Easy Cheesy Ground Beef Stuffed Peppers
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A simple recipe for baked bell peppers filled with seasoned ground beef and melted cheese.
- Author: Ahazzam
- Prep Time: 15 min
- Cook Time: 40 min
- Total Time: 55 min
- Yield: 8 halves (4 servings)
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
- 4 large bell peppers (any color)
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (15 ounce) can tomato sauce, divided
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup cooked white rice
- 1 cup shredded cheddar cheese, divided
- Preheat your oven to 375 degrees Fahrenheit. Lightly grease a baking dish.
- Cut the bell peppers in half lengthwise and remove the seeds and membranes. Place the pepper halves cut-side up in the prepared baking dish.
- Heat the olive oil in a large skillet over medium heat. Add the ground beef and cook until browned. Drain off any excess fat.
- Add the chopped onion to the skillet and cook until softened, about 5 minutes. Stir in the minced garlic and cook for 1 minute more.
- Stir in 1/2 cup of the tomato sauce, oregano, salt, and pepper. Cook for 2 minutes.
- Remove the skillet from the heat. Stir in the cooked rice and 1/2 cup of the shredded cheese until combined.
- Spoon the beef mixture evenly into the bell pepper halves.
- Pour the remaining 1/2 cup of tomato sauce over the peppers in the baking dish.
- Cover the dish with foil and bake for 30 minutes.
- Remove the foil. Sprinkle the remaining 1/2 cup of cheese over the tops of the peppers.
- Return the dish to the oven, uncovered, and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Notes
- You can use any color of bell pepper you prefer.
- For a richer flavor, substitute 1/2 cup of the tomato sauce with diced tomatoes.
- If you do not have cooked rice, you can substitute it with 1/2 cup of breadcrumbs.
Nutrition
- Serving Size: 2 pepper halves
- Calories: 450
- Sugar: 8
- Sodium: 550
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 3
- Protein: 32
- Cholesterol: 90