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Camelia

Stuffed Bell Peppers

Everyone loves stuffed bell pepper recipes, or at least nearly everyone. This one has stood the test of time and is as well-loved today as it always has been. Juicy bell peppers are filled with a beef, rice and cheese mixture and then finished off in the oven, to make a dish that’s delicious, hearty, colorful, and nutritious. Your family definitely won’t mind this dish on repeat!
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6
Course: Dinner
Calories: 637
Ingredients Method Notes

Ingredients
  

  • 6 bell peppers any color or a combination of colors
  • 2 teaspoons olive oil
  • 1 1/2 pounds ground beef I use 90% lean
  • 1/2 cup onion finely chopped
  • 2 teaspoons garlic minced
  • 1 1/2 cups cooked white rice do not use raw rice
  • salt and pepper to taste
  • 15 ounce can tomato sauce
  • 1/2 teaspoon Italian seasoning
  • 1 1/2 cups mozzarella cheese shredded divided use
  • 2 tablespoons parsley chopped
  • cooking spray

Method
 

  1. Preheat the oven to 350°F.
  2. Remove the tops from the peppers and discard the seeds and white membrane you find inside.
  3. Arrange the peppers open side facing down in a cooking spray-coated baking dish, and add 1½ cups of water in there.
  4. Cover with foil and bake for about 25 minutes.
  5. Meanwhile, you can prepare the bell pepper filling mixture.
  6. Heat the oil in a pan and then add the ground beef along with some salt and black pepper.
  7. Cook for about 5 minutes or until no pink remains in the beef.
  8. Now add the onion and cook for another 4 minutes, stirring often.
  9. Add the garlic and cook for 30 seconds.
  10. Next add the rice, Italian seasoning and tomato sauce, and stir well.
  11. Mix in ½ cup of cheese and add salt and black pepper too.
  12. Take the baked bell peppers out of the oven and drain off the water.
  13. Flip them over and stuff with the beef mixture.
  14. Sprinkle the remaining cheese on top, then cover with foil and bake for 20 minutes.
  15. Discard the foil and bake for a further 10 minutes or until the peppers are tender and the cheese has melted.
  16. Sprinkle parsley on top and then serve.

Notes

Variations and Substitutions:
Swap the cooked rice for cooked couscous, pearl barley or mini pasta shapes, and use whatever type of shredded cheese you prefer. For a low carb alternative, swap the rice for cauliflower rice or else just add more veggies, such as mushrooms and summer squash to the filling.