Stuffed Peppers

Ingredients

• 8 pieces Bell Peppers (any color, similar size, fatter rather than tall; washed and dried)
• 1 pound Lean Ground Beef (90% lean)
• 1 tablespoon Olive Oil (extra virgin optional)
• 1 small Onion (peeled and diced)
• 2 cloves Garlic (minced)
• 1 cup Diced Pepper Tops (from the tops of the 8 peppers, diced)
• 1 can (14.5 oz) Diced Tomatoes (with juice)
• 1 can (10 oz) Rotel (Diced Tomatoes with Green Chilies) (brand Rotel)
• 1 cup Low Sodium Chicken Broth (store‑bought)
• 0.75 cup Long Grain White Rice (uncooked, rinsed)
• 3 teaspoons Brown Sugar (granulated)
• 2 teaspoons Worcestershire Sauce
• 1 teaspoon Coarse Salt (kosher or sea salt)
• 1 teaspoon Taco Seasoning (store‑bought)
• ¼ teaspoon Black Pepper (freshly ground, or to taste)
• 0.75 cup Mexican Blend Shredded Cheese (divided: ½ cup for filling, ¼ cup for topping)

Instructions

1. Prepare the Peppers

   Wash and dry the 8 bell peppers, cut off the tops, remove seeds and ribs, and trim a tiny bit off the bottom of any that flop so they sit flat.

   Time: PT5M

2. Dice Pepper Tops

   Dice the removed tops of all 8 peppers; set aside to add to the filling.

   Time: PT3M

3. Brown the Beef

   Heat olive oil in a large skillet over medium‑high heat. Add the ground beef, diced onion, minced garlic, and the diced pepper tops. Cook, breaking up the meat, until the beef is no longer pink and the vegetables have softened.

   Time: PT8M

   Temperature: medium-high

4. Drain Excess Grease

   Remove the skillet from heat and carefully drain off any excess fat.

   Time: PT2M

5. Add Remaining Filling Ingredients

   Stir in the canned diced tomatoes (with juice), Rotel, chicken broth, uncooked rice, brown sugar, Worcestershire sauce, coarse salt, taco seasoning, and black pepper. Mix well.

   Time: PT5M

   Temperature: medium

6. Simmer the Filling

   Bring the mixture to a boil, then cover, reduce heat to medium‑low, and let simmer for 20 minutes until the rice is tender and the liquid is absorbed.

   Time: PT20M

   Temperature: medium-low

7. Roast the Empty Peppers

   While the filling simmers, preheat the oven to 400°F. Place the emptied peppers upright in the casserole dish and roast uncovered for about 20 minutes, or until they begin to soften.

   Time: PT20M

   Temperature: 400°F

8. Finish the Filling with Cheese

   Remove the skillet from heat and stir in ½ cup of the Mexican blend shredded cheese until melted and fully incorporated.

   Time: PT2M

   Temperature: medium

9. Stuff the Peppers

   Spoon the hot filling into each roasted pepper, filling them to the top. Sprinkle the remaining shredded cheese over each pepper.

   Time: PT5M

10. Bake the Stuffed Peppers

    Return the stuffed peppers to the oven and bake for 10 minutes, or until the cheese on top is melted and the peppers are fully tender.

    Time: PT10M

    Temperature: 400°F

11. Rest and Serve

    Remove the dish from the oven and let the peppers rest for 5 minutes before serving.

    Time: PT5M

Nutrition Facts

Calories

290

Protein

14g

Carbohydrates

21g

Fat

9g

Fiber

3g