Classic Beef Stuffed Peppers

Colorful bell peppers are stuffed with Ground Beef, tomatoes and rice. No one will ever know flavorful and hearty dish took thirty minutes to make.

  • 1
    hr
  • 4
    SERVINGS
  • 340
    Cal
  • 35 g
    Protein

Ingredients & Cooking

Ingredients:

  • 1 pound Ground Beef (93% lean or leaner)
  • 4 medium red, yellow or green bell peppers
  • 1/2 cup minced onion
  • 2 teaspoons minced garlic
  • 1 can (14-1/2 ounces) diced tomatoes with green peppers and onions, drained
  • 1/2 cooked white or brown rice, cooled
  • 3 tablespoons tomato paste
  • 2 teaspoons dried parsley leaves
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Chopped fresh parsley leaves

Cooking:

  1. Coat a large baking dish with cooking spray; set aside. Heat oven to 475°F. Cut tops off bell peppers; set tops aside. Using a paring knife, carefully remove the membranes and seeds from bell peppers. Arrange peppers about 2 inches apart in prepared baking dish. Place tops on empty peppers. Cover baking dish tightly with aluminum foil; bake 15 minutes. Remove from oven; cool slightly.

  2. Meanwhile, heat large nonstick skillet over medium heat until hot. Add ground beef, onion and garlic; cook 3 to 4 minutes, breaking beef into 1/2 inch crumbles and stirring occasionally. Stir in tomatoes, rice, tomato paste, dried parsley, salt and black pepper; cook 3 to 4 minutes until heated through, stirring occasionally.

  3. Remove pepper tops. Divide beef mixture evenly among peppers; replace tops. Bake in 475°F oven 17 to 22 minutes until instant-read thermometer inserted into center of beef mixture registers 160°F and bell peppers are tender. Garnish with parsley, if desired.

    Cook's Tip: Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness.

Nutrition Information

Butcher Counter

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