Easy Healthy Stuffed Bell Peppers With Ground Beef

Blimp bong peppers are a classic chief dish, and they are and so hearty, tasty and super simple to make.

They will get a family unit favorite dinner. Serve with a few archetype side dishes, similar air fryer baked potatoes, roasted Brussels sprouts, or Instant Pot  "baked" sweet potatoes.

Ingredients

For tastiest results, ever use the all-time quality ingredients yous take admission to.

Experience free to customize with your oil of choice, your favorite type of rice and favorite cheese.

How to make stuffed bell peppers

Here is how to make the best, archetype stuffed bong peppers.

Preheat the oven to 400 degrees F. Heat a large skillet pan to medium heat. Add the olive oil. Once the oil is hot add in the onion and cook until soft, almost 5 minutes. Add in the minced garlic and stir and melt for 1 infinitesimal.

Stir in the lycopersicon esculentum paste and cook until fragrant, about ane-2 minutes. Add the ground beef to the pan and cook while breaking up the meat with a wooden spoon, until no longer pink, almost v-6 minutes.

Utilise a slotted spoon to remove the meat mixture from the pan and drain the fat from the meat.

Transfer the beef mixture back to the pan you cooked it in, add  in the cooked rice and  diced tomatoes.

Season everything with parsley, oregano, salt, and pepper. Stir and let it all simmer for four-5 minutes, until the liquid is slightly reduced.

Spray a nine"x13" baking dish with cooking spray and place peppers cut side-up into the bottom of the baking dish.

Add a drizzle of olive oil over each bell pepper and evenly split up the beefiness mixture between the peppers, filling them almost to the top.

Sprinkle  some cheese on pinnacle of each of the stuffed peppers.

Comprehend the dish with foil and broil for thirty-35 minutes until the peppers are overnice and tender. Remove the foil and bake for another 10 minutes to cook the cheese until it is slightly gold and nice and melty.

Remove and pinnacle with fresh chopped parsley.

Y'all enjoy, and be sure and let me know if you effort them.

Stuffed Bell Peppers Recipe

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Blimp Bell Peppers

Blimp bong peppers are a archetype primary dish, and they are so heart, tasty and super unproblematic to make.

Prep Time 10 minutes

Melt Time 45 minutes

Total Fourth dimension 55 minutes

Servings 6

Calories 305 kcal

• six bell peppers red, yellow or green bong peppers, tops sliced off with seeds and ribs removed
• 1 tablespoon olive oil (or oil of choice)
• 1/ii cup minced onion
• 2 cloves garlic minced
• 3 tablespoons tomato paste
• i pound ground beef
• 1/2 cup cooked brown rice or quinoa
• 14.v ounces diced tomatoes, drained (1 tin can)
• 2 teaspoons dried parsley
• i teaspoon dried oregano
• 1/ii teaspoon salt
• 1/iv teaspoon black pepper
• 1 cup monterey jack or sharp sliced cheddar cheese
• Chopped fresh parsley - optional for topping

1. Preheat the oven to 400 degrees F. Heat a big skillet pan to medium oestrus. Add the olive oil. Once the oil is hot add in the onion and cook until soft, well-nigh 5 minutes. Add together in the minced garlic and stir and melt for one minute.

2. Stir in the tomato paste and cook until fragrant, about 1-2 minutes. Add together the ground beefiness to the pan and cook while breaking upwardly the meat with a wooden spoon, until no longer pinkish, well-nigh 5-6 minutes. Utilize a slotted spoon to remove the meat mixture from the pan and drain the fat from the meat.

3. Transfer the beefiness mixture back to the pan you cooked it in, add in the cooked rice and diced tomatoes. Season everything with parsley, oregano, salt, and pepper. Stir and allow information technology all simmer for 4-5 minutes, until the liquid is slightly reduced.

4. Spray a ix"x13" baking dish with cooking spray and place peppers cut side-up into the bottom of the baking dish. Add a drizzle of olive oil over each bong pepper and evenly split the beef mixture between the peppers, filling them almost to the top. Sprinkle some cheese on top of each of the stuffed peppers, cover the dish with foil and bake for 30-35 minutes until the peppers are nice and tender. Remove the foil and broil for another ten minutes to melt the cheese until it is slightly gilt and nice and melty.

5. Remove and meridian with fresh chopped parsley.

Nutritional information is approximate and was calculated using a recipe nutrition label generator.

Diet Facts

Stuffed Bong Peppers

Amount Per Serving

Calories 305 Calories from Fat 144

% Daily Value*

Fat 16g 25%

Saturated Fat 7g 44%

Trans Fat 1g

Polyunsaturated Fatty 1g

Monounsaturated Fatty 7g

Cholesterol 66mg 22%

Sodium 512mg 22%

Potassium 762mg 22%

Carbohydrates 17g 6%

Fiber 4g 17%

Sugar 8g 9%

Poly peptide 22g 44%

Vitamin A 4080IU 82%

Vitamin C 161mg 195%

Calcium 195mg 20%

Atomic number 26 4mg 22%

* Percent Daily Values are based on a 2000 calorie diet.

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Source: https://www.apinchofhealthy.com/stuffed-bell-peppers/

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