Side DishCanadian

Stuffed Peppers

Name: Stuffed Peppers
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Yield: 6 servings
Cuisine: Canadian
Ingredients: 2 tbsp. extra-virgin olive oil, plus more for drizzling; 1 medium yellow onion, chopped; 3 cloves garlic, finely chopped; 2 tbsp. tomato paste; 1 lb. ground beef; 1 1/2 c. cooked white or brown rice; 1 (14.5-oz.) can diced tomatoes; 1 1/2 tsp. dried oregano; Kosher salt; Freshly ground black pepper; 6 bell peppers, tops and cores removed; 1 c. shredded Monterey jack; Chopped fresh parsley, for serving

4.2

(10 reviews)

Author:Rian Handler Total: 1h 30m 13 ingredients 6 servings

These classic stuffed peppers take an easy, healthy weeknight dinner to a whole new level. Follow our best-ever recipe, then experiment with your own fillings!

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Prep Time

0h 20m

Cook Time

1h 10m

Ingredients

Yield

6 servings

Calories

534 kcal

Ingredients

What you'll need

13 total ingredients

2 tbsp. extra-virgin olive oil, plus more for drizzling

1 medium yellow onion, chopped

3 cloves garlic, finely chopped

2 tbsp. tomato paste

1 lb. ground beef

1 1/2 c. cooked white or brown rice

1 (14.5-oz.) can diced tomatoes

1 1/2 tsp. dried oregano

Kosher salt

Freshly ground black pepper

6 bell peppers, tops and cores removed

1 c. shredded Monterey jack

Chopped fresh parsley, for serving

Nutrition Details

Nutrition Facts

Stuffed Peppers

Serving Size1 servings

Amount per serving

Calories534

% Daily Value*

Total Fat 27g35%

Saturated Fat 10g50%

Trans Fat 1g

Cholesterol 70mg23%

Sodium 840mg37%

Potassium 0mg0%

Total Carbohydrates 44g16%

Dietary Fiber 6g21%

Total Sugars 8g

Protein 24g48%

Vitamin D 0mcg0%

Calcium 0mg0%

Iron 0mg0%

* Percent Daily Values are based on a 2,000 calorie diet. Nutrition values are estimates and may vary.

Method

Step-by-step instructions

Arrange a rack in center of oven; preheat to 400°. In a large skillet over medium heat, heat oil. Cook onion, stirring occasionally, until softened, about 7 minutes. Stir in garlic and tomato paste and cook, stirring, until fragrant, about 1 minute more. Add ground beef and cook, breaking up meat with a wooden spoon, until no longer pink, about 6 minutes.

Stir in rice and diced tomatoes; season with oregano, salt, and pepper. Let simmer, stirring occasionally, until liquid has reduced slightly, about 5 minutes.

Arrange peppers cut side up in a 13" x 9" baking dish and drizzle with oil. Spoon beef mixture into each pepper. Cover baking dish with foil.

Bake peppers until tender, about 35 minutes. Uncover, sprinkle with cheese, and continue to bake until cheese is bubbly, about 10 minutes more.

Top with parsley before serving.

Author & Creator

Rian Handler

Source Recipe