Classic stuffed bell peppers filled with seasoned ground beef, rice, and tomatoes, topped with melted Monterey Jack cheese and fresh parsley.

american

Nutrition

Provides high protein from ground beef, complex carbohydrates from rice, and vitamins from bell peppers with moderate fat content from cheese and oil.

Calories	340 kcal
Energy	1423 kJ
Protein	20 g
Total Fat	14 g
Saturated Fat	5 g
Trans Fat	0 g
Polyunsaturated Fat	1 g
Monounsaturated Fat	6 g
Cholesterol	47 mg
Carbohydrate	30 g
Sugars	8 g
Dietary Fibre	4 g
Sodium	300 mg

*per serving

Gluten FreeNut FreePeanut FreeSesame FreeEgg FreeSoy FreeShellfish Free

This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.

side dishoven and roastingfamily friendly

Stuffed Peppers

Delish (Rian Handler)

6

Name: Stuffed Peppers — Tasty Bites
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 6 servings
Ingredients: 2 tbsp Extra-virgin Olive Oil (plus more for drizzling); 1 medium Yellow Onion (chopped); 3 cloves Garlic (finely chopped); 2 tbsp Tomato Paste; 1 lb Ground Beef; 1.5 c Cooked White Or Brown Rice; 1 can 14.5-oz Diced Tomatoes; 1.5 tsp Dried Oregano; Kosher Salt; Freshly Ground Black Pepper; 6 Bell Peppers (tops and cores removed); 1 c Shredded Monterey Jack; Chopped Fresh Parsley (for serving)

servings

0

per serve

0

minutes

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Ingredients

2 tbsp Extra-virgin Olive Oil plus more for drizzling

1 medium Yellow Onion chopped

3 cloves Garlic finely chopped

2 tbsp Tomato Paste

1 lb Ground Beef

1.5 c Cooked White Or Brown Rice

1 can 14.5-oz Diced Tomatoes

1.5 tsp Dried Oregano

Kosher Salt

Freshly Ground Black Pepper

6 Bell Peppers tops and cores removed

1 c Shredded Monterey Jack

Chopped Fresh Parsley for serving

Equipment

Large skillet

13x9 baking dish

Aluminum Foil

Instructions

Arrange a rack in center of oven; preheat to 400°. In a large skillet over medium heat, heat oil. Cook onion, stirring occasionally, until softened, about 7 minutes. Stir in garlic and tomato paste and cook, stirring, until fragrant, about 1 minute more. Add ground beef and cook, breaking up meat with a wooden spoon, until no longer pink, about 6 minutes.

Stir in rice and diced tomatoes; season with oregano, salt, and pepper. Let simmer, stirring occasionally, until liquid has reduced slightly, about 5 minutes.

Arrange peppers cut side up in a 13" x 9" baking dish and drizzle with oil. Spoon beef mixture into each pepper. Cover baking dish with foil.

Bake peppers until tender, about 35 minutes. Uncover, sprinkle with cheese, and continue to bake until cheese is bubbly, about 10 minutes more.

Top with parsley before serving.