Stuffed Bell Peppers

  • 45 mins total
  • 5 mins prep
  • 40 mins cook
  • serves 4 people
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IntroductionSkip To The Recipe

Stuffed bell peppers is, at least at our house, a great way to finish up the left over rice. Somehow I always make extra.

This recipe is very easy and simple to assemble and full in flavor. The rice and tomato sauce blend well together as the rice absorbs all the flavors.

The cooking part of the peppers in the oven can vary. I like my bell peppers a bit more cooked thus the recipe is reflecting the time. Adjust to your liking.

Giangi's Kitchen Signature

 

Nutrition Facts
Stuffed Bell Peppers
Amount Per Serving
Calories 701 Calories from Fat 378
% Daily Value*
Total Fat 42g 65%
Saturated Fat 17g 85%
Cholesterol 118mg 39%
Sodium 1523mg 63%
Potassium 1294mg 37%
Total Carbohydrates 42g 14%
Dietary Fiber 6g 24%
Sugars 14g
Protein 36g 72%
Vitamin A 99.2%
Vitamin C 202.5%
Calcium 35.5%
Iron 28.4%
* Percent Daily Values are based on a 2000 calorie diet.
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Stuffed Bell Peppers

  • 45 mins total
  • 5 mins prep
  • 40 mins cook
  • serves 4 people

Ingredients

Original recipe yields 4 servings

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  • 4 same size bell peppers
  • 2 cups cooked white rice
  • 1 tablespoon unsalted butter
  • 2 tablespoons olive oil
  • 28 ounces strained or pureed tomato sauce
  • 1 garlic clove crushed but left whole
  • 1 pound ground beef
  • 1/2 yellow onion, diced
  • 1/2 cup grated parmesan cheese + more for tops
  • 1 cup mozzarella, shredded
  • salt and pepper

Instructions

  1. Preheat oven to 350

    In a large pot over medium heat the olive oil, onion, garlic and add the butter. Once the garlic is golden, remove and discard.

    Add the ground beef to the large pot. With the back of a spoon break down the ground beef on smaller pieces. Cook until all the juices from the meat are gone. 

  2. Add the tomato sauce, salt and pepper. Lower the heat, cover and cook for 20 minutes.

  3. Meanwhile slice the bell peppers in half lengthwise. Remove all the internal seeds. Clean and dry. Sprinkle with salt and pepper.

    Butter an ovenproof pan. 

  4. When the tomato sauce is done, add the rice and mix well. Add the parmesan cheese and mozzarella to the mixture.

  5. Fill each half of bell peppers with tomato and rice. Sprinkle the remaining 2 tablespoons parmesan cheese over the peppers. 

  6. Bake in the hot oven for 20 to 25 minutes, until cheese is melted, and the peppers are slightly soft.

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Comments (2) Post a Reply

  1. Sheela Eichhorn says:

    Looks yummy – all those ingredients must make for a fabulous taste treat!

    1. Giangi Townsend says:

      They sure do Sheela. So wonderful to see you here.
      Big hugs xoxo Giangi

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