Ground Beef Stuffed Peppers (Best Meal Prep)

Ingredients

• 4 pieces Bell Peppers (large, any color; tops cut off and seeds removed)
• 1 lb Ground Beef (80% lean)
• 1 cup Cooked Rice (leftover or freshly cooked long‑grain rice)
• 1 medium Carrot (peeled and grated)
• 1 medium Onion (finely chopped; yellow or white)
• 1 cup Tomato Sauce (plain canned sauce)
• 0.5 cup Water (to thin the sauce)
• 1 Tbsp Olive Oil (for sautéing)
• 2 cloves Garlic (minced (optional))
• 1 tsp Salt (to taste)
• 0.5 tsp Black Pepper (freshly ground)
• 1 tsp Italian Seasoning (optional, adds herb flavor)

Instructions

1. Prepare the Bell Peppers and Vegetables

   Slice off the tops of the bell peppers, remove the seeds and membranes, and set aside. Peel and grate the carrot, then finely chop the onion. If using garlic, mince it now.

   Time: PT10M

2. Cook the Filling

   Heat olive oil in a large skillet over medium heat. Add the onion, carrot, and garlic; sauté until softened, about 5 minutes. Add the ground beef, breaking it up with the spoon, and cook until fully browned, about 5 minutes. Stir in the cooked rice, salt, pepper, and Italian seasoning; mix well and remove from heat.

   Time: PT10M

   Temperature: medium heat

3. Stuff the Peppers

   Spoon the beef‑rice mixture into each prepared bell pepper, filling them to the top but not over‑stuffing. Arrange the stuffed peppers upright in a 9‑inch baking dish.

   Time: PT5M

4. Prepare the Sauce

   In a measuring cup or small bowl, combine tomato sauce and water. Shake or whisk until smooth. Add a pinch of extra Italian seasoning if desired.

   Time: PT2M

5. Add Sauce and Cover

   Pour the sauce evenly over the peppers, ensuring the bottom of the dish is coated. Cover the baking dish tightly with aluminum foil.

   Time: PT2M

6. Bake the Peppers

   Preheat the oven to 375°F (190°C). Place the covered dish in the oven and bake for 30 minutes. Remove the foil and continue baking for an additional 10 minutes, or until the peppers are tender and the tops are lightly browned.

   Time: PT40M

   Temperature: 375°F

7. Rest and Serve

   Remove the dish from the oven and let it rest for 5 minutes before serving. This allows the juices to settle.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

20 g

Carbohydrates

30 g

Fat

15 g

Fiber

5 g