Stuffed Red Pepper
Brighten up your dinner table with these flavorful Stuffed Red Peppers, a classic yet irresistible dish that combines tender bell peppers with a savory blend of ground beef, rice, and aromatic seasonings. Perfectly roasted in the oven, these peppers are filled with a hearty mixture featuring juicy diced tomatoes, rich tomato paste, and a splash of Worcestershire sauce for a bold, tangy depth. Topped with gooey melted mozzarella cheese and garnished with fresh parsley, each bite is a harmony of comfort and elegance. Ready in just an hour, this wholesome recipe is ideal for busy weeknights or casual gatherings, and it’s naturally customizable to suit a variety of preferences. Serve these stuffed peppers as a satisfying main course alongside a crisp green salad or warm crusty bread for a complete meal the whole family will love.
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Recipe Information
Ingredients
- 4 whole red bell peppers
- 2 tablespoons olive oil
- 1 medium, chopped onion
- 3 minced garlic cloves
- 1 pound ground beef
- 1 cup cooked rice
- 1 can (14.5 oz) diced tomatoes
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup shredded mozzarella cheese
- 2 tablespoons, chopped (for garnish) parsley
Instructions
Preheat your oven to 375°F (190°C).
Slice the tops off the red bell peppers and remove the seeds and membranes. Lightly coat the outside and inside of each pepper with a little olive oil. Set them upright in a baking dish.
In a large skillet over medium heat, heat 2 tablespoons of olive oil. Add the chopped onion and cook until translucent, about 5 minutes.
Add the minced garlic and cook for an additional minute, until fragrant.
Increase the heat to medium-high and add the ground beef to the skillet. Cook until browned, breaking it up with a spoon, about 7 minutes.
Stir in the cooked rice, diced tomatoes, tomato paste, Worcestershire sauce, dried oregano, salt, and black pepper. Mix well to combine.
Spoon the beef and rice mixture evenly into each of the prepared red peppers, pressing down gently to fill completely.
Cover the baking dish with foil and bake in the preheated oven for 30 minutes.
Remove from the oven and remove the foil. Top each stuffed pepper with shredded mozzarella cheese.
Return to the oven and bake uncovered for an additional 10 minutes, or until the cheese is melted and bubbly.
Garnish with chopped parsley before serving.
Nutrition Facts
Calories |
628 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.7 g | 47% | |
| Saturated Fat | 13.6 g | 68% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 96 mg | 32% | |
| Sodium | 823 mg | 36% | |
| Total Carbohydrate | 41.3 g | 15% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 14.7 g | ||
| Protein | 31.7 g | 63% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 283 mg | 22% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 1085 mg | 23% | |
*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.
