil divided
- 1 lb. ground beef
- ½ cup onion finely diced
- 1 cup rice cooked
- 1 (15 ounce) tomato sauce canned
- ½ tablespoon Worcestershire sauce
- 1 teaspoon Italian seasoning
- ½ teaspoon sugar
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- kosher salt to taste
- ground black pepper to taste
- 1 cup sharp cheddar cheese divided, shredded
- 1 cup Monterey jack cheese divided, shredded or mozzarella cheese
- parsley or basil, chopped, optional garnish
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
- Peppers can be softened before stuffing either by microwaving with water in a covered dish for about 3 minutes or by pre-baking covered in water in the oven for approximately 20 minutes.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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