Log in

…

Log in

Stuffed Bell Pepper Recipe

By Elizabeth Lloyd

Stuffed Bell Pepper Recipe

This stuffed peppers recipe is not only easy to make but is made with real ingredients you will actually have on hand

Updated at: Thu, 17 Aug 2023 12:10:19 GMT

Nutrition balance score

Unbalanced

Glycemic Index

46

Low

Glycemic Load

11

Moderate

Nutrition per serving

Calories476.9 kcal (24%)

Total Fat29.6 g (42%)

Carbs23.9 g (9%)

Sugars7.1 g (8%)

Protein29.2 g (58%)

Sodium1364.4 mg (68%)

Fiber4.4 g (16%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

4green bell peppers

large, can use red if you prefer

1 lbground beef

cooked, Minute Rice is what I use

⅛ tspgarlic salt

1 x 15 ozcan tomato sauce

1 cupmozzarella

Instructions

Step 1

Preheat oven to 350 degrees.

Step 2

Cut a circle around the top of the pepper so you can remove the top. This is the “lid”, which you can discard.

Step 3

Use a spoon and scoop out all of the seeds and membranes inside of the pepper.

Step 4

Add the peppers to a pot of water. Heat to boiling and cook for 5-7 minutes and then drain.

Step 5

While peppers are boiling, brown the ground beef (or turkey) until cooked through.

Step 6

Add in onion and cook until softened.

Step 7

Drain and return to the skillet.

Step 8

Mix in 1/4 – 1/3 cup of cheese.

Step 9

Add the rice, salt, garlic salt and 1 cup of tomato sauce to the beef. Cook until all is hot.

Step 10

Spoon the beef mixture into the peppers.

Step 11

Stand upright in a small baking dish (recommended size is 8×8).

Step 12

Pour the remaining sauce over the top of the peppers.

Step 13

Cover with foil and bake for 45 min.

Step 14

Uncover and sprinkle with cheese.

Step 15

Bake until cheese is melted

Notes

7 liked

0 disliked

Moist

Easy

Special occasion

Delicious

One-dish

Teresa B· 2 months ago

Special occasion

I used green, red, and orange peppers and adjusted the recipe to make 6 stuffed peppers. I went ahead and used the whole 8-ounce bag of shredded cheese, too. It was good, but for the effort required, I probably won't make it again (considering I have a super tiny kitchen, and it was quite challenging being able to have space to get everything prepared at the same time, but that's my issue, not the recipe's, LOL).

I used green, red, and orange peppers and adjusted the recipe to make 6 stuffed peppers. I went ahead and used the whole 8-ounce bag of shredded cheese, too. It was good, but for the effort required, I probably won't make it again (considering I have a super tiny kitchen, and it was quite challenging being able to have space to get everything prepared at the same time, but that's my issue, not the recipe's, LOL).

Ana Neves· 8 months ago

Special occasion

Teresa· 2 years ago

Elizabeth Lloyd· 2 years ago

Makes leftovers

I love this recipe but have started tweaking it a little. Using a clove of minced garlic instead of garlic salt, dicing the "lids" and tossing them in with the onions. Last time I added some chopped mushrooms and it was delicious! I also recommend using a good brand of tomato sauce, something you'd use in a quick spaghetti instead of the cheap cans of plain sauce. It's not a huge difference, but it does class up the flavor profile a bit!

You may also like

Samsung Food Recipes European Dinner