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Recipes
Classic Oven-Baked Stuffed Peppers

Recipe

Classic Oven-Baked Stuffed Peppers

30 min prep

45 min cooking

Serves 6

Difficulty 3/5

Tender sweet peppers stuffed with a delicious mixture of beef, rice, cheese and tomatoes makes a healthy, simple meal the whole family will love!

Ingredients

6 large sweet peppers, any colour 1 lb (500 g) Lean Ground Beef 1 onion, finely diced 2 cloves garlic, minced 1 can (796 mL) diced tomatoes 2 tbsp (30 mL) tomato paste 2 tbsp (30 mL) dried basil leaves 1 tbsp (15 mL) dried oregano leaves 1 tbsp (15 mL) granulated sugar (optional) 1 tsp (5 mL) salt (approx) ¼ tsp (1 mL) pepper (approx) 1 cup (250 mL) cooked long-grain or Jasmine rice (½ cup/125 mL uncooked) ¾ cup (175 mL) shredded mozzarella or Cheddar cheese ¼ cup (60 mL) fresh parsley leaves, chopped (optional)

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Directions

1. Cut the tops off peppers (reserve tops). Remove seeds and membranes; discard. Slice a small portion off the bottom of peppers, making sure not to cut through to the inside, so peppers will stand up straight. Stand peppers upright in 13 x 9-inch (33 x 23 cm) glass baking dish; set aside. Discard stems and dice pepper tops; set aside. 2. Brown beef, onion, garlic and diced pepper tops over medium-high heat in large skillet, stirring and stirring and using back of spoon to s,break up beef into chunks, for 8 to 10 minutes until meat is thoroughly cooked and vegetables are softened. Drain, if needed. 3. Stir in tomatoes, tomato paste, basil, oregano, sugar (if using), salt and pepper; bring to boil. Cover, reduce heat to medium-low and simmer, stirring occasionally, for 15 to 20 minutes or until sauce is thickened. Stir in cooked rice and heat through. Remove from heat. Season with salt and pepper to taste. 4. Fill each pepper with the ground beef mixture. Cover with foil and bake in preheated 350ºF oven for 30 minutes. Remove foil, sprinkle each pepper with cheese and bake for 10 minutes or until peppers are tender and cheese is melted. Serve sprinkled with parsley, if desired.

Tip

TIME SAVER: Cut the tops off peppers (reserve tops). Remove seeds and membranes; discard. Place them in a microwave-safe dish with ¼ cup (60 mL) water in bottom. Cover with paper towel and microwave on HIGH for 5 minutes. Drain. Reduce first baking time by 10 minutes.

Replace rice with another cooked grain. Try quinoa, bulgur wheat, pearl couscous or even small pasta, such as orzo.

Cuts Used in This Recipe

Ground Beef

Lean Ground Beef (17% Max. fat)

Ground Beef

Lean Ground Beef Chuck

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The comments, recommendations and other information on this site are general information and are not intended be relied upon with respect to any particular circumstances. The advice of a doctor or other qualified medical professional should be obtained before reliance upon any of the information on this site that relates to diet, allergies and other health matters. Nutrition information regarding recipes and other food items (including the presence of allergens and quantities of nutrients) is only an estimate, may contain inaccuracies, and is derived from various sources which may include nutrient analysis software and information from suppliers. Actual amounts may also vary based on factors such as the origins of ingredients, accuracy of measurements, and method of preparation and cooking. The Gateway is brought to you by Canadian Beef producers. It is our intent to provide information in support of local beef production, but we cannot guarantee that all beef cuts are sourced and sold by retailers are Canadian.