These stuffed peppers with rice and mozzarella are easy to make and freeze well. For lunch, I just cut up the stuffed peppers and mix in some corn before I reheat.
Preparation Time
15 mins
Cooking Time
55 mins
Total Time
1 hr 10 mins
Calories
317 Calories
Recipe Instructions
Step 1
Preheat the oven to 350 degrees F (175 degrees C).
Step 2
Bake in the preheated oven until cooked through and cheese is melted, 30 to 35 minutes.
Step 3
Chop reserved green bell pepper tops. Measure out 1/4 cup and set aside.
Step 4
Bring a pot of water to a boil; cook whole green bell peppers in boiling water until slightly tender, about 5 minutes. Drain and lightly season inside of bell peppers with salt. Set aside.
Step 5
Heat a large skillet over medium-high heat. Cook and stir beef, onion, reserved 1/4 cup chopped green bell pepper, and garlic in the hot skillet until ground beef is browned and crumbly, 5 to 7 minutes; drain and discard grease.
Step 6
Stir canned tomatoes and liquid, rice, water, Worcestershire sauce, 1 teaspoon salt, hot sauce, and black pepper into ground beef mixture; bring to a boil. Reduce heat, cover the skillet with a lid, and simmer until rice is tender, 15 to 18 minutes.
Step 7
Stir 3/4 of the mozzarella cheese and 3/4 of the tomato sauce into ground beef-rice mixture. Stuff bell peppers with ground beef-rice mixture; top each with remaining mozzarella cheese and tomato sauce. Arrange peppers in a baking dish. Cover the dish with aluminum foil.
Ingredients
1 teaspoon salt
½ cup water
1 pinch ground black pepper
salt to taste
1 cup shredded mozzarella cheese
1 clove garlic, minced
1 (8 ounce) can tomato sauce
½ cup chopped onion
1 teaspoon Worcestershire sauce
1 pound ground beef
½ cup long-grain white rice
1 dash hot pepper sauce (such as Tabasco®) (Optional)
6 green bell peppers, tops and seeds removed (reserve tops)
1 (16 ounce) can tomatoes, chopped and liquid reserved
