Description
Classic American stuffed peppers filled with seasoned ground beef, cooked rice, and zesty tomato sauce, topped with melted cheese. This easy, one-dish meal delivers comfort and convenience while being a complete blend of protein, carbs, and veggies.
Ingredients
Bell peppers, halved: 4-6 large
Ground beef (85/15 or 90/10 lean): 1 lb (454g)
Onion, finely chopped: 1 medium
Garlic, minced: 3 cloves
Cooked rice (white or brown): 1.5 cups
Tomato sauce: 2 cups (store-bought or homemade)
Cheese (cheddar, mozzarella, or jack), grated: 1.5 cups
Ground cumin: 1 tsp
Dried oregano: 1 tsp
Dried sage: 0.5 tsp
Salt: to taste
Black pepper: to taste
Instructions
Preheat oven to 375°F (190°C)
Remove and discard bell pepper stems, then hollow out centers, leaving 1-inch walls
In a skillet, cook ground beef over medium-high heat until browned, drain excess fat if desired
Add chopped onion and garlic to the skillet; cook until softened (5-7 minutes)
Stir in ground cumin, oregano, and sage until fragrant
Combine cooked beef mixture with cooked rice in a large bowl
Evenly fill each pepper half with the beef-rice mixture and place in a baking dish
Pour tomato sauce over the filled peppers, ensuring they’re submerged
Top generously with grated cheese
Bake for 30 minutes, or until peppers are tender and cheese is golden
Notes
Use halal-certified beef and cheese if required
For non-alcoholic version, skip wine beer in tomato sauce or confirm store-bought sauce is alcohol-free
Leftovers keep in refrigerator for up to 4 days
Peppers may be halved vertically or cut lengthwise
- Prep Time: 20
- Cook Time: 35
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 420
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 9g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 90mg