Enjoy your dinner with peppers that are stuffed with ground beef and baked to perfection. This is the Easiest & Best recipe for Stuffed Peppers ever believe me. Try it and you’ll be like a PRO. 🙂
Stuffed Peppers
2015-02-09 13:56:05
Yields 4
Prep Time
15 min
Total Time
55 min
Ingredients
- 4 large bell peppers (any color)
- 1 lb lean (at least 80%) ground beef
- 2 tablespoons chopped onion
- 1 cup cooked rice
- 1 teaspoon salt
- 1 clove garlic, finely chopped
- 1 can (15 oz) Muir Glen™ organic tomato sauce
- 3/4 cup shredded mozzarella cheese (3 oz)
Instructions
- Cut thin slice from stem end of each bell pepper to remove top of pepper. Remove seeds and membranes; rinse peppers. If necessary, cut thin slice from bottom of each pepper so they stand up straight. In 4-quart Dutch oven, add enough water to cover peppers. Heat to boiling; add peppers. Cook about 2 minutes; drain.
- In 10-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain. Stir in rice, salt, garlic and 1 cup of the tomato sauce; cook until hot.
- Heat oven to 350°F.
- Stuff peppers with beef mixture. Stand peppers upright in ungreased 8-inch square glass baking dish. Pour remaining tomato sauce over peppers.
- Cover tightly with foil. Bake 10 minutes. Uncover and bake about 15 minutes longer or until peppers are tender. Sprinkle with cheese.
Notes
- * Substitute 1 package (12 oz) frozen veggie crumbles, thawed, for the ground beef; omit onion. Omit step 2. In 10-inch nonstick skillet, cook veggie crumbles, rice, salt, garlic and 1 cup of the tomato sauce over medium heat, stirring occasionally, until hot. Continue as directed.
NUTRITION INFORMATION PER SERVING
- Serving Size: 1 Serving
- Calories 390, Total Fat 17g, Cholesterol 80mg, Sodium 1470mg, Total Carbohydrate 29g, Protein 29g, Vitamin A 30%, Vitamin C 120%, Calcium 20%, Iron 20%
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