Stuffed Green Bell Pepper Halves
Stuffed Green Bell Pepper Halves requires approximately 10 minutes from start to finish. This gluten free recipe serves 2 and costs $2.73 per serving. One serving contains 663 calories, 34g of protein, and 37g of fat. 46 people have made this recipe and would make it again. This recipe from My San Francisco Kitchen requires ground beef, ground pepper, tomato paste, and garlic salt. Taking all factors into account, this recipe earns a spoonacular score of 91%, which is spectacular. Similar recipes are Stuffed Green Bell Pepper, Stuffed Bell Peppers , and Stuffed Bell Pepper.
Servings: 2
Preparation duration: 10 minutes
Ingredients:
1 cup cooked white rice
3 tbsp chopped fresh parsley
1 tsp minced garlic
¼ tsp garlic salt (sub salt)
2 green bell peppers
½ pound ground beef
½ tsp ground black pepper
½ cup chopped onion
Pinch of red pepper flakes
½ cup shredded mozzarella cheese
1 6 oz can tomato paste
½ cup tomato sauce (season as desired with oregano, basil, etc.)
1 tbsp vegetable oil
¼ cup water
Toothpicks
Equipment:
frying pan
oven
pot
baking pan
toothpicks
Cooking instruction summary:
Preheat the oven to 350 ºF.Bring a pot of water to boil.Boil peppers 2-3 minutes then remove.In a large skillet, heat the oil over medium-high heat.Add the onions and minced garlic and stir occasionally for about 3 minutes.Add the beef, parsley, salt, black pepper, and pepper flakes. Stir occasionally.When meat is browned, add the rice, water, tomato paste and tomato sauce and stir well. Remove from the heat and adjust seasoning to taste.Pour enough water into a baking dish to just cover the bottom.Remove tops of bell peppers and with a spoon carve out seeds and white parts.Slice peppers in half and fill with the rice mixture. Put peppers back together, closing with toothpicks.Place in the baking dish and bake until the peppers are tender, about 25 to 30 minutes.Remove and immediately open and sprinkle mozzarella cheese on tops.
Step by step:
1. Preheat the oven to 350 ºF.Bring a pot of water to boil.Boil peppers 2-3 minutes then remove.In a large skillet, heat the oil over medium-high heat.
2. Add the onions and minced garlic and stir occasionally for about 3 minutes.
3. Add the beef, parsley, salt, black pepper, and pepper flakes. Stir occasionally.When meat is browned, add the rice, water, tomato paste and tomato sauce and stir well.
4. Remove from the heat and adjust seasoning to taste.
5. Pour enough water into a baking dish to just cover the bottom.
6. Remove tops of bell peppers and with a spoon carve out seeds and white parts.Slice peppers in half and fill with the rice mixture. Put peppers back together, closing with toothpicks.
7. Place in the baking dish and bake until the peppers are tender, about 25 to 30 minutes.
8. Remove and immediately open and sprinkle mozzarella cheese on tops.
Nutrition Information:
covered percent of daily need
