Saucy Stuffed Peppers
Saucy Stuffed Peppers are a hearty, flavorful meal everyone will love. Bell peppers are filled with a savory mixture of ground beef, rice, onion, garlic, tomato sauce, and Italian seasonings, then topped with melted mozzarella and parmesan cheese. This delicious dinner option can be made ahead of time and baked when you're ready to eat. Customize the filling with your favorite seasonings or add extra rice for a fuller pepper.
Servings: 4 Stuffed Peppers
Calories: 659kcal
Ingredients
- 4 Bell peppers any color
- Adobo seasoning or seasoning of your choice, to taste
- 2 tablespoons oil
- 1 cup diced onion
- 3 cloves minced garlic
- Bell pepper tops diced
- 1 pound ground beef
- 2 cup cooked rice
- 30 ounces tomato sauce you may have extra
- Salt and pepper to taste
- Can add Italian seasoning or Mexican spices - I added 1.5 teaspoons Italian seasoning and ¼ teaspoon Adobo seasoning
- 2 tablespoon minced fresh parsley
- 1/4 cup grated parmesan cheese
- 1 cup mozzarella cheese plus more for tops of peppers
Instructions
- Clean bell peppers, slice off the top (save the tops), remove the membranes and seeds.4 Bell peppers
- Sprinkle the insides lightly with Adobo seasoning, or other seasoning of your choice.Adobo seasoning
- Place into a lightly greased or sprayed baking dish that holds all the peppers.
- Preheat the oven to 375.
- Remove the membrane, seeds, and stem from the pepper tops. Dice and set aside.
- Heat the oil in a skillet over medium-high heat.2 tablespoons oil
- Add the onions and diced pepper tops and cook until the onions start to brown.1 cup diced onion, Bell pepper tops
- Add the garlic and cook for an additional 2 minutes.3 cloves minced garlic
- Add the ground beef and cook, breaking up the pieces as it cooks.1 pound ground beef
- Add the rice, half of the tomato sauce and any spices you are using. Mix to combine and remove from the heat. If you want your peppers to be saucier, add additional tomato sauce.2 cup cooked rice, 30 ounces tomato sauce, Salt and pepper to taste, Can add Italian seasoning
- Add the cheese and the parsley.2 tablespoon minced fresh parsley, 1/4 cup grated parmesan cheese, 1 cup mozzarella cheese
- Stuff peppers with the mixture and spoon on the remaining tomato sauce.
- Top each pepper with additional mozzarella cheese.
- Cover with foil and bake for 1 to 1.5 hours, 1 hour for crisp-tender peppers, and 1.5 hours for well-cooked peppers.
Notes
Can be made up to 3 days in advance, stored in the refrigerator until ready to bake.
Up to 4 cups of cooked rice can be used in this recipe, consider adding extra tomato sauce on the top of each pepper before topping with cheese.
Up to 4 cups of cooked rice can be used in this recipe, consider adding extra tomato sauce on the top of each pepper before topping with cheese.
Nutrition
Serving: 1stuffed pepper | Calories: 659kcal | Carbohydrates: 46g | Protein: 34g | Fat: 39g | Saturated Fat: 15g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 108mg | Sodium: 1376mg | Potassium: 1308mg | Fiber: 7g | Sugar: 15g | Vitamin A: 4891IU | Vitamin C: 170mg | Calcium: 272mg | Iron: 5mg
