Stuffed Bell Peppers

by

Brighten up your New Year’s dinner with these vibrant Stuffed Bell Peppers. They’re as wholesome as they are delicious!

Ingredients

For the Peppers:

  • 6 large bell peppers (any color)
  • 1 pound lean ground beef
  • 1 cup cooked white rice
  • 1 medium onion, finely diced
  • 2 cloves garlic, minced
  • 1 (14.5 oz) can diced tomatoes
  • 1 cup shredded mozzarella cheese
  • 2 tablespoons tomato paste
  • 1 teaspoon Italian seasoning
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil
  • 1/2 cup water (for the baking dish)

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Cut the tops off the bell peppers and remove the seeds and membranes. If needed, slice a small piece off the bottom of each pepper to help them stand upright.
  3. Bring a large pot of water to boil. Add peppers and cook for 5 minutes. Drain and set aside.
  4. In a large skillet, heat olive oil over medium heat. Add onions and cook until softened, about 5 minutes.
  5. Add garlic and cook for another minute until fragrant.
  6. Add ground beef to the skillet and cook until browned, breaking it up with a spoon as it cooks.
  7. Stir in the diced tomatoes, tomato paste, cooked rice, Italian seasoning, salt, and pepper. Mix well and cook for 2-3 minutes.
  8. Place the blanched peppers upright in a baking dish. Pour 1/2 cup water in the bottom of the dish.
  9. Fill each pepper with the beef and rice mixture.
  10. Top each pepper with shredded mozzarella cheese.
  11. Cover the baking dish with foil and bake for 35 minutes.
  12. Remove foil and bake for an additional 10 minutes, or until cheese is melted and bubbly.

Notes

  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Serves: 6 people

For best results, let the stuffed peppers rest for 5 minutes before serving. Garnish with fresh parsley if desired.