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Flavorful, protein-packed stuffed bell peppers with beef and rice. A wholesome and hearty meal for dinner!
Tender bell peppers baked to perfection, filled with a savory mix of seasoned ground beef, fluffy rice, and rich tomato sauce. A classic American comfort food that's both hearty and delicious.
Serving size: 1 piece
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Flavorful, protein-packed stuffed bell peppers with beef and rice. A wholesome and hearty meal for dinner!
This american dish is perfect for dinner. With 580.24 calories and 40.82g of protein per serving, it's a nutritious choice for your meal plan.
Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish or one large enough to hold the peppers snugly.
Prepare the bell peppers. Slice the tops off, then carefully remove the seeds and white membranes. Bring a large pot of water to a boil. Blanch the peppers by boiling them for 3-4 minutes to soften. Remove with tongs and place them upside down on a paper towel to drain excess water.
While peppers drain, heat olive oil in a large skillet over medium-high heat. Add the chopped onion and cook for 4-5 minutes until softened and translucent. Add the minced garlic and cook for another minute until fragrant.
Add the ground beef to the skillet. Cook for 5-7 minutes, breaking it apart with a spoon, until it is fully browned. Drain off any excess grease.
Remove the skillet from the heat. Stir in the cooked rice, 1/2 cup of the tomato sauce, Worcestershire sauce, Italian seasoning, salt, and pepper. Mix until all ingredients are well combined.
Arrange the blanched peppers upright in the prepared baking dish. Spoon the beef and rice mixture evenly into each pepper, filling them to the top.
In a small bowl, mix the remaining 1/2 cup of tomato sauce with 1/2 cup of water. Pour this mixture into the bottom of the baking dish, around the peppers. This will create steam and keep the peppers moist.
Cover the baking dish tightly with aluminum foil and bake for 25 minutes. The peppers should be getting tender.
Carefully remove the foil. Sprinkle the shredded cheese evenly over the tops of the peppers. Return the dish to the oven, uncovered, and bake for another 10-15 minutes, until the peppers are fully tender and the cheese is melted and bubbly.
Remove from the oven and let the peppers rest for 5-10 minutes before serving. This allows the filling to set.
