Easy Stuffed Bell Peppers with Ketchup
These Easy Stuffed Bell Peppers with Ketchup are a hearty, no-fuss dinner idea that combines bold flavors and comforting ingredients. Sweet bell peppers are generously packed with a savory mixture of seasoned ground beef, fragrant garlic, sautéed onions, and fluffy cooked rice, then crowned with a tangy layer of ketchup. Baked until tender, these peppers are finished with melted shredded cheese for a gooey, satisfying touch. With a short prep time of just 20 minutes and a family-friendly appeal, this recipe makes a perfect weeknight meal. Plus, the added step of steaming the peppers in the oven ensures they're perfectly tender every time. Serve these vibrant and cheesy stuffed bell peppers fresh out of the oven for a comforting dinner everyone will love!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 whole bell peppers
- 1 pound ground beef
- 1 cup cooked rice
- 1 small, diced onion
- 2 cloves, minced garlic
- 1 cup, divided ketchup
- 1 cup shredded cheese
- 1 tablespoon olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika
- 0.5 cup water
Instructions
Preheat your oven to 375°F (190°C).
Cut the tops off the bell peppers and remove the seeds and membranes. Set the peppers aside and dice the tops for use in the filling.
Heat olive oil in a large skillet over medium heat. Add the diced onion, diced pepper tops, and minced garlic. Cook for 3-4 minutes, stirring occasionally, until softened.
Add the ground beef to the skillet and cook until browned, breaking it apart with a spoon, about 6-8 minutes. Drain any excess grease if necessary.
Mix in the cooked rice, 1/2 cup of ketchup, salt, black pepper, and paprika. Stir until evenly combined, then remove from heat.
Stuff each bell pepper with the beef and rice mixture. Place the stuffed peppers upright in a baking dish.
Pour 1/2 cup of water into the bottom of the baking dish to help steam the peppers while they cook.
Spread the remaining 1/2 cup of ketchup over the tops of the stuffed peppers.
Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and sprinkle shredded cheese on top of each pepper. Return to the oven and bake uncovered for an additional 10 minutes, or until the cheese is melted and bubbly.
Let the peppers cool for 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
2202 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.6 g | 169% | |
| Saturated Fat | 58.7 g | 294% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 442 mg | 147% | |
| Sodium | 4548 mg | 198% | |
| Total Carbohydrate | 153.8 g | 56% | |
| Dietary Fiber | 11.2 g | 40% | |
| Total Sugars | 63.8 g | ||
| Protein | 116.0 g | 232% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 957 mg | 74% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 2450 mg | 52% | |
*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.
