Description
Create delicious and wholesome stuffed bell pepper boats, a comforting meal perfect for weeknights or guests. This recipe transforms simple bell peppers into edible boats filled with savory ground beef, rice, and cheese.
Ingredients
Scale
- 3 large Bell Peppers (any color)
- 1 lb Lean Ground Beef
- 1 cup cooked White Rice
- 1 small Yellow Onion, finely chopped
- 2 cloves Garlic, minced
- 1 (15-ounce) can Tomato Sauce
- 1 teaspoon Italian Seasoning
- 1/2 teaspoon Salt (or to taste)
- 1/4 teaspoon Black Pepper (or to taste)
- 1 tablespoon Olive Oil
- 1 1/2 cups shredded Mozzarella or Cheddar Cheese, divided
Instructions
- Preheat oven to 400°F (200°C). Wash and dry bell peppers. Slice each pepper in half lengthwise and scoop out seeds and membranes to create six boat shapes.
- Place pepper halves cut-side up in a baking dish. Brush lightly with olive oil, sprinkle with salt and pepper. Par-bake for 15-20 minutes until softened. Remove from oven.
- While peppers par-bake, heat 1 tablespoon olive oil in a skillet over medium-high heat. Add chopped onion and cook until softened, about 4-5 minutes. Add minced garlic and cook for 1 minute until fragrant.
- Add ground beef to the skillet. Cook, breaking it apart, until browned (6-8 minutes). Drain excess grease.
- Reduce heat to medium. Stir in tomato sauce, cooked rice, Italian seasoning, salt, and pepper. Mix well. Stir in 1/2 cup of shredded cheese until melted.
- Spoon the filling evenly into the par-baked pepper halves.
- Top each stuffed pepper boat with the remaining 1 cup of shredded cheese. Add about 1/4 cup water to the bottom of the baking dish.
- Bake for another 15-20 minutes, until the filling is heated through and the cheese is melted and bubbly.
- Let stuffed bell pepper boats rest for 5 minutes before serving. Garnish with fresh herbs if desired.
Notes
- Choose peppers that are firm and have a relatively flat side for stability.
- Par-baking the peppers is crucial for tender, not raw, results.
- Drain excess grease from the ground beef for a less heavy filling.
- Taste and adjust seasoning for the filling before stuffing.
- Letting the boats rest after baking helps the filling set.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pepper boat
- Calories: 420 kcal
- Sugar: N/A
- Sodium: N/A
- Fat: N/A
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: 5g
- Protein: 25g
- Cholesterol: N/A