Mom's Stuffed Bell Peppers

Dive into the comforting flavors of Mom’s Stuffed Bell Peppers, a hearty and wholesome dish that’s perfect for busy weeknights or family gatherings. This classic recipe features vibrant bell peppers, tender ground beef, fluffy white rice, and a savory tomato-based filling, all seasoned with fragrant Italian herbs. Blanched to perfection and baked with a generous layer of melty mozzarella cheese, these stuffed peppers strike the perfect balance between satisfying and simple. With a prep time of just 20 minutes and adaptable ingredients, this recipe is ideal for meal prep or an impressive one-dish dinner. Serve them fresh out of the oven with a garnish of herbs or the pepper tops for a meal that’s as beautiful as it is delicious.

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 6 whole bell peppers (any color)
• 1 pound ground beef
• 2 cups cooked white rice
• 1 medium yellow onion, finely chopped
• 2 cloves garlic, minced
• 14.5 ounces diced tomatoes (canned)
• 2 tablespoons tomato paste
• 1 teaspoon Italian seasoning
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 cup shredded mozzarella cheese
• 1 tablespoon olive oil
• 1 cup water

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Cut the tops off the bell peppers and remove the seeds and membranes inside. Save the tops for garnish if desired.

Step 3

Bring a large pot of water to a boil and blanch the peppers for 3 minutes to soften them slightly. Remove and set them aside to cool.

Step 4

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté for 3-4 minutes until softened.

Step 5

Add the ground beef to the skillet, breaking it apart with a wooden spoon, and cook until browned and fully cooked through. Drain any excess grease.

Step 6

Stir in the diced tomatoes, tomato paste, cooked rice, Italian seasoning, salt, and black pepper. Let the mixture simmer for 5 minutes, stirring occasionally. Remove from heat.

Step 7

Place the blanched bell peppers in a baking dish. Fill each pepper with the prepared beef and rice mixture, packing it firmly but not overstuffing.

Step 8

Pour 1 cup of water into the baking dish around the peppers to help steam them while baking.

Step 9

Cover the baking dish tightly with foil and bake for 30 minutes in the preheated oven.

Step 10

Remove the foil and sprinkle shredded mozzarella cheese over each stuffed pepper. Bake uncovered for an additional 10 minutes, or until the cheese is melted and bubbly.

Step 11

Remove the stuffed peppers from the oven and let them cool for a few minutes before serving.

Step 12

Serve warm, garnished with the reserved pepper tops or fresh herbs if desired.

Nutrition Facts

Serving size	(1601.7g)

Amount per serving	% Daily Value*
Calories	1720.0

Total Fat 96.2g	0%
Saturated Fat 34.6g	0%
Polyunsaturated Fat 1.6g
Cholesterol 301.1mg	0%
Sodium 4236.6mg	0%
Total Carbohydrate 130.4g	0%
Dietary Fiber 10.1g	0%
Total Sugars 22.2g
Protein 92.3g	0%

Vitamin D 0IU	0%
Calcium 224.1mg	0%
Iron 15.3mg	0%
Potassium 2513.1mg	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: 49.3%

Protein: 21.0%

Carbs: 29.7%