Stuffed Peppers
Ingredients
The filling
-
1
cup
long grain white rice
-
1 1/4
lbs
lean ground beef
-
1
small
yellow onion, finely chopped
-
3
cloves
garlic, minced
-
1
14.5 oz can
petite diced tomatoes, drained
-
1
8 oz can
tomato sauce
-
3
Tbsp
minced fresh parsley
-
2
tsp
Italian seasoning
-
Salt and freshly ground black pepper
The peppers
-
6
bell peppers, any color (medium-large size)
For cooking
-
1
Tbsp
olive oil
-
1
cup
shredded mozzarella cheese
Instructions
- Preheat the oven to 400 degrees.
- Cook the rice according to package instructions.
- Trim about 1/4-inch from the tops of the bell peppers and remove the stems, ribs, and seeds.
- Fill a baking dish with about 1/2-inch of water and place the peppers upside down in the water, cover with foil, and bake for 20 minutes.
- Heat olive oil in a large skillet over medium-high heat and sauté the onion for 3-4 minutes.
- Add the ground beef in chunks, season with salt and pepper, and sear until browned on the bottom, about 3 minutes.
- Break up the beef and mix with the onions, then add garlic and cook until the beef is cooked through, about 1 more minute.
- Remove from heat and drain excess fat.
- Stir in the tomatoes, half of the tomato sauce, cooked rice, parsley, Italian seasoning, and season with salt and pepper to taste.
- Reduce the oven temperature to 350 degrees.
- Turn the par-baked peppers upright, sprinkle inside with salt, and fill with the beef filling.
- Pour the remaining tomato sauce over the peppers, cover with foil, and bake for 20 minutes.
- Remove from the oven, sprinkle with cheese, and return to bake uncovered until the peppers are tender, about 10-20 minutes.
- Sprinkle with parsley and serve warm.
Nutrition Facts (estimated)
Servings
6
Calories
395
Total fat
16g
Total carbohydrates
33g
Total protein
27g
Sodium
475mg
Cholesterol
76mg
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