July 18, 2026
URL: https://www.birdseye.com/recipes/dinner/easy-stuffed-peppers-10760
- Prep time 20 minutes
- Total time 35 minutes
- Servings 6
Ingredients
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PAM® Original No-Stick Cooking Spray
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3 large bell peppers
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1/4 cup water
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1 pound ground beef (90% lean)
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1 teaspoon kosher salt
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1/4 teaspoon ground black pepper
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1 cup onion, chopped
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2 medium cloves garlic, chopped
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1 bag (10 oz each) Birds Eye® Steamfresh Long Grain White Rice with Mixed Vegetables
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1 can (8 oz each) Hunt's® Tomato Sauce with Basil, Garlic and Oregano
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2 cups shredded part-skim mozzarella cheese, divided
Nutrition Information
339 calories, 27g carbs
Directions
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Step one
Preheat oven to 425°F. Spray 9x13-inch baking dish with cooking spray. Cut peppers in half through the stem. Remove ribs and seeds. Place peppers in casserole dish cut-side down. Pour in water. Cover with foil. Bake 20 minutes.
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Step two
While peppers bake, brown ground beef and onion in large skillet over medium heat. Season with salt and pepper. Stir to break up the pieces. Drain if necessary. Stir in garlic and frozen rice with mixed vegetables. Pour in tomato sauce and simmer 5 minutes.
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Step three
Remove peppers from oven and turn cut-side up. Stir 1 cup cheese into beef mixture. Scoop beef mixture into pepper halves. Top with remaining cheese. Bake 10 to 15 minutes, until cheese is melted and peppers are tender. Garnish your stuffed bell peppers with basil or parsley, if desired and serve.