Go Back
Print
Recipe Image
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Stuffed Peppers with Ground Beef
Nesting Lane Indulge
Stuffed Peppers with Ground Beef Recipe. A classic dinner recipe with onion, Worcestershire sauce, diced tomatoes, cheddar cheese, and rice. A family favorite!
5
from
24
votes
Print Recipe
Pin Recipe
Total Time
50
minutes
mins
Course
Main Course
Cuisine
American
Servings
6
Equipment
Sharp Knife
Cutting Board
Saucepan
Skillet
Baking Dish
Aluminum Foil
Ingredients
1x
2x
3x
6
green bell peppers
large
½
cup
onion
chopped
1
lb
ground beef
1
tsp
worcestershire sauce
16
oz
canned tomatoes, diced
drained
1
tsp
salt
½
cup
long grain rice
1
cup
water
1
cup
cheddar cheese
shredded
Instructions
Using a sharp knife and a cutting board, cut off the tops of the peppers. Remove seeds and membranes, and discard.
Using the pepper tops, cut off the usable pepper from around the stems. Cube ¼ cup of pepper. Set aside for later.
In a saucepan, boil water. Add whole peppers and cook for approx 5 minutes. Drain.
Lightly salt the inside of the peppers
In a skillet, add onion, ¼ cup cubed pepper, and ground beef.
Cook until vegetables are tender and ground beef is browned.
Drain off fat.
Add Worcestershire sauce, diced tomatoes, and salt
In a saucepan, add 1 cup water and boil.
Add rice and cook until the rice is soft and water is absorbed.
Transfer cooked rice to the beef. Stir to mix in.
Add cheese and stir to mix in.
Stuff the peppers with the ground beef/rice mix.
In a baking dish, place the prepared stuffed peppers. Cover with aluminum foil.
In preheated oven, bake covered for 25 minutes.
Uncover and bake another 5 minutes.
Nutrition
Serving:
404.5
g
Calories:
695
kcal
Carbohydrates:
24.5
g
Protein:
14.3
g
Fat:
26.4
g
Cholesterol:
94.7
mg
Sodium:
544.7
mg
Fiber:
4.1
g
Sugar:
6.7
g
Tried this recipe? Let us know what you think!
Mention
@nestinglaneindulge
or tag
#nestinglaneindulge
!