Stuffed Bell Peppers Recipe
A classic dish that delivers big flavor with affordable ingredients
Servings: 6
Calories: 394kcal
Ingredients
- 1 lb Ground beef
- 1/2 cup Rice cooked
- 6 Bell peppers various colors, tops and cores removed
- 1 cup Monterey Jack cheese or Pepper Jack for an additional kick
- 1 tbsp Olive oil
- 1 tbsp Onion medium, choppped
- 1 tbsp Tomato paste
- 3 cloves Garlic minced
- 14 oz Tomatoes fire roasted, 1 can, diced
- 1 tsp Oregano dried
- 1/2 tsp Salt kosher
- 1/4 tsp Pepper freshly ground
Instructions
- Preheat oven to 400 degrees F.
- In a pot, prepare rice according to the instructions.
- Using a large skillet, heat to medium and add olive oil. Add onions and saute until soft, about 4-5 minutes.
- Add tomato paste and stir until fragrant, about 1 minute.
- Add ground beef and cook, breaking up the meat. Cook until almost no pink remains, approx. 4 minutes.
- Drain the fat and return to heat and add garlic.
- Continue to cook until no pink remains, approx. 1 more minute.
- Add rice and fire-roasted tomatoes. Add the salt, pepper, and oregano.
- Reduce heat and simmer until liquid has reduced marginally, about 5 minutes.
- Season with additional salt and pepper to taste.
- Remove from heat and add 1/2 cup of cheese and mix until combined.
- Place peppers cut side up in a 9"x13" baking dish.
- Spoon mixture into each pepper.
- Take a sheet of aluminum foil and spray with a non-stick spray and cover stuffed peppers.
- Bake until peppers are tender, about 30 minutes. Top peppers with remaining cheese and return to oven, uncovered.
- Bake until cheese is bubbly, about 10 minutes then remove from oven
- Garnish and serve!
Nutrition
Calories: 394kcal | Carbohydrates: 24g | Protein: 21g | Fat: 24g | Saturated Fat: 10g | Cholesterol: 70mg | Sodium: 376mg | Potassium: 678mg | Fiber: 4g | Sugar: 7g | Vitamin A: 4462IU | Vitamin C: 162mg | Calcium: 181mg | Iron: 3mg