Easy Baked Stuffed Peppers Recipe

Ingredients

• 4 green bell peppers, tops and seeds removed (reserve tops)
• 1 pound ground beef
• 0.5 cup chopped onion
• 1 (14.5 ounce) can diced tomatoes with juice
• 0.5 cup long grain white rice
• 0.5 cup water
• 1 teaspoon Worcestershire sauce
• 1 pinch salt
• 1 pinch ground black pepper
• 1 cup shredded Cheddar cheese

Instructions

1. Finely chop enough reserved green pepper tops to equal 1/4 cup; set aside for later use. Discard any remaining pepper tops or save them for another recipe.
2. Place the hollowed-out green peppers in a microwave-safe dish. Cover and cook in the microwave until they turn bright green and are steaming, approximately 3 minutes. Set the peppers aside to cool slightly.
3. In a skillet over medium heat, cook and stir the ground beef with the onion and 1/4 cup of chopped pepper tops. Continue cooking until the beef is browned, the juices run clear, and the onion becomes translucent, about 10 minutes. Drain any excess grease from the skillet.
4. Add the diced tomatoes with their juice, rice, water, Worcestershire sauce, salt, and black pepper to the skillet. Bring the mixture to a boil, then reduce the heat to low. Cover the skillet and simmer until the rice is tender, approximately 30 minutes.
5. Preheat your oven to 350 degrees F (175 degrees C).
6. Stir the Cheddar cheese into the ground beef and rice mixture. Spoon the mixture generously into the precooked peppers. Arrange the peppers upright in an 8x8-inch baking dish.
7. Bake in the preheated oven until the cheese is fully melted and the peppers are tender, approximately 30 minutes.

Nutrition

• Calories: 454 kcal
• Fat Content: 23 g
• Fiber Content: 4 g
• Sugar Content: 7 g
• Sodium Content: 459 mg
• Protein Content: 30 g
• Cholesterol Content: 99 mg
• Carbohydrate Content: 30 g
• Saturated Fat Content: 11 g
• Unsaturated Fat Content: 0 g