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.
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