Beef-Stuffed Peppers

Beef-Stuffed Peppers

Stuff it! This protein-rich, stuffed pepper dish is nourishing and flavorsome.

Rating:

5 stars 5 stars 5 stars 5 stars 5 stars (18 ratings made) Rate
Serves: 4 person(s) Change

Preparation Time: 20 mins
Cooking Time: 1 hr

Yield: 4 x 1 bell pepper servings

Diabetes-Friendly Recipe Low-Carb Recipe High-Fiber Recipe High-Calcium Recipe Dairy-Free Recipe

Ingredients Convert to Imperial

  • 4 medium green, red or yellow bell peppers (or combination of colors)
  • 0.45 kg extra lean ground beef (95% lean)
  • 3/4 cup chopped onion
  • 1/4 cup uncooked regular white rice
  • 3 Tbsp ketchup
  • 1/2 tsp salt
  • 1/2 tsp dried oregano
  • 1/4 tsp black pepper
  • 1 can (14-1/2 oz) Italian-style stewed tomatoes, undrained (for sauce)
  • 1 Tbsp ketchup (extra, for sauce)
  • 1/2 tsp dried oregano (extra, for sauce)

Directions:

Heat oven to 350F. Cut off tops of bell peppers; remove seeds. Set aside.

Combine ground beef, onion, rice, 3 tablespoons ketchup, salt, 1/2 teaspoon oregano, and black pepper in large bowl, mixing lightly but thoroughly.

Spoon into bell peppers; stand peppers in 8 x 8-inch baking dish. Combine sauce ingredients; pour over peppers. Cover dish tightly with aluminum foil.

Bake in preheated oven 1-1/2 hours until cooked to medium (160F), or until beef is not pink in center and juices show no pink color.

Tips:

Although bell peppers are available year round, their color is at their best in the Fall.

Thanks to Recipe and photo courtesy of The Beef Checkoff - www.beefitswhatsfordinner.com