Baked Stuffed Peppers Recipe

Name: Baked Stuffed Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large bell peppers (about 8 oz. each); 4 tablespoons olive oil; 1 onion, chopped; 1 pound lean ground beef; 1 14-oz. can diced tomatoes, with juice; 1/2 teaspoon cinnamon; 1/4 teaspoon ground cloves; 1 cup cooked white rice; Salt and pepper; 1/4 cup dried bread crumbs

Servings: persons

4 large bell peppers (about 8 oz. each)
4 tablespoons olive oil
1 onion, chopped
1 pound lean ground beef
1 14-oz. can diced tomatoes, with juice
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
1 cup cooked white rice
Salt and pepper
1/4 cup dried bread crumbs

1
Preheat oven to 425u00b0F; line a large, rimmed baking sheet with foil. Bring a large pot of water to a boil over high heat. Cut off stem end of each pepper, about 1/2 inch down, and use a tablespoon to scoop out seeds and membrane. If peppers don't sit upright, slice a sliver from bottom, being careful not to cut into the peppers, so they sit level while they bake.
2
Add peppers to pot and bring water back to a rapid boil. Cook until slightly softened, 8 to 10 minutes.
3
While peppers are cooking, warm 2 Tbsp. oil in a large skillet over medium-high heat. Add onion and saute until softened, about 3 minutes. Add beef and cook, stirring, until crumbled and no longer pink, about 3 minutes. Add tomatoes, cinnamon, cloves and rice. Stir until almost all liquid is absorbed, about 3 minutes. Season with salt and pepper. You should have about 4 cups filling.
4
Using tongs, remove peppers from water and drain, inverted, on paper towels. Pack each pepper with about 1 cup filling. Arrange peppers on baking sheet, sprinkle with bread crumbs and drizzle with remaining 2 Tbsp. oil. Bake until browned, about 15 minutes.

634

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 large bell peppers (about 8 oz. each), 4 tablespoons olive oil, 1 onion, chopped, 1 pound lean ground beef, and more.

Yes, Baked Stuffed Peppers falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Baked Stuffed Peppers

How did you like this recipe?

Frequently Asked Questions