Stuffed Peppers
Stuffed Peppers is a classic dish that can be served many different ways. These bell peppers are served with ground beef and rice to make the base filling then topped with mozzarella cheese.
Servings: 8 servings
Ingredients
- 2 Tablespoons Olive Oil (Divided)
- 4 Bell Peppers (Cut in Half, Cored and Seeded)
- ½ Cup Onions (Diced)
- 1 Small Jalapeno (Diced, Cored and Seeded)
- 1 Pound Ground beef (lean)
- 1 ½ Teaspoon Salt
- 1 Teaspoon Garlic Powder
- 1 Teaspoon Italian Seasoning
- ½ Teaspoon Black Pepper
- 14.5 Ounce Petite Diced Tomatoes (1 can)
- 1 Cup Cooked Rice
- 1 ½ Cup Mozzarella (Shredded)
Instructions
- Preheat the oven to 350 degrees.
- Drizzle 1 tablespoon of olive oil over the peppers. Spread the oil over the peppers and sprinkle with salt and pepper to taste.
- Flip the peppers, cut side up, and bake for 20 minutes. When done, set aside.
- While the peppers are cooking, heat the remaining olive oil over medium heat. Sauté the onions until softened. Then add the jalapeño and sauté 2 more minutes.
- Next add the beef, salt, pepper, garlic powder, and Italian seasoning to the pan. Cook and crumble the beef until brown. Drain any fat from the pan.
- Add the tomatoes and simmer for 5 minutes. Then stir in the rice and remove from heat.
- Fill the cooked peppers with the beef and rice mixture and cover with foil. Bake for 15 minutes.
- Remove the peppers from the oven and sprinkle the cheese on top of each pepper. Bake or broil until the cheese is lightly browned, 2-3 minutes.
Notes
Tips for making these Stuffed Shells:
To make this a low carb friendly meal you can omit the rice or use brown rice.
This recipe also tastes great made with ground turkey or venison.
If you don't have mozzarella cheese you can use Colby or Cheddar.
Nutrition
Serving: 1pepper