Classic Stuffed Peppers
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 532.9
- Total Fat: 33.8 g
- Cholesterol: 79.7 mg
- Sodium: 801.0 mg
- Total Carbs: 35.2 g
- Dietary Fiber: 7.9 g
- Protein: 24.4 g
View full nutritional breakdown of Classic Stuffed Peppers calories by ingredient
Introduction
Ground beef and rice stuffed peppers Ground beef and rice stuffed peppersNumber of Servings: 6
Ingredients
-
20 oz 80/20 ground beef chuck
6 serving 1 Med. Green Bell Pepper
1.5 cup White Rice, short grain, cooked
2 serving Garlic, cooked (1 clove / serving)
.5 tsp Oregano, ground
.25 cup Herb, Parsley, Fresh
1 cup, chopped Onions, raw
1.5 cup Spaghetti/Marinara Sauce (tomato sauce)
.5 tsp Mustard (Stone Ground) (by KMORELAND)
1 tsp Paprika
1 tsp Morton Iodized Salt
1 tsp Black Pepper (Ground) (by TIARENEE)
.75 cup Colby and Monterey Jack Cheese shredded
6 tbsp Daisy Brand - Sour Cream Pure & Natural
2 fruit without skin and seeds Avocados, California (Haas)
Tips
Optional: Sour cream and avocado slices
Directions
1. Preheat the oven to 375°F. Pour the marinara sauce into the base of a medium-size oven-safe skillet.
2. Trim a little bit from the base of each pepper so it sits flat. Cut the top off each pepper; remove and discard the ribs and seeds.
3. In a medium bowl, mix the beef and cooked rice with the chopped onion, garlic, rice, paprika, oregano, mustard, parsley, salt and pepper to combine.
4. Stuff the meat mixture into each pepper, filling almost to the rim. Transfer the peppers to the prepared skillet, standing them on top of the sauce.
5. Garnish each pepper with 1½ tablespoons cheese. Bake until the peppers are tender, and the meat is fully cooked, 25 to 30 minutes. Serve immediately, with a scoop of sauce, a dollop (1 tbsp) of sour cream and a 2 slices of avocado.
2. Trim a little bit from the base of each pepper so it sits flat. Cut the top off each pepper; remove and discard the ribs and seeds.
3. In a medium bowl, mix the beef and cooked rice with the chopped onion, garlic, rice, paprika, oregano, mustard, parsley, salt and pepper to combine.
4. Stuff the meat mixture into each pepper, filling almost to the rim. Transfer the peppers to the prepared skillet, standing them on top of the sauce.
5. Garnish each pepper with 1½ tablespoons cheese. Bake until the peppers are tender, and the meat is fully cooked, 25 to 30 minutes. Serve immediately, with a scoop of sauce, a dollop (1 tbsp) of sour cream and a 2 slices of avocado.