Description

A comforting and hearty dish, these stuffed bell peppers are filled with seasoned ground beef, cooked white rice, and tomato sauce, then baked to perfection for a satisfying and wholesome meal.

Ingredients

6 bell peppers (any color)

1 lb ground beef

1 cup cooked white rice

1 small onion, chopped

2 cloves garlic, minced

1 (15 oz) can tomato sauce

1 (14.5 oz) can diced tomatoes

1 tsp Italian seasoning

1/2 tsp salt

1/2 tsp black pepper

1 cup shredded cheddar cheese (optional)

Fresh parsley for garnish (optional)

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Instructions

Preheat oven to 375°F (190°C).
Slice the tops off the bell peppers and remove seeds and membranes. Stand them upright in a large baking dish.
In a large skillet over medium heat, cook the ground beef until browned. Drain excess grease.
Add chopped onion and garlic to the skillet and sauté for 2–3 minutes.
Stir in cooked rice, tomato sauce, diced tomatoes (with juice), Italian seasoning, salt, and black pepper. Simmer for 5 minutes.
Spoon the beef and rice mixture evenly into the prepared bell peppers.
Cover the baking dish with foil and bake for 30 minutes.
Remove foil, top each pepper with shredded cheddar cheese (if using), and bake for an additional 10–15 minutes, until the peppers are tender and cheese is melted.
Garnish with fresh parsley and serve hot.

Notes

Swap ground beef with ground turkey or chicken for a leaner version.

Add jalapeños or red pepper flakes for a spicy twist.

Mix in chopped zucchini or mushrooms for extra veggies.

Use brown rice or quinoa instead of white rice for more fiber.

Replace rice with cauliflower rice for a lower-carb version.

Leftovers store well in the fridge for up to 4 days and freeze well for up to 3 months.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Main Dish
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 stuffed pepper
Calories: 320
Sugar: 7g
Sodium: 620mg
Fat: 16g
Saturated Fat: 7g
Unsaturated Fat: 7g
Trans Fat: 0.5g
Carbohydrates: 24g
Fiber: 4g
Protein: 22g
Cholesterol: 60mg