Eat Without

Stuffed Bell Peppers

Source: Simple Healthy Recipes Oklahoma Nutrition Information and Education ONIE Project

Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-12-31.

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.

Makes
5 Servings

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

Directions

  1. Wash hands with soap and watr.
  2. Cut a circular hole in the tops of the bell peppers. Remove seeds and membrane and set aside.
  3. In a large bowl, combine remaining ingredients and stir until completely mixed. Fill the bell peppers with meat mixture.
  4. 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.
  5. Place heat on medium, keeping covered for 30 to 40 minutes until rice is done. Serve.

Notes

See how to make this recipe and more on USDA’s MyPlate Kitchen YouTube site. Learn more about: Bell Peppers Tomatoes Onions

Quoted for reference only, exactly as the source printed it, so check product labels yourself before relying on any of it. The methodology page covers the guarantee, and how a contributor can have their text removed on request.