FreeNutri
Sign in

Beef and Vegetable Stuffed Bell Peppers with Brown Rice

655 kcal · 43 g protein · 15 minutes · 2 servings

Add to my plan
Beef and Vegetable Stuffed Bell Peppers with Brown Rice

This hearty and nutritious dish features tender bell peppers stuffed with a savory mixture of lean ground beef, brown rice, tomato sauce, onion, and garlic. It's a balanced meal rich in protein, fiber, and wholesome flavors perfect for a satisfying dinner.

655 kcal 43 g protein 15 minutes

Ingredients

  • Lean ground beef 5 oz
  • Bell peppers 2 medium
  • Brown rice 3/4 cup cooked
  • Tomato sauce 1/2 cup
  • Onion and garlic 100 grams

Method

  1. Prepare the ingredients. Wash the bell peppers thoroughly. Cut the tops off and carefully remove the seeds and membranes inside to create hollow shells. Finely chop the onion and garlic. Set aside.
    Tip: Use a small knife or spoon to carefully remove seeds without breaking the pepper walls.
  2. Cook the ground beef. Heat a non-stick skillet over medium heat. Add the lean ground beef and cook, breaking it apart with a spatula, until browned and no longer pink, about 6-8 minutes. Drain excess fat if necessary.
    Tip: Avoid overcrowding the pan to ensure even browning.
  3. Sauté onion and garlic. Add the chopped onion and garlic to the skillet with the beef. Cook together until the onion becomes translucent and fragrant, about 3-4 minutes.
    Tip: Stir frequently to prevent garlic from burning.
  4. Mix in tomato sauce and brown rice. Pour in the tomato sauce and cooked brown rice. Stir well to combine all ingredients evenly. Let the mixture simmer for 5 minutes to blend flavors.
    Tip: Simmer gently to avoid drying out the mixture.
  5. Stuff the bell peppers. Preheat your oven to 375°F (190°C). Spoon the beef and rice mixture into each hollowed bell pepper until filled but not overflowing.
    Tip: Press the filling gently to pack it in without tearing the peppers.
  6. Bake the stuffed peppers. Place the stuffed peppers upright in a baking dish. Cover the dish loosely with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake an additional 5-7 minutes to lightly brown the tops.
    Tip: Check the peppers with a fork to ensure they are tender but still hold shape.
  7. Serve and enjoy. Remove the stuffed peppers from the oven carefully. Let them cool for a few minutes before serving to allow flavors to settle.
    Tip: Serve with a side salad or steamed vegetables for a complete meal.

Pro tips

  • To save time, cook brown rice in advance or use leftover rice.
  • If you prefer softer peppers, bake covered for the entire time and uncover only in the last 5 minutes.