Ingredients
5 bell peppers (red
orange
yellow
or green)
1 pound ground beef
90% lean
3/4 cup brown rice
1/2 can diced tomatoes
low-sodium (14.5 ounces)
3 tablespoons lemon juice
1/4 teaspoon cinnamon
1/4 teaspoon allspice
1/4 teaspoon ground black pepper
Steps
Wash hands with soap and watr.
Cut a circular hole in the tops of the bell peppers. Remove seeds and membrane and set aside.
In a large bowl, combine remaining ingredients and stir until completely mixed. Fill the bell peppers with meat mixture.
Place the stuffed bell peppers in large stock pot on stove, with the tops facing up. Add 1-inch water to bottom of pot and cover.
Place heat on medium, keeping covered for 30 to 40 minutes until rice is done. Serve.
Nutrition Facts
| Nutrients | Amount |
|---|---|
| Total Calories | 277 |
| Total Fat | 8 g |
| Saturated Fat | 3 g |
| Cholesterol | 57 mg |
| Sodium | 66 mg |
| Carbohydrates | 29 g |
| Dietary Fiber | 4 g |
| Total Sugars | 4 g |
| Added Sugars included | 0 g |
| Protein | 21 g |
| Vitamin D | 0 mcg |
| Calcium | 48 mg |
| Iron | 3 mg |
| Potassium | 588 mg |
U.S. Department of Agriculture. MyPlate Kitchen Website. Stuffed Bell Peppers. Recipe source: Simple Healthy Recipes Oklahoma Nutrition Information and Education ONIE Project. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.