Italian · Dinner
Baked Stuffed Peppers
Italian baked stuffed peppers made with seasoned ground beef, white rice, tomato, garlic and onion, topped with melted mozzarella and Parmesan. The pepper is roasted until tender and the cheese browns. Served hot on a plate with fresh basil scattered over.
$4
15 minsPrep
40 minsCook
55 minsTotal
EasyLevel
Nutrition per serving
502Calories
37.4gProtein
27.4gFat
27.7gCarbs
9.8gSugar
4.6gFiber
827mgSodium
130mgChol
12.1gSat Fat
1010mgPotassium
325mgCalcium
4.5mgIron
2.8mcgVitamin B12
135mgVitamin C
protein-rich
rich-umami
hidden-gems
Instructions
1
Prep
Slice the top off the bell pepper, scoop out seeds and membrane, and set the shell aside. Preheat oven to 375°F (190°C).
2
Heat the olive oil in a skillet over medium heat. Add onion and garlic; cook for 2 minutes until softened and translucent.
3
Add ground beef to the skillet over medium-high heat, breaking it up as it cooks for 6 to 7 minutes until browned with no pink remaining.
4
Build the filling by stirring in cooked rice, canned tomatoes, oregano, salt, and pepper; simmer 3 minutes until slightly thickened.
5
Stuff
Pack the beef mixture into the pepper shell, pressing gently to fill without gaps. Stand upright in a baking dish and cover with foil.
6
Bake uncovered at 375°F (190°C) for 25 minutes until pepper is tender when pierced with a knife.
7
Uncover, scatter mozzarella and Parmesan over the top, and bake for another 10 minutes until cheese melts and turns golden.
8
Rest the stuffed pepper for 5 minutes so the filling sets and holds its shape.
9
Plate
Transfer the pepper to a plate and scatter torn basil leaves over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 22 large bell pepper
- 11 oz413g ground beef
- 2/3 cup110g cooked white rice
- 6 oz85g, about a third of a 14.5 oz can canned tomatoes
- 4 cloves4 cloves garlic
- 4 tbsp40g onion
- 3 oz86g mozzarella cheese
- 2 tbsp14g Parmesan cheese
- 2 tsp2 tsp olive oil
- 1 tsp1 tsp dried oregano
- 1/2 tsp1/2 tsp salt
- a pinch of black pepper
- 44 basil leaves
