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.
- Prep: 15 min
- Cook: 35 min
- Total: 50 min
- Servings: 5
- Cuisine: American
- Difficulty: Easy
- Cost: $3.61/serving
Dietary
- Gluten-Free
- Dairy-Free
- Nut-Free
- Soy-Free
- Egg-Free
- Low-Sodium
Tags
- steam
- healthy
- comfort food
- savory
- classic
Ingredients
- 5 bell peppers (red, orange, yellow, or green)
- 1 pound ground beef (90% lean)
- 0.75 cup brown rice
- 0.5 can diced tomatoes (14.5 ounces, low-sodium)
- 3 tablespoon lemon juice
- 0.25 teaspoon cinnamon
- 0.25 teaspoon allspice
- 0.25 teaspoon black pepper (ground)
Instructions
- Cut a circular hole in the tops of the bell peppers.
- Remove seeds and membrane and set aside.
- In a large bowl, combine remaining ingredients and stir until completely mixed.
- Fill the bell peppers with meat mixture.
- 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.
- Place heat on medium, keeping covered for 30 to 40 minutes until rice is done.
- Serve.
Notes
See how to make this recipe and more on USDA’s MyPlate Kitchen YouTube site.
Nutrition (per serving)
- Calories: 283
- Protein: 19.8 g
- Carbohydrates: 33.6 g
- Fat: 7.9 g
- Fiber: 3.8 g
- Sodium: 60 mg
- Saturated Fat: 2.9 g
- Sugar: 5.1 g
- Cholesterol: 53 mg