Easy Stuffed Bell Peppers
These delicious Stuffed Bell Peppers come together in a snap using canned ground beef and instant rice
Servings: 6 peppers
- 6 med or large bell peppers any color
- 1 Tbsp olive oil
- 1 small onion chopped
- 2 cloves of garlic minced
- 1 pint ground beef
- 1 Tbsp Worcestershire sauce
- 1 tsp Italian seasoning
- 1 tsp sea salt
- 1/2 tsp course ground pepper
- 1/2 pint marinara sauce 1 cup
- 1 cup instant rice
- 1/3 cup shredded Mozzarella cheese
Heat oven to 350°F. Wash peppers, cut off tops, remove seeds and membranes. Cut a slice off the bottom if needed. Chop the tops.
Heat olive oil in a large skillet with a lid. Add the onions, garlic, and the chopped bits of pepper. Stir and cook until the onions are translucent.
Add ground beef and stir and cook until heated through.
Add salt, pepper, Worcestershire sauce, Italian seasoning, and marinara sauce. Heat until it reaches a simmer.
Pour in instant rice, stir and remove from heat. Cover and let sit 5 minutes.
Add mixture to peppers and place in a baking dish. Bake for 40 minutes. Add cheese and bake for an additional 15 minutes.
Serving: 1g | Calories: 353kcal | Carbohydrates: 24g | Protein: 18g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 721mg | Potassium: 663mg | Fiber: 4g | Sugar: 8g | Vitamin A: 3948IU | Vitamin C: 157mg | Calcium: 78mg | Iron: 4mg