Description
This recipe shows you how to make stuffed peppers with a savory filling. You get a complete meal in a colorful pepper shell.
Ingredients
Scale
- 4 large bell peppers
- 1 pound ground beef
- 1 cup cooked rice
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 can (15 oz) tomato sauce
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup shredded mozzarella cheese
Instructions
- Preheat your oven to 375 degrees F.
- Cut the tops off the bell peppers. Remove the seeds and membranes.
- In a skillet, cook the ground beef over medium heat until browned. Drain the fat.
- Add the onion and garlic to the skillet. Cook for 3 minutes.
- Stir in the cooked rice, half of the tomato sauce, oregano, salt, and pepper. Mix well.
- Stuff each pepper with the meat mixture. Place them upright in a baking dish.
- Pour the remaining tomato sauce over the peppers.
- Cover the dish with foil. Bake for 30 minutes.
- Remove the foil. Sprinkle cheese over each pepper.
- Bake for another 10 minutes, until the cheese is melted and bubbly.
Notes
- You can use any color bell pepper.
- Leftovers keep in the fridge for 3 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 350
- Sugar: 8g
- Sodium: 780mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 1g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 26g
- Cholesterol: 70mg