Beef & rice stuffed peppers

Ingredients

Base quantities for 4 people. DinnerRoster resizes them to your household when you build a roster.

• Bell peppers4
• Lean ground beef1 lb
• Quick-cooking brown rice1 cup
• Diced tomatoes14 1/2 oz
• Yellow onion1
• Garlic2 cloves
• Tomato paste2 tbsp
• Dried oregano1 tsp
• Fresh parsley1 bunch
• Olive oil1 tbsp

How dinner comes together

1. 1

   Heat the oven to 425°F. Halve each pepper from stem to base, remove the seeds and arrange the halves cut-side up in the baking dish.

2. 2

   Cook the quick brown rice in the saucepan according to the package directions.

3. 3

   Dice the onion and mince the garlic. Brown the beef and onion in the skillet, breaking the meat into small crumbles.

4. 4

   Cook until the beef reaches 160°F, then stir in the garlic, tomato paste, oregano, diced tomatoes, cooked rice, 3/4 teaspoon kosher salt and black pepper; simmer until the filling is moist but not watery.

5. 5

   Divide the beef-and-rice filling among the pepper halves and cover the dish tightly with foil.

6. 6

   Bake for 15 minutes, uncover and bake until the peppers are tender at the edges but still hold their shape, 5 minutes more.

7. 7

   Rest the stuffed peppers for 5 minutes and finish with chopped parsley.

Estimated nutrition

Per serving. Values can vary with brands and substitutions and are not medical guidance.

Allergens

Based on the recipe as written. Always check packaged-product labels and cross-contact warnings for your household.

• No major allergens declared in the written recipe

Equipment

• Large skillet
• 9-by-13-inch baking dish
• Small saucepan