Sweet bell peppers stuffed with a savory blend of ground beef, Italian herbs and cheeses, and the whole grain of your choice. Each stuffed pepper is a healthy flavor packed package of it's own.
Savory Stuffed Peppers
Savory Stuffed Peppers
Rated 5.0 stars by 1 users
Category
Dinner
Servings
4
Prep Time
10 minutes
Cook Time
40 minutes
Calories
437
Author:
Montana Ranch and Cattle Company
These sweet bell peppers stuffed with a savory blend of ground beef, Italian herbs and cheeses, and the whole grain of your choice. Each stuffed pepper is a healthy flavor packed package of it's own.
Ingredients
-
1 pound 'Tombstone' Ground Beef
- 4 large red bell peppers
-
2 teaspoons olive oil
- 2 teaspoons Italian seasoning
- 1 teaspoon garlic powder
- 1/2 teaspoon kosher salt
-
¼ teaspoon red pepper flakes (to desired spice)
-
One 15oz can unsalted diced tomatoes with juices
-
1 1/2 cups whole grain of choice (brown rice, quinoa, cauliflower rice)
-
1 cup shredded Mozzarella provolone
- ½ cup Parmesan divided
- 2 tablespoons chopped fresh basil
Directions
Preheat oven to 375 degrees F. Lightly coat a 9×13-inch baking dish with nonstick spray. Slice the bell peppers in half from top to bottom. Remove the seeds and insides then arrange cut side up in the prepared baking dish.
In a medium sauce pan add rice and water. Cover and bring to a boiling point over med-high heat. Once it reaches boiling point reduce heat to med-low and allow to simmer until fully cooked.
In a large skillet, heat the olive oil over medium high heat. Add the ground beef (or ground meat of choice), Italian seasoning, garlic powder, salt, and red pepper flakes. Cook, breaking apart the meat, until the chicken is browned and cooked through (about 4 minutes). Drain excess liquid, then pour in the can of diced tomatoes and their juices. Let simmer for 1 minute.
Remove the pan from the heat. Stir in the rice (whole grain of choice) and ½ cup of the Mozzarella and ¼ cup of the parmesan. Fill inside of the peppers, then top with the remaining cheeses.
Pour a bit of water into the pan with the peppers—just enough to barely cover the bottom of the pan. Bake uncovered for 30 to 35 minutes, until the peppers are tender and the cheese is melted. Top with fresh basil.
Nutrition
Calories 437, Carbs 27 grams, Protein 34 grams, Fat 22 grams, Fiber 4 grams