One More Stuffed Peppers Recipe
Elevate your weeknight dinner routine with "One More Stuffed Peppers Recipe," a classic yet irresistibly comforting dish that’s perfect for feeding the entire family. This recipe features vibrant, oven-roasted bell peppers stuffed to the brim with a savory mixture of ground beef, fragrant sautéed onions, garlic, and perfectly seasoned Italian herbs. By combining hearty cooked rice, tangy tomato sauce, and diced tomatoes, each bite is packed with rich, homestyle flavors. Topped with bubbly, golden mozzarella cheese and finished with fresh parsley, these stuffed peppers are as visually appealing as they are delicious. Ready in just over an hour and baked to perfection, this meal is a wholesome, crowd-pleasing option that's both satisfying and simple to make. Keywords: stuffed peppers recipe, ground beef stuffed peppers, easy dinner ideas, baked stuffed bell peppers.
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Recipe Information
Ingredients
- 4 large bell peppers (any color)
- 1 lb ground beef
- 1 cup cooked rice
- 1 medium, finely diced onion
- 3 minced garlic cloves
- 1 cup tomato sauce
- 1 cup diced tomatoes (canned)
- 1 cup shredded mozzarella cheese
- 1 tsp Italian seasoning
- 0.5 tsp paprika
- 1 tsp salt
- 0.5 tsp black pepper
- 1 tbsp olive oil
- 2 tbsp, chopped parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Slice the tops off of the bell peppers and remove the seeds and membranes. Lightly brush the outside of the peppers with olive oil and place them upright in a baking dish.
Heat a large skillet over medium heat and add 1 tablespoon of olive oil. Add the diced onion and sauté for 3-4 minutes, until softened. Stir in the minced garlic and cook for an additional minute.
Add the ground beef to the skillet and cook until browned, breaking it apart into crumbles as it cooks. Drain any excess grease.
Stir in the cooked rice, tomato sauce, diced tomatoes, Italian seasoning, paprika, salt, and black pepper. Let the mixture simmer for 5 minutes to allow the flavors to combine.
Spoon the beef and rice mixture evenly into the prepared bell peppers, packing the mixture down gently with a spoon.
Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 35 minutes.
Remove the foil and sprinkle the shredded mozzarella cheese evenly over the tops of the stuffed peppers. Return the dish to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Let the stuffed peppers cool slightly before serving. Garnish with chopped parsley, if desired.
Nutrition Facts
Calories |
1204 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.0 g | 59% | |
| Saturated Fat | 17.8 g | 89% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 3909 mg | 170% | |
| Total Carbohydrate | 145.5 g | 53% | |
| Dietary Fiber | 25.5 g | 91% | |
| Total Sugars | 53.6 g | ||
| Protein | 48.8 g | 98% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1037 mg | 80% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 2522 mg | 54% | |
*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.
