Dinner
Stuffed Bell Peppers
Bell pepper halves filled with seasoned beef, rice and tomato, baked under melted cheese.
- Prep
- 25 mins
- Cook
- 45 mins
- Total
- 1 hr 10 mins
- Serves
- 4
- Level
- Easy
Halved peppers baked until tender around a savory filling of ground beef, rice and tomato sauce. Parboiling the pepper halves for a few minutes first means they soften by the time the filling is done. Use cooked rice so the filling doesn't turn gummy.
Ingredients
Serves 4
Directions
- Heat the oven to 375°F (190°C). Cut the peppers in half lengthwise through the stem and remove the seeds and ribs.
- Boil the pepper halves in salted water for 3 to 4 minutes, then drain cut-side down on paper towels.
- Cook the onion in the oil in a large skillet over medium heat 4 minutes. Add the beef and garlic and cook 6 to 7 minutes, breaking it up, until no pink remains. Drain excess fat.
- Stir in 1 cup of the tomato sauce, the rice, Italian seasoning, salt and pepper. Remove from the heat.
- Spread the remaining tomato sauce in a 9x13-inch baking dish. Set the peppers cut-side up in the dish and fill each with the beef mixture, mounding it.
- Cover with foil and bake 25 minutes. Uncover, top with cheese, and bake 10 to 12 minutes more until the cheese is bubbling and the filling reaches 160°F (71°C).
Tips and make-ahead notes
- Assemble up to a day ahead, cover, and bake straight from the fridge, adding 10 minutes.
- Swap rice for cooked quinoa or orzo.
- Small peppers can be baked whole with the tops cut off.
Nutrition per serving
- Calories
- 430
- Carbohydrates
- 34g
- Protein
- 28g
- Fat
- 21g
- Fiber
- 4g
- Sodium
- 890mg
Estimated. Values change with brands, portion sizes and substitutions.
