Ground Beef Stuffed Red Bell Peppers
Elevate your dinner table with these hearty and flavorful Ground Beef Stuffed Red Bell Peppers—an irresistible combination of savory ground beef, tender white rice, and vibrant seasonings, all tucked inside naturally sweet red bell peppers. This oven-baked recipe features a melty layer of cheddar cheese for the perfect finishing touch, while a quick blanch ensures the peppers are perfectly tender yet sturdy enough to hold the delectable filling. Ideal as a comforting weeknight meal or for entertaining guests, these stuffed peppers are easy to prepare, bursting with Italian-inspired flavors, and customizable to suit your family’s tastes. With a 15-minute prep time and an oven-baked finish that keeps the peppers juicy, this dish guarantees satisfaction in every bite. Perfect for a low-carb variation or paired with a fresh side salad, it’s a versatile classic you’ll want to make again and again!
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Recipe Information
Ingredients
- 4 whole Red bell peppers
- 1 pound Ground beef
- 1 cup Cooked white rice
- 1 medium, diced Yellow onion
- 2 cloves, minced Garlic
- 1 cup Tomato sauce
- 1 cup Shredded cheddar cheese
- 1 tablespoon Olive oil
- 1 teaspoon Italian seasoning
- 0.5 teaspoon Paprika
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.5 cup Water
Instructions
Preheat your oven to 375°F (190°C).
Slice the tops off the red bell peppers and remove the seeds and membranes. Set aside the tops for later use, if desired.
Bring a large pot of water to a boil. Blanch the bell peppers in the boiling water for 3-4 minutes to soften slightly. Remove and let them cool on a clean kitchen towel.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 3-4 minutes.
Add the minced garlic and sauté for 1 minute until fragrant.
Add the ground beef to the skillet and cook until browned, breaking it up with a spoon, about 6-8 minutes. Drain any excess fat.
Stir in the cooked rice, tomato sauce, Italian seasoning, paprika, salt, and black pepper. Mix until well combined and let the mixture simmer for 3 minutes.
Lightly grease a baking dish with a bit of olive oil. Place the blanched red bell peppers upright in the dish.
Fill each bell pepper with the ground beef mixture, packing it in gently but firmly.
Pour 1/2 cup of water into the bottom of the baking dish to keep the peppers moist during baking.
Cover the baking dish with aluminum foil and bake for 25 minutes.
Remove the foil and sprinkle shredded cheddar cheese over the tops of each stuffed pepper. Return to the oven, uncovered, and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Let the stuffed peppers cool for 5 minutes before serving. Garnish with chopped parsley or the reserved pepper tops if desired.
Nutrition Facts
Calories |
2071 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.5 g | 175% | |
| Saturated Fat | 59.6 g | 298% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 442 mg | 147% | |
| Sodium | 2941 mg | 128% | |
| Total Carbohydrate | 99.2 g | 36% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 26.8 g | ||
| Protein | 117.6 g | 235% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 974 mg | 75% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 2364 mg | 50% | |
*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.
