Stuffed Peppers
Stuffed peppers filled with seasoned ground beef, cooked rice, and tomato, baked until tender and topped with melted cheese. An easy, make-ahead ground beef dinner.
Servings: 4 servings
Calories: 550kcal
Equipment
Ingredients
- 4 large bell peppers halved lengthwise and seeded
- 1 lb ground beef
- 1 small onion diced
- 2 cloves garlic minced
- 1 cup cooked white rice
- 1 (14.5 oz) can diced tomatoes drained
- 1 cup tomato sauce divided
- 1 tsp Italian seasoning
- 1 tsp salt
- 1/2 tsp black pepper
- 1 1/2 cups shredded cheddar cheese divided
Instructions
- Prep the peppers: Preheat the oven to 375°F. Arrange the pepper halves cut side up in a large baking dish.
- Brown the beef: In a skillet over medium heat, cook the ground beef and onion until the beef is browned and the onion is soft, about 6-8 minutes. Drain excess grease.
- Build the filling: Stir the garlic into the beef and cook 1 minute. Add the cooked rice, diced tomatoes, 3/4 cup tomato sauce, Italian seasoning, salt, pepper, and 1/2 cup cheese. Stir until combined.
- Stuff the peppers: Spoon the filling evenly into the pepper halves, pressing gently to pack it in. Spoon the remaining 1/4 cup tomato sauce over the tops.
- Bake covered: Cover the dish tightly with foil and bake 30 minutes, until the peppers are fork-tender.
- Top and finish: Remove the foil, sprinkle the remaining 1 cup cheese over the tops, and bake uncovered 10 more minutes, until the cheese is melted.
Notes
Use rice that's already cooked, not raw, or the filling won't finish cooking through in the time the peppers need in the oven.
Nutrition
Serving: 1serving | Calories: 550kcal | Carbohydrates: 31g | Protein: 34g | Fat: 31g | Saturated Fat: 15g | Cholesterol: 120mg | Sodium: 1390mg | Potassium: 1025mg | Fiber: 5g | Sugar: 12g