Description
A nutritious and flavorful twist on classic stuffed peppers, packed with lean protein and wholesome grains.
Ingredients
Scale
- 1 lb ground beef
- 4 bell peppers
- 1 cup brown rice
- 15 oz tomato sauce
- 1 cup mozzarella cheese
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tsp chili powder
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Preheat oven to 375°F (190°C).
- Cook brown rice according to package directions; set aside.
- Meanwhile, halve bell peppers and remove seeds.
- In a skillet over medium heat, brown ground beef with olive oil; drain excess fat.
- Add onion and garlic; sauté until softened.
- Stir in chili powder, cooked rice, tomato sauce, salt, and pepper; cook until heated through.
- Stuff each pepper with the beef‑rice mixture.
- Place peppers upright in a baking dish; pour remaining tomato sauce over them.
- Top each pepper with mozzarella cheese.
- Bake for 25‑30 minutes, or until cheese is melted and bubbly.
- Serve hot and enjoy.
Notes
For a lighter version, substitute ground turkey or use low‑fat cheese.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pepper (1/4 of recipe)
- Calories: 460 kcal
- Sugar: 6 g
- Sodium: 620 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 7 g
- Protein: 31 g
- Cholesterol: 110 mg
Keywords: stuffed peppers, healthy, dinner, high protein, gluten free