Di's Stuffed Green Peppers recipe

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Ingredients

6 green bell peppers, tops and seeds removed (reserve tops)
salt to taste
1 pound ground beef
½ cup chopped onion
1 clove garlic, minced
1 (16 ounce) can tomatoes, chopped and liquid reserved
½ cup long-grain white rice
½ cup water
1 teaspoon Worcestershire sauce
1 teaspoon salt
1 dash hot pepper sauce (such as Tabasco®)
1 pinch ground black pepper
1 cup shredded mozzarella cheese, divided
1 (8 ounce) can tomato sauce, divided

Nutrition Info

316.7 calories
carbohydrate: 25.1 g
cholesterol: 58.5 mg
fat: 15.3 g
fiber: 3.8 g
protein: 20.4 g
saturatedFat: 6.7 g
servingSize: -
sodium: 869.7 mg
sugar: 7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Chop reserved green bell pepper tops and measure out 1/4 cup.

  2. Bring a pot of water to a boil, cook whole green bell peppers until slightly tender, about 5 minutes. Drain and season inside of bell peppers with a little salt.

  3. Heat a large skillet over medium-high heat. Cook and stir beef, onion, garlic, and reserved 1/4 cup chopped green bell pepper in the hot skillet until ground beef is browned and crumbly, 5 to 7 minutes, drain and discard grease.

  4. Preheat oven to 350 degrees F (175 degrees C).

  5. Stir canned tomatoes and liquid, rice, 1/2 cup water, Worcestershire sauce, 1 teaspoon salt, hot sauce, and black pepper into ground beef mixture, bring to a boil. Reduce heat, cover skillet with a lid, and simmer until rice is tender, 15 to 18 minutes.

  6. Stir 3/4 the mozzarella cheese and 3/4 the tomato sauce into ground beef-rice mixture. Stuff bell peppers with ground beef-rice mixture, top each with remaining mozzarella cheese and tomato sauce. Arrange stuffed peppers in a baking dish. Cover dish with aluminum foil.

  7. Bake in the preheated oven until cooked through and cheese is melted, 30 to 35 minutes.

Recipe Yield

6 peppers

Recipe Note

This is an easy recipe to make and will also freeze well. For lunch I just cut up the stuffed pepper and mix in some corn before I reheat.

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