Stuffed Peppers
A delicious and colorful dish of bell peppers stuffed with a savory mix of ground beef, rice, tomatoes, and seasoning. Great for a hearty family meal.
Nutrition
Calories: 450cal
Carbohydrate: 30g
Protein: 28g
Fat: 23g
Cholesterol: – -mg
Sodium: – -mg
Difficulty Level: easy
20 min Prep
50 min Cook
1 hr 10 min Total
4 Servings
Ingredients
- 4 large bell peppers (any color)
- 1 pound ground beef
- 1 cup cooked rice
- 1 can (14.5 ounces) diced tomatoes
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 1/2 cup shredded mozzarella cheese
- 2 tablespoons olive oil
- 1/4 cup water
Instructions
- Preheat your oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds and membranes. Stand them upright in a baking dish. Tip: If they don’t stand upright, trim a small bit off the bottom to create a flat surface, being careful not to cut through to the interior.
- In a large skillet over medium heat, add 2 tablespoons of olive oil. When hot, add chopped onion and garlic. Sauté until the onion is translucent.
- Add the ground beef to the skillet. Cook until browned, breaking the meat up with a spoon. Drain excess fat if necessary.
- Stir in the cooked rice, diced tomatoes (with juice), salt, black pepper, and Italian seasoning. Mix well to combine and let it simmer for about 5 minutes.
- Spoon the beef mixture into each of the prepared peppers, pressing down gently to pack the filling.
- Pour 1/4 cup water into the bottom of the baking dish around the peppers. Cover the dish with tin foil.
- Bake in the preheated oven for 30 minutes. Then remove the foil, sprinkle mozzarella cheese on top of each pepper, and bake for an additional 10-15 minutes until the cheese is melted and bubbly.
- Remove from oven and let rest for a few minutes before serving. The peppers might be hot, so be cautious.
