Ground beef-stuffed red peppers
Delicious and hearty ground beef-stuffed red peppers make for a perfect weeknight dinner. Featuring vibrant red peppers filled with savory ground beef, sweet cherry tomatoes, aromatic garlic, onions, and fresh basil, all seasoned with a dash of salt and black pepper, and cooked to perfection with olive oil. Easy to prepare and full of flavor, this recipe is sure to be a family favorite!
- 07 Apr 2025
- Cook time 50 min
- Prep time 15 min
- 4 Servings
- 9 Ingredients
Ground beef-stuffed red peppers are a delicious and wholesome dish that marries the flavors of tender ground beef, aromatic garlic, sweet cherry tomatoes, and the freshness of basil, all encased in vibrant red peppers. This recipe is not only visually appealing but also packed with nutrients, making it a perfect choice for a hearty and healthy meal.
Ingredients:
Instructions:
Preheat your oven to 375°F (190°C).
- Cut the tops off the red peppers and remove the seeds and membranes. Set the peppers aside.
- If the peppers are not standing upright, you can trim a bit off the bottom to make a stable base, being careful not to create holes.
- Heat the olive oil in a large skillet over medium heat.
- Add the onion, finely chopped, to the skillet and sauté until they become translucent and tender, about 5-7 minutes.
- Add the minced garlic and cook for another 2 minutes until fragrant.
- Add the ground beef to the skillet with the onions and garlic. Break it apart with a spatula and cook until browned, about 8-10 minutes.
- Season with a dash of salt and black pepper.
- Halve the cherry tomatoes and add them to the skillet. Cook for an additional 3-5 minutes until the tomatoes start to soften.
- Finally, roughly chop the basil leaves and stir them into the beef mixture, combining well.
- Place the prepared red peppers in a baking dish.
- Spoon the ground beef mixture into the hollowed-out peppers, packing the filling in tightly and mounding it on top if necessary.
- Cover the dish with aluminum foil and place in your preheated oven.
- Bake for 30 minutes covered, then remove the foil and bake for an additional 10-15 minutes until the peppers are tender and the tops of the stuffing are slightly browned.
- Carefully remove the dish from the oven. Let the stuffed peppers cool for a few minutes before serving.
- Serve warm, garnished with additional basil if desired.
Tips:
- To ensure even cooking, try to select red peppers that are similar in size.
- For a spicier kick, you can add a pinch of red pepper flakes to the ground beef mixture.
- Pre-cooking the red peppers slightly in the oven can make them even more tender and reduce overall cooking time.
- Feel free to add your favorite cheese, such as mozzarella or cheddar, as a topping before the final bake.
- To make the dish lower in carbs, you can substitute ground beef with ground turkey or chicken.
This Ground beef-stuffed red peppers recipe is a delightful blend of textures and flavors that is sure to satisfy everyone at the table. The tender, juicy filling inside the roasted red peppers makes for an inviting presentation and a nutritious dish that's perfect for any occasion. Enjoy your meal!
| Nutrition Facts | |
|---|---|
| Serving Size | 340 grams |
| Energy | |
| Calories 390kcal | 20% |
| Protein | |
| Protein 24g | 16% |
| Carbohydrates | |
| Carbohydrates 22g | 6% |
| Fiber 4.50g | 12% |
| Sugar 9g | 9% |
| Fat | |
| Fat 27g | 31% |
| Saturated 9g | 31% |
| Cholesterol 80mg | - |
| Vitamins | |
| Vitamin A 140ug | 16% |
| Choline 80mg | 15% |
| Vitamin B1 0.21mg | 17% |
| Vitamin B2 0.31mg | 23% |
| Vitamin B3 6mg | 38% |
| Vitamin B6 1.14mg | 67% |
| Vitamin B9 63ug | 17% |
| Vitamin B12 2.42ug | 101% |
| Vitamin C 120mg | 131% |
| Vitamin E 1.66mg | 11% |
| Vitamin K 12ug | 10% |
| Minerals | |
| Calcium, Ca 100mg | 8% |
| Copper, Cu 0.23mg | 26% |
| Iron, Fe 3.45mg | 31% |
| Magnesium, Mg 50mg | 11% |
| Phosphorus, P 290mg | 23% |
| Potassium, K 820mg | 24% |
| Selenium, Se 20ug | 37% |
| Sodium, Na 120mg | 8% |
| Zinc, Zn 6mg | 50% |
| Water | |
| Water 260g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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