Description
Classic Italian stuffed bell peppers with ground beef and rice, a comforting and easy-to-make family meal.
Ingredients
Scale
- 6 large bell peppers (any color)
- 1 pound ground beef
- 1 cup cooked white rice
- 1/2 cup chopped onion
- 1 clove garlic, minced
- 1 (15 ounce) can crushed tomatoes
- 1 teaspoon dried Italian seasoning
- Salt and pepper to taste
- 1/2 cup shredded mozzarella cheese (optional)
Instructions
- Preheat oven to 350°F (175°C).
- Cut the tops off the bell peppers and remove the seeds and membranes.
- In a large skillet, brown the ground beef over medium heat. Drain off excess fat.
- Add the chopped onion and minced garlic to the skillet and cook until softened.
- Stir in the cooked rice, crushed tomatoes, Italian seasoning, salt, and pepper.
- Spoon the beef and rice mixture into the hollowed-out bell peppers.
- Place the stuffed peppers in a baking dish.
- Add about 1/2 inch of water to the bottom of the baking dish.
- Cover the baking dish with foil.
- Bake for 45-50 minutes, or until the peppers are tender.
- If using, sprinkle with mozzarella cheese and bake for an additional 5-10 minutes, or until the cheese is melted and bubbly.
- Let sit for a few minutes before serving.
Notes
- You can use any color bell peppers you like.
- Feel free to add other vegetables to the filling, such as mushrooms or zucchini.
- If you don’t have crushed tomatoes, you can use diced tomatoes or tomato sauce.
- Adjust the seasonings to your preference.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Main Dish
- Method: Baked
- Cuisine: Italian
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 350
- Sugar: 8g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 1g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 60mg