Stuffed Bell Peppers
Stuffed bell peppers make for a satisfying and colorful meal, perfect for any occasion. These edible delights are filled with a savory mixture of lean ground beef, fluffy rice, and seasoned tomatoes, all topped with gooey melted cheese. Easy to prepare and customizable to suit various dietary preferences, they’re not just delicious but also a nutritious addition to your table. Whether you’re hosting a dinner or seeking a cozy family meal, these stuffed peppers are guaranteed to impress.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 4 large bell peppers (red, yellow, or green)
- 1 lb lean ground beef
- 1 cup cooked rice
- 1 medium onion, chopped
- 1 can (14.5 oz) diced tomatoes
- 1 cup shredded cheese (cheddar or mozzarella)
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- Salt to taste
Instructions
- Preheat your oven to 375°F (190°C). Lightly spray a baking dish with nonstick cooking spray.
- Slice the tops off the bell peppers and remove seeds.
- In a skillet over medium heat, brown the ground beef and chopped onion until no longer pink (about 5-7 minutes). Drain excess fat.
- Stir in cooked rice, diced tomatoes, garlic powder, Italian seasoning, and salt until well combined.
- Stuff each pepper generously with the filling and place them upright in the baking dish.
- Cover with foil and bake for about 30 minutes. Remove foil during the last five minutes to sprinkle cheese on top until melted.
Nutrition
- Serving Size: 1 stuffed pepper (approximately 250g)
- Calories: 350
- Sugar: 3g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 70mg
Keywords: Swap rice for quinoa or add black beans for extra protein. For a spicier kick, include diced jalapeños in the filling. Store leftovers in an airtight container for up to four days.