Easy Ground Beef Stuffed Bell Peppers
Ground beef, rice, crushed tomatoes, and cheddar are baked inside firm bell peppers. The peppers go in the oven raw so they stay tender and hold their shape instead of turning soft.
Ingredients
- 6 large bell peppers
- 2 cups minute rice cooked 1 cup of uncooked minute rice =2 cups of cooked minute rice
- 1 lb. lean ground beef
- 2 cloves garlic minced
- 1 small onion diced
- 1 16 oz. jar crushed tomatoes
- 1 packet Italian Salad Dressing Mix .7 ounces
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 1/2 cups sharp cheddar cheese shredded divided
- 1 tablespoon olive oil
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Grease a large baking dish or cast-iron skillet.
- Cook the minute rice according to package directions and set aside.
- Slice the tops off the peppers and remove the seeds. Trim a thin sliver from the bottom of any that wobble, being careful not to cut through.
- Heat the olive oil in a skillet over medium-high heat. Cook the onion and garlic until softened, about 3 minutes.
- Add the ground beef and cook, breaking it apart, until browned. Drain any excess fat.
- Stir in the crushed tomatoes, cooked rice, Italian dressing mix, salt, pepper, and 1/2 cup of the shredded cheese. Mix to combine.
- Spoon the filling evenly into the six peppers and place them in the prepared dish.
- Bake uncovered for 25 to 30 minutes until the peppers are tender when pierced.
- Remove from the oven and top each pepper with the remaining cheese.
- Return to the oven for 5 more minutes until the cheese is melted. Serve right away.
Nutrition
Calories: 369kcal | Carbohydrates: 29g | Protein: 27g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 75mg | Sodium: 747mg | Potassium: 794mg | Fiber: 5g | Sugar: 9g | Vitamin A: 4173IU | Vitamin C: 161mg | Calcium: 252mg | Iron: 4mg
Servings: 6
Calories: 369kcal