Ingredients
Scale
- 6 bell peppers
- 1 pound lean ground beef
- 1 cup long grain white rice (cooked)
- 14.5-ounce can petite diced tomatoes
- 2 tablespoons olive oil
- ½ teaspoon kosher salt
- 1 teaspoon black pepper
- 2 teaspoons oregano
- ½ teaspoon red pepper flakes
- ¼ cup grated parmesan cheese
- 1 cup shredded mozzarella
Instructions
- Preheat your oven to 400°F. Spray a baking dish with cooking spray.
- Cook the rice according to package instructions and set aside.
- Prepare the bell peppers by cutting off their tops and removing seeds.
- In a skillet, heat olive oil over medium heat; sauté diced onion and pepper tops until softened.
- Add ground beef and minced garlic to the skillet; cook until browned.
- Stir in cooked rice and diced tomatoes along with seasonings; simmer for 5 minutes.
- Fill each pepper with the meat-rice mixture, top with cheeses.
- Place filled peppers upright in the baking dish; pour water into the bottom.
- Cover with foil and bake for 35 minutes; uncover and bake an additional 10 minutes.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pepper (approximately 255g)
- Calories: 420
- Sugar: 5g
- Sodium: 580mg
- Fat: 21g
- Saturated Fat: 8g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 70mg