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.
Nutrition Facts (per serving)
Values are per serving · Serving Size: 1 stuffed pepper, 1/5 of recipe
283
Calories
20g
Protein
34g
Carbs
8g
Fat
4g
Fiber
5g
Sugar
60mg
Sodium
Saturated Fat 3 g · Cholesterol 53 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
bell peppers
5 · red, orange, yellow, or green
90% lean ground beef
1 pound
brown rice
3/4 cup
low-sodium diced tomatoes
1/2 can (14.5 ounces)
lemon juice
3 tablespoons
cinnamon
1/4 teaspoon
allspice
1/4 teaspoon
ground black pepper
1/4 teaspoon
Instructions
- 1
Wash hands with soap and watr.
- 2
Cut a circular hole in the tops of the bell peppers. Remove seeds and membrane and set aside.
- 3
In a large bowl, combine remaining ingredients and stir until completely mixed. Fill the bell peppers with meat mixture.
- 4
Place the stuffed bell peppers in large stock pot on stove, with the tops facing up. Add 1-inch water to bottom of pot and cover.
- 5
Place heat on medium, keeping covered for 30 to 40 minutes until rice is done. Serve.
Source: USDA MyPlate Kitchen · Simple Healthy Recipes Oklahoma Nutrition Information and Education ONIE Project
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