Description
These classic stuffed peppers are a perfect balance of nutrition and comfort, featuring tender bell peppers packed with a savory mixture of lean ground beef, fluffy pre-cooked rice, and rich tomato sauce. Topped with melted mozzarella for an indulgent finish, this meal is both hearty and wholesome, making it an ideal choice for busy weeknight dinners or cozy family gatherings.
Ingredients
4 large bell peppers, tops removed and seeded
1 lb lean ground beef (90% lean)
2 cups pre-cooked white or brown rice
1 cup tomato sauce
1 small yellow onion, finely diced
2 cloves garlic, minced
1 tsp dried oregano
1 tsp salt
0.5 tsp black pepper
1 cup shredded mozzarella cheese
Instructions
Preheat oven to 375°F (190°C).
In a large skillet, brown the lean ground beef over medium-high heat until fully cooked. Drain excess fat.
Add diced onions and garlic to the beef, cooking until softened.
Stir in the tomato sauce, cooked rice, oregano, salt, and pepper. Simmer for 3 minutes.
Place the cored bell peppers upright in a baking dish. If they wobble, slice a small piece off the bottom to level them.
Fill each pepper generously with the beef and rice mixture.
Cover the dish with foil and bake for 35 minutes.
Remove the foil, sprinkle the tops with mozzarella cheese, and bake for an additional 10 minutes until the peppers are tender and the cheese is melted and bubbling.
Notes
Select peppers that stand upright easily for a better presentation. Use unsalted tomato sauce to control the sodium content. Store leftovers in an airtight container for up to 3 days in the refrigerator.
- Prep Time: 15
- Cook Time: 45
- Category: Ground Beef Recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 380
- Sugar: 6g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 6g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 85mg