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Baked Stuffed Peppers Recipe

Recipe by: ptownruth

"Stuffed peppers recipe that I've come up with."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep20 m
  • Cook1 h 15 m
  • Ready In1 h 35 m
  • 1Chop enough reserved green pepper tops to equal 1/4 cup; discard remaining tops or use for another purpose. Set chopped pepper aside.
  • 2Place hollowed-out green peppers in a microwave-safe dish; cover and cook in microwave until bright green and steaming, about 3 minutes. Set peppers aside.
  • 3Cook and stir ground beef in a skillet with reserved chopped pepper tops and onion over medium heat until beef is browned, the juices run clear, and the onion is translucent, about 10 minutes; drain excess grease. Pour in diced tomatoes with their juice, rice, water, Worcestershire sauce, salt, and black pepper; bring to a boil. Reduce heat to low, cover skillet, and simmer until rice is tender, about 30 minutes.
  • 4Preheat oven to 350 degrees F (175 degrees C).
  • 5Stir cheese into ground beef-rice mixture and spoon mixture into precooked peppers. Set peppers upright in an 8x8-inch baking dish.
  • 6Bake in the preheated oven until cheese is melted and the peppers are tender, about 30 minutes.
Footnotes
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Ingredients
  • 4 servings
  • 454 cals
  • 4 green bell peppers, tops and seeds removed (reserve tops)
  • 1 pound ground beef
  • 1/2 cup chopped onion
  • 1 (14.5 ounce) can diced tomatoes with juice
  • 1/2 cup long grain white rice
  • 1/2 cup water
  • 1 teaspoon Worcestershire sauce
  • 1 pinch salt
  • 1 pinch ground black pepper
  • 1 cup shredded Cheddar cheese
Nutrition

Amount per serving ( 5 total)

  • Calories:
    454
    23%
  • Fat:
    23
    35%
  • Carbs:
    30
    10%
  • Protein:
    29.8
    60%
  • Cholesterol:
    99
    33%

Based on a 2,000 calorie diet

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