Stuffed Red Pepper

Bright, colorful, and bursting with flavor, these Stuffed Red Peppers are a hearty yet healthy dinner option that's sure to please the entire family. Each tender red bell pepper is filled with a savory combination of seasoned ground beef, fluffy cooked rice, and tangy diced tomatoes, all perfectly blended with garlic, onion, and a hint of Worcestershire sauce for an extra depth of flavor. Topped with gooey, melted mozzarella cheese and a sprinkle of fresh parsley, this dish is as visually appealing as it is delicious. With just 15 minutes of prep and 45 minutes in the oven, these stuffed peppers make for a satisfying weeknight meal you can feel good about. Perfect for anyone looking for a quick, wholesome, and flavorsome baked dish, this recipe is a classic comfort food with a wholesome twist!

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 4 whole red bell peppers
• 2 tablespoons olive oil
• 1 medium, chopped onion
• 3 minced garlic cloves
• 1 pound ground beef
• 1 cup cooked rice
• 1 can (14.5 oz) diced tomatoes
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 cup shredded mozzarella cheese
• 2 tablespoons, chopped (for garnish) parsley

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Slice the tops off the red bell peppers and remove the seeds and membranes. Lightly coat the outside and inside of each pepper with a little olive oil. Set them upright in a baking dish.

Step 3

In a large skillet over medium heat, heat 2 tablespoons of olive oil. Add the chopped onion and cook until translucent, about 5 minutes.

Step 4

Add the minced garlic and cook for an additional minute, until fragrant.

Step 5

Increase the heat to medium-high and add the ground beef to the skillet. Cook until browned, breaking it up with a spoon, about 7 minutes.

Step 6

Stir in the cooked rice, diced tomatoes, tomato paste, Worcestershire sauce, dried oregano, salt, and black pepper. Mix well to combine.

Step 7

Spoon the beef and rice mixture evenly into each of the prepared red peppers, pressing down gently to fill completely.

Step 8

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

Step 9

Remove from the oven and remove the foil. Top each stuffed pepper with shredded mozzarella cheese.

Step 10

Return to the oven and bake uncovered for an additional 10 minutes, or until the cheese is melted and bubbly.

Step 11

Garnish with chopped parsley before serving.

Nutrition Facts

Serving size	(1885.9g)

Amount per serving	% Daily Value*
Calories	2209.4

Total Fat 135.8g	0%
Saturated Fat 51.4g	0%
Polyunsaturated Fat 2.7g
Cholesterol 401.4mg	0%
Sodium 4140.5mg	0%
Total Carbohydrate 130.0g	0%
Dietary Fiber 22.9g	0%
Total Sugars 39.8g
Protein 114.1g	0%

Vitamin D 0IU	0%
Calcium 1162.0mg	0%
Iron 19.1mg	0%
Potassium 3727.0mg	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: 55.6%

Protein: 20.8%

Carbs: 23.7%