Best Stuffed Peppers

READY IN: 55mins


  • 6bell peppers, cut in half lengthwise and seeds removed
  • 3tablespoonsolive oil
  • 3garlic cloves, minced
  • 12 onion, diced
  • 1lbground beef
  • 15ouncesdiced tomatoes (I used fire roasted)
  • 1 12 cupscooked rice
  • 12 tablespoonitalian seasoning
  • 2cupsBaby Spinach, roughly chopped
  • 12 cupmonterey jack cheese
  • chopped parsley, to taste

    Serving Size: 1 (348) g

    Servings Per Recipe:6

    Calories: 362.5

    Calories from Fat 192 g 53 %

    Total Fat 21.4 g 32 %

    Saturated Fat 7.3 g 36 %

    Cholesterol 59.8 mg 19 %

    Sodium 116.1 mg 4 %

    Total Carbohydrate23.4 g 7 %

    Dietary Fiber 3.4 g 13 %

    Sugars 5.2 g 20 %

    Protein 19.6 g 39 %


  • Preheat your oven to 350.
  • Cut the bell peppers in half lengthwise and remove seeds and membrane.
  • Drizzle with a little olive oil and rub both the inside and outside to coat them.Arrange them upside down in two baking pans or one half sheet pan and pre-bake for about 15 minutes, while you’re makin the stuffing.
  • In a large skillet over medium high heat, drizzle 2 tablespoons of olive oil and saute the garlic and onions for one minute.
  • Add the ground bee and cook until the beef is browned, breaking it up with a spatula as needed.
  • Drain off any excess liquid from the beef and stir in the diced tomatoes, rice, spinach, Italian seasoning, salt, and pepper.Stir for a minute or two, or until the spinach is wilted.
  • Remove the bell peppers from the oven and use tongs to flip them over.
  • Fill the peppers with beef mixture and top with a sprinkle of cheese.Place them back in oven and bake for 20 minutes,or until the peppers are soft.
  • Top with fresh parsley and serve.
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