Beef and Rice–Filled Red Bell Peppers

1. 1

   Bring water and brown rice to a boil in a saucepan. Lower the heat to medium-low, cover, and simmer until the rice is tender and the liquid is absorbed, about 40 minutes; move the cooked rice to a large mixing bowl.

2. 2

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

3. 3

   Meanwhile, heat a large skillet over medium-high heat. Break the ground beef into small pieces and add it to the skillet. Add the onion, mushrooms, and garlic; cook and stir until the beef is fully browned, 7 to 10 minutes. Combine the beef mixture with the brown rice.

4. 4

   Stir the tomato sauce, diced tomatoes, tomato paste, and Italian seasoning into the rice mixture; season with salt and pepper.

5. 5

   Place the bell peppers in a baking dish; spoon a generous amount of the filling into each bell pepper.

6. 6

   Bake in the preheated oven until the peppers are tender, about 1 hour. Sprinkle Parmesan cheese over the stuffed peppers to serve.

• Calories 644.16 kcal High
• Protein 25.04 g Good Source
• Carbs 96.07 g Moderate
• Total Fat 19.06 g High
• Saturated Fat 6.89 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 57.32 mg Moderate
• Sodium 522.5 mg High
• Fiber 7.86 g Good Source
• Sugar 19.96 g High
• Added Sugar 6.68 g Moderate
• Calcium 303.86 mg Good Source
• Iron 4.38 mg Good Source
• Potassium 970.63 mg Good Source
• Vitamin A 123.27 mcg_rae Moderate
• Vitamin C 174.33 mg Good Source
• Vitamin D 0.07 mcg Low Source

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

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