Description
These stuffed peppers are a hearty and flavorful dish that is sure to become a family favorite. Bell peppers filled with a savory mixture of ground beef, rice, cheese, and seasonings, then baked to perfection. A comforting and satisfying meal!
Ingredients
Scale
For the Stuffed Peppers:
- 6 large bell peppers, tops cut off and seeds removed
- 1 lb ground beef
- 1 cup cooked rice
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes, drained
- 1 cup shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese
- 2 tbsp tomato paste
- 1 tsp dried oregano
- 1/2 tsp dried basil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil
- 1 cup tomato sauce
Instructions
- Preheat the Oven: Preheat oven to 375°F (190°C). Lightly brush the outside of the peppers with olive oil and place them upright in a baking dish.
- Sauté Onion and Garlic: In a large skillet, heat the remaining olive oil over medium heat. Add onion and garlic, sauté for 2 minutes until fragrant.
- Cook Beef and Prepare Filling: Add ground beef to the skillet and cook until browned. Stir in cooked rice, diced tomatoes, 1/2 cup mozzarella, Parmesan, tomato paste, oregano, basil, salt, and pepper.
- Fill the Peppers: Spoon the filling into each pepper until full. Pour tomato sauce around the peppers in the baking dish.
- Bake: Cover with foil and bake for 30 minutes. Remove foil, sprinkle remaining mozzarella over the tops, and bake uncovered for 10 to 15 minutes until cheese is melted and bubbly. Serve hot.
Notes
- For a lighter option, substitute ground turkey or chicken.
- You can also swap rice for quinoa or cauliflower rice for a lower-carb version.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 320
- Sugar: 7 g
- Sodium: 640 mg
- Fat: 17 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 21 g
- Cholesterol: 60 mg
