Beef & Rice Stuffed Peppers
65 min539 kcal each
Big peppers filled with spiced lean beef, brown rice and black beans, then baked under a cap of melted cheddar.
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Plan this recipeIngredients
for 4 servings- Large bell peppers4 piece
- Lean ground beef (90%)500 g
- Brown rice, uncooked120 g
- Black beans, canned, low-sodium½ can
- Canned chopped tomatoes400 g
- Onion1 piece
- Cheddar, grated60 g
- Olive oil2 tsp
- Garlic2 clove
- Chili powder2 tsp
- Ground cumin1 tsp
- Salt1 tsp
Method
Prep 20 min · cook 45 min- Cook the rice in 300 ml of salted water, covered, for 30 minutes.
- Heat the oven to 200 °C. Halve the peppers lengthways, remove the seeds and brush with the oil.
- Brown the beef with the onion and garlic, then add the spices, half the tomatoes and the drained beans. Simmer for 5 minutes and stir in the rice.
- Pour the rest of the tomatoes into a baking dish, sit the pepper halves on top and fill them.
- Cover with foil and bake for 25 minutes. Uncover, top with cheddar and bake for 10 more.
Nutrition
per servingCal
539
Protein
37g
Carbs
50g
Fat
22g
Of 12g of sugar per serving, 0g is added sugar.
Of 22g of fat per serving, 8.5g is saturated.
