Stuffed Peppers
Stuffed Peppers is loaded with amazing flavor. Ground beef mixture is stuffed into a bell pepper and topped with melted cheese for an easy weeknight meal!
Servings: 6
Cost: $13.10, $2.18 per Servings
Ingredients
- 1 pound Lean Ground Beef
- 3 Large Red Yellow or Orange Bell Peppers
- 1 Tablespoon Olive Oil divided
- ½ Yellow Onion finely chopped
- 3 cloves Garlic minced (or 1 Tablespoon Minced Garlic)
- 2 teaspoons Worcestershire Sauce
- ½ teaspoon Dried Oregano
- ¾ teaspoon Salt divided
- ½ teaspoon Black Pepper
- 1 can Tomato Sauce 8 ounces
- 1 cup Cooked Rice
- 1 ½ Cup Shredded Monterey Jack Cheese divided
Instructions
- Preheat the oven to 425 degrees Fahrenheit and make sure that rack is in the middle of the oven.
- Cut 3 large red, yellow, or orange bell peppers in half from the stem to the bottom and remove all the seeds and membranes. Place the pepper halves cut side up in a baking pan.
- Drizzle the peppers with 1/2 tablespoon olive oil and brush both sides of the peppers with the oil. Sprinkle 1/4 teaspoon salt over the peppers. Bake for 20 minutes until tender and slightly browned around the edges.
- Bake for 20 minutes until tender and slightly brown around the edges of the peppers.
- Add the remaining 1/2 tablespoon olive oil to a large skillet and heat it over medium-high heat. Add 1/2 yellow onion, finely chopped, and 1 pound lean ground beef to the skillet. Break up the beef as it browns and cook until the onion is soft. Add 3 cloves garlic, minced, or 1 tablespoon minced garlic, and cook for 1 minute.
- Stir in 2 teaspoons Worcestershire sauce, 1/2 teaspoon dried oregano, the remaining 1/2 teaspoon salt, 1/2 teaspoon black pepper, and 1 can tomato sauce (8 ounces). Bring the mixture to a boil, reduce the heat to medium-low, and simmer for 3 to 4 minutes.
- Stir in 1 cup cooked rice and 1 cup shredded Monterey Jack cheese. Heat until the cheese is melted, then remove the skillet from the heat.
- Spoon the meat mixture evenly into the peppers and sprinkle the remaining 1/2 cup shredded Monterey Jack cheese on top.
- Bake for 10-15 minutes until the filling is heated through and the cheese is melted.
- Serve warm and enjoy!
Video
Notes
Tip: When cutting the peppers, press down on the top and the top and surrounding area will fall into the center of the pepper. Then continue to cut and clean out the peppers. This is so you don’t have to cut out the tops when preparing the peppers.
Some liquid will accumulate in the peppers when they are cooked by themselves. This is normal and you can soak up the water with a paper towel if you’re concerned about it but it’s not required.
You can use shredded cheddar cheese instead of Monterey jack cheese if you prefer.
Refrigerate the leftovers in an airtight container for up to 5 days.
Nutrition
Calories: 272kcal | Carbohydrates: 10g | Protein: 24g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 72mg | Sodium: 538mg | Potassium: 334mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 224IU | Vitamin C: 1mg | Calcium: 231mg | Iron: 2mg
