Stuffed Peppers

Macros / Serving Size

Protein 33 g | Fat 15 g | Carbs 36 g

% Calories of Macros / Serving Size

Calories 413 | Protein 32 % | Fat 34% | Carbs 35 %

Nutrients / Serving Size

Fiber 11 g | Sodium 339 mg | Sat. Fat 7 g

Ingredients (serves 5)

• 5 bell peppers (any color)
• 1 lb. ground meat, lean
• ½ onion, diced
• 1 garlic clove, minced
• 2 tsp. olive oil
• 2 tsp. chili powder
• 1 14-15 oz. can  low sodium black beans, rinsed and drained
• 1 cup instant brown rice or 1/2 cup quinoa
• 1 14-15 oz. can diced tomatoes, no added salt
• 1 14-15 oz. can tomato sauce, no added salt
• 1 cup shredded cheese

Directions (preheat oven to 350 degrees F)

1. Begin cooking the rice according to package directions. Meanwhile, begin cooking the garlic, onions, and ground meat in a large pan on medium heat.  This pan should be big enough to contain all the ingredients save the peppers.  Cook until the meat is no longer pink.  Drain the oil and discard.
2. Add the can of diced tomatoes, beans, and onion and chili powder to the meat. And bring to heat.  Add the rice and ¾ of the tomato sauce.  Stir until mixed.
3. Wash and dry the bell peppers.  Cut the tops off and discard the top and seeds.
4. Fill the peppers with the rice and beef mixture.  Pour the remaining tomato sauce on top of each pepper.  
5. Put the peppers on a baking dish and cover loosely with aluminum foil.  Bake for 20-25 minutes.  
6. Remove the aluminum foil, top the peppers with shredded cheese, and cook for an additional 10 minutes.

Notes/Tips

• Nutrition analysis based on the of quinoa, green bell peppers, and 93% lean ground beef.  Amount of black beans is based on the can yield once drained and rinsed. Optional ingredients are not included in the analysis.
• You can increase the servings and add another pepper by adding 1 cup chopped mushrooms during step 2. 
• This can easily be made using the same methods as the Unrolled Stuffed Cabbage recipe.