Name: Beef and Rice Stuffed Bell Peppers
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 1 serving
Ingredients: 4 oz Ground beef 93% lean; 0.5 cup Cooked brown rice; 2 large Bell peppers; 0.25 cup Tomato puree; 0.25 cup Yellow onion; 1 clove Garlic; 1 tsp Olive oil; 0.5 tsp Dried oregano; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tbsp Grated parmesan cheese

Nutrition

Per serving

499 calories

Protein: 33g; 25% of calories
Carbs: 52g; 41% of calories
Fat: 19g; 34% of calories

Instructions

Prep 15 min · Cook 45 min

Preheat your oven to 375°F (190°C).
Slice the tops off the bell peppers and scoop out the seeds and membranes.
Heat the olive oil in a large skillet over medium heat and sauté the diced onion and minced garlic for 3-4 minutes until translucent.
Add the ground beef to the skillet, breaking it up with a spatula, and season with sea salt, black pepper, and dried oregano.
Once the beef is browned, stir in the cooked brown rice and tomato puree, mixing until the filling is evenly coated.
Stand the bell peppers upright in a baking dish and fill each one generously with the beef and rice mixture.
Pour 0.25 cup of water into the bottom of the dish, cover tightly with foil, and bake for 30 minutes.
Remove the foil, sprinkle the tops with grated parmesan cheese, and bake for an additional 10 minutes until the peppers are tender and the cheese is golden.

Nutrition

Ingredients

Instructions

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