Stuffed Bell Peppers

Stuffed Bell Peppers

Sweet bell peppers are stuffed with a mixture of ground beef, rice, tomato, and cheese. An easy weeknight dinner. Use the bell peppers and tomatoes from your IHARVEST in this recipe.

Prep Time: approx. 10 Minutes. Cook Time: approx.  40 Minutes. Ready in: approx. 50 Minutes.
Makes 4-6  servings. 
    
4 large bell peppers (or 6 medium-sized), any color
1/2 pound lean ground beef
1/4 cup diced onion
1 clove garlic, chopped fine
1/4 cup diced tomato
1/4 cup ketchup
1 tablespoon dried Italian seasoning
salt and pepper, to taste
3/4 cup cooked rice
1 cup shredded Mozzarella cheese

 

Preheat the oven to 350 degrees F.

Slice the tops of the peppers off and scoop out any seeds. Rinse the bell peppers and place them cut-side down on paper towels to drain.

Place the ground beef, onion, and garlic in a skillet over medium-high heat. Cook, stirring frequently, until the beef is browned. Drain off any excess grease.

Stir in the diced tomato, ketchup, Italian seasoning, salt, and pepper. Mix well. Fold in the rice and cheese. Remove the skillet from the heat.

Place the bell peppers cut-side up in a baking dish. If they won’t stand on their own you can put crumpled aluminum foil around them to hold them in place. Evenly divide the ground beef mixture between the peppers. If desired, you can sprinkle the tops with additional cheese or place the removed pepper tops over the filling.

Add a small amount of water to the bottom of the baking dish (about 1/2-inch). Cover the dish with foil and place in the oven.

Bake at 350 degrees F for 30 minutes. Remove the foil and continue to bake for another 5-10 minutes or until the peppers are tender and the filling is heated through.

Remove the dish from the oven and carefully remove the stuffed peppers to individual plates. Serve immediately.

Cooked stuffed bell peppers


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