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Stuffed Peppers

Classic baked stuffed peppers filled with seasoned beef, rice, tomatoes, and melted mozzarella cheese for a comforting family dinner.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Italian-American
Calories: 365
Ingredients Equipment Method Notes

Ingredients
  

  • 6 large bell peppers
  • 1 lb ground beef
  • 1 small onion diced
  • 2 cloves garlic minced
  • 1 cup cooked rice
  • 1 can diced tomatoes 14.5 oz
  • 1 can tomato sauce 8 oz
  • 1 tsp Italian seasoning
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 1/2 cups shredded mozzarella cheese
  • 1 tbsp olive oil
  • fresh parsley chopped, optional garnish

Equipment

  • large skillet
  • large pot
  • Baking dish

Method
 

  1. Preheat the oven to 375°F.
  2. Slice the tops off the bell peppers and remove the seeds and membranes.
  3. Blanch the peppers in boiling water for 3 to 5 minutes until slightly softened. Drain and set aside.
  4. Heat olive oil in a skillet over medium heat.
  5. Cook the diced onion until softened, then stir in minced garlic.
  6. Add the ground beef and cook until browned.
  7. Drain excess grease if necessary.
  8. Stir in cooked rice, diced tomatoes, tomato sauce, Italian seasoning, salt, and black pepper.
  9. Simmer the filling for 5 minutes.
  10. Arrange peppers upright in a baking dish and fill evenly with the beef mixture.
  11. Cover with foil and bake for 30 minutes.
  12. Remove foil, top with mozzarella cheese, and bake uncovered for 10 to 15 minutes until bubbly.
  13. Garnish with parsley if desired and serve hot.

Notes

Green, red, yellow, or orange peppers all work well. Ground turkey or Italian sausage can replace ground beef. Brown rice or cauliflower rice may be substituted for white rice. Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.