Beef Stuffed Bell Peppers

🛒 Ingredients

• Large Bell Pepper, halved 180 g · 36 kcal
• Lean Ground Beef 113 g · 225 kcal
• Uncooked White Rice 20 g · 72 kcal
• Yellow Onion, chopped 30 g · 12 kcal
• Garlic Cloves, minced 2 g · 3 kcal
• Canned Crushed Tomatoes 100 g · 25 kcal
• Tomato Paste 8 g · 6 kcal
• Beef Broth, low sodium 50 g · 2 kcal
• Olive Oil 4 g · 33 kcal
• Fresh Parsley, chopped 3 g · 1 kcal

👨‍🍳 Instructions

1. Preheat your oven to 190°C (375°F). Prepare the bell peppers by cutting them in half lengthwise and removing the seeds and membranes. Set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
3. Add the lean ground beef to the skillet, breaking it up with a spoon. Cook until browned, then drain any excess fat.
4. Stir in the uncooked white rice, crushed tomatoes, and tomato paste. Add half of the fresh parsley and mix well. Season with salt and pepper to taste.
5. Stuff each bell pepper half generously with the beef and rice mixture. Place the stuffed peppers in a large baking dish or Dutch oven.
6. Pour the beef broth around the stuffed peppers in the baking dish. Cover the dish tightly with foil or a lid.
7. Bake for 40 minutes, then remove the foil/lid and bake for another 10-15 minutes, or until the peppers are tender and the rice is cooked through. Garnish with the remaining fresh parsley before serving.