American

Stuffed Bell Peppers

Name: Stuffed Bell Peppers
Total time: 55 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 large bell peppers; 1 lb ground beef; 2 cups cooked rice; 14 oz diced tomatoes; 1 onion; 3 garlic cloves; 1 cup shredded cheddar; 1 tbsp Italian seasoning; 1 tbsp olive oil; 1 tsp salt; 1/2 tsp black pepper

Ashley M. @ashleym1991

Stuffed Bell Peppers is American home cooking, eaten at dinner. On the plate it is the dish at the centre. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.

55 min Medium Gluten free Halal

Watch how to cook Stuffed Bell Peppers

Someone making it start to finish, so you can see what the steps look like.

How to Make Stuffed Bell Peppers with Beef & Rice | Easy Classic Recipe Play the video

Serve it with

A American dinner is a plate rather than a single dish. These are the courses that normally sit beside Stuffed Bell Peppers, read from the same composition Dinejot builds a real meal from.

The cooked vegetable
- Buttered Corn
  
  8 min
What it is eaten with
- Baked Potato
  
  60 min

Safe at your table

Dinejot tracks ten allergens and tags every one of them by hand, so the absences below are as deliberate as the presences. Stuffed Bell Peppers carries dairy. It is free of the remaining 9 allergens on that list.

Every tracked allergen in Stuffed Bell Peppers
Allergen	In this dish	Cook this instead
Peanuts	No
Tree nuts	No
Dairy	Yes	Sweet Potato and Black Bean Stew
Gluten	No
Shellfish	No
Eggs	No
Soy	No
Fish	No
Sesame	No
Coconut	No

These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.

What it brings to the plate

Estimated, per serving

Calories: 480 kcal
Protein: 28 g
Carbs: 34 g
Fat: 26 g
Fiber: 4 g
Sugar: 6 g
Sodium: 680 mg
Saturated fat: 10 g

Estimated values. Actual nutrition varies with ingredients, brands, and how you cook.

When to cook it

Stuffed Bell Peppers takes about 55 minutes from a cold stove to the table, and the cooking itself is a fair bit of work. It is eaten at dinner. Nothing in the calendar rules it out, so it is a year round dish.