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Stuffed Bell Peppers

Stuffed Bell Peppers Recipe

 Learn how to make delicious stuffed bell peppers with our easy-to-follow recipe. These colorful and flavorful peppers are perfect for any meal!
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CourseMain Course
CuisineAmerican
Prep Time15 minutes
Cook Time35 minutes
Servings1 People
Calories534kcal
AuthorSpice to Sauce

Ingredients

  • 4-6 Bell Peppers (Green, Yellow, Red, Orange)
  • 1 Tablespoon Olive Oil
  • 450 G Ground Beef
  • 1 Onion
  • 1 Jalapeno Pepper
  • 5 Garlic
  • 14.5 Roasted Tomatoes
  • 1 Cup Shredded Mozzarella Cheese
  • 1 Tablespoon Paprika
  • 1 Teaspoon Dried Oregano
  • 1 Teaspoon Dried Basil
  • Salt To Taste
  • Black Pepper To Taste
  • 1 Cup Cooked Wild Rice

Instructions

  • Bring a large saucepan of water to a boil, adding enough water to cover the bell peppers, and preheat your oven to 425°F (220°C)
  • After cleaning the bell peppers, cut off the tops and remove the seeds and membranes
  • To make room for the stuffing mixture, you want the interior to be nice and hollow
  • If necessary, cut off a small portion of the peppers' bottoms so they stand up straight
  • To soften them a little, blanch the bell peppers for five minutes
  •  As an alternative, you can soften the peppers by roasting them for 20 minutes
  • Place the softened peppers in a baking dish that has been lightly greased
  • Add the chopped pepper tops, onions, and jalapeño (if using) to a large pan with oil heated to medium heat
  • To soften, cook for five minutes
  • Cook the garlic for one minute, or until it starts to smell fragrant
  • Cook for 5 to 6 minutes, breaking up the ground beef as you go, until it is cooked through
  • Spices, rice, and tomatoes
  •  Add the cooked rice mixture, spices, and fire-roasted tomatoes
  •  After stirring, turn off the heat
  • Add 1/2 cup of the cheese shreds and stir until combined
  •  If you want it cheesier, you can add a little extra
  •  Place the remaining shredded cheese on top of each pepper after stuffing it with the meat filling mixture
  • The stuffed peppers should be roasted for 15 to 20 minutes, or until the cheese is bubbling and the peppers are as soft as you like
  •  Delicious with cheese on top
  •  If you want the peppers to be extra soft, you can normally bake them for a longer time because this recipe is rather forgiving
  • After a little cooling, garnish and serve

Nutrition

Sodium: 419mg | Calcium: 236mg | Calories: 534kcal | Trans Fat: 1g | Monounsaturated Fat: 14g | Polyunsaturated Fat: 2g | Saturated Fat: 13g | Fat: 33g | Protein: 30g | Carbohydrates: 29g