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Amazing Stuffed Bell Peppers: 1 Secret for Incredible Flavor

Stuffed Bell Peppers
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These Stuffed Bell Peppers offer a satisfying, healthy meal. They feature a savory mix of ground beef, rice, and tomatoes baked inside tender bell peppers.

Ingredients

Scale
  • 6 medium bell peppers (any color)
  • 1 tablespoon olive oil
  • 1 pound ground beef (80/20 lean)
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 (8 ounce) can tomato sauce
  • 1/2 cup uncooked long-grain white rice
  • 1 cup beef broth
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup shredded mozzarella cheese (optional, for topping)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Cut the bell peppers in half lengthwise and remove the seeds and membranes. Set aside.
  3. Heat olive oil in a large skillet over medium heat. Add ground beef and onion. Cook, breaking up the beef with a spoon, until browned and the onion is softened, about 8-10 minutes. Drain any excess fat.
  4. Stir in minced garlic, diced tomatoes (undrained), tomato sauce, uncooked rice, beef broth, oregano, salt, and black pepper. Bring the mixture to a simmer.
  5. Remove from heat. Carefully spoon the beef and rice mixture into each bell pepper half.
  6. Arrange the stuffed bell pepper halves in a 9×13 inch baking dish.
  7. Pour about 1/4 inch of water into the bottom of the baking dish to create steam, which helps cook the peppers.
  8. Cover the baking dish tightly with aluminum foil.
  9. Bake for 45 minutes.
  10. Remove the foil. If using, sprinkle mozzarella cheese over the top of each pepper.
  11. Bake uncovered for an additional 15-20 minutes, or until the peppers are tender and the cheese is melted and bubbly.
  12. Let rest for a few minutes before serving.

Notes

  • You can use ground turkey or a plant-based ground for a lighter option.
  • Feel free to add other vegetables to the filling, such as chopped mushrooms or zucchini.
  • For a spicier kick, add a pinch of red pepper flakes to the filling.
  • Leftovers store well in an airtight container in the refrigerator for up to 3-4 days.
  • These peppers can be made ahead and reheated.

Nutrition

Find it online: https://whiskdaily.com/stuffed-bell-peppers/