Ingredients
Scale
- 2 Tablespoons Extra-virgin Olive Oil
- 1 Medium Onion, diced
- 2–3 Garlic Cloves, minced
- 1 pound Lean Ground Beef
- 1½ Cup Cooked Brown Rice
- 14.5 ounces Diced Tomatoes
- 1 Tablespoon Tomato Paste
- 1 Teaspoon Dried Oregano
- 2 teaspoons Paprika
- Kosher salt and pepper, to taste
- 7 Large Bell Peppers, top and core removed
- 1 Cup Shredded Cheddar Jack Cheese
- Freshly chopped parsley, for garnish
Instructions
- Preheat your oven to 375°F. Prepare a baking dish by placing the halved bell peppers cut side up inside.
- In a large pan over medium heat, heat olive oil and sauté the diced onion until softened. Add minced garlic and cook for another minute.
- Incorporate the ground beef into the pan, cooking until no longer pink while breaking it apart with a wooden spoon (about 5–6 minutes). Stir in cooked brown rice, diced tomatoes, tomato paste, dried oregano, paprika, and season with salt and pepper.
- Stuff each bell pepper generously with the beef mixture and place them back into the baking dish.
- Bake for 10–12 minutes until the peppers are tender.
- Top with shredded cheese and bake for an additional 5–7 minutes until melted and bubbly.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pepper (approx. 220g)
- Calories: 320
- Sugar: 4g
- Sodium: 580mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 70mg