You can save these recipes into your own recipe box and easily change the individual ingredients and servings to make your own versions. To get started click Here.
Stuffed peppers are usually made with Bell peppers, which makes sense - they are readily available, and they stand up in a baking dish. However, I've made them with poblano peppers (sometimes called pasilla peppers where I live, but apparently incorrectly) just by splitting them lengthwise and making two filled peppers out of each one. It's nice for a change to have stuffed peppers that are a little more spicy.
You can use any color of Bell peppers to make this recipe - it's fun to have a mixture of two or three colors. You can also use whatever spice mixture strikes your fancy, from Middle Eastern to Asian. It's fun to change it up.
Quantity
0
Quantity Unit
Servings
Prep Time (minutes)
20
Cook Time (minutes)
30
Ready In (minutes)
50
Ingredients
Amt.
Measure
Ingredient
6
medium (approx 2-3/4
red pepper sliced in half circles
1
1/2
pounds
lean ground beef
1/2
cup, chopped
Onion, chopped
1/2
can, 15 oz (303 x 406)
tomato sauce - 8 oz can
3
cloves
garlic minced
2
teaspoons
chili powder
1/3
cup, shredded
mozzarella cheese
Steps
Sequence
Step
1
Preparation
Preheat the oven to 350 degrees F.
1. Prepare the peppers - Slice off the top of the peppers and remove the ribs and seeds. Either microwave them on a plate or baking dish (whatever fits in the microwave oven) covered with plastic wrap for 4 minutes, or blanch them in boiling water for 3 minutes.
2. Cook the beef mixture - heat a large skillet, and cook the beef, onions, garlic, and spices. If you are using tomato paste, include that as well.
Advertisement
Advertisement
If you are using the tomato sauce, pour about 2/3 of the can in, and save the rest for a topping. Cook until the beef is cooked through and the onions are soft. If it gets too dry you can add a little water.
3. Loosely fill the peppers with the beef mixture, and sit upright in a baking dish. If you are using tomato sauce, spoon some of the leftover sauce on top of each pepper. Add about a tablespoon of cheese on each one. Bake for half an hour in the oven, or 12 minutes in the microwave, turning half-way through the cooking.
Nutritional Information: Each of 6 servings has 8 grams effective carbohydrate plus 4 grams fiber (12 grams total carbohydrate), 32 grams protein, and 379 calories.
*I used large Bell peppers for computing the nutritional information, because the USDA defines a large as about 4 inches long and 3 inches across, which I think most people call a medium. We are taking the top off, though.
