Description
These Classic Stuffed Peppers are a delightful combination of bell peppers, seasoned ground beef, and rice, topped with melting cheese. Perfect for a quick and satisfying dinner, these comforting stuffed peppers are sure to please the whole family.
Ingredients
Scale
- 6 bell peppers a mixture of colors
- 2 cups cooked rice
- 1 lb ground beef
- 1 1/2 cups diced tomatoes or 1 14 oz can, drained
- 2 teaspoons olive oil
- 1 cup onion diced
- 3 cloves garlic minced
- 1 tablespoon italian seasoning divided
- 1/4 teaspoon chili powder
- 3/4 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 2 teaspoons worcestershire sauce
- 1/2 cup parmesan cheese shredded
- 1 cup mozzarella cheese shredded
Instructions
- Prep the Peppers: Bring a large pot of water to a boil. Clean the peppers by slicing off the tops and removing seeds and pith. Blanch the peppers in boiling water for 3 minutes, then set aside to cool.
- Make The Filling: Preheat the oven to 375℉. In a large pan, heat olive oil over medium heat. Sauté onions and garlic for 2 minutes. Add diced bell pepper and 2 teaspoons of Italian seasoning, continuing to sauté for another minute. Add ground beef, frying for 6-7 minutes until cooked through. Stir in diced tomatoes, remaining Italian seasoning, salt, pepper, and chili powder. Combine well and cook for another minute before mixing in the rice.
- Stuff the Peppers: In a bowl, mix mozzarella and Parmesan cheeses. Place blanched peppers in a baking dish, then fill them with the beef and rice mixture. Top with the cheese blend.
- Bake: Cook in the oven for 15-20 minutes or until the cheese is melted and bubbly.
- Serve and Enjoy!
Notes
Feel free to customize the filling with your favorite vegetables or spices.
These stuffed peppers can be made ahead and reheated for a quick meal.
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 320
- Sugar: 4g
- Sodium: 800mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 55mg