|Nutritional Guidelines (per serving)|
|Servings: 6 Servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 21g||26%|
|Saturated Fat 8g||40%|
|Total Carbohydrate 27g||10%|
|Dietary Fiber 3g||12%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
These stuffed peppers are made with green, yellow or red bell peppers and a deliciously seasoned ground beef and rice filling. Garlic and some dried basil add flavor to the simple tomato sauce. Use cheddar cheese or a pizza blend of shredded cheddar and mozzarella cheese to top the stuffed peppers.
The filling could also be made with ground turkey instead of ground beef.
- 4 bell peppers, red, yellow, or green, or a combination
- 2 teaspoons salt
- For the Filling and Sauce:
- 2 tablespoons extra virgin olive oil
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1 can (14.5 ounces) diced tomatoes
- 3 tablespoons tomato paste
- 1/3 cup water
- 1 clove garlic, crushed
- 1/2 teaspoon dried leaf basil
- 1 1/2 teaspoons salt, divided
- 1/2 teaspoon ground black pepper, divided
- 1 egg, lightly beaten
- 1 teaspoon Worcestershire sauce
- 1 pound lean ground beef (or ground turkey)
- 1 cup cooked long-grain rice
Cut tops off peppers; remove seeds and membranes. Chop edible part of tops and set aside. Rinse peppers under cold water. Place peppers in a large pot; cover with salted water. Bring to a boil; reduce heat, cover, and simmer for 5 minutes. Drain peppers and set aside.
Heat olive oil in a large skillet or sauté pan over medium heat until hot. Sauté chopped green pepper (from tops), chopped onion, and chopped celery for about 5 minutes, or until vegetables are tender. Add tomatoes, tomato paste, water, crushed garlic, basil, 1 teaspoon salt, and 1/4 teaspoon of pepper. Simmer for about 10 minutes.
In a large mixing bowl, combine the beaten egg with remaining 1 teaspoon salt and 1/4 teaspoon pepper, and Worcestershire sauce. Gently stir to blend; add ground beef, cooked rice, and 1 cup of the tomato mixture. Mix well.
Stuff peppers with meat mixture and place in a 3-quart baking dish. Pour remaining tomato mixture over the stuffed peppers.
Bake at 350° for about 45 minutes, or until the meat mixture is fully cooked. The temperature of the meat mixture should be cooked to a minimum of 160 F.
Top stuffed peppers with a little shredded cheddar cheese just before they are done; bake until cheese is melted.