Baked Stuffed Peppers Recipe
Baked stuffed peppers at 400 degrees F is here. Perfectly tender meat or vegetarian stuffed bell peppers in a dish or dutch oven.
Servings: 6
Equipment
- 1 dutch oven or casserole dish with high sides and foil or a lid
Ingredients
- 5-6 bell peppers
- 2/3 lb ground chicken turkey, or beef
- 1/2 c white rice or brown, measured after being cooked
- 1/2 c spaghetti sauce
- 1/4 c onion diced
- 1 pinch salt and pepper into mix and seasoned when done
- 1/3 c cheese shredded mozzarella, chedddar
Instructions
- Preheat oven to 400 F. Cook your minute or long grain rice as you wish so you have 1/2 cup cooked to add into your meat mixture.
- Slice top of peppers off and remove the seeds inside. In a bowl combine the raw ground meat of your choice, and all other ingredients EXCEPT only half your cheese goes into the inner mix.
- Spoon in your meat mixture into each empty pepper, will fill 5-6 depending on how large yours are.
- Use a knife to poke 3 holes into the bottom of each one so the juices when meat cooks can be released.
- Place into your dutch oven facing up situated together so they won't fall over and aren't overlapping.
- Place top of peppers back on to the top and close the dutch oven lid. Bake for 35 minutes.
- Then remove the lid, sprinkle remaining cheese on top of each one and bake without the lid for 10 minutes so it melts and browns on top.
- Remove, allow to rest in pot for 5 minutes, plate and slice in half to enjoy.
Video
Nutrition
Serving: 2oz | Calories: 187kcal | Carbohydrates: 20g | Protein: 13g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 50mg | Sodium: 180mg | Potassium: 565mg | Fiber: 3g | Sugar: 5g | Vitamin A: 3256IU | Vitamin C: 129mg | Calcium: 63mg | Iron: 1mg