Beef-Stuffed Bell Peppers with Seasoned Rice and Green Salad

Name: Beef-Stuffed Bell Peppers with Seasoned Rice and Green Salad
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 8 servings
Cuisine: American
Ingredients: 2 pound lean ground beef (93/7 lean); 8 red bell peppers (large, tops removed and cored); 1 cup white rice (long grain); 1 can diced tomatoes (14.5 oz can, drained); 1 can canned corn (15 oz can, drained); 1 cup cheddar cheese (shredded); 1 tablespoon olive oil; 1 tablespoon Italian seasoning (dried); 1 teaspoon garlic powder; 1.5 teaspoon salt; 0.5 teaspoon black pepper (ground); 6 cup mixed greens (washed); 0.25 cup red wine vinegar

Sweet bell peppers loaded with lean seasoned beef, sweet corn, and melted sharp cheddar, served alongside a crisp garden salad.

Prep: 20 min
Cook: 35 min
Total: 55 min
Servings: 8
Cuisine: American
Difficulty: Medium
Cost: $5.55/serving

Dietary

Gluten-Free
Nut-Free
Egg-Free
High-Protein
Low-Calorie

Ingredients

2 pound lean ground beef (93/7 lean)
8 red bell peppers (large, tops removed and cored)
1 cup white rice (long grain)
1 can diced tomatoes (14.5 oz can, drained)
1 can canned corn (15 oz can, drained)
1 cup cheddar cheese (shredded)
1 tablespoon olive oil
1 tablespoon Italian seasoning (dried)
1 teaspoon garlic powder
1.5 teaspoon salt
0.5 teaspoon black pepper (ground)
6 cup mixed greens (washed)
0.25 cup red wine vinegar

Instructions

Preheat the oven to 375 degrees F. In a medium saucepan, combine 1 cup white rice with 2 cups water and 1/2 teaspoon of the salt; bring to a boil, cover, reduce heat to low, and cook for 18 minutes until tender.
Heat a large skillet over medium-high heat. Add the lean ground beef, garlic powder, Italian seasoning, black pepper, and 1/2 teaspoon of the salt. Cook for 7 to 8 minutes, breaking meat into crumbles, until browned and cooked through to an internal temperature of 160 degrees F. Drain any excess liquid.
Fold the cooked rice, drained diced tomatoes, and drained sweet corn into the beef skillet.
Arrange the hollowed bell peppers upright in a 9x13-inch baking dish. Spoon the beef and rice filling evenly into each pepper and top with shredded cheddar cheese. Pour 1/2 cup water into the base of the dish, cover tightly with foil, and bake for 30 minutes. Uncover and bake for 5 more minutes until the cheese is bubbling and peppers are tender.
In a large salad bowl, whisk 1 tablespoon olive oil, red wine vinegar, and the remaining 1/2 teaspoon salt. Toss with mixed greens right before serving alongside the stuffed peppers.

Notes

Leftovers reheat exceptionally well in the oven or microwave.

Nutrition (per serving)

Calories: 427
Protein: 31.2 g
Carbohydrates: 38.2 g
Fat: 15.1 g
Fiber: 6.2 g
Sodium: 840 mg
Saturated Fat: 6.5 g
Sugar: 12.6 g
Cholesterol: 86 mg