Assorted Stuffed Peppers
A hearty rich flavored stuffed peppers with ground beef, onion, parsley and rice
Servings: 6
Calories: 419kcal
Cost: 28
Equipment
- medium saucepan
- skillet/cast iron pan
Ingredients
- 1 pound ground beef 88% lean
- 6 large bell peppers any color, red/orange/yellow are great
- 2 yellow onion diced
- 1/2 cup white rice short grain if you have it
- 1 can (6oz) tomato paste
- 3 cups chicken broth
- 1 teaspoon cumin powder
- ground black pepper to taste
- 2 teaspoon table salt
- 1/4 teaspoon black truffle salt
- 2 tbsp avocado oil
- 1 teaspoon red pepper flakes
- 1 teaspoon dry parsley
- 1 cup mozzarella cheese
Instructions
- Place the rice and 1 cup of chicken broth in a saucepan, and bring to a boil. Reduce heat, mix in tomato paste well and cover, and cook 90% done and remove from the heat
- Preheat oven to 375 degrees F (190 degrees C)
- Cut the top part of the peppers, remove the seeds, and membranes. Arrange peppers in a baking dish with the hollowed sides facing upward with their tops on.
- While the rice is cooking, in a skillet over medium heat, cook the onion until evenly browned. Mix in the ground beef to the onion, then add the cumin powder, ground black pepper, truffle salt, red pepper flakes and parsley to the mix. Stir the ground beef mixture to make sure all the spices and the herb are well mix and add 1 cup chicken broth to soften the ground beef mixture. Take the skillet off the heat.
- Mix the rice and mozzarella cheese into the ground beef and add salt to taste. Spoon the mixture into each hollowed pepper, fill each peppers 95% full to leave a small space for the pepper tops to cover.
- Bake for 30-40 minutes until the peppers are brown.
Nutrition
Calories: 419kcal | Carbohydrates: 27g | Protein: 21g | Fat: 25g | Saturated Fat: 9g | Cholesterol: 68mg | Sodium: 1389mg | Potassium: 742mg | Fiber: 4g | Sugar: 9g | Vitamin A: 5360IU | Vitamin C: 220mg | Calcium: 142mg | Iron: 3mg