Description
Delightful stuffed peppers filled with a savory meat and rice mixture, perfect for busy weeknights and family gatherings.
Ingredients
Scale
- 4 very large green bell peppers (or about 5 small ones)
- 1 (15-ounce) can tomato sauce
- 1/2 pound ground beef or turkey
- 1/3 cup chopped onion
- 1 cup cooked brown or white rice
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- 1/8 teaspoon garlic powder
Instructions
- Start by cutting the tops off the peppers and removing the seeds.
- In a large saucepan, place the peppers and cover them with water. Bring to a gentle simmer and cook for about 3 minutes.
- Carefully drain the peppers and rinse them with cool water. Set them on paper towels to drain.
- Add the ground beef (or turkey) and chopped onion to a skillet over medium heat. Cook until no pink remains in the meat.
- Drain any excess fat from the meat mixture.
- Combine the drained meat mixture with the salt, black pepper, cooked rice, garlic powder, and half of the tomato sauce in a mixing bowl.
- Spoon the meat-rice mixture generously into each pepper, packing them full.
- Pour the remaining tomato sauce over the stuffed peppers.
- Place the stuffed peppers upright in an ungreased baking dish and bake in a preheated oven at 350°F for 25–30 minutes.
- Serve warm and enjoy!
Notes
You can prepare the filling a day in advance and store it in the fridge. Leftover stuffed peppers can be stored in an airtight container for up to four days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 50mg