Stuffed Peppers!

Ingredients

• 4 Bell Peppers (large, any color, tops cut off and seeded)
• 1 lb Ground Beef (80% lean, crumbled)
• 1/2 cup Long Grain White Rice (uncooked, rinsed)
• 1/2 Onion (medium, finely diced)
• 2 Garlic Cloves (minced)
• 1 cup Canned Diced Tomatoes (drained)
• 2 tbsp Tomato Paste
• 1/2 cup Beef Broth (low sodium)
• 1/2 cup Shredded Cheddar Cheese (divided, reserve 2 tbsp for topping)
• 2 tbsp Olive Oil
• 1/2 tsp Salt
• 1/4 tsp Black Pepper (freshly ground)
• 1/2 tsp Dried Oregano

Instructions

1. Prepare the Peppers

   Preheat the oven to 375°F. Cut the tops off the bell peppers, remove seeds and membranes, and set the peppers upright on a baking sheet.

   Time: PT10M

   Temperature: 375°F

2. Cook the Rice

   In a saucepan, combine 1/2 cup rice with 1 cup water, bring to a boil, then cover and simmer 12 minutes until water is absorbed. Fluff with a fork.

   Time: PT12M

3. Sauté Aromatics and Beef

   Heat 2 tbsp olive oil in a large skillet over medium heat. Add diced onion and sauté 3 minutes until translucent. Add minced garlic and cook 30 seconds. Add ground beef, breaking it up, and cook 5‑6 minutes until browned. Drain excess fat if needed.

   Time: PT9M

4. Combine Filling Ingredients

   To the skillet, add cooked rice, drained diced tomatoes, tomato paste, beef broth, 1/4 cup shredded cheese, oregano, salt, and pepper. Stir and simmer 3 minutes until the mixture is moist but not soupy.

   Time: PT5M

5. Stuff the Peppers

   Spoon the filling into each prepared pepper, filling to the top. Sprinkle the remaining 2 tbsp cheese over each pepper.

   Time: PT5M

6. Bake

   Place the baking sheet in the preheated oven and bake 25 minutes, or until peppers are tender and cheese is melted and lightly golden.

   Time: PT25M

   Temperature: 375°F

7. Rest and Serve

   Remove from oven, let rest 5 minutes before serving. Garnish with fresh parsley if desired.

   Time: PT5M

Nutrition Facts

Calories

320

Protein

22g

Carbohydrates

28g

Fat

12g

Fiber

5g