Stuffed Peppers
A colorful plate of stuffed bell peppers filled with a savory mixture of lean ground beef, cooked brown rice, onions, garlic, and herbs, lightly topped with melted cheddar cheese. This meal is balanced, flavorful, and designed to be blood-sugar friendly.
Equipment
- Large Scillet
Materials
- 4 large bell peppers any color
- 1/2 cup uncooked brown rice yields about 1 1/2 cups cooked
- 1 lb 450 g lean ground beef (93% lean or higher)
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1 cup diced tomatoes canned, no added sugar
- 1/2 cup low-sodium tomato sauce
- 1 tsp Italian seasoning
- 1/2 tsp smoked paprika optional
- 1/4 tsp black pepper
- 1/4 tsp salt or to taste
- 2 tbsp fresh parsley or basil chopped
- 1/4 cup shredded reduced-fat cheddar cheese optional topping
Instructions
- Preheat oven:
- Preheat your oven to 375°F (190°C).
- Prepare peppers:
- Slice the tops off the bell peppers and remove the seeds and membranes. Lightly spray a baking dish with cooking spray and set peppers upright in the dish.
- Cook brown rice:
- Cook brown rice according to package instructions. Set aside.
- Cook beef filling:
- In a large skillet, cook the lean ground beef over medium heat until browned.
- Add onion and garlic; sauté 3–4 minutes until softened.
- Stir in diced tomatoes, tomato sauce, Italian seasoning, paprika, salt, and pepper. Simmer for 5 minutes.
- Combine with rice:
- Remove skillet from heat and stir in cooked brown rice and chopped parsley/basil. Taste and adjust seasoning if needed.
- Stuff peppers:
- Spoon the beef and rice mixture evenly into each bell pepper. Top with a small sprinkle of shredded cheese, if using.
- Bake:
- Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for another 10–15 minutes, until the peppers are tender and the cheese is melted/browned.
- Serve:
- Let cool slightly before serving. Great with a side salad for a complete diabetic-friendly meal.
