Description
A recipe for traditional bell peppers filled with a mixture of ground meat, rice, and tomato sauce, then baked.
Ingredients
Scale
- 4 large bell peppers (any color)
- 1 tablespoon olive oil
- 1 pound ground beef or turkey
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 cup cooked white rice
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup tomato sauce (for topping)
Instructions
- Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Lightly grease a baking dish.
- Cut the tops off the bell peppers and remove the seeds and membranes. Set the tops aside.
- Heat the olive oil in a large skillet over medium heat. Add the onion and cook until soft, about 5 minutes.
- Add the ground meat to the skillet. Cook, breaking it up with a spoon, until browned. Drain any excess fat.
- Stir in the minced garlic, diced tomatoes (with juice), cooked rice, oregano, salt, and pepper. Cook for 5 minutes, stirring occasionally.
- Spoon the meat mixture evenly into the hollowed-out bell peppers. Place the peppers upright in the prepared baking dish. Place the pepper tops back on the peppers.
- Pour the 1/2 cup of tomato sauce over the tops of the stuffed peppers.
- Bake for 45 to 55 minutes, or until the peppers are tender and the filling is heated through.
Notes
- You can substitute ground turkey for ground beef for a lighter version.
- If you prefer a saucier filling, add an extra 1/4 cup of tomato sauce to the meat mixture before stuffing.
- Prep Time: 20 min
- Cook Time: 50 min
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pepper
- Calories: 350
- Sugar: 8
- Sodium: 450
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 4
- Protein: 30
- Cholesterol: 75
Keywords: stuffed bell peppers, ground meat, rice filling, baked peppers, classic dinner