Caveat: This lo-cal, high protein meal is a great amount of food (one pepper? I can eat 1/2 and be stuffed).
This beautiful recipe I wrote back in… 2004 and it hasn’t failed to garner oohs and ahs. It’s packed with rice, ground beef, sauces and onions and more, and is another forgivable recipe you can tweak to your food preferences. I have replaced the ground beef with corn and other vegetables for a vegetarian option. Calorie count will be different, however.
One of the things I like about this dish is if I don’t feel up to stuffing the peppers, I can chop the peppers up, toss them in with the mix, and be done with it in a shorter period of time. Oh, but they are so pretty when they full of goodies and and baked.
Let’s get to it so you can enjoy it!
8 green, yellow red, orange bell peppers, your choice, with tops cut off (keep them!) and membranes and seeds removed
1 pound lean 96% ground beef
1 tablespoon chili powder (optional… but it’s really good!)
1 medium onion, chopped
1/4 teaspoon salt
4 cups cooked brown rice (instant is fine, too, cooked)– keep any leftovers for tomorrow’s stir fry or egg fried rice.
Garlic – 4 cloves, minced
2 cans of tomato sauce
1 tablespoon chili sauce
1/4 teaspoon salt
Brown the meat and garlic in a skillet and cook until crumbly. Stir in the dry ingredients, rice, and mix. If it is too dry, add beef broth (a bit) or sauce.
Remove from heat. Place the peppers upright in an 8 x 12 casserole dish or dutch oven and replace the tops. No matter casserole dish or dutch oven, make sure it’s covered.
Bake at 350 F for an hour.
Fat: 3.2 grams
Fiber: 4.8 grams
Protein: 20 grams
Sodium: 334 mg
If you can’t tolerate red sauce, consider adding chopped smoked sausage instead of ground beef. Use kidney beans, and beef broth, cooking the rice in the broth, onion, meat mixture, bring to a boil and use that for your filling.
Enjoy! Drop a comment and tell me if you like this recipe or how you tweak your own.