Classic Stuffed Bell Peppers
Transform your dinner table with these Classic Stuffed Bell Peppers, a vibrant and comforting dish that's as appealing to the eye as it is to the taste buds. Perfectly roasted bell peppers serve as edible bowls, packed with a savory mixture of seasoned ground beef, tender rice, and diced tomatoes, all elevated with fragrant oregano and basil. Topped with melted cheese and a sprinkle of fresh parsley, this recipe offers a mouthwatering combination of textures and flavors. Ready in just an hour, this easy stuffed peppers recipe is a crowd-pleasing choice for family dinners or meal prep, and it's sure to become a new household favorite. Keywords: stuffed bell peppers, easy dinner recipes, ground beef stuffed peppers, family-friendly meals.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 whole large bell peppers
- 2 tablespoons olive oil
- 1 medium onion
- 2 garlic cloves
- 1 pound ground beef
- 1 cup cooked rice
- 15 ounces canned diced tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup shredded cheese
- 2 tablespoons fresh parsley
Instructions
Preheat the oven to 375°F (190°C).
Cut the tops off the bell peppers and remove the seeds and membranes. Rub the outer sides with 1 tablespoon of olive oil and place them open-side up in a baking dish.
Heat the remaining tablespoon of olive oil in a large skillet over medium heat. Dice the onion and mince the garlic.
Add the onion to the skillet and sauté until it becomes translucent, about 3-4 minutes. Add the minced garlic and cook for another minute.
Add the ground beef to the skillet and cook until browned, breaking it apart with a wooden spoon. Drain excess fat if necessary.
Stir in the cooked rice, diced tomatoes (with juices), tomato paste, oregano, basil, salt, and black pepper. Simmer for 5-7 minutes to blend flavors and reduce slightly.
Spoon the beef and rice mixture into each bell pepper, packing it tightly.
Cover the baking dish with foil and bake in the preheated oven for 30 minutes.
Remove the foil and sprinkle shredded cheese on top of each stuffed pepper. Return to the oven and bake uncovered for an additional 10 minutes, or until the cheese is melted and bubbly.
Garnish with freshly chopped parsley before serving. Serve hot.
Nutrition Facts
Calories |
2447 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 160.7 g | 206% | |
| Saturated Fat | 64.3 g | 322% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 451 mg | 150% | |
| Sodium | 3996 mg | 174% | |
| Total Carbohydrate | 146.1 g | 53% | |
| Dietary Fiber | 25.0 g | 89% | |
| Total Sugars | 43.7 g | ||
| Protein | 117.6 g | 235% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1120 mg | 86% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 4031 mg | 86% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
