Stuffed Peppers

Stuffed Peppers

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

Prep Time

15

Minutes

Total Time

55

Minutes

Makes

4

servings

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)
  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.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Lighter Stuffed Peppers:
For 3 grams of fat and 190 calories per serving, substitute ground turkey breast for the ground beef; use reduced-fat cheese.
Vegetarian Stuffed Peppers:
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.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 390
    • (Calories from Fat 160),
  • Total Fat 17g
    • (Saturated Fat 7g,
    • Trans Fat 1g),
  • Cholesterol 80mg;
  • Sodium 1470mg;
  • Total Carbohydrate 29g
    • (Dietary Fiber 4g,
    • Sugars 8g),
  • Protein 29g;
Percent Daily Value*:
    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:
    • 2;
    *Percent Daily Values are based on a 2,000 calorie diet.