Stuffed Bell Peppers
Peppers stuffed with a combination of ground beef, brown rice, veggies, and spices create a filling dish. Try using red, green, yellow, and orange bell peppers for a colorful meal. Enjoy with a side of low-fat cottage cheese and canned pineapple.
- Yield
- 5 Servings
- Serving size
- 1 stuffed pepper, 1/5 of recipe
- Rating
- 3.73 of 5 (59 ratings)
Food groups
- Grains: 1 ounces
- Protein Foods: 2 ounces
- Vegetables: 1 cups
Ingredients
- 5 bell peppers (red, orange, yellow, or green)
- 1 pound 90% lean ground beef
- 3/4 cup brown rice
- 1/2 can (14.5 ounces) low-sodium diced tomatoes
- 3 tablespoons lemon juice
- 1/4 teaspoon cinnamon
- 1/4 teaspoon allspice
- 1/4 teaspoon ground black pepper
Directions
- Wash hands with soap and watr.
- Cut a circular hole in the tops of the bell peppers.
- Remove seeds and membrane and set aside.
- In a large bowl, combine remaining ingredients and stir until completely mixed.
- Fill the bell peppers with meat mixture.
- Place the stuffed bell peppers in large stock pot on stove, with the tops facing up.
- Add 1-inch water to bottom of pot and cover.
- Place heat on medium, keeping covered for 30 to 40 minutes until rice is done.
- Serve.
Nutrition per serving
| Nutrient | Amount |
|---|---|
| Total Calories | 282.97 |
| Total Fat | 7.94 g |
| Saturated Fat | 2.92 g |
| Monounsaturated Fat | 3 g |
| Polyunsaturated Fat | 1 g |
| Linoleic Acid | 1 g |
| α-Linolenic Acid | 0 g |
| Omega 3 - EPA | 0 g |
| Omega 3 - DHA | 0 g |
| Cholesterol | 52.58 mg |
| Carbohydrates | 33.65 g |
| Dietary Fiber | 3.84 g |
| Total Sugars | 5.09 g |
| Added Sugars included | 0 g |
| Protein | 19.78 g |
| Calcium | 39 mg |
| Potassium | 591 mg |
| Sodium | 59.59 mg |
| Copper | 0 mg |
| Iron | 3 mg |
| Magnesium | 68 mg |
| Phosphorus | 259 mg |
| Selenium | 19 mg |
| Zinc | 5 mg |
| Vitamin A | 38 mcg |
| Vitamin B6 | 0.7 mg |
| Vitamin B12 | 1.8 mcg |
| Vitamin C | 92 mg |
| Vitamin D | 0 mcg |
| Vitamin E | 1 mg |
| Vitamin K | 14 mcg |
| Folate | 36 mcg |
| Thiamin | 0.5 mg |
| Riboflavin | 0.2 mg |
| Niacin | 7 mg |
| Choline | 71 mg |
Notes
See how to make this recipe and more on USDA’s MyPlate Kitchen YouTube site.
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Source
Recipe by: Simple Healthy Recipes — Oklahoma Nutrition Information and Education — ONIE Project
Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/stuffed-bell-peppers. Federal works are public domain in the United States.