Name: Classic Stuffed Peppers
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: Serves 6
Ingredients: 6 large bell peppers (red, yellow, or green), tops cut off and seeds removed; 1 pound lean ground beef; 1 cup cooked long-grain white rice; 1 medium onion, finely diced; 3 cloves garlic, minced; 1 can (14.5 oz) diced tomatoes, drained; 2 tablespoons tomato paste; 1 teaspoon dried oregano; 1 teaspoon dried basil; 1/2 teaspoon paprika; 1 cup shredded mozzarella cheese, divided; 1/4 cup grated Parmesan cheese; 2 tablespoons fresh parsley, chopped; Salt and freshly ground black pepper to taste; 1 cup low-sodium beef broth

Instructions

Prepare the peppers

Preheat oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. If needed, trim the bottoms slightly to help them stand upright. Place the peppers in a baking dish.
Make the filling

In a large skillet over medium heat, cook the ground beef until no longer pink, about 5-7 minutes. Add the onions and garlic and cook until softened, about 3-4 minutes. Drain excess fat if necessary.
Combine ingredients

Add the cooked rice, diced tomatoes, tomato paste, oregano, basil, paprika, half of the mozzarella cheese, and Parmesan cheese to the skillet. Stir well to combine. Season with salt and pepper to taste.
Stuff the peppers

Spoon the filling mixture evenly into each of the prepared bell peppers. Pour the beef broth into the bottom of the baking dish around the peppers.
Bake

Cover the baking dish with aluminum foil and bake for 35 minutes. Remove the foil, sprinkle the remaining mozzarella cheese on top of each pepper, and continue baking uncovered for another 10 minutes, or until the peppers are tender and the cheese is melted and lightly browned.
Rest and garnish

Let the stuffed peppers rest for 5 minutes before serving. Sprinkle with fresh chopped parsley for garnish.

Classic Stuffed Peppers

Ingredients

Instructions

Nutritional Information