Stuffed Peppers
Recipe: #6961
November 15, 2012
Categories: Ground Beef, Peppers Game/Sports Day, Sunday Dinner, Oven Bake, No Eggs, more
"This is a pretty basic stuffed pepper recipe, it's easy to make but good tasting and my family loves them"
Ingredients
Nutritional
- Serving Size: 1 (586.9 g)
- Calories 811.2
- Total Fat - 40 g
- Saturated Fat - 15.1 g
- Cholesterol - 161.2 mg
- Sodium - 1213.6 mg
- Total Carbohydrate - 58.2 g
- Dietary Fiber - 3.3 g
- Sugars - 9.7 g
- Protein - 52.8 g
- Calcium - 212.9 mg
- Iron - 6.9 mg
- Vitamin C - 73.2 mg
- Thiamin - 0.8 mg
Step by Step Method
Step 1
Preheat oven to 325 degrees F. Slice the tops off the bell peppers and clean out the seeds and membrane.(You may have to slightly slice the bottom of the peppers to make them stand up).
Step 2
In a large skillet or medium stock pot, brown the beef with onion and garlic over medium heat. Drain fat. Add rice, water, diced tomatoes, and stewed tomatoes. Season with salt and pepper. Simmer until rice is tender.
Step 3
Stuff the peppers with tomato/rice/meat mixture. Place in a greased casserole dish. Sprinkle tops with mozzarella cheese (1/4 cup on each pepper).
Step 4
Bake in a preheated oven for 30 minutes or until peppers are as tender. Served topped with pasta sauce.
Tips
No special items needed.