Beef and Veal: Beef and Veal Dishes: Beef-Stuffed Peppers

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

Author: Recipe and photo courtesy of The Beef Checkoff -
Date: December 27, 2012

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

Serves: 4 person(s)
Yield: 4 x 1 bell pepper servings

Preparation Time: 20 mins
Cooking Time: 1 hrs 30 mins


    4 medium green, red or yellow bell peppers (or combination of colors)
    1 lb 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)


    Heat oven to 350ºF. 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 (160ºF), or until beef is not pink in center and juices show no pink color.

Nutritional Information
(Per Serving)

Calories:278 cals
Kilojoules:1,161 kJ
Fat:6.0 g
Carbohydrates:27.8 g
Protein:27.2 g
Cholesterol:70.3 mg
Sodium:786 mg
Saturated Fat:2.7 g
Fiber:4.5 g
Calcium:75.0 mg
Total Sugars:12.3 g

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