Stuffed Bell Peppers – a delicious recipe with ground round, bell peppers, onion, celery, chicken broth, Italian bread crumbs. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Brown ground round; set aside (don't drain).
2
Over medium heat, cook celery, 1 cup pepper and onion in cooking oil (enough to cover bottom of pan) until soft.
3
Add to ground round.
4
Cook over medium heat.
5
Add chicken broth and 1 cup bread crumbs; season to taste with red and black pepper and seasoning salt.
6
Let cook about 1/2 hour.
7
Add shrimp.
8
Let cook about 1/2 hour.
9
Boil or steam rice; drain.
10
Add to meat and vegetable mixture; stir. Core and deseed peppers.
11
Boil until soft.
12
Do not overcook. Stuff peppers full of mixture; top with cheese and rest of bread crumbs.
13
Cover with foil.
14
Bake at 375u00b0 for 1 hour.
15
Uncover at end to lightly brown.
961
kcal
Calories
21
g
Fat
121
g
Carbs
66
g
Protein
FatCarbsProtein
* 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?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 5 lb. ground round, 12 to 17 large bell peppers (1 c. chopped and set aside), 1 large onion, 2 c. chopped celery, and more.
Yes, Stuffed Bell Peppers falls under the Seafood 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.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
