Stuffed Bell Peppers
The BEST Stuffed Bell Peppers recipe is filled with flavor-packed ground beef, rice and cheese, and is easy to make in just 35 minutes!
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Ingredients
- 6 bell peppers
- 1 tablespoon olive oil
- 1 cup onion, finely chopped
- 8 cloves garlic, minced
- 1 jalapeno, seeded and minced
- 2 pounds ground beef
- 14.5 ounce can diced tomatoes
- 3 dashes Worcestershire sauce
- 1 tablespoon dried oregano
- 1 tablespoon beef bouillon
- ½ tablespoon paprika
- ½ tablespoon black pepper
- 1 cup cooked white rice
- 6 ounces fresh mozzarella cheese, diced into small cubes
Instructions
- Bring water to boil in a stockpot with a steamer basket insert.
- Add the bell peppers to the steamer basket, cover with a lid and steam for 10 minutes.
- Remove the steamer basket with the peppers from the stockpot and immediately run the peppers under cold water to stop the cooking process. Set the peppers aside.
- Heat the olive oil in a large skillet on the stove over medium-high heat.
- Add the onions, garlic and jalapenos, saute for 3-4 minutes.
- Add the ground beef to the skillet, cook for 8-10 minutes, or until the beef is cooked through.
- Drain any grease from the skillet, then place it back on the stove over medium heat.
- Add the diced tomatoes, Worcestershire sauce, oregano, beef bouillon, paprika and black pepper, cook for 5-7 minutes.
- Remove from the heat and stir in the cooked white rice, until all of the ingredients are combined.
- Preheat the broiler on the oven to high.
- Fill the peppers with the ground beef mixture.
- Arrange the peppers standing up in a casserole dish or oven-safe skillet.
- Dice the fresh mozzarella cheese into cubes and add a few cubes to the top of each pepper.
- Place on the middle rack of the oven and bake under the broiler for 3-5 minutes or until the cheese is melted and bubbling.
- Remove from the oven and serve immediately.
Notes
- If you don't have a steamer basket, you can blanch the peppers in a pot of boiling water for 3-4 minutes. After removing the peppers from the boiling water, be sure to run them under cold water to stop the cooking process. Allow them to cool slightly before stuffing the peppers, this makes them easier to handle.
- To make the stuffed peppers vegetarian, substitute the ground beef with meatless crumbles.
- You can also use diced vegetables, instead of meatless crumbles. Simply saute 2 pounds of diced mushrooms and zucchini with the onions, garlic and jalapenos for 5-6 minutes over medium-high heat.
- You will also want to omit the 1 tablespoon of beef bouillon and replace it with 1 teaspoon of salt or 1 tablespoon umami seasoning.
- To make the stuffed peppers keto, omit the white rice in the filling. This will reduce the carbohydrates to 24 per serving and the net carbs down to 17.
- All of the ingredients pictured in this stuffed pepper recipe are gluten free. If using a different brand of worcestershire sauce, always make sure to check the label to make sure that it’s gluten free. Also, always check the label on the beef bouillon, while the brand Knorr is gluten free, not all brands are safe for those on a gluten free diet.
Nutrition Facts
Calories 884kcal (44%)Carbohydrates 35g (12%)Protein 53g (106%)Fat 59g (91%)Saturated Fat 24g (120%)Polyunsaturated Fat 2gMonounsaturated Fat 25gTrans Fat 3gCholesterol 195mg (65%)Sodium 596mg (25%)Potassium 1370mg (39%)Fiber 7g (28%)Sugar 12g (13%)Vitamin A 6492mg (130%)Vitamin C 247mg (299%)Calcium 350mg (35%)Iron 7mg (39%)
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