Stuffed Bell Peppers
Stuffed Bell Peppers are a quick and easy, flavorful dinner that's both light and satisfying. Also great as leftovers the next day!
Servings: 4 Servings
Calories: 389kcal
Ingredients
- 4 medium bell peppers red are the sweetest
- 1 pound ground beef 85/15 (500g)
- 1 cup cooked rice 150 g
- 1/4 cup tomato sauce 55 g
- 1/2 onion diced
- 1 clove garlic minced
- 1 teaspoon salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon oregano
- Parsley or basil for garnish
Instructions
- Cut the tops off the peppers. Take the seeds and membranes out.
- In a bowl, combine the ground beef with the remaining ingredients. Mix well to fully combine.
- Stuff the mixture evenly into each pepper.
For the Oven
- Preheat your oven to 350° F(175°C).
- Place the bell peppers upright in a baking dish. Cover the baking dish with aluminum foil. Bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is melted and bubbly.
For the Instant Pot
- Pour 1 cup of water into the bottom of your Instant Pot and insert the trivet. Place the peppers upright on the trivet. Lock the lid and set the vent to sealing.
- Set the Instant Pot to Pressure Cook for 8 minutes. Allow for a natural release of pressure (about 5-10 minutes).
Nutrition
Calories: 389kcal | Carbohydrates: 21g | Protein: 22g | Fat: 23g | Saturated Fat: 9g | Cholesterol: 81mg | Sodium: 744mg | Potassium: 642mg | Fiber: 3g | Sugar: 6g | Vitamin A: 3792IU | Vitamin C: 154mg | Calcium: 36mg | Iron: 3mg