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Easy Stuffed Bell Peppers

Writer's picture: Jenn ClaytonJenn Clayton

Cheesy, savory and EASY stuffed peppers! Packed with flavor & protein! A GREAT meal!

RECIPE:

  • 1 Medium Onion diced

  • 2-3 Garlic Cloves minced

  • 1 pound Lean Ground Beef

  • 1½ Cup Cooked Brown Rice

  • 14.5 ounces Diced Tomatoes one can

  • 1 Tablespoon Tomato Paste

  • 1 Teaspoon Dried Oregano

  • 1 Tablespoon Smoked Paprika see notes

  • Kosher salt and pepper to taste

  • 6 Large Bell Peppers top and core removed

  • 1 Cup Shredded Light Cheese

  • freshly chopped parsley for garnish


Preheat your oven to 375 F and place the 6 Large Bell Peppers cut side up into a baking dish or a rimmed tray.

Heat a large pan over medium heat. Sauté 1 Medium Onion (diced) until softens, then stir in 2-3 Garlic Cloves (minced) and cook for about 1 minute more.

Add 1 pound Lean Ground Beef and cook until no longer pink, breaking up meat with a wooden spoon for 5-6 minutes. Stir in 1½ Cup Cooked Brown Rice, 14.5 ounces Diced Tomatoes, 1 Tablespoon Tomato Paste, 1 Teaspoon Dried Oregano, and 1 Tablespoon Smoked Paprika

Cook until sauce is slightly reduced, about 4-5 minutes. Taste and season with Kosher salt and pepper as needed.

Stuff each pepper with beef mixture and bake until the peppers are mostly tender. About 10-12 minutes.

Sprinkle with 1 Cup Shredded Cheese evenly over each pepper and bake for 5-7 minutes more. Garnish with freshly chopped parsley before serving. Enjoy!

6 Servings:

4 points each

201 calories

6g fat

12g carbs

23g protein


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