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Stuffed Bell Peppers

From the library

Stuffed Bell Peppers

Peppers stuffed with a combination of ground beef, brown rice, veggies, and spices create a filling dish. Try using red, green, yellow, and orange bell peppers for a colorful meal. Enjoy with a side of low-fat cottage cheese and canned pineapple.

Makes 5 portions9 steps

283

kcal · per 1 stuffed pepper, 1/5 of recipe

20g

Protein

34g

Carbs

8g

Fat

Ingredients

  • 5 bell peppers (red, orange, yellow, or green)
  • 1 pound 90% lean ground beef
  • 3/4 cup brown rice
  • 1/2 can (14.5 ounces) low-sodium diced tomatoes
  • 3 tablespoons lemon juice
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon allspice
  • 1/4 teaspoon ground black pepper

Measured for the finished dish, as published — so there are no per-ingredient numbers to show.

Method

  1. Wash hands with soap and watr.
  2. Cut a circular hole in the tops of the bell peppers.
  3. Remove seeds and membrane and set aside.
  4. In a large bowl, combine remaining ingredients and stir until completely mixed.
  5. Fill the bell peppers with meat mixture.
  6. Place the stuffed bell peppers in large stock pot on stove, with the tops facing up.
  7. Add 1-inch water to bottom of pot and cover.
  8. Place heat on medium, keeping covered for 30 to 40 minutes until rice is done.
  9. Serve.

USDA MyPlate Kitchen — Simple Healthy Recipes — Oklahoma Nutrition Information and Education — ONIE Project (public domain), via myplate.food · public domain

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