Stuffed Bell Peppers

Rainbow bell peppers make this dish particularly attractive. And it’s surprisingly easy to prepare.

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Stuffed Bell Peppers

Rainbow bell peppers make this dish particularly attractive. And it’s surprisingly easy to prepare. Serves 6 but can be adjusted to amount you need.

Prep Time30 minutes mins

Cook Time45 minutes mins

Course: Main Course

Keyword: ground beef, rice, stuffed bell peppers

Servings: 6

Calories: 290kcal

Ingredients

• 6 Large bell peppers
• 1 lb Lean ground beef
• 2 tbsp Onion chopped
• 1 cup Rice cooked
• ½ tsp Salt
• 1 tsp Italian seasoning
• 1 clove Garlic minced
• 2 cups Tomato sauce 15 oz. can
• ½ cup Shredded cheese

Instructions

• Preheat oven to 350°F.
• Cut circle around stem of each pepper and remove membranes and seeds. If the bottom is uneven, trim a little off the feet trying not to cut right through the pepper. Rinse peppers and set aside.
• Cook ground beef in a skillet until no pink is showing. Drain off any fat.
  
• Add onion to ground beef and let cook until onions are soft.
• Turn heat off and stir in cooked rice, salt, Italian seasoning, garlic, and one cup of tomato sauce.
• Stuff the peppers and stand upright in 8 x 8 baking dish.
• Spoon remaining tomato sauce on top of each pepper.
• Top each pepper with shredded cheese.
• Bake for 45 – 60 minutes, until peppers are tender.
• Serve with baked potatoes and a salad.

Nutrition

Calories: 290kcal | Carbohydrates: 35g | Protein: 23g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 54mg | Sodium: 695mg | Potassium: 766mg | Fiber: 4g | Sugar: 6g | Vitamin A: 863IU | Vitamin C: 102mg | Calcium: 93mg | Iron: 3mg

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