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Stuffed Peppers

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Enjoy your dinner with peppers that are stuffed with ground beef and baked to perfection.

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( 44 Ratings)

44 Ratings

5 Stars 66%

4 Stars 18%

3 Stars

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1 Stars

Member Reviews ( 31 )

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Prep Time 15 min
Total Time 55 min
Servings 4

Ingredients

4: large bell peppers (any color)

1: lb lean (at least 80%) ground beef

2: tablespoons chopped onion

1: cup cooked rice

1: teaspoon salt

1: clove garlic, finely chopped

1: can (15 oz) Muir Glen® organic tomato sauce

3/4: cup shredded mozzarella cheese (3 oz)

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Directions

1 Cut thin slice from stem end of each bell pepper to remove top of pepper. Remove seeds and membranes; rinse peppers. If necessary, cut thin slice from bottom of each pepper so they stand up straight. In 4-quart Dutch oven, add enough water to cover peppers. Heat to boiling; add peppers. Cook about 2 minutes; drain.
2 In 10-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain. Stir in rice, salt, garlic and 1 cup of the tomato sauce; cook until hot.
3 Heat oven to 350°F.
4 Stuff peppers with beef mixture. Stand peppers upright in ungreased 8-inch square glass baking dish. Pour remaining tomato sauce over peppers.
5 Cover tightly with foil. Bake 10 minutes. Uncover and bake about 15 minutes longer or until peppers are tender. Sprinkle with cheese.

EXPERT TIPS

Expert Tips

For 3 grams of fat and 190 calories per serving, substitute ground turkey breast for the ground beef; use reduced-fat cheese.

Substitute 1 package (12 oz) frozen veggie crumbles, thawed, for the ground beef; omit onion. Omit step 2. In 10-inch nonstick skillet, cook veggie crumbles, rice, salt, garlic and 1 cup of the tomato sauce over medium heat, stirring occasionally, until hot. Continue as directed.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 390
Calories from Fat: 160),

% Daily Value

Total Fat: 17g; 17%
(Saturated Fat 7g, 7% Trans Fat 1g 1% ),
Cholesterol: 80mg; 80%;
Sodium: 1470mg; 1470%;
Total Carbohydrate: 29g; 29%
(Dietary Fiber 4g 4% Sugars 8g 8% ),
Protein: 29g; 29%

% Daily Value*:

Vitamin A: 30%;
Vitamin C: 120%;
Calcium: 20%;
Iron: 20%;

Exchanges:

1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 3 Vegetable; 0 Very Lean Meat; 2 1/2 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 31 Reviews View All

Posted 3/8/2013 7:49:50 PM REPORT ABUSE RS419 said:

Rating:

Delicious! Everything was great and I loved the fact of cooking everything first then baking. My only issue was the peppers could have been a tad softer. I will make again but will also cook the peppers too prior to stuffing. Give it a try you won't be disappointed!

This reply was: Helpful Inspiring

Posted 2/17/2013 1:31:38 PM REPORT ABUSE KittyPads said:

Rating:

I grew up on stuffed peppers, and this recipe is wonderful! I did change the beef to ground turkey, used fresh pico de gallo instead of only onion, and also seasoned the meat with lots of garlic. Also, I used spicy rice rather than plain rice. Everyone loved it! I will definitely be making this again soon!

This reply was: Helpful Inspiring

Posted 2/15/2013 1:37:19 PM REPORT ABUSE MichD73 said:

Rating:

I have made this recipe several times and it is my favorite by far. I add some diced red bell peppers to the meat mixture and I add a can of Rotel diced tomatoes with chili's for extra flavor as well as a little bit of Worcestershire sauce. Shredded cheese to the meat mixture as well, before I fill my peppers makes it that much yummier! My neighbors love when I make this for them, as well as my whole family!

This reply was: Helpful Inspiring