Description
Tender bell peppers stuffed with rice, beef, and vegetables for a well-rounded, delicious, and nutritious meal.
Ingredients
- 6 bell peppers (mixed colors)
- 2 cups cooked rice
- 1 lb ground beef
- 1 1/2 cups diced tomatoes (or 1 can, drained)
- 2 teaspoons olive oil
- 1 cup diced onion
- 3 cloves garlic (minced)
- 1 tablespoon Italian seasoning (divided)
- 1/4 teaspoon chili powder
- 3/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 teaspoons Worcestershire sauce
- 1/2 cup Parmesan cheese (shredded)
- 1 cup mozzarella cheese (shredded)
Instructions
- Bring a large pot of water to a boil. Slice tops off peppers, remove seeds and pith, and dice some tops.
- Blanch peppers for 3 minutes, then set aside to cool.
- Preheat oven to 375°F (190°C).
- Heat olive oil in a pan. Sauté onion and garlic for 2 minutes.
- Add diced pepper and half the Italian seasoning; cook 1 minute.
- Add ground beef and cook 6–7 minutes until browned.
- Add tomatoes, remaining seasoning, salt, pepper, and chili powder; mix well.
- Stir in rice and mix thoroughly.
- Mix mozzarella and Parmesan in a bowl.
- Fill peppers with the beef mixture and top with cheese.
- Bake for 15–20 minutes until cheese is melted.
- Serve and enjoy.
Notes
- Store leftovers in the fridge for 3–4 days in an airtight container.
- Can be made ahead and refrigerated or frozen before baking.
- Substitute beef with pork or a mix if desired.
- Use fresh or canned tomatoes (drained).
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Bake
- Cuisine: American