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Stuffed Bell Peppers
These classic Stuffed Bell Peppers are filled with beef, rice, and tomatoes, and they taste better than you remember. Assemble them a day or two ahead for a quick 30-minute meal during the week.
👥 4 Servings⏱️ Prep & Cook: 1h 20m⏳ Prep: 20 min🔥 Cook: 1h👤 Meggan Hill📖 culinaryhill
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●oven
- ●bowl
- ●skillet
- ●wooden spoon
- ●baking dish
📝 Preparation Steps
1
Adjust an oven rack to the middle position and preheat oven to 350 degrees. In a large pot over high heat, bring 4 quarts water and 1 tablespoon salt to boil. Add the bell peppers and cook until they begin to soften, about ⏱️ 3 minutes.
2
Remove the peppers from the water, allowing any excess water to drain back into the pot. Place the peppers, cut-side down, on a paper-towel lined plate.
3
Return the water to a boil. Add the rice and cook uncovered until tender, about ⏱️ 13-15 minutes. Drain thoroughly and transfer to a large bowl.
4
Meanwhile, in a 12-inch skillet over medium-high heat, heat oil until shimmering. Add onion and cook until softened, about ⏱️ 5 minutes.
5
Stir in beef and cook until no longer pink, about ⏱️ 5 minutes, breaking up clumps with a wooden spoon. Stir in the garlic until fragrant, about ⏱️ 30 seconds.
ground beef1 pound
6
Transfer beef mixture to the bowl with rice. Add the tomatoes, ketchup, parsley, and 1 cup of the cheese and stir to combine. Season to taste with salt and pepper (I like 1/2 teaspoon salt and 1/4 teaspoon pepper).
ground beef1 pound
7
Place the peppers, cut-side up, in a 9 by 9-inch baking dish. Divide the filling evenly among the peppers. Sprinkle them with the remaining 1/4 cup cheese. Bake until the cheese is browned and the filling is heated through, about ⏱️ 30 minutes.
Nutrition Facts
calories
649 kcal
fat Content
41 g
serving Size
1 pepper
fiber Content
4 g
sugar Content
12 g
sodium Content
412 mg
protein Content
32 g
cholesterol Content
112 mg
carbohydrate Content
36 g
saturated Fat Content
17 g
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