Mom's Best Stuffed Green Bell Peppers

Discover the heartwarming flavors of "Mom's Best Stuffed Green Bell Peppers," a classic comfort-food recipe that combines tender green bell peppers with a savory, satisfying filling of ground beef, fluffy white rice, and aromatic seasonings. Parboiled peppers are stuffed to perfection with a rich mixture of sautéed onions, garlic, and Italian-seasoned tomatoes, then baked in a flavorful tomato sauce base until meltingly tender. The crowning touch? A golden layer of ooey-gooey cheddar cheese baked right on top. Perfect for weeknight dinners or an impressive family meal, this easy oven-baked recipe is a wholesome, fuss-free way to bring nostalgia and deliciousness to your table. Serve these stuffed bell peppers alongside a crisp salad or crusty bread for a complete and satisfying meal!

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 4

Ingredients

• 4 whole Green bell peppers
• 1 lb Ground beef
• 1 cup Cooked white rice
• 1 medium Onion
• 2 cloves Garlic
• 14.5 oz Diced tomatoes (canned)
• 8 oz Tomato sauce
• 1 cup Shredded cheddar cheese
• 2 tbsp Olive oil
• 1 tsp Salt
• 0.5 tsp Black pepper
• 1 tsp Italian seasoning
• 1 cup Water

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Cut the tops off the green bell peppers and remove the seeds and membranes. Set the peppers and tops aside.

Step 3

Bring a large pot of water to a boil. Add a pinch of salt and parboil the hollowed-out bell peppers for 5 minutes. Remove them with tongs and let them drain upside down on a paper towel.

Step 4

Chop the tops of the peppers (excluding the stems) into small pieces. Dice the onion and mince the garlic.

Step 5

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced pepper tops, onion, and garlic. Sauté until softened, about 5 minutes.

Step 6

Add the ground beef to the skillet. Cook until browned, breaking it up into small pieces with a spatula, about 7-8 minutes. Drain any excess fat.

Step 7

Stir in the cooked rice, canned diced tomatoes, half of the tomato sauce, salt, black pepper, and Italian seasoning. Mix well and let simmer for 5 minutes.

Step 8

Arrange the parboiled green bell peppers upright in a baking dish. Spoon the beef and rice mixture into each pepper, pressing down gently to ensure they are well-stuffed.

Step 9

Pour the remaining tomato sauce and 1 cup of water into the baking dish around the peppers to create a base for steaming them.

Step 10

Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 35 minutes.

Step 11

Remove the foil, sprinkle shredded cheddar cheese over the top of each stuffed pepper, and return to the oven uncovered. Bake for an additional 10 minutes, or until the cheese is melted and bubbly.

Step 12

Carefully remove the dish from the oven and let the peppers rest for 5 minutes before serving. Enjoy!

Nutrition Facts

Serving size	(2275.5g)

Amount per serving	% Daily Value*
Calories	2374.0

Total Fat 161.1g	0%
Saturated Fat 65.8g	0%
Polyunsaturated Fat 2.8g
Cholesterol 438.6mg	0%
Sodium 4879.8mg	0%
Total Carbohydrate 116.9g	0%
Dietary Fiber 18.2g	0%
Total Sugars 36.3g
Protein 131.5g	0%

Vitamin D 31.8IU	0%
Calcium 1071.2mg	0%
Iron 19.5mg	0%
Potassium 3208.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 59.3%

Protein: 21.5%

Carbs: 19.1%