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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.
For 4 servings
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.
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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.
This american recipe takes 75 minutes to prepare and yields 4 servings. At 580.24 calories per serving with 40.82g of protein, it's a moderately challenging recipe perfect for dinner or lunch.
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.
Substitute the ground beef with ground turkey, chicken, or Italian sausage for a different flavor profile.
Replace the cooked rice with an equal amount of cauliflower rice or quinoa for a healthier, lower-carb option.
Add 1/2 teaspoon of red pepper flakes or one finely diced jalapeño to the beef mixture for a touch of heat.
Experiment with different cheeses like pepper jack for spice, provolone for a mild pull, or a Mexican cheese blend for a zesty flavor.
The ground beef provides high-quality protein, which is essential for muscle repair, growth, and overall body function. Protein also helps in keeping you full and satisfied.
Bell peppers are packed with vitamins, especially Vitamin C and Vitamin A. Red bell peppers, in particular, are one of the best dietary sources of Vitamin C, which boosts the immune system.
The combination of rice and protein offers a source of sustained energy, making this a hearty and fulfilling meal that can power you through your day.
The tomato sauce is a great source of lycopene, a powerful antioxidant linked to reducing the risk of certain chronic diseases.
A single beef and rice stuffed pepper contains approximately 450-550 calories, depending on the size of the pepper and the fat content of the ground beef used.
Yes, they can be part of a healthy diet. They offer a balanced meal with protein from beef, carbohydrates from rice, and vitamins from the bell peppers and tomato sauce. Using lean ground beef and whole-grain rice can enhance their nutritional value.
Absolutely. You can prepare the filling and stuff the peppers up to 24 hours in advance. Store them covered in the refrigerator and add about 10-15 minutes to the initial covered baking time when you're ready to cook.
Blanching is highly recommended. It pre-softens the peppers, ensuring they become tender during baking and reducing the overall cooking time. If you skip this step, you will need to bake them for a much longer time.
Stuffed peppers are a complete meal on their own, but they pair wonderfully with a simple side salad, steamed green beans, or a slice of crusty bread to soak up the sauce.
Store leftover stuffed peppers in an airtight container in the refrigerator for up to 3-4 days. Reheat them in the oven at 350°F (175°C) for 15-20 minutes or in the microwave until heated through.