Description
A straightforward recipe for baked bell peppers filled with ground meat and rice.
Ingredients
Scale
- 4 large bell peppers (any color)
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 cup cooked white rice
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded mozzarella cheese
Instructions
- Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Lightly grease a baking dish.
- Cut the tops off the bell peppers and remove the seeds and membranes. Place the peppers cut-side up in the prepared baking dish.
- Heat the olive oil in a large skillet over medium heat. Add the ground beef and cook until browned. Drain off any excess fat.
- Add the chopped onion to the skillet and cook until softened, about 5 minutes.
- Stir in the minced garlic, diced tomatoes (with juice), cooked rice, oregano, salt, and pepper. Cook for 5 minutes, stirring occasionally.
- Spoon the meat mixture evenly into the hollowed-out bell peppers.
- Pour about 1/2 cup of water into the bottom of the baking dish around the peppers.
- Cover the baking dish with foil and bake for 30 minutes.
- Remove the foil, sprinkle the tops of the peppers with mozzarella cheese, and bake uncovered for another 10 to 15 minutes, or until the cheese is melted and bubbly.
Notes
- You can substitute ground turkey or ground sausage for the ground beef.
- Use brown rice instead of white rice for added fiber.
- If you prefer a softer pepper, cover the dish with foil for the entire cooking time.
- Prep Time: 15 min
- Cook Time: 45 min
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pepper
- Calories: 420
- Sugar: 9
- Sodium: 550
- Fat: 22
- Saturated Fat: 9
- Unsaturated Fat: 13
- Trans Fat: 0.5
- Carbohydrates: 25
- Fiber: 3
- Protein: 32
- Cholesterol: 85
Keywords: stuffed peppers, bell peppers, ground beef, baked peppers, rice filling