Comforting Stuffed Bell Peppers
Comforting Stuffed Bell Peppers
Ingredients
For the Stuffed Peppers
- 4 bell peppers, large, various colors (red, orange, yellow, green), halved lengthwise, seeds and membranes removed
- 2 tablespoons olive oil, divided
- 1/2 red onion, medium, finely diced
- 1 bell peppers, medium, various colors, finely diced
- 1 pound ground beef, lean
- 1 teaspoon salt, or to taste
- 1/2 teaspoon garlic powder
- 1 1/2 cups cooked white rice
- 1 can diced tomatoes, 14.5 ounce, undrained
- 1 teaspoon dried Italian seasoning
- 1 cup shredded cheddar blend cheese
- 2 tablespoons fresh parsley or chives, chopped, for garnish
Instructions
- 1
Preheat oven to 375°F (190°C). Lightly grease a large baking dish (approximately 9x13 inches or a similar ceramic dish) with 1 tablespoon of olive oil. Arrange the halved bell peppers, cut-side up, in the prepared baking dish.
⏱️ 5 min•🌡️ 375
- 2
Bake the empty bell pepper halves for 15 minutes to slightly soften them. This step helps prevent them from being too firm after stuffing.
⏱️ 15 min•🌡️ 375
- 3
While the peppers are pre-baking, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the finely diced red onion and sauté for 3-4 minutes until softened.
⏱️ 5 min
- 4
Add the finely diced bell peppers to the skillet and continue to sauté for another 5-7 minutes, until they are tender-crisp.
⏱️ 7 min
- 5
Add the ground beef to the skillet with the vegetables. Break up the meat with a wooden spoon and cook until browned, about 8-10 minutes. Drain any excess grease.
⏱️ 10 min
- 6
Stir in the salt and garlic powder into the meat and vegetable mixture.
⏱️ 1 min
- 7
Add the cooked white rice, undrained diced tomatoes, and dried Italian seasoning to the skillet. Stir well to combine all ingredients.
⏱️ 2 min
- 8
Remove the pre-baked bell peppers from the oven. Carefully spoon the prepared filling generously into each bell pepper half, mounding it slightly.
⏱️ 5 min
- 9
Return the stuffed bell peppers to the oven and bake for 30 minutes, or until the peppers are tender and the filling is heated through.
⏱️ 30 min•🌡️ 375
- 10
Remove the baking dish from the oven. Sprinkle the shredded cheddar blend cheese evenly over the top of each stuffed pepper. If your baking dish has a lid, cover it. If not, you can loosely tent with foil.
⏱️ 2 min
- 11
Return the dish to the oven for an additional 5 minutes, or until the cheese is melted and bubbly.
⏱️ 5 min•🌡️ 375
- 12
Carefully remove from the oven. Garnish with fresh chopped parsley or chives before serving hot.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Comforting Stuffed Bell Peppers
For the Stuffed Peppers
- 4 bell peppers, large, various colors (red, orange, yellow, green), halved lengthwise, seeds and membranes removed
- 2 tablespoons olive oil, divided
- 1/2 red onion, medium, finely diced
- 1 bell peppers, medium, various colors, finely diced
- 1 pound ground beef, lean
- 1 teaspoon salt, or to taste
- 1/2 teaspoon garlic powder
- 1 1/2 cups cooked white rice
- 1 can diced tomatoes, 14.5 ounce, undrained
- 1 teaspoon dried Italian seasoning
- 1 cup shredded cheddar blend cheese
- 2 tablespoons fresh parsley or chives, chopped, for garnish
Instructions
- 1
Preheat oven to 375°F (190°C). Lightly grease a large baking dish (approximately 9x13 inches or a similar ceramic dish) with 1 tablespoon of olive oil. Arrange the halved bell peppers, cut-side up, in the prepared baking dish.
⏱️ 5 min•🌡️ 375 - 2
Bake the empty bell pepper halves for 15 minutes to slightly soften them. This step helps prevent them from being too firm after stuffing.
⏱️ 15 min•🌡️ 375 - 3
While the peppers are pre-baking, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the finely diced red onion and sauté for 3-4 minutes until softened.
⏱️ 5 min - 4
Add the finely diced bell peppers to the skillet and continue to sauté for another 5-7 minutes, until they are tender-crisp.
⏱️ 7 min - 5
Add the ground beef to the skillet with the vegetables. Break up the meat with a wooden spoon and cook until browned, about 8-10 minutes. Drain any excess grease.
⏱️ 10 min - 6
Stir in the salt and garlic powder into the meat and vegetable mixture.
⏱️ 1 min - 7
Add the cooked white rice, undrained diced tomatoes, and dried Italian seasoning to the skillet. Stir well to combine all ingredients.
⏱️ 2 min - 8
Remove the pre-baked bell peppers from the oven. Carefully spoon the prepared filling generously into each bell pepper half, mounding it slightly.
⏱️ 5 min - 9
Return the stuffed bell peppers to the oven and bake for 30 minutes, or until the peppers are tender and the filling is heated through.
⏱️ 30 min•🌡️ 375 - 10
Remove the baking dish from the oven. Sprinkle the shredded cheddar blend cheese evenly over the top of each stuffed pepper. If your baking dish has a lid, cover it. If not, you can loosely tent with foil.
⏱️ 2 min - 11
Return the dish to the oven for an additional 5 minutes, or until the cheese is melted and bubbly.
⏱️ 5 min•🌡️ 375 - 12
Carefully remove from the oven. Garnish with fresh chopped parsley or chives before serving hot.
⏱️ 2 min