Stuffed Bell Peppers Recipe

Stuffed Bell Peppers

These stuffed bell peppers are filled with a mixture of ground beef, tomato sauce and rice, then topped with cheese and baked to perfection. A classic dish that’s comfort food at its finest!

Prep: 20min

Total: 80min

Serving Size: 1 serving

Nutrition Facts: calories 408 kcal, Carbohydrate 25 g, Protein 32 g, Fat 20 g, Saturated Fat 9 g, Cholesterol 96 mg, Sodium 628 mg, Fiber 4 g, Sugar 9 g, servingSize 1 serving

Ingredients:

• 6 bell peppers (any color, or a combination of colors)
• 2 teaspoons olive oil
• 1 1/2 pounds ground beef (I use 90% lean)
• 1/2 cup onion (finely chopped)
• 2 teaspoons garlic (minced)
• 1 1/2 cups cooked white rice (do not use raw rice)
• salt and pepper to taste
• 15 ounce can tomato sauce
• 1/2 teaspoon Italian seasoning
• 1 1/2 cups mozzarella cheese (shredded, divided use)
• 2 tablespoons parsley (chopped)
• cooking spray

Instruction:

1. Preheat the oven to 350 degrees F. Coat a large baking dish with cooking spray.
2. Slice the tops off the peppers and remove the ribs and seeds inside.
3. Place the peppers cut side down in the baking dish. Add 1 1/2 cups of water to the dish.
4. Cover the dish with foil and bake for 25 minutes.
5. While the peppers are cooking, prepare the filling. Heat the olive oil in a large pan over medium heat.
6. Add the ground beef and season with salt and pepper.
7. Cook for 5-6 minutes, breaking up the meat with a spatula, until meat is cooked through.
8. Add the onion to the pan and cook for 3-4 minutes or until softened. Add the garlic and cook for 30 seconds.
9. Add the rice, tomato sauce and Italian seasoning. Stir to combine. Stir in 1/2 cup cheese and salt and pepper to taste.
10. Remove the peppers from the oven and drain off the water. Turn the peppers over and fill each one with the beef mixture.
11. Top each pepper with the remaining cheese. Cover and bake for 20 minutes. Uncover and bake for another 10 minutes or until cheese is melted and browned and peppers are tender.
12. Sprinkle with parsley, then serve.

Stuffed Bell Peppers

Food Network’s Ree Drummond shares this easy recipe for healthy, classic stuffed bell peppers.

Total: 0 1h35min0

Yield: 4 to 6 servings

Nutrition Facts: calories 323, Fat 22 grams, Saturated Fat 8 grams, Cholesterol 50 milligrams, Sodium 287 milligrams, Carbohydrate 18 grams, Fiber 3 grams, Protein 17 grams, Sugar 6 grams

Ingredients:

• 6 bell peppers, any color
• 4 tablespoons olive oil, plus more for drizzling
• 8 ounces lean ground beef
• Kosher salt and freshly ground black pepper
• 1 onion, finely diced
• 2 cloves garlic, chopped
• 1 medium zucchini, finely diced
• 4 Roma tomatoes, seeded and finely diced
• Red pepper flakes, as needed
• 1 cup cooked long-grain and wild rice
• 1 1/2 cups grated pepper Jack cheese

Instruction:

1. Preheat the oven to 350 degrees F.
2. Cut the tops off the peppers. Remove and discard the stems, then finely chop the tops; set aside. Scoop out the seeds and as much of the membrane as you can. Place the peppers cut-side up in a baking dish just large enough to hold them upright.
3. Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Add the beef, season with salt and pepper and cook, breaking up the lumps, until the meat is cooked through and just beginning to brown, 8 to 10 minutes. Remove to a paper towel-lined plate to get rid of the fat.
4. Wipe out the skillet and add the remaining 2 tablespoons olive oil. Add the onions and chopped peppers and cook until beginning to soften, 3 to 4 minutes. Add the garlic and zucchini and cook for another minute. Add the tomatoes and season with salt and a pinch or 2 of red pepper flakes. Cook until everything is heated through, then stir in the beef and rice. Taste and adjust the seasoning. Stir in 1 cup of the cheese.
5. Fill the peppers with the rice mixture and top each with a sprinkle of the remaining 1/2 cup cheese. Pour a small amount of water into the bottom of the baking dish and drizzle the peppers with a little olive oil. Cover with foil and bake for 30 minutes. Uncover and bake until the peppers are soft and the cheese is melted and lightly browned, another 15 to 20 minutes.

How to Make Easy Stuffed Bell Peppers | The Stay At Home Chef