Stuffed Bell Peppers
Nutritional Information
Colorful bell peppers stuffed with ground beef, rice, and cheese. A complete meal in a pepper.
This recipe is originally for 4 servings. How many are you cooking for today?
- 4 larges bell peppers, tops cut and seeds removed
- 1 lb ground beef
- 1 cup cooked white rice
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 can diced tomatoes, drained
- 1 cup cheddar cheese, shredded
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 cup beef broth
Preheat oven to 375°F. Stand peppers in a baking dish.
Brown ground beef with onion and garlic in a large skillet. Drain fat.
Stir in cooked rice, diced tomatoes, half the cheese, Worcestershire, Italian seasoning, salt, and pepper.
Fill each pepper with meat and rice mixture.
Pour beef broth around peppers in baking dish.
Cover with foil and bake 35 minutes. Remove foil, top with remaining cheese.
Bake uncovered 10 more minutes until peppers are tender and cheese melts.
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