From the Pantry Butler kitchen
Stuffed Bell Peppers
Peppers stuffed with a combination of ground beef, brown rice, veggies, and spices create a filling dish. Try using red, green, yellow, and orange bell peppers for a colorful meal. Enjoy with a side of low-fat cottage cheese and canned pineapple. USDA MyPlate Kitchen — Simple Healthy Recipes — Oklahoma Nutrition Information and Education — ONIE Project (public domain), via myplate.food
Ingredients
- 5 bell peppers — red, orange, yellow, or green
- 1 pound 90% lean ground beef
- 3/4 cup brown rice
- 1/2 can (14.5 ounces) low-sodium diced tomatoes
- 3 tablespoons lemon juice
- 1/4 teaspoon cinnamon
- 1/4 teaspoon allspice
- 1/4 teaspoon ground black pepper
Method
- 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.
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