For those who are always on the run, this dish is simple and quick. Simple ingredients to please even the pickiest eaters.
| Prep Time: | 15 mins |
| Cook Time: | 40 mins |
| Total Time: | 55 mins |
| Servings: | 6 |
| Yield: | 6 stuffed peppers |
Ingredients
- 1 ¼ pounds ground beef
- 3 cloves garlic, minced
- 1 onion, diced
- 1 (15.5 ounce) can diced tomatoes
- 1 cup shredded Cheddar cheese
- 1 ½ cups chicken broth
- 6 red bell peppers
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Heat a large nonstick skillet over medium-high heat. Stir in the ground beef, and cook until brown and crumbly. Pour off excess grease, then stir in garlic, onion, and tomatoes. Cook and stir until the onions soften just a bit, about 3 minutes. Stir the cheese into the mixture, and set aside.
- Cut the tops off of the peppers, and remove the veins and seeds. Fill each pepper with the ground beef mixture and pour in some of the chicken broth. Place into the cups of a muffin tin, and replace the tops.
- Bake in preheated oven 30 minutes.
Nutrition Facts
| Calories | 312 kcal |
| Carbohydrate | 14 g |
| Cholesterol | 77 mg |
| Dietary Fiber | 4 g |
| Protein | 23 g |
| Saturated Fat | 8 g |
| Sodium | 292 mg |
| Sugars | 8 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
Yum! Turned out great. The only changes I made where to cover with foil and bake at 425 for 30 minutes without the cheese, then turned down to 350 with cheese added and foil removed for another 25 minutes
These turned out great, wish I kept a picture of them. Juicy and tender in the middle but crisp on the outside, can’t wait to make more.
Have a picky eater who loved these and ate up all the leftovers while I was at a meeting two evenings later. In my book, that is a win because I struggle to find things he will eat. I don’t like eating the same thing over and over. Might experiment with mixing additional veggies in next time.
Really good! It’s a keeper!
I made this recipe almost as written. I didn’t use the broth to pour over the peppers. My husband just loved the peppers as made. I am used to peppers cooked in a tomato sauce. I have to admit that the flavor was really good, we just added a little bit of seasoned salt. The recipe is very quick and easy and you really don’t have a big mess on your hands. Good recipe. Thank you ChefDaddyo!
This was the first time that I made stuffed peppers. I did as others suggested and added salt, pepper and Italian seasoning. I split the peppers in half because it seemed easier. The yellow peppers worked great. This was easy to assemble and turned out fabulous! Great flavor. Thank you for sharing. Making this weekend for dinner guests.
No changes, like it the way that it is
It’s was decent but a little bland. We’d recommend using a spicier pepper or adding some zing to it.. also, make sure you drain the tomatoes or don’t use soup. Ours was watery and we didn’t use soup.
Love this recipe. Very tasty and easy. I did add seasoning to our tastes.
Family absolutely loved these!
I used ground turkey and seasoned meat while cooking. I used low fat shredded cheese for a healthier version. I also used green and colored peppers. My fiancée and 5 year old loved it. They are already requesting it again.
A bit bland but really quite good. added a bit of rosemary and doubled the garlic.
No flavor. I wish I had read reviews about adding seasonings but was in a hurry to get dinner on table. Peppers were very hard. The recipe said cook 30 min and then the sidebar that I didn’t notice until later said cook 40 min. Needs rice and seasonings to make better.
These really are easy! My family really liked them, but I found a little more flavor was needed. I added more herbs and Worcestershire sauce. I “overstuffed” pepper HALVES which I softened briefly in the microwave. The chicken broth isn’t really necessary, it just adds an additional savory element. These freeze extremely well, so I made up a few lunch containers that my husband can just “grab and go!” Thanks for the recipe!
I used a combo of red, yellow and orange bell peppers. And pepper jack cheese in place of cheddar, although I think cheddar would be good as well. I think in the case of the blandness, the pepper jack cheese compensated for it. And I opted for a baking dish rather than muffin tins, I can’t imagine that could work out well without being prepared for spill over in the bottom of the oven.
in addition i added some fresh lemon juice and salt and pepper. it was amazing!
Turned out incredibly well. Added salt, pepper, Italian Seasoning and rice. Used a can of fire roasted tomatoes. Accidentally forgot about the chicken broth and cheddar cheese. It all fit into 4 large red bell peppers. Baked for 40 minutes until a good portion of the skin wrinkled. Peppers were too large to fit into the muffin tins I had on hand but used the idea of open air vertical baking by standing them into small loaf pans. Will try it with the cheese next – didn’t seem to need the broth, probably because I added partially cooked rice.
We liked this very much. It was definitely easy to make and was on the table quite quickly. I followed some other reviewers’ advice and added some salt, pepper, and Italian seasoning.
A nice change to use up some ground beef. I also added rice, salt, pepper, and Italian seasonings. Nice flavor and fairly easy to prepare.
was very easy receipe! i made a couple changes also! i used 2 cans of fire roasted diced tomatoes with garlic! and parm. cheese! also add mushrooms
These were a little dry, but good.