Description
Sheet pan stuffed peppers are a quick and healthy meal. Bell peppers are filled with a savory mixture of ground beef, rice, and vegetables, then baked on a single sheet pan.
Ingredients
Scale
- 4 large bell peppers (any color)
- 1 pound ground beef
- 1 cup cooked rice
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 (15 ounce) can diced tomatoes, undrained
- 1/2 cup beef broth
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- Salt and black pepper to taste
- 1/2 cup shredded cheese (cheddar or mozzarella)
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a large sheet pan.
- Cut bell peppers in half lengthwise and remove seeds and membranes. Arrange pepper halves cut-side up on the prepared sheet pan.
- In a large skillet, brown ground beef over medium heat. Drain any excess fat.
- Add chopped onion and minced garlic to the skillet with the beef. Cook until onion is softened, about 5 minutes.
- Stir in cooked rice, diced tomatoes (undrained), beef broth, oregano, and basil. Season with salt and pepper. Bring to a simmer and cook for 5 minutes.
- Spoon the beef and rice mixture evenly into each bell pepper half.
- Bake for 25-30 minutes, or until peppers are tender.
- Remove from oven and sprinkle shredded cheese over the top of each stuffed pepper.
- Return to the oven for 5 minutes, or until cheese is melted and bubbly.
- Serve hot.
Notes
- You can use ground turkey or chicken instead of ground beef.
- Add other vegetables to the filling, such as corn, black beans, or spinach.
- For a vegetarian option, use plant-based ground and vegetable broth.
- Prepare the filling ahead of time to save on prep time.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pepper half
- Calories: 450
- Sugar: 8g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 90mg