Healthy Stuffed Bell Peppers

This recipe delivers a balanced, fiber-rich meal by stuffing vibrant, vitamin-C-packed bell peppers with lean beef and wholesome brown rice.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (5 servings), not per serving.

• 5 medium bell peppers (red, orange, yellow, or green) · 98 kcal in the whole recipe
• 1 pound 90% lean ground beef · 1082 kcal in the whole recipe
• 3/4 cup brown rice · 188 kcal in the whole recipe
• 1/2 can (14.5 ounces) low-sodium diced tomatoes · 34 kcal in the whole recipe
• 3 tablespoons lemon juice · 9 kcal in the whole recipe
• 1/4 teaspoon ground cinnamon · 2 kcal in the whole recipe
• 1/4 teaspoon ground allspice · 2 kcal in the whole recipe
• 1/4 teaspoon ground black pepper

Method

1. Cut a circular hole in the tops of the bell peppers, remove the seeds and membranes, and set them aside.

   

2. In a large bowl, thoroughly combine the ground beef, brown rice, diced tomatoes, lemon juice, cinnamon, allspice, and black pepper.

   

3. Fill the prepared bell peppers with the meat and rice mixture, then place them upright in a large stockpot.

   

4. Add about 1 inch of water to the bottom of the pot, cover with a tight-fitting lid, and cook over medium heat for 30 to 40 minutes until the rice is tender.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.