Stuffed Bell Peppers

Stuffed Bell Peppers

Blood Sugar: 5Servings: 4Preparation Time: 45minMeal Category: Lunch
Micronutrients:CalciumVitamin AFolate

Macronutrients per 100g

Energy
104kcal
Sugar
3g
Fat
4g
Fiber
1g
Sat fat
2g
Protein
7g
Carbs
9g
Sodium
150mg

Ingredients

4 large Red or yellow bell peppers, 454g / 16oz 80/20 grass-fed Ground beef, 120ml / 0.5 cup chopped Red or yellow onion, 454g / 16oz drained Diced tomatoes, 1 tsp Worcestershire sauce, 1 tsp Paprika, 240ml / 1 cup roughly chopped Baby spinach, 360ml / 1.5 cups Cooked white or brown rice, 120ml / 0.5 cup Shredded cheddar cheese, 1 tsp Kosher salt, 0.5 tsp Black pepper

Preparation

1. Preheat the oven to 175°C (350°F). 2. Cut off the tops of 4 large bell peppers, discard seeds and membranes, chop enough of the tops to make 60ml (1/4 cup); set aside. 3. Bring a large pot of water to boil, add the cleaned peppers, cook for 5 minutes, and drain. 4. Sprinkle insides of the peppers with 1 tsp kosher salt. 5. Heat a large skillet over medium-high heat, add 454g (16oz) ground beef, 120ml (1/2 cup) chopped onion, and reserved chopped bell pepper. Cook until meat is browned and vegetables are tender. Drain excess fat. 6. Add 454g (16oz) diced tomatoes, 1 tsp Worcestershire sauce, 1 tsp paprika, 240ml (1 cup) chopped spinach, and 2.5g (1/2 tsp) black pepper. Cook for another 2 minutes. 7. Transfer mixture to a large bowl, stir in 360ml (1.5 cups) cooked rice, and almost all of the 120ml (1/2 cup) shredded cheese. 8. Stuff the peppers with the mixture, place in a baking dish, cover with foil, and bake for 25 minutes. 9. Remove foil, sprinkle with remaining cheese, and bake for another 5 minutes until cheese is melted.

Micronutrients % of RDI

Iron
1% of RDI
Magnesium
15% of RDI
Vitamin C
6% of RDI
Omega 3
3% of RDI
Vitamin A
34% of RDI
Calcium
47% of RDI
Folate
15% of RDI

Good to know

You can use cauliflower rice instead of standard rice for a lower-carb meal. Cook cauliflower rice for 5 minutes before adding to the beef mixture.

How to Prepare

1. Preheat the oven to 175°C (350°F). 2. Cut off the tops of 4 large bell peppers, discard seeds and membranes, chop enough of the tops to make 60ml (1/4 cup); set aside. 3. Bring a large pot of water to boil, add the cleaned peppers, cook for 5 minutes, and drain. 4. Sprinkle insides of the peppers with 1 tsp kosher salt. 5. Heat a large skillet over medium-high heat, add 454g (16oz) ground beef, 120ml (1/2 cup) chopped onion, and reserved chopped bell pepper. Cook until meat is browned and vegetables are tender. Drain excess fat. 6. Add 454g (16oz) diced tomatoes, 1 tsp Worcestershire sauce, 1 tsp paprika, 240ml (1 cup) chopped spinach, and 2.5g (1/2 tsp) black pepper. Cook for another 2 minutes. 7. Transfer mixture to a large bowl, stir in 360ml (1.5 cups) cooked rice, and almost all of the 120ml (1/2 cup) shredded cheese. 8. Stuff the peppers with the mixture, place in a baking dish, cover with foil, and bake for 25 minutes. 9. Remove foil, sprinkle with remaining cheese, and bake for another 5 minutes until cheese is melted.

Good to Know

You can use cauliflower rice instead of standard rice for a lower-carb meal. Cook cauliflower rice for 5 minutes before adding to the beef mixture.

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