Stuffed Bell Peppers

A classic American weeknight supper, stuffed bell peppers turn sweet hollowed peppers into tidy edible bowls. Savory ground beef, rice, and tomato sauce bake under melted mozzarella for a cozy, shareable dinner.

Serves 4

Estimate for one serving

• 420 cal
• 28g protein
• 32g carbs
• 20g fat
• 5g fiber

Every recipe here is free to read.

Ingredients

• 4 medium bell peppers (any color)
• 1 lb ground beef (80/20)
• 1 1/2 cups cooked white rice
• 1 medium yellow onion
• 2 garlic cloves
• 15 oz can tomato sauce
• 1 tbsp Worcestershire sauce
• 1 tsp Italian seasoning
• 3/4 tsp salt
• 1/2 tsp black pepper
• 1 cup shredded mozzarella cheese

Instructions

1. 1Preheat oven to 375°F (190°C).
2. 2Cut the tops off the bell peppers and remove seeds and membranes. Rinse and set aside.
3. 3Finely dice the medium yellow onion and mince the garlic cloves.
4. 4In a large skillet over medium heat, cook the ground beef, breaking it up with a spoon, until browned (about 6-7 minutes). Drain excess fat if needed.
5. 5Add the diced onion and minced garlic to the skillet. Cook for 3-4 minutes until the onion softens.
6. 6Stir in tomato sauce (reserve the rest), the Worcestershire sauce, Italian seasoning, salt, and black pepper. Simmer for 2 minutes.
7. 7Remove from heat and mix in the cooked white rice until evenly combined.
8. 8Spoon the beef-rice filling into each of the 4 prepared bell peppers, packing gently. Place them upright in a baking dish.
9. 9Pour the remaining tomato sauce over and the peppers. Cover the dish with foil.
10. 10Bake for 35 minutes. Remove foil, sprinkle shredded mozzarella evenly over the peppers, and bake uncovered for 10 more minutes until cheese is melted and peppers are tender.
11. 11Let rest 5 minutes before serving. Enjoy hot.