Stuffed Bell Peppers
Who doesn’t love a good stuffed bell pepper? Our recipe is simple, but effective and will leave your taste buds begging for more.
- 4 oz (F) or 6 oz (M) lean ground beef
- 1 tbsp olive oil
- 2 small to medium-sized bell peppers (or 1 large bell pepper)
- ½ cup onion, finely chopped
- 1/3 cup tomato sauce, unsweetened
- Italian seasoning to taste
- 1 tbsp fresh parsley, finely chopped
- ½ tsp salt
- Ground black pepper to taste
- ½ cup mushrooms, finely chopped
- 1 clove garlic, chopped
- 1/3 tbsp Worcestershire sauce
- 1 oz mozzarella cheese
This delicious recipe for stuffed bell peppers is packed with flavor and is a great way to use lean ground beef. The peppers are stuffed with a mixture of ground beef, mushrooms, garlic, and onion, seasoned with Italian herbs and Worcestershire sauce, and topped with a flavorful tomato sauce and mozzarella cheese. It is a hearty and satisfying dish that is perfect for a family dinner or as a meal prep option.
Step by Step Instructions
Preheat the oven to 400 degrees F. Cut the tops off the bell peppers and, using a spoon, scoop out the seeds and stems from each pepper. Place the bell pepper into an oven-proof dish and bake them for 15 minutes, then reduce the oven temperature to 350 degrees F.
Add ½ tbsp olive oil to a skillet and sauté the onions until they are golden brown, then set aside. Add remaining ½ tbsp olive oil to the same skillet and brown the ground beef until it’s fully cooked.
Set aside 1/3 cup of tomato sauce for topping the stuffed peppers.
Mix the cooked ground beef, onions, Italian seasoning, fresh parsley, salt, pepper, finely chopped mushrooms, garlic, Worcestershire sauce, and most of the tomato sauce.
The pre-cooked empty peppers may have liquid in the base, if so, pour it out before stuffing. Stuff the bell peppers with the tomato and meat mixture and place upright into an ovenproof baking dish. Spoon over 1 tbsp tomato sauce onto the top of each pepper.
Make sure you have reduced the oven to 350 degrees F, and then cover the peppers with foil and bake for 35 minutes. Remove the peppers from the oven and top with the cheese, bake for a further 10 minutes until cheese is bubbling. Add more salt/pepper to taste if needed.