Baked Beef and Rice Stuffed Bell Peppers

1. 1

   Gather all the ingredients, and preheat the oven to 350 degrees F (175 degrees C).

2. 2

   Bring the water and rice to a boil in a covered saucepan. Reduce the heat to low and simmer until the rice is tender, about 20 minutes.

3. 3

   Meanwhile, heat the oil in a skillet over medium heat. Add the ground beef and cook until evenly browned and crumbly, 7 to 9 minutes.

4. 4

   Hollow out the bell peppers by removing and discarding the tops, seeds, and membranes. Slice the bottoms of the peppers if needed so they stand upright.

5. 5

   Arrange the peppers in a baking dish with the hollowed sides facing up.

6. 6

   Make the filling by mixing the cooked beef, cooked rice, 1/2 of the tomato sauce, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Spoon an equal amount of the filling into each hollowed pepper.

7. 7

   Stir the remaining tomato sauce with the Italian seasoning in a bowl, then pour it over the stuffed peppers.

8. 8

   Bake in the preheated oven, basting with the sauce every 15 minutes, until the peppers are tender, about 1 hour.

9. 9

   Serve hot and enjoy!

• Calories 824.75 kcal High
• Protein 26.54 g Good Source
• Carbs 109.77 g Moderate
• Total Fat 31.27 g High
• Saturated Fat 9.24 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 63.29 mg High
• Sodium 715.47 mg High
• Fiber 4.47 g Moderate
• Sugar 25.64 g High
• Added Sugar 1.68 g Low Source
• Calcium 45.7 mg Low Source
• Iron 5.26 mg Good Source
• Potassium 176.33 mg Low Source
• Vitamin A 271.08 mcg_rae Good Source
• Vitamin C 8.42 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Tomatoes 🍅
• Garlic 🧄