stuffed peppers recipe
- Cook Time: 60 minutes
- Total Time: 1 hour
- Diet: Low-Carb, Vegetarian
Ingredients
Scale
- 6 large bell peppers (any color, tops removed and seeded)
- 1 pound lean ground beef
- 1 cup cooked white or brown rice
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes, drained
- 1 tablespoon tomato paste
- 1 teaspoon Italian seasoning
- 1 cup shredded cheddar cheese
- 2 tablespoons olive oil
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes from the inside. If the peppers won’t stand upright, slice a very thin layer off the bottom to level them. Place them in a baking dish with the open side facing up.
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook for about 5 minutes until softened. Stir in the minced garlic and cook for another minute until fragrant.
- Add the ground beef to the skillet. Cook while breaking it up with a spoon until it is completely browned and no longer pink. Drain off any excess fat to keep the filling from becoming too greasy.
- Stir in the cooked rice, diced tomatoes, tomato paste, and Italian seasoning. Season with salt and pepper to taste. Let the mixture simmer for 2-3 minutes so the flavors can meld together. Stir in half of the shredded cheese until it just starts to melt.
- Spoon the beef and rice mixture into each bell pepper, pressing down gently to pack them full. Pour about half a cup of water into the bottom of the baking dish; this creates steam to help soften the peppers. Cover the dish tightly with aluminum foil.
- Bake for 30 minutes with the foil on. Remove the foil, sprinkle the remaining cheese over the tops of the peppers, and bake for another 5-10 minutes until the cheese is bubbly and the peppers are tender. Garnish with fresh parsley before serving.
Find it online: https://www.yucolor.com/dinner/stuffed-peppers-recipe/