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Classic Stuffed Peppers

Comforting Classic Stuffed Peppers for a Cozy Family Meal

Classic Stuffed Peppers are a comforting dish that brings loved ones together, featuring wholesome ingredients.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4 peppers
Course: Dinner
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Peppers
  • 4 units Bell Peppers Try poblanos or hollowed zucchini for a twist.
For the Filling
  • 1 pound Ground Beef Can substitute with ground turkey or plant-based versions.
  • 1 cup Cooked Rice Use white, brown, or cauliflower rice for variety.
  • 1 medium Onion Finely chopped for even cooking.
  • 2 cloves Garlic Minced fresh garlic yields the best results.
  • 1 cup Tomato Sauce Consider using crushed tomatoes as an alternative.
  • 1 can Diced Tomatoes Drain excess liquid to prevent sogginess.
  • 1 teaspoon Italian Seasoning Individual herbs like oregano and basil can be swapped in.
  • to taste Salt & Black Pepper Essential for seasoning.
For the Topping
  • 1 cup Mozzarella Cheese Melts beautifully for a tasty topping.
  • 1/4 cup Parmesan Cheese Optional but recommended for extra richness.
For Cooking
  • 1 tablespoon Olive Oil Can also use vegetable or canola oil.
  • to taste Fresh Parsley For garnishing, adds color and freshness.

Equipment

  • Oven
  • Baking Dish
  • Skillet
  • Cutting board
  • Knife
  • Measuring cups

Method
 

Step-by-Step Instructions for Classic Stuffed Peppers
  1. Preheat your oven to 375°F (190°C).
  2. Slice off the tops of four bell peppers, removing seeds and membranes.
  3. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Sauté 1 finely chopped onion and 2 cloves of minced garlic for 3-4 minutes until onion is translucent.
  4. Increase heat and add 1 pound of ground beef, breaking apart as it browns. Cook for about 5-7 minutes until no longer pink.
  5. Stir in 1 cup cooked rice, 1 cup tomato sauce, 1 can drained diced tomatoes, and 1 teaspoon Italian seasoning. Season with salt and pepper, simmer for 5 minutes.
  6. Carefully spoon the filling mixture into each bell pepper, packing it gently.
  7. Arrange stuffed peppers upright in the baking dish.
  8. Pour about 1/4 inch of water into the bottom of the baking dish.
  9. Cover the baking dish with aluminum foil and bake for 35 minutes.
  10. Remove foil, sprinkle mozzarella cheese on top, and return to oven for an additional 10-15 minutes until cheese is bubbly and golden.
  11. Let peppers cool for a few minutes, then garnish with fresh parsley before serving.

Nutrition

Serving: 1pepperCalories: 320kcalCarbohydrates: 20gProtein: 24gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 4gVitamin A: 900IUVitamin C: 120mgCalcium: 250mgIron: 3mg

Notes

Store cooked peppers in an airtight container for up to 3 days. Can be frozen for up to 2 months.

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