Pennys Stuffed Bell Peppers
Elevate your weeknight dinner routine with Penny's Stuffed Bell Peppers—a comforting, flavorful classic that’s as satisfying as it is easy to make! Vibrant bell peppers act as edible bowls, brimming with a savory filling of seasoned ground beef, fluffy rice, tender onions, and garlic, all brought together with tangy diced tomatoes and a rich touch of tomato paste. Topped with gooey, golden mozzarella cheese, these stuffed peppers are baked to perfection, creating a dish that’s both hearty and nutritious. Infused with Italian seasoning and a hint of garlic, this recipe is perfect for meal prep or impressing family and friends. With just 20 minutes of prep and simple ingredients you likely already have, these delicious stuffed peppers are a surefire crowd-pleaser for any gathering or casual meal!
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Recipe Information
Ingredients
- 4 whole bell peppers (any color)
- 1 pound ground beef
- 1 cup cooked rice
- 1 medium onion, finely diced
- 2 cloves garlic, minced
- 14.5 ounces diced tomatoes, canned
- 2 tablespoons tomato paste
- 1 cup shredded mozzarella cheese
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon olive oil
- 0.5 cup water
Instructions
Preheat the oven to 375°F (190°C).
Cut the tops off the bell peppers and remove the seeds and membranes. Set aside, reserving the tops if desired for presentation.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 3-4 minutes.
Add the minced garlic to the skillet and cook for an additional 1 minute, stirring frequently.
Add the ground beef to the skillet and cook until browned and fully cooked, about 7-8 minutes. Drain any excess grease if needed.
Stir in the cooked rice, canned diced tomatoes (with juice), tomato paste, Italian seasoning, salt, and black pepper. Cook for 2-3 minutes to combine flavors. Remove from heat.
Place the hollowed-out bell peppers into a baking dish. If they do not stand upright, you can trim the bottoms slightly to make them stable.
Fill each bell pepper with the ground beef and rice mixture, pressing down gently with a spoon to pack the filling.
Pour 1/2 cup of water into the bottom of the baking dish to help steam the peppers as they bake.
Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and sprinkle the shredded mozzarella cheese evenly over the tops of the stuffed peppers. Bake uncovered for an additional 10 minutes, or until the cheese is melted and bubbly.
Remove the stuffed peppers from the oven and let cool for 5 minutes before serving.
Optional: Replace the tops of the bell peppers for presentation and serve warm.
Nutrition Facts
Calories |
558 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.2 g | 43% | |
| Saturated Fat | 13.4 g | 67% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 97 mg | 32% | |
| Sodium | 892 mg | 39% | |
| Total Carbohydrate | 32.7 g | 12% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 9.4 g | ||
| Protein | 30.2 g | 60% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 275 mg | 21% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 770 mg | 16% | |
*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.
