0 from 66 votes
Stuffed Peppers with Rice
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.
Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings: 8 people
Calories: 324 kcal
Course:
Dinner
Cuisine:
Italian , American
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
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.
Cup of Yum
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
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
% 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.