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
Yields 4
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Prep Time
15 min
Total Time
55 min
Prep Time
15 min
Total Time
55 min
Ingredients
  1. 4 large bell peppers (any color)
  2. 1 lb lean (at least 80%) ground beef
  3. 2 tablespoons chopped onion
  4. 1 cup cooked rice
  5. 1 teaspoon salt
  6. 1 clove garlic, finely chopped
  7. 1 can (15 oz) Muir Glen™ organic tomato sauce
  8. 3/4 cup shredded mozzarella cheese (3 oz)
Instructions
  1. 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.
  2. 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.
  3. Heat oven to 350°F.
  4. Stuff peppers with beef mixture. Stand peppers upright in ungreased 8-inch square glass baking dish. Pour remaining tomato sauce over peppers.
  5. Cover tightly with foil. Bake 10 minutes. Uncover and bake about 15 minutes longer or until peppers are tender. Sprinkle with cheese.
Notes
  1. * 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
  1. Serving Size: 1 Serving
  2. 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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