Beef and Salsa Stuffed Bell Peppers
Today we're making beef stuffed peppers with salsa and mozzarella cheese, oregano, thyme and parsley.
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Servings: 8 servings
Calories: 191kcal
Equipment
- 1 large soup pot
- 1 Frying pan
- 1 tongs
- 1 large baking dish
- 1 Oven
Ingredients
- 4 large bell peppers cut in half, seeded
- 1 onion finely diced
- 500 grams ground beef
- 1 tbsp fresh oregano or 1 tsp dried
- 1 tbsp fresh parsley or 1 tsp dried
- 1/2 tbsp fresh thyme or 1/2 tsp dried
- 1/2 tsp sea salt
- 8 tbsp salsa use more if desired
- 1 cup mozzarella cheese grated or sliced
Instructions
- Preheat the oven to 350 F.
- In a large soup pot, bring 8 cups of water to a boil. Reduce heat to medium-high. Using tongs, carefully drop bell peppers in the water and cook for 7- 10 minutes. Peppers should be just tender.
- Remove soup pot from heat. Using tongs, carefully remove peppers from the water, making sure there is no water in the cavity of each pepper. Place concave up in a glass baking dish.
- In a frying pan, over medium heat, brown ground beef with onion, spices and sea salt.
- Spoon cooked beef into peppers.
- Top beef with a tbsp (or more) of salsa.
- Top each pepper with mozzarella cheese.
- Bake about 20 minutes. Cheese should be melted.
Notes
Use fresh or dried herbs.
Use any kind of cheese you wish.
Use ground beef, chicken or turkey.
Store leftover peppers in a glass airtight container. Refrigerate. Simply reheat in the microwave.
Nutrition
Serving: 1half pepper | Calories: 191kcal | Carbohydrates: 9.4g | Protein: 17.9g | Fat: 10.9g | Saturated Fat: 4.3g | Sodium: 377mg | Potassium: 241mg | Fiber: 1.6g | Sugar: 1.5g