From the Oven

Beef & Cheddar Stuffed Peppers

Prep Time: 20 min  |  Cook Time: 20 min  |  Servings: 4  |  Calories: 577
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Beef & Cheddar Stuffed Peppers
Prep Time
20 min
Cook Time
20 min
Servings
4
Calories
577

Stuffed and baked peppers have been a staple among many households, but this dish never seems to get old when you’re innovating with ingredients and different flavors. Not only are these stuffed peppers deliciously cheesy with melted Sargento® Sliced Vermont Sharp White Cheddar Cheese on top, but they’re beautiful to look at too!

Ingredients
  • 4 medium sized red or yellow bell peppers or a combination
  • 1 lb. lean ground beef
  • 1-1/2 cups tomato basil or marinara spaghetti sauce
  • 1 pouch (8.8 oz.) fully cooked brown rice (or 1-3/4 cups cooked rice)
  • 1-3/4 cups (7 oz.) Sargento® Sliced Vermont Sharp White Cheddar Cheese or Shredded Sharp Cheddar Cheese, divided
  • 2 Tbsp. chopped basil or Italian parsley (optional garnish)
Directions
  1. Cut peppers lengthwise in half through stem end; discard seeds. Place pepper halves in a large microwave-safe bowl. Cook uncovered in microwave oven at high power 5 minutes or until crisp-tender.
  2. Meanwhile, brown ground beef in a skillet over medium heat; pour off drippings. Add spaghetti sauce and rice; mix well and cook 1 minute. Remove from heat; stir in 1-1/4 cups cheese.
  3. Drain pepper halves; arrange cut sides up in a 13 x 9-inch baking dish. Spoon meat mixture into pepper halves. Bake in preheated 375°F oven 20 minutes or until heated through; top with remaining 1/2 cup cheese. Top with basil, if desired.

Serving Size 4

Calories 577

*Percent Daily Values (DV) are based on a 2,000 calorie diet.

Amount/Serving %DV*
Total Fat 24.10g 37%
Sat. Fat 11.30g 56%
Mono Unsat. Fat 7.20g
Poly Unsat. Fat 2.20g
Cholesterol 110mg 36%
Sodium 783mg 35%
Amount/Serving%DV*
Total Carbohydrate 51g 16%
Dietary Fiber 7g 20%
Sugars 0g
Protein 40g
Amount/Serving%DV*
Vitamin A 443RE
Vitamin C 154mg 258%
Calcium 390mg 40%
Iron 4mg 22%