Ingredients
- Ground beef: 1 pound
- Cooked rice: 1 cup
- Tomato sauce: 1 cup
- Onion, chopped: 1 medium
- Garlic, minced: 2 cloves
- Cheddar cheese, shredded: 1 cup
- Sweet bell peppers: 4 large
- Olive oil: 1 tablespoon
- Salt: to taste
- Pepper: to taste
- Italian seasoning: 1 teaspoon
Instructions
- Preheat your oven to 375°F (190°C).
- Wash the sweet bell peppers, cut the tops off, and remove the seeds and membranes.
- In a large skillet, heat the olive oil over medium heat, add the chopped onion and minced garlic, and sauté until soft.
- Add the ground beef to the skillet and cook until browned, breaking it apart with a spatula.
- Reduce heat to low, stir in the cooked rice, tomato sauce, Italian seasoning, salt, and pepper, and mix well.
- Stuff each pepper with the beef mixture, leaving space at the top for cheese, and sprinkle shredded cheddar cheese on top.
- Place the stuffed peppers in a baking dish, cover with aluminum foil, and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes until the peppers are tender and the cheese is bubbly.
Notes
- Allow stuffed peppers to cool before storing.
- Store in an airtight container in the refrigerator for 3-4 days.
- For longer storage, freeze wrapped peppers for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
- Diet: Gluten Free
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 70 mg
Keywords: stuffed bell peppers, beef, recipe, healthy meal