Kittencal's Stuffed Bell Peppers
Created by KittenCal on January 15, 2012
- Servings: 5-10
- Prep Time: 30m
- Cook Time: 35m
- Recipe #4091
Ingredients
- 1 pound ground beef
- 1 medium yellow onion, chopped
- 6 garlic cloves, minced
- 1 teaspoon crushed chili flakes (can use more or less)
- Seasoned salt and fresh ground black pepper, to taste
- 176 grams dry instant rice (Minute Rice, dry 2 cups)
- 5 medium (2 pounds) green bell peppers (round and firm)
- 4 cups marinara sauce (divided, use your favorite)
- 10 tablespoons Parmesan cheese, grated (can use more)
- Shredded mozzarella. cheese (use as much as you like
How to Make
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Step 1: Grease a 13 x 9-inch baking dish (or any dish that will fit the peppers without over crowding). Cut off tops of green peppers and clean seeds out. Boil in large pot for 5 minutes, transfer to paper towels and place cut-side down to drain.
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Step 2: In a skillet cook the ground beef with onion until browned; drain. Add in garlic and chili flakes and 2 cups of pasta sauce; bring to a simmer stirring until well combined, then simmer about 15 minutes. Remove from heat then mix in 2 cups of instant rice. Season with salt and pepper.
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Step 3: Place the peppers into greased baking dish. Fill peppers with meat/rice mixture. Drizzle remaining 2 cups of spaghetti sauce evenly over all peppers. Sprinkle tops with Parmesan cheese (about 2 tablespoons on each pepper. Cover with aluminum foil and bake in a preheated 375 degree F oven for 25-30 minutes or until peppers are tender.
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Step 4: Remove foil and sprinkle with shredded mozzarella cheese. Bake uncovered for another 10 minutes or until cheese is melted and bubbly.
Nutritional Facts
- Serving Size: 1 (453.4 g)
- Calories 507.3
- Total Fat - 19.6 g
- Saturated Fat - 7.2 g
- Cholesterol - 90.8 mg
- Sodium - 711.2 mg
- Total Carbohydrate - 49.6 g
- Dietary Fiber - 6.2 g
- Sugars - 11.3 g
- Protein - 32.3 g
- Calcium - 202.4 mg
- Iron - 4.6 mg
- Vitamin C - 150.7 mg
- Thiamin - 0.2 mg