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Rainbow Beef and Cheese Stuffed Bell Peppers

Experience all the colors of the culinary rainbow with these bell peppers stuffed with lean ground beef, mushrooms, and corn, topped with melted cheese. Packed with vitamins, proteins, and carbs, this flavorful dish is perfect for a healthy and appetizing meal.
3
1 hr 5 min
TOTAL TIME
286
CALORIES
$2.78
PER SERVING
Rainbow Beef and Cheese Stuffed Bell Peppers
Ingredients
16 INGREDIENTS
6 SERVINGS
Shredded Fontina Cheese
1 cup shredded fontina cheese
Dried Basil
2 tbsp dried basil
Fresh Italian Parsley
1/4 cup fresh italian parsley
chopped
Bell Pepper
6 whole bell pepper
of different colors
Dried Oregano
1 tbsp dried oregano
Red Pepper Flakes
1/4 tsp red pepper flakes
Kosher Salt
kosher salt
to taste
Black Pepper
black pepper
to taste
Lean Ground Beef
1 lb lean ground beef
90% lean
Frozen Corn
1 1/2 cups frozen corn
Celery
2 ribs celery
chopped
Onion
1 medium onion
chopped
Garlic
2 cloves garlic
minced
Concentrated Tomato Paste
2 tbsp concentrated tomato paste
Canned Petite Diced Tomatoes
29 oz canned petite diced tomatoes
with juice
Mushrooms
4 whole mushrooms
chopped
Directions
10 STEPS
30 min
PREP TIME
35 min
COOK TIME
1 hr 5 min
TOTAL TIME
1
Preheat the oven to 350 degrees F.
2
In a large frying pan, brown the ground beef over medium-high heat for 5 minutes, or until mostly cooked.
3
Add the chopped mushrooms, frozen corn, chopped celery, chopped onion, and minced garlic to the pan. Cook until vegetables are softened.
4
Stir in the diced tomatoes with juice, tomato paste, dried basil, dried oregano, and red pepper flakes.
5
Season with kosher salt and ground black pepper to taste. Cook for 15-20 minutes.
6
Stir in the cooked rice and chopped parsley. Cook for an additional 5 minutes, or until the rice is warmed through.
7
Meanwhile, cut off the tops of the bell peppers and remove the ribs and seeds. Rinse and lightly sprinkle the insides with kosher salt.
8
Place the peppers in a microwave-safe dish with 1/4 cup of water. Cover with plastic wrap and microwave for 5 minutes, or until they start to soften.
9
Transfer the softened peppers to a 3-quart baking dish. Fill each pepper with the beef and rice mixture.
10
Sprinkle the tops of the stuffed peppers with shredded cheese. Bake for 20 minutes, or until the peppers are tender and the cheese is browned.
Health Info
Macros
24g
CARBS
11g
FAT
26g
PROTEIN
Allowed on these diets
GLUTEN FREE
MEDITERRANEAN
Contains these allergens
MILK
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Frequently Asked Questions
Do peppers need to be cooked before stuffing?
How long does it take to soften peppers in the oven?
Can Stuffed Peppers be Made in a Crockpot?
What kind of rice is best for stuffed peppers?
How do you store and reheat leftover stuffed peppers?