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Impressively, Healthy Stuffed Peppers

There's not a more impressive way to serve bell peppers then stuffing them. They are great for special occasions, or for just a satisfying and healthy dinner.
5 from 4 votes
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Course: Main Course
Cuisine: American
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4 Bell Peppers
Calories: 301kcal
Author: Evelyn @asimpletweak.com

Ingredients

  • 4 bell peppers
  • ½ lb ground beef (or turkey)
  • 4 garlic cloves
  • 1 tablespoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil (or Vegetable oil)
  • 2 cups marinara sauce (1 cup for the meat, the other cup to use on top and bottom of the peppers)
  • ½ cup spinach
  • ½ cup olives seedless
  • ¼ cup grape tomatoes
  • 1 cup brown rice cooked (or white rice)
  • Fresh mozzarella cheese (I used one slice per pepper)
  • * I did some of the peppers with the cheese and some without (you make the called!)
US Customary - Metric

Instructions

  • The first step is to season the meat with mashed garlic, salt, and black pepper. Add the oil to a non-stick pot and heat up over a medium heat temperature. 
  • Place the ground beef and add the vegetables and keep cooking on medium-low for 5 to 10 more minutes depending on the type of vegetables you add. I decided to add spinach, seedless olives, and some grape tomatoes, so 5 minutes extra was enough. You can also add minced carrots or minced jalapenos for some heat 🙂
  • Add the marinara sauce to the meat and continue cooking for 2 minutes
  • Next, add the brown rice and continue cooking on low heat. Stir until well combined.
  • While the meat is cooking, put some water to boil enough to cover all the peppers. Prepare your peppers by cutting the top and removing the inside flesh and immerse them in the boiling water for two or three minutes
  • Remove peppers from the water, season with salt and pepper to taste and place the peppers in a baking pan. Set them aside to cool down. After the peppers cool down, fill them with the meat combination (I like to put some tomato sauce on the baking pan to prevent the peppers from sticking to the bottom).
  • After all your bell peppers are stuffed, add some extra sauce on top and baked them for 15 minutes on a 475 degree
  • I like to save and bake the top of the peppers just for a beautiful presentation. Enjoy!

Notes

 
 
 

Nutrition

Serving: 0g | Calories: 301kcal | Carbohydrates: 26g | Protein: 13g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 40mg | Sodium: 2432mg | Potassium: 881mg | Fiber: 5g | Sugar: 10g | Vitamin A: 4610IU | Vitamin C: 162.5mg | Calcium: 48mg | Iron: 3.3mg