American · Dinner
Beef and Rice Stuffed Bell Peppers
Ground beef browned with onion and garlic, folded through cooked white rice and tomato, seasoned with paprika and oregano, then packed into halved bell pepper. Baked until the pepper softens and the filling sets, finished with melted cheddar cheese and fresh parsley.
$5
20 minsPrep
45 minsCook
65 minsTotal
EasyLevel
Nutrition per serving
774Calories
42.6gProtein
48.1gFat
44.4gCarbs
11.6gSugar
6.2gFiber
1567mgSodium
186mgChol
17.5gSat Fat
725mgPotassium
284mgCalcium
3.2mgIron
1.8mcgVitamin B12
152mgVitamin C
gluten-free
egg-free
protein-rich
high-fiber
herb-salt
hidden-gems
gluten-free
Instructions
1
Prep
Heat oven to 375F (190C), halve the bell pepper lengthwise in a baking dish, scoop out seeds and ribs so halves sit flat.
2
Sauté
Warm olive oil in a skillet over medium heat, sweat the onion 4 minutes until soft, then add garlic and cook 1 minute until fragrant.
3
Sear
Add ground beef over medium-high heat and brown 6 minutes, breaking it up until no pink remains and liquid has cooked off completely.
4
Simmer
Stir in crushed tomatoes, tomato paste, paprika, oregano, salt and pepper over medium-low heat, cooking 4 minutes until thickened, then fold in cooked white rice.
5
Plate
Pack filling into pepper halves, scatter cheddar over top, bake at 375F 30 minutes until pepper is tender and cheese is golden, rest 5 minutes, scatter parsley.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz400g ground beef
- 22 large bell pepper, halved and seeded
- 1 1/2 cup270g cooked white rice
- 2/3 cup100g onion
- 4 cloves4 cloves garlic
- 2/3 cup160g canned crushed tomatoes
- 2 tbsp2 tbsp tomato paste
- 2 oz56g cheddar cheese
- 2 tbsp30ml olive oil
- 2 tsp2 tsp paprika
- 1 tsp1 tsp dried oregano
- 4 tbsp4 tbsp parsley
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
