Stuffed Baked Bell Peppers
Indulge in the hearty flavors of Stuffed Baked Bell Peppers, a vibrant and nourishing dish that combines tender bell peppers with a savory filling of ground beef, fluffy white rice, and aromatic herbs like oregano and parsley. This family-friendly recipe is loaded with diced tomatoes and garlic-infused goodness, then topped with melted mozzarella for a golden finish. Perfectly balanced between comfort food and wholesome eating, these stuffed peppers are baked to perfection, creating a rich, steamy center while retaining their vibrant crunch. Ready in under an hour, this meal is ideal for busy weeknight dinners or meal prep, offering four irresistible servings that bring color and flavor to your table.
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Recipe Information
Ingredients
- 4 whole bell peppers
- 500 grams ground beef
- 200 grams cooked white rice
- 1 medium, chopped onion
- 2 minced garlic cloves
- 2 tablespoons olive oil
- 400 grams, canned diced tomatoes
- 2 tablespoons tomato paste
- 2 tablespoons, chopped parsley
- 1 teaspoon, dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 100 grams shredded mozzarella cheese
- 120 milliliters water
Instructions
Preheat your oven to 180°C (350°F).
Cut the tops off the bell peppers and remove the seeds and membranes. Rinse under cold water and set aside.
In a large skillet, heat olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent, about 5 minutes.
Add the ground beef to the skillet and cook until it is browned, breaking it apart with a spoon as it cooks.
Stir in the diced tomatoes, tomato paste, oregano, salt, and black pepper. Let the mixture simmer for about 5 minutes to thicken slightly.
Add the cooked rice and chopped parsley to the meat mixture, stirring to combine well.
Spoon the meat and rice mixture into each bell pepper, pressing down gently with the spoon to fill them completely.
Place the stuffed peppers in a baking dish and pour water into the bottom of the dish to prevent burning.
Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil, sprinkle the tops of the stuffed peppers with shredded mozzarella cheese.
Return the dish to the oven and bake for an additional 10 minutes until the cheese is melted and bubbly.
Remove from oven, garnish with additional parsley if desired, and let cool slightly before serving.
Nutrition Facts
Calories |
2342 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 152.8 g | 196% | |
| Saturated Fat | 57.0 g | 285% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 416 mg | 139% | |
| Sodium | 4277 mg | 186% | |
| Total Carbohydrate | 115.7 g | 42% | |
| Dietary Fiber | 17.1 g | 61% | |
| Total Sugars | 32.3 g | ||
| Protein | 124.2 g | 248% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 1011 mg | 78% | |
| Iron | 17.7 mg | 98% | |
| Potassium | 3373 mg | 72% | |
*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.
