Greek · Dinner
Stuffed Tomatoes and Peppers with Rice (High-Protein)
Greek-style stuffed tomatoes and bell peppers filled with lean ground beef, cooked rice, cannellini beans, crumbled feta, and fresh herbs, then baked until vegetables soften and filling cooks through. Finished with pan juices spooned over the top.
$5
25 minsPrep
55 minsCook
80 minsTotal
MediumLevel
Nutrition per serving
612Calories
51.2gProtein
25.4gFat
50.8gCarbs
15.9gSugar
11.4gFiber
920mgSodium
112mgChol
10.1gSat Fat
1580mgPotassium
295mgCalcium
6.8mgIron
2.4mcgVitamin B12
145mgVitamin C
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Preheat oven to 375°F (190°C). Slice tops off tomato and bell pepper, scoop out flesh and seeds, and arrange shells upright in a baking dish.
2
Sauté
Heat olive oil in a skillet over medium heat. Cook onion and garlic for 3–4 minutes until softened, then add ground beef and cook 5–6 minutes until browned.
3
Build
Stir in tomato flesh, rice, cannellini beans, half the feta, dill, parsley, oregano, salt, and pepper; cook 2 minutes until combined.
4
Stuff & Bake
Spoon filling into shells, top with remaining feta, add tomato paste around vegetables, cover with foil, and bake at 375°F (190°C) for 45 minutes until vegetables are tender.
5
Plate
Transfer stuffed vegetables to a plate, spoon pan juices over the top, and serve hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g lean ground beef
- 22 large tomato
- 22 large bell pepper
- 2/3 cup130g white rice, cooked
- 5.6 oz160g, drained cannellini beans, cooked
- 3.2 oz90g feta cheese
- 11 onion
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp fresh dill
- 2 tbsp2 tbsp fresh parsley
- 2 tbsp2 tbsp olive oil
- 4 tbsp60g tomato paste
- 1/2 tsp1/2 tsp dried oregano
- salt and black pepper to taste
