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Stuffed Red Peppers

Stuffed Red Peppers with Beef and Rice Recipe

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Calories: 510
Ingredients Method Notes

Ingredients
  

  • 4 large red bell peppers
  • 1 lb ground beef (85/15)
  • 1 small yellow onion, diced
  • 3 cloves garlic, minced
  • 1 cup cooked white rice
  • 1 (15 oz) can tomato sauce, divided
  • 1 tsp dried oregano
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 cup shredded mozzarella or Italian cheese blend
  • 2 tbsp olive oil
  • Fresh parsley for garnish (optional)

Method
 

  1. Heat oven to 375°F. Cut tops off peppers, remove seeds and membranes, and brush inside and out with olive oil. Place cut-side up in a baking dish and roast 10 minutes.
  2. In a skillet over medium-high, brown ground beef for about 6 minutes. Drain most fat, then add onion and cook 3 minutes. Add garlic and cook 30 seconds. Stir in cooked rice, half the tomato sauce, oregano, salt, and pepper. Warm through.
  3. Spoon the beef mixture into each pepper. Top with remaining tomato sauce and sprinkle with cheese.
  4. Return to the oven and bake for 20 to 25 minutes until cheese is bubbly and peppers are tender.
  5. Let rest 5 minutes, garnish with parsley if using, and serve warm.

Notes

The peppers will soften further as they sit, so if you want them firm, check at the 20-minute mark. The filling can be made a day ahead and kept in the fridge. Just reheat it in a pan before stuffing so it goes into the peppers warm.