40 min · 1 serving · @B Wood Cooks
Beef and Rice Stuffed Peppers
Sweet bell peppers filled with lean ground beef, rice, tomatoes and oregano, baked until tender and topped with a layer of melted cheese.
Nutrition per serving
- 465 kcal
- 31 g protein
- 37 g carbs
- 21 g fat
Ingredients
- 1 large bell pepper
- 113 g lean ground beef
- ¼ medium onion, diced
- ½ garlic clove, minced
- 70 g cooked rice
- 90 g canned diced tomatoes, drained
- ¾ tsp tomato paste
- ¾ tsp Worcestershire sauce
- ½ tsp dried oregano
- ¼ tsp salt
- 1 pinch black pepper
- 28 g shredded cheese
Steps
- Heat the oven to 190°C (375°F). Cut the top off the pepper and remove the seeds.
- Brown the beef and onion for 5 minutes, then add the garlic, salt and pepper.
- Stir in the rice, tomatoes, tomato paste, Worcestershire sauce and oregano and cook for 5 minutes.
- Fill the pepper with the beef mixture and bake for 25 minutes.
- Top with cheese and bake for 5 more minutes until melted.
More recipes
- Rajma Burrito Bowl — 585 kcal
- Vegan Zuppa Toscana — 496 kcal
- Jerk Chicken Stuffed Peppers — 620 kcal
- Seafood Sundubu Jjigae — 425 kcal
- Mediterranean Sheet Pan Chicken — 415 kcal
- Spicy Tuna Cucumber Rice Bowl — 444 kcal