Stuffed Bell Peppers
Bell peppers filled with seasoned ground beef, rice and tomatoes, topped with melted cheese and baked until tender.
- Makes
- 6 stuffed peppers
- Prep
- 25 min
- Cook
- 45 min
- Total
- 1 hr 10 min
- Oven
- 375°F190°C
Ingredients
Equipment
- Large skillet
- 9×13-inch baking dish23×33 cm baking dish
- Foil
Instructions
Heat the oven to 375°F. Stand the peppers upright in the baking dish, trimming the bottoms slightly if they wobble.Heat the oven to 190°C. Stand the peppers upright in the baking dish, trimming the bottoms slightly if they wobble.
Heat the oil in the skillet over medium-high heat. Brown the beef with the onion, breaking it up, 8 minutes. Add the garlic, oregano, paprika and salt for 1 minute.
Stir in the diced tomatoes, cooked rice and half the tomato sauce and simmer for 3 minutes.
Fill the peppers with the mixture, mounding it on top. Spoon the rest of the sauce over them and pour ¼ cup water into the dish.Fill the peppers with the mixture, mounding it on top. Spoon the rest of the sauce over them and pour 59 mL water into the dish.
Cover with foil and bake until the peppers are tender, 30–35 minutes. Uncover, top with cheese and bake until melted and bubbly, 10 minutes.
Notes
- Leftover rice works perfectly here. Stuffed peppers freeze well, cooked or uncooked, for up to 3 months.
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Nutrition estimate
- Calories
- 380
- Protein
- 22 g
- Carbs
- 27 g
- Fat
- 21 g
Per stuffed pepper, estimated from USDA FoodData Central values for the listed amounts. Optional ingredients and to-taste seasoning are not included, and actual values vary by brand. How we estimate
