Name: Beef and Rice Stuffed Bell Peppers
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 1 serving
Ingredients: 6.7 oz raw ground beef 93% lean; 0.13 cup dry white rice; 0.3 cup water; 2 medium bell peppers; 0.25 cup canned tomato puree; 0.5 tsp olive oil; 0.25 cup raw yellow onion; 1 clove garlic; 0.5 tsp dried oregano; 0.25 tsp sea salt; 0.25 tsp black pepper; 2 tbsp water

Nutrition

Per serving

565 calories

Protein: 44g; 31% of calories
Carbs: 48g; 33% of calories
Fat: 23g; 36% of calories

Instructions

Prep 15 min · Cook 40 min

Preheat your oven to 375°F.
In a small saucepan, combine the dry white rice and 0.3 cup water; bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
While the rice cooks, slice the tops off the bell peppers and remove the seeds and membranes from the inside.
Heat the olive oil in a skillet over medium heat, then sauté the raw yellow onion and garlic for 3 minutes until fragrant and soft.
Add the raw ground beef to the skillet, seasoning with the dried oregano, sea salt, and black pepper, and cook until the meat is thoroughly browned.
Stir the cooked rice and canned tomato puree into the beef mixture until well combined.
Stuff the beef and rice mixture into the hollowed bell peppers and place them upright in a small baking dish.
Add the 2 tbsp water to the bottom of the dish, cover tightly with foil, and bake for 25 minutes until the peppers are tender and juicy.

Nutrition

Ingredients

Instructions

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