Ingredients
Scale
- 4 large bell peppers (any color)
- 1 lb lean ground beef
- 1 cup cooked long-grain rice
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 cup canned tomato sauce
- 1 cup shredded mozzarella cheese
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp Italian herbs (oregano or basil)
Instructions
- Preheat the oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds.
- In a skillet, sauté the diced onion over medium heat until translucent. Add minced garlic and cook until golden.
- Add ground beef to the skillet and cook until browned. Stir in cooked rice, tomato sauce, salt, pepper, and spices until well combined.
- Stuff each bell pepper with the beef-rice mixture and place them upright in a baking dish.
- Add a little water to the bottom of the baking dish for moisture, cover with foil, and bake for 30 minutes.
- Remove foil, sprinkle cheese on top of each pepper, and bake uncovered for another 10-15 minutes until cheese is bubbly.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pepper (approx. 250g)
- Calories: 320
- Sugar: 7g
- Sodium: 680mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 70mg