Easy Stuffed Green Peppers
Bursting with robust flavors and comforting textures, these Easy Stuffed Green Peppers are a perfect weeknight dinner solution that’s as wholesome as it is simple to prepare. Tender green bell peppers are generously filled with a savory mixture of seasoned ground beef, fluffy white rice, and a medley of diced tomatoes and aromatic spices, then topped with gooey melted mozzarella cheese. This classic recipe comes together in just over an hour, featuring a fuss-free bake-and-steam technique that ensures perfectly cooked peppers every time. Whether you’re cooking for the family or meal prepping for the week, this hearty dish is a crowd-pleaser that pairs beautifully with a crisp side salad or crusty bread to soak up the flavorful juices. Perfect for lovers of easy stuffed vegetable recipes, this dish is both satisfying and effortlessly delicious!
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Recipe Information
Ingredients
- 4 whole green bell peppers
- 1 pound ground beef
- 1 cup cooked white rice
- 1 medium, diced yellow onion
- 2 cloves, minced garlic
- 1 14.5-ounce can diced tomatoes
- 1 8-ounce can tomato sauce
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup shredded mozzarella cheese
- 1 tablespoon olive oil
- 1 cup water
Instructions
Preheat the oven to 375°F (190°C).
Cut off the tops of the green bell peppers and remove the seeds and membranes. Lightly brush the outside of the peppers with olive oil and set aside.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant.
Add the ground beef to the skillet and cook until browned, breaking it up with a wooden spoon. Drain any excess grease.
Stir in the cooked rice, diced tomatoes, tomato sauce, Italian seasoning, salt, and black pepper. Cook the mixture for 2-3 minutes, allowing the flavors to combine.
Lightly stuff the prepared peppers with the beef and rice mixture, pressing it in gently to fill each pepper completely.
Place the stuffed peppers upright in a baking dish. Pour 1 cup of water into the bottom of the dish to help steam the peppers.
Cover the baking dish with foil and bake in the preheated oven for 35 minutes.
Remove the foil, sprinkle shredded mozzarella cheese on top of each pepper, and return to the oven uncovered for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let the peppers rest for 5 minutes before serving.
Nutrition Facts
Calories |
1993 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.7 g | 160% | |
| Saturated Fat | 49.5 g | 248% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 381 mg | 127% | |
| Sodium | 4590 mg | 200% | |
| Total Carbohydrate | 106.5 g | 39% | |
| Dietary Fiber | 20.7 g | 74% | |
| Total Sugars | 30.8 g | ||
| Protein | 119.8 g | 240% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1114 mg | 86% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 2938 mg | 63% | |
*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.
