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Diana Rattray
These stuffed peppers are made with green, yellow, or red bell peppers and a deliciously seasoned ground beef and rice filling. Garlic and some dried basil add flavor to the simple tomato sauce. Use cheddar cheese or a pizza blend of shredded cheddar and mozzarella cheese to top the stuffed peppers.
The filling could also be made with ground turkey instead of ground beef.
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Ingredients
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4Â bell peppers, red, yellow, or green, or a combination
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2 teaspoons salt
For the Filling and Sauce:
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2 tablespoons extra-virgin olive oil
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1/2 cup chopped onion
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1/2 cup chopped celery
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1 (14.5-ounce) can diced tomatoes
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3 tablespoons tomato paste
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1/3 cup water
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1 clove garlic, crushed
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1/2 teaspoon dried basil leaves
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1 1/2 teaspoons salt, divided
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1/2 teaspoon freshly ground black pepper, divided
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1 large egg, lightly beaten
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1 teaspoon Worcestershire sauce
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1 pound lean ground beef, or ground turkey
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1 cup cooked long-grain rice
Steps to Make It
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Gather the ingredients.
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Cut tops off peppers; remove seeds and membranes. Chop edible part of tops and set aside. Rinse peppers under cold water. Place peppers in a large pot; cover with salted water. Bring to a boil; reduce heat, cover, and simmer for 5 minutes. Drain peppers and set aside.
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Heat olive oil in a large skillet or sauté pan over medium heat until hot. Sauté chopped green pepper (from tops), chopped onion, and chopped celery for about 5 minutes, or until vegetables are tender. Add tomatoes, tomato paste, water, crushed garlic, basil, 1 teaspoon salt, and 1/4 teaspoon of pepper. Simmer for about 10 minutes.
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Preheat oven to 350 F.
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In a large mixing bowl, combine the beaten egg with remaining 1 teaspoon salt and 1/4 teaspoon pepper, and Worcestershire sauce. Gently stir to blend; add ground beef, cooked rice, and 1 cup of the tomato mixture. Mix well.
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Stuff peppers with meat mixture and place in a 3-quart baking dish. Pour remaining tomato mixture over the stuffed peppers.
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Bake in preheated oven for about 45 minutes, or until the meat mixture is fully cooked. The temperature of the meat mixture should be cooked to a minimum of 160Â F.
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Top stuffed peppers with a little shredded cheddar cheese just before they are done; bake until cheese is melted.
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Serve and enjoy.
Nutrition Facts (per serving) | |
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299 | Calories |
15g | Fat |
17g | Carbs |
25g | Protein |
Nutrition Facts | |
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Servings: 6 | |
Amount per serving | |
Calories | 299 |
% Daily Value* | |
Total Fat 15g | 19% |
Saturated Fat 5g | 23% |
Cholesterol 98mg | 33% |
Sodium 1418mg | 62% |
Total Carbohydrate 17g | 6% |
Dietary Fiber 3g | 10% |
Total Sugars 5g | |
Protein 25g | |
Vitamin C 40mg | 198% |
Calcium 69mg | 5% |
Iron 4mg | 22% |
Potassium 697mg | 15% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
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