Ground Beef Stuffed Green Bell Peppers with Cheese
Transform your weeknight dinner routine with these irresistible Ground Beef Stuffed Green Bell Peppers with Cheese. Bursting with flavor, this family-friendly recipe features tender green bell peppers generously filled with a savory mixture of seasoned ground beef, fluffy white rice, garlic, and onion, all simmered in a tangy tomato sauce. Topped with gooey melted mozzarella cheese, these stuffed peppers are baked to perfection for a comforting and wholesome meal. With a combination of Italian seasoning and a hint of fresh parsley garnish, this dish is sure to please every palate. Perfect for meal prep or a cozy dinner, these stuffed peppers are as easy to make as they are satisfying. Try them tonight for a hearty meal packed with bold flavors, ideal for feeding the whole family!
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Recipe Information
Ingredients
- 6 pieces Green bell peppers
- 1 pound Ground beef
- 1 cup Cooked white rice
- 1 medium Onion, finely chopped
- 2 cloves Garlic, minced
- 1.5 cups Tomato sauce
- 1 teaspoon Dried Italian seasoning
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Shredded mozzarella cheese
- 1 tablespoon Olive oil
- 0.5 cup Water
- 2 tablespoons Parsley, chopped (optional for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Cut the tops off the green bell peppers and carefully remove the seeds and membranes. If necessary, slice a small portion off the bottom of each pepper to help them stand upright.
Heat a large skillet over medium heat and add the olive oil.
Add the chopped onion and cook for 3-4 minutes until softened, then add the minced garlic and cook for 1 additional minute until fragrant.
Add the ground beef to the skillet and cook, breaking it apart with a wooden spoon, until browned and fully cooked, about 6-8 minutes. Drain any excess grease.
Stir in the cooked rice, 1 cup of the tomato sauce, Italian seasoning, salt, and black pepper. Mix well and let the mixture simmer for 2-3 minutes.
Place the hollowed-out bell peppers in a baking dish and fill each with the beef and rice mixture, pressing lightly to pack the filling.
Pour the remaining 0.5 cup of tomato sauce evenly over the tops of the stuffed peppers.
Add 0.5 cup of water to the bottom of the baking dish to help steam the peppers during cooking.
Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the dish from the oven, uncover, and top the peppers with shredded mozzarella cheese.
Return the dish to the oven and bake uncovered for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let the peppers cool for 5 minutes before serving.
Garnish with chopped parsley if desired and serve hot.
Nutrition Facts
Calories |
360 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.3 g | 29% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 64 mg | 21% | |
| Sodium | 876 mg | 38% | |
| Total Carbohydrate | 20.3 g | 7% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 6.5 g | ||
| Protein | 20.6 g | 41% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 186 mg | 14% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 589 mg | 13% | |
*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.
