Supersimple Stuffed Peppers

All You APRIL 2007

  • Yield: 4 Servings


  • 4 large bell peppers, any color or a combination
  • 3 tablespoons olive oil
  • 1 onion, chopped
  • 1 pound ground beef
  • 1 (14.5 oz.) can diced tomatoes
  • Salt and pepper
  • 1/2 cup dry bread crumbs


Preheat broiler to high. Line a broiling pan with foil. Set oven rack about 8 inches from heat source.

Bring a large pot of water to a boil over high heat. Halve peppers through the stems; remove stems, if desired, and seeds. Cook peppers in boiling water until tender, about 15 minutes.

Warm 1 Tbsp. olive oil in a large skillet over medium-high heat. Add onion and cook, stirring, until softened, 3 to 5 minutes. Crumble meat over onion and cook, stirring, until meat is no longer pink, 5 minutes. Stir in tomatoes and cook until most liquid has boiled away, 5 minutes. Season with salt and pepper.

Using a slotted spoon, transfer peppers to a colander; run under cold water. Drain and spoon 1/2 cup meat mixture into each pepper half. Arrange on broiling pan; sprinkle with bread crumbs. Drizzle with remaining olive oil. Broil until lightly browned and heated through, 3 to 5 minutes. (Watch carefully and remove before burning.)

Nutritional Information

Amount per serving
  • Calories: 512
  • Fat: 34g
  • Saturated fat: 10g
  • Protein: 24g
  • Carbohydrate: 25g
  • Fiber: 5g
  • Cholesterol: 81mg
  • Sodium: 417mg

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Supersimple Stuffed Peppers Recipe