Stuffed Bell Peppers

When my girls were babies, I started making these Stuffed Bell Peppers and including them in our dinner rotation. The chopped meat and rice stuffing is rich is iron and easy for little hands to scoop. Try Stuffed Bell Peppers as a fun and different family dinner that makes vegetables fun and interesting for toddlers and kids.

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Stuffed Bell Peppers Recipe

Stuffed Bell Peppers

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Yield: 8 (1 stuffed pepper per serving)

Author: Malina Malkani

Prep time: 20 MinCook time: 1 HourTotal time: 1 H & 20 M

When my girls were babies, I started making these Stuffed Bell Peppers and including them in our dinner rotation. The chopped meat and rice stuffing is rich is iron and easy for little hands to scoop. Try Stuffed Bell Peppers as a fun and different family dinner that makes vegetables fun and interesting for toddlers and kids. This recipe contains affiliate links, meaning that if you choose to purchase a product through a link, I will receive a small commission - but this in no way impacts the amount you pay. Affiliate links are marked with an asterisk (*).

Ingredients

Pepper

• 8 bell peppers any color
• 2 ½ cups chunky tomato sauce (low-sodium if serving to an infant)

Stuffing

• ½ thinly sliced yellow onion
• 1 cup beef broth (low-sodium if serving to an infant)
• ¼ teaspoon red pepper flakes (optional)
• 1 ½ pounds ground beef
• 1 ½ cups cooked brown rice (about 1/2 cup uncooked)
• ½ cup parmesan cheese (grated)
• ¼ cup + 1 tablespoon flat-leaf parsley finely chopped (divided)
• ½ cup chunky, low-sodium tomato sauce (divided)
• 4 cloves garlic (minced)
• ½ teaspoon black pepper (freshly ground)

Instructions

Stuffing

1. Cook rice according to package.
2. Preheat the oven to 375 degrees F.
3. Slice the top ½ inch from the tops of the peppers and cut the stems from the tops. Cut the core from the inside of the peppers and strip away any remaining seeds. Cut away a thin slice from the bottom of the peppers so that the peppers can stand upright on their own. Poke 3-4 small holes in the bottom of each pepper so the juices can drain out during cooking.
4. Pour 2 ½ cups of tomato sauce into a 9x13 inch baking dish*. Add onion, beef broth and red pepper flakes. Spread mixture out evenly over bottom. Stand the peppers upright in the dish.
5. Combine ground beef, cooked rice, cheese, ¼ cup of the parsley, 2 tablespoons of tomato sauce, garlic, salt and black pepper into a large mixing bowl.
6. Lightly stuff each pepper with the meat mixture. Spread 1 tablespoon of the remaining tomato sauce on the top of each stuffed pepper and place the pepper tops back on top.
7. Lightly cover the peppers with a piece of parchment paper and cover the dish tightly in foil. Lay the casserole dish on a baking sheet.
8. Bake 1 hour. Remove foil and parchment paper and bake for another 20-30 minutes.
9. Sprinkle each pepper with ½ teaspoon parsley and drizzle with a spoonful of pan juices.

Nutrition Facts

Calories

343

Fat

20

Sat. Fat

8

Carbs

22

Fiber

5

Net carbs

17

Sugar

9

Protein

21

Sodium

712

Cholesterol

65

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