Ground Beef Stuffed Peppers
Ground Beef Stuffed Peppers are a healthy dinner stuffed with beef, tomatoes, pinto beans, rice, and layered with cheese.
- 2 cups cooked brown rice ( about 1 cup rice, 1-¾ cups water)
- 1 lb lean ground beef
- 1 yellow onion medium
- 1 (15 oz) can pinto beans
- 1 (15 oz) can diced tomatoes
- 1 (8 oz) can tomato sauce (or half of 15 oz. can)
- ¼ cup worcestershire sauce
- ¼ cup white vinegar
- 1 Tablespoon brown sugar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 8 green peppers
- 2 cups shredded mozzarella cheese
- optional: chopped green onions for garnish
Prepare brown rice according to package directions.
While rice is cooking: In a large skillet over medium heat, cook ground beef and diced onion 5-7 minutes until browned/no pink left and onions are soft, stirring to break ground beef into small pieces. (Measure spices during this time to decrease prep time) Drain excess grease.
Add pinto beans, diced tomatoes, tomato sauce, worcestershire sauce, vinegar, and all spices (brown sugar, garlic & onion powder, salt & pepper). Turn to low heat and simmer for 10 minutes, stirring occasionally, and prepare the bell peppers.
Prepare bell peppers by slicing in half once down the middle lengthwise and removing seeds and stem to make a boat shape. To decrease cooking time in the oven, steam in the microwave by placing upright lengthwise in a microwave safe container, adding ½ cup of water to the bottom, covering and cooking for 4 minutes. The peppers should be semi-soft (not crunchy but not mushy).
Assemble the stuffed peppers:
Preheat the oven to 350 F.
Place peppers open side up in a 9x13 baking dish. Layer the bottom of the peppers with 2 Tb shredded mozzarella cheese (about 1 cup between 8 peppers).
Scoop ¼ cup rice into the bottom of each pepper, then ½ cup ground beef mixture into each pepper. Last, layer the remaining cheese evenly over the peppers, adding more as desired.
Bake at 350 F. for 15-20 minutes until cheese is melted, filling is heated through and peppers are soft. Optional: sprinkle chopped green onion on tops of peppers to serve.
Calories: 178kcal | Carbohydrates: 22g | Protein: 15g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 35mg | Sodium: 274mg | Potassium: 543mg | Fiber: 3g | Sugar: 6g | Vitamin A: 448IU | Vitamin C: 98mg | Calcium: 38mg | Iron: 3mg