Anti Inflammatory Easy Stuffed Peppers
Total time1 hr 5 min
Prep time15 min
Cook time45 min
4.5(20)
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Learn more →Ingredients
4 servings
- 4 large bell peppers (any color), halved lengthwise and seeded
- 1 lb ground beef (85% lean)
- ½ medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1 can (15 oz) diced tomatoes, drained
- 1 can (15 oz) tomato sauce
- 1 ½ cups cooked long-grain white rice
Chef's tipAlready-cooked brown rice swaps in 1:1 with no other changes to the recipe. - 1 tsp italian seasoning
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
- 1 cup shredded mozzarella cheese
Chef's tipUse low-moisture mozzarella and shred before measuring.
For serving
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Arrange the pepper halves cut-side up in a 9x13-inch baking dish. Pour about 1/4 cup of water into the bottom of the dish to help the peppers steam as they bake.
- 2
Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until no pink remains and the meat reaches 160°F (71°C) on an instant-read thermometer, about 6–8 minutes. Drain off any excess fat.
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