Healthy Stuffed Peppers

These healthy stuffed peppers make a quick and easy dinner. Loaded with seasoned ground beef and rice, they are easy to customize. Watch the video below to see how I make it in my kitchen!

Course Main Course

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 246kcal

Author Arman Liew

Ingredients

4 large bell peppers cored and halved
1 tablespoon oil
1 small onion chopped
1 pound lean ground beef
2 tablespoons taco seasoning
15 ounces canned tomatoes diced in juices
1 cup coked rice
2 cups shredded cheese divided

Instructions

Preheat your oven to 180C/375F. Lightly coat a 9×13-inch baking dish with nonstick spray. Place the bell pepper halves in the dish.
Add the oil to a large non-stick pan and place it over medium heat. Add the beef and onion. With a wooden spoon or spatula, break the meat into small pieces. Cook for 6-7 minutes, or until the beef is browned.
Add the taco seasoning then pour in the can of diced tomatoes along with the juices, and let it simmer. Remove off the heat.
Stir through the cooked rice and half the cheese.
Evenly distribute the mixture amongst the eight bell pepper halves and top with the remaining cheese.
Bake the stuffed peppers for 20-25 minutes, or until the cheese has melted.

Video

Notes

TO STORE: You can store leftovers in the refrigerator in an airtight container for up to 4 days.

TO FREEZE: Place the cooked and cooled peppers in a shallow container and store them in the freezer for up to 6 months.

Nutrition