Classic Beef-Stuffed Peppers

These hearty stuffed peppers have 35g of protein per serving!

Yield: 4 servings

Ingredients

• 1 pound ground beef (93% lean or leaner)
• 4 medium red, yellow or green bell peppers
• 1/2 cup minced onion
• 2 teaspoons minced garlic
• 1 (14 1/2 ounce) can diced tomatoes with green peppers and onions, drained
• 1/2 cup cooked white or brown rice
• 3 tablespoons tomato paste
• 2 teaspoons dried parsley
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Chopped fresh parsley (optional)

Instructions

1. Coat a large baking dish with cooking spray; set aside. Heat oven to 475 degrees F.
2. Cut tops off bell peppers; set tops aside. Using a paring knife, carefully remove the membranes and seeds from bell peppers. Arrange peppers about 2 inches apart in prepared baking dish. Place tops on empty peppers. Cover baking dish tightly with aluminum foil; bake 15 minutes. Remove from oven; cool slightly.
3. Meanwhile, heat large nonstick skillet over medium heat until hot. Add ground beef, onion and garlic; cook for 3 to 4 minutes, breaking beef into 1/2 inch crumbles and stirring occasionally. Stir in tomatoes, rice, tomato paste, dried parsley, salt and black pepper; cook for 3 to 4 minutes until heated through, stirring occasionally.
4. Remove pepper tops. Divide beef mixture evenly among peppers; replace tops. Bake 475 degrees F for 17 to 22 minutes until an instant-read thermometer inserted into center of beef mixture registers 160 degrees F and bell peppers are tender. Garnish with parsley, if desired.

Notes

Cooking Tip: Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160 degrees F. Color is not a reliable indicator of ground beef doneness.

Nutrition

Per serving: 296 Calories; 76.5 Calories from fat; 8.5g Total Fat (3.4g Saturated Fat; 0.2g Trans Fat; 0.5g Polyunsaturated Fat; 3.3g Monounsaturated Fat;) 84mg Cholesterol; 709mg Sodium; 25g Total Carbohydrate; 4.6g Dietary Fiber; 10.4g Total Sugars; 29g Protein; 0g Added Sugars; 51.5mg Calcium; 4.5mg Iron; 966mg Potassium; 0mcg Vitamin D; 0.3mg Riboflavin; 8.2mg NE Niacin; 0.8mg Vitamin B6; 2.8mcg Vitamin B12; 279mg Phosphorus; 8.9mg Zinc; 52.3mcg Selenium; 107.1mg Choline

This recipe is an excellent source of Protein, Iron, Potassium, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Phosphorus, Zinc, and Selenium; and a good source of Dietary Fiber and Choline

Attribution

Recipe and photo used with permission from: Texas Beef Council