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Beef and Rice Stuffed Bell Peppers

Beef and Rice Stuffed Bell Peppers

Cost $20, save $15

Source: Recommended by CookPal

  • 80 Min
  • 6 Servings
  • $20

INGREDIENTS

  • Vegetables

    • 6 bell peppers
    • 🧅 1/2 onion, very thinly sliced
    • 1/4 teaspoon red pepper flakes

  • Meat

    • 1 1/2 pounds lean ground beef

  • Grains

    • 1 1/2 cups cooked rice

  • Cheese

    • 🧀 1/2 cup freshly shredded Parmigiano-Reggiano cheese

  • Herbs and Spices

    • 1/4 cup chopped fresh flat-leaf parsley
    • 1 tablespoon chopped fresh flat-leaf parsley, divided
    • 4 cloves garlic, minced
    • 🧂 2 teaspoons salt
    • 1/2 teaspoon freshly ground black pepper

  • Liquids

    • 3 cups chunky tomato sauce, divided
    • 1 cup beef broth

STEPS

1

Preheat the oven to 375°F (190°C) and gather all ingredients.

2

Slice peppers 1/2-inch from the top; cut out stems and set aside tops. Cut core from inside peppers, remove seeds, and trim bottoms so they stand upright. Poke 4 small holes in the bottom for drainage.

3

Pour 2 1/2 cups of tomato sauce into a 9x13-inch baking dish. Add the onion, beef broth, and red pepper flakes, spreading the mixture evenly.

4

Place the bell peppers upright in the baking dish.

5

Combine ground beef, cooked rice, Parmigiano-Reggiano cheese, 2 tbsp tomato sauce, 1/4 cup parsley, garlic, salt, and black pepper in a large bowl.

6

Stuff the bell peppers lightly with the meat mixture. Spread 1 tbsp tomato sauce on top of each pepper and place the tops back on. Cover with parchment paper and foil, then place on a baking sheet.

7

Bake for 1 hour. Remove the foil and parchment paper, then bake an additional 20–30 minutes until the meat is cooked through and the peppers are tender.

8

Sprinkle each pepper with 1/2 tsp parsley and drizzle with pan juices before serving.

NUTRIENTS

Per 1 serving

🔥

376

Calories

  • 30
    Protein
  • 26
    Carbs
  • 17
    Fats

💡 You can substitute bell peppers with poblano peppers for added heat.To save time, prepare the stuffing mixture the day before.Mix beef with pork sausage for enhanced flavor.