Healthier Stuffed Peppers

1. 1

   Preheat the oven to 350 degrees F (175 degrees C).

2. 2

   Bring water and brown rice to a boil in a saucepan. Reduce the heat to medium-low, cover, and simmer until the rice is tender and the liquid is absorbed, 45 to 50 minutes.

3. 3

   Meanwhile, heat a large skillet over medium heat. Add beef, onion, and garlic to the hot skillet; cook and stir until the meat is evenly browned and the onion is softened, about 5 minutes. Set aside.

4. 4

   Remove and discard the tops, seeds, and membranes from the green, red, and yellow bell peppers. Arrange the peppers in a baking dish with the hollow sides facing up. Slice a bit off the bottoms if needed so they stand upright.

5. 5

   Combine the browned beef, cooked rice, 1 can tomato sauce, Worcestershire sauce, salt, and pepper in a bowl. Spoon the mixture into each hollowed pepper. In another bowl, mix the remaining tomato sauce with Italian seasoning; pour over the peppers.

6. 6

   Bake in the preheated oven, basting with the sauce every 15 minutes, until the peppers are tender, about 1 hour. Sprinkle the peppers with grated Parmesan cheese; serve warm.

• Calories 412.02 kcal High
• Protein 25.29 g Good Source
• Carbs 50.47 g Moderate
• Total Fat 13.94 g Moderate
• Saturated Fat 3.72 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 48.97 mg Moderate
• Sodium 515.16 mg High
• Fiber 9.6 g Good Source
• Sugar 14.42 g High
• Added Sugar 2.08 g Low Source
• Calcium 99.96 mg Low Source
• Iron 4.99 mg Good Source
• Potassium 1179.99 mg Good Source
• Vitamin A 314.05 mcg_rae Good Source
• Vitamin C 59.91 mg Good Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Tomatoes 🍅
• Garlic 🧄
• Onions 🧅