With a flavorful tomato sauce and savory beef-rice filling, this stuffed peppers recipe will appeal to the whole family. Look for peppers that are the same size for uniformity, which will make filling them easier. Chopping the tops of the peppers and using them in the stuffing mixture minimizes food waste.
EatingWell.com, February 2023
Credit: Photographer: Fred Hardy, Food Stylist: Emily Nabors Hall, Prop Stylist: Shell Royster
To make ahead
Prepare filling and sauce (Steps 2 and 3) and refrigerate in separate airtight containers for up to 2 days. Let stand at room temperature while the oven preheats. Bake bell peppers as directed in Step 1, then proceed with Step 4.
Serving Size:1 stuffed pepper
491 calories; protein 32g; carbohydrates 40g; dietary fiber 7g; sugars 7g; fat 26g; saturated fat 11g; mono fat 10g; poly fat 2g; cholesterol 83mg; vitamin a iu 3012IU; vitamin b3 niacin 6mg; vitamin b12 2mcg; vitamin c 231mg; vitamin d iu 11IU; vitamin e iu 4IU; folate 111mg; vitamin k 93mg; sodium 670mg; calcium 360mg; iron 5mg; magnesium 95mg; phosphorus 496mg; potassium 1025mg; zinc 6mg; omega 6 fatty acid 1g; niacin equivalents 10mg; selenium 24mcg.