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Stuffed Peppers

5 from 16 votes

Enjoy a family favorite dinner with these Italian-American stuffed peppers made with ground beef, tomato sauce, rice, and a cheesy finish.

Prep Time: 15

Cook Time: 45

Total Time: 1

Yield: 4 servings

Course: Dinner, main dish, Meal Prep

Cuisine: Italian-American

Ingredients

1 lb 90% lean ground beef
1½ cups partially cooked (leftover or instant rice white rice*)
½ cup onion (very finely chopped)
3 cloves garlic (very finely chopped)
⅓ cup Pecorino Romano cheese (grated)
¼ cup basil (chopped)
1 large egg
1 cup + 3 tablespoons crushed tomatoes (divided (I love Tuttorosso))
1 ½ teaspoons kosher salt
1 cup water (or low sodium broth)
4 large bell peppers ( of various colors, tops cut off and seeded and cored)
½ cup mozzarella cheese (shredded and divided)

Instructions

In a large bowl combine ground beef, rice, onion, garlic, Pecorino Romano, basil, egg, 3 tablespoons crushed tomato and 1¼ teaspoons kosher salt and mix well with a fork.
Combine remaining crushed tomato, water and remaining salt in the base of a large saucepan large enough to fit the peppers standing up.
Fill each bell pepper with 1 cup of mixture and nestle the stuffed peppers into the sauce. Ladle a little sauce over each.
Cover and cook the peppers on medium-low heat for 35-45 minutes, until the peppers are tender and the meat is cooked through in the center. Ladle more sauce over each and add 2 tablespoons of mozzarella cheese to the top of each pepper, cover and cook until melted, about 5 minutes.

Video

Notes

Ready-rice or leftover cooked rice works just the same.
Regular, uncooked rice will work but will increase the cooking time by an extra 20-25 minutes.

Nutrition

Serving: 1pepper and sauce, Calories: 449.5kcal, Carbohydrates: 37.5g, Protein: 33g, Fat: 18.5g, Saturated Fat: 8.5g, Cholesterol: 139.5mg, Sodium: 750mg, Fiber: 4g, Sugar: 8.5g

- WW Points: 5

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