Today we will make the perfect Stuffed Bell Peppers with ground beef and tomato sauce!
This dish is delicious and very easy to make!
Let’s start!
Stuffed Bell Peppers with Ground Beef and Tomato Sauce:
Ingredients:
1. 4 large bell peppers (any color)
2. 1 lb ground beef
3. 1 medium onion, finely chopped
4. 2 garlic cloves, minced
5. 1 cup cooked rice (white or brown)
6. 1 can (14.5 oz) diced tomatoes, drained
7. 1 can (8 oz) tomato sauce
8. 1 tsp dried basil
9. 1 tsp dried oregano
10. Salt and pepper, to taste
11. 1 cup shredded cheddar or mozzarella cheese (optional)
12. 2 tbsp olive oil
13. Fresh parsley, for garnish (optional)
Instructions:
1. Preparation of Bell Peppers:
• Preheat the oven to 375°F (190°C).
• Cut off the tops of the bell peppers and remove the seeds and membranes. If necessary, trim a small slice off the bottom of each pepper to help them stand upright. Set aside.
2. Filling:
• In a large skillet, heat the olive oil over medium heat. Add the chopped onions and sauté until translucent.
• Add the minced garlic and sauté for an additional 1-2 minutes.
• Add the ground beef to the skillet. Cook until browned, breaking it up with a spoon as it cooks.
• Stir in the drained diced tomatoes, half of the tomato sauce, cooked rice, basil, oregano, salt, and pepper. Mix until well combined. Let it simmer for 5 minutes.
3. Stuffing the Bell Peppers:
• Spoon the beef and rice mixture into each bell pepper, pressing down slightly to pack the filling.
• Place the stuffed peppers in a baking dish that’s just large enough to fit them.
4. Baking:
• Pour the remaining tomato sauce over the stuffed peppers.
• Cover the baking dish with aluminum foil.
• Bake in the preheated oven for about 30-35 minutes, or until the bell peppers are tender.
• If using cheese, remove the foil, sprinkle the cheese on top of each pepper, and return to the oven (uncovered) for an additional 5-10 minutes, or until the cheese is melted and bubbly.
5. Serving:
• Remove the stuffed peppers from the oven and let them cool for a few minutes.
• Garnish with fresh parsley, if desired.
• Serve hot, ensuring each serving gets some of the tomato sauce from the bottom of the dish.
Enjoy your stuffed bell peppers with a side salad or some crusty bread!
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Today Steve will show you how to cook a perfect stuffed bell peppers let’s go preheat the oven to 375° F 190° C cut off the tops of the bell peppers and remove the seeds and membranes if necessary trim a small slice off the bottom of each pepper to help them stand upright set
Aside in a large Skillet heat the olive oil over medium heat add the Cho onions and sauté until translucent add the minced garlic and sauté for an additional 1 to 2 minutes add the ground beef to the skillet cook until Brown breaking it up with a spoon as it
Cooks stir in the drained diced tomatoes half of the tomato sauce cooked rice basil oregano salt and pepper mix until well combined let it simmer for 5 minutes spoon the beef and rice mixture into each bell pepper pressing down slightly to pack the filling place the stuffed peppers in a
Baking dish that’s just large enough to fit them pour the remaining tomato sauce over the stuffed peppers cover the baking dish with aluminum foil bake in the preheated oven for about 30 to 35 minutes or until the bell peppers are tender remove the stuffed peppers from
The oven and let them cool for a few minutes garnish with fresh parsley if desired serve hot ensuring each serving get some of the tomato sauce from the bottom of the dish enjoy your stuffed bell peppers with a side salad or some crusty bread follow Steve for more AI Chef recipes