Italian-Style Beef Stuffed Peppers
Tender bell peppers filled with extra lean ground beef, rice, tomato sauce, and melted cheese. This familiar baked meal is easy to portion and reheat for satisfying weekday lunches or dinners.
- Prep time
- 15 min
- Cook time
- 40 min
- Yield
- 1 serving
Ingredients
- 180 g Bell Pepper
- 1 g Black Pepper
- 150 g Extra Lean Ground Beef
- 2 g Italian Seasoning
- 30 g Mozzarella cheese
- 5 g Olive oil
- 50 g Rice
- 2 g Salt
- 140 g Tomato Sauce
- 60 g Yellow Onion
Instructions
- Preheat the oven to 190°C. Cook the rice according to the package directions, then set aside.
- Cut the bell pepper in half lengthwise and remove the seeds. Place the halves cut-side up in a small baking dish.
- Heat the olive oil in a skillet over medium heat. Cook the onion for about 3 minutes, until softened.
- Add the ground beef, Italian seasoning, salt, and pepper. Cook for 5 to 6 minutes, breaking up the beef, until no longer pink.
- Stir in the cooked rice and half of the tomato sauce. Spoon the beef mixture into the pepper halves.
- Pour the remaining tomato sauce around the peppers and cover the dish with foil. Bake for 25 minutes.
- Remove the foil, sprinkle with mozzarella, and bake for 5 more minutes, until the cheese is melted. Cool slightly before packing.