Stuffed Bell Peppers
Stuffed Bell Peppers are a fun alternative to your basic ground beef meal! Mixed with Italian seasoning and topped with cheese...this dinner is perfect for a night in with the family.
Directions
1. Start cooking rice according to the package instructions and preheat oven to 350 degrees.
2. Using a sharp knife, trim the tops off the bell peppers. Remove the seeds and ribs.
3.
Place seeded peppers upside down in a
9x9 or11x7
baking dish.
4. Chop the usable removed bell pepper tops and set aside.
5.
Fill the baking dish with about a 1/2-inch of water.
6. Cover with foil and bake for 20 minutes.
7. While peppers are baking. In a large skillet heat olive oil over medium heat.
8. Add the ground beef, green onion and bell pepper. Sauté for 6-8 minutes until beef is browned.
9. Remove some of the grease from the skillet with a paper towel or a turkey baster.
10. Add the garlic and sauté 1 minute more until fragrant.
11. Add the Italian seasoning and the diced tomatoes. Cook for a couple minutes.
12.
Stir in the rice until combined. Remove from heat and set aside.
13. Remove peppers from the oven. Flip them right side up.
14. Fill each of the peppers to the brim with the beef and rice mixture.
15. Spoon marinara sauce on top of each filled pepper.
16. Cover and bake for another 20 minutes.
17. Remove from oven. Sprinkle mozzarella cheese over the top of each pepper.
18. Return peppers to the oven and bake for another 15-20 minutes depending on the size of your peppers.
19. Remove from oven and from baking dish. Sprinkle with parsley and serve warm.
Stuffed Bell Peppers
Ingredients:
- 4-6 bell peppers, any color (medium-large size)
- 1 tablespoon olive oil
- 1-pound lean ground beef
- 3-4 green onions, chopped
- 1/2 cup bell pepper (from the tops)
- 3 garlic cloves, minced
- 2 tablespoons Italian seasoning
- 1 can diced tomatoes, (14oz)
- 1 cup marinara sauce
- 1 cup white rice, cooked
- 1 cup mozzarella cheese, shredded
- Fresh parsley for garnish
Instructions:
How to cook Stuffed Bell Peppers
- Start cooking rice according to the package instructions and preheat oven to 350 degrees.
- Using a sharp knife, trim the tops off the bell peppers. Remove the seeds and ribs.
- Place seeded peppers upside down in a 9x9 or11x7 baking dish.
- Chop the usable removed bell pepper tops and set aside.
- Fill the baking dish with about a 1/2-inch of water.
- Cover with foil and bake for 20 minutes.
- While peppers are baking. In a large skillet heat olive oil over medium heat.
- Add the ground beef, green onion and bell pepper. Sauté for 6-8 minutes until beef is browned.
- Remove some of the grease from the skillet with a paper towel or a turkey baster.
- Add the garlic and sauté 1 minute more until fragrant.
- Add the Italian seasoning and the diced tomatoes. Cook for a couple minutes.
- Stir in the rice until combined. Remove from heat and set aside.
- Remove peppers from the oven. Flip them right side up.
- Fill each of the peppers to the brim with the beef and rice mixture.
- Spoon marinara sauce on top of each filled pepper.
- Cover and bake for another 20 minutes.
- Remove from oven. Sprinkle mozzarella cheese over the top of each pepper.
- Return peppers to the oven and bake for another 15-20 minutes depending on the size of your peppers.
- Remove from oven and from baking dish. Sprinkle with parsley and serve warm.
Notes:
Calories
522.84Fat (grams)
25.08Sat. Fat (grams)
9.78Carbs (grams)
31.47Fiber (grams)
5.01Net carbs
26.46Sugar (grams)
9.18Protein (grams)
42.92Sodium (milligrams)
624.59Cholesterol (grams)
124.36