Stuffed Peppers
Bell peppers filled with savory rice, ground beef, and cheese
Ingredients
Instructions
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Prepare the peppersPreheat oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Rinse the peppers and set aside. If needed, slice a thin piece off the bottom of each pepper so they stand upright.
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Cook the filling baseHeat olive oil in a large skillet over medium heat. Add the onions and cook until softened, about 3-4 minutes. Add the garlic and cook for another minute until fragrant. Add the ground beef, breaking it apart with a wooden spoon, and cook until browned, about 5-7 minutes. Drain excess fat if necessary.
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Complete the fillingStir in the cooked rice, diced tomatoes, tomato paste, oregano, basil, and paprika. Season with salt and pepper to taste. Cook for 2-3 minutes until well combined. Remove from heat and stir in 1 cup of mozzarella cheese, the Parmesan cheese, and the chopped parsley.
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Stuff the peppersPour the reserved tomato juice into a baking dish. Stuff each pepper with the meat and rice mixture, packing it in gently. Place the stuffed peppers upright in the baking dish.
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BakeCover the dish with aluminum foil and bake for 35 minutes. Remove the foil, sprinkle the remaining 1/2 cup of mozzarella cheese on top of each pepper, and bake uncovered for an additional 10 minutes until the cheese is melted and bubbly and the peppers are tender.
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Rest and serveLet the stuffed peppers rest for 5 minutes before serving. Garnish with additional chopped parsley and serve hot with the pan juices spooned over the top.
Nutritional Information
375
Calories
per serving
28
Protein
g per serving
24
Carbohydrates
g per serving
18
Total Fat
g per serving
7
Saturated Fat
g per serving
4.5
Fiber
g per serving
8
Sugar
g per serving
650
Sodium
mg per serving
120
Vitamin C
mg per serving
3.2
Iron
mg per serving
Stuffed Peppers are Also Known As
Pimientos Rellenos, Peperoni Ripieni, Gefüllte Paprika or Bell Peppers Stuffed with Rice and Beef
