Brighten up your table with colorful and nutritious Stuffed Peppers! These are sure to fill you up, with 19g of protein and 3g of dietary fiber for only 250 calories. Plus, 270% of your daily vitamin C and 60% of your vitamin A!

Watch Leia prepare Stuffed Peppers on WCIA-3's ciLiving to get more recipe ideas and tips! (scroll down for a printable PDF version of this recipe)




Stuffed Peppers (Printable PDF Version)

Ingredients

• 4 medium bell peppers (any color), cut lengthwise and stemmed and seeded
• 1 teaspoon salt
• ½ cup brown rice, uncooked
• 1 teaspoon olive oil
• 1 medium onion, minced
• 1 lb 90 percent lean ground beef
• 3 medium garlic cloves, minced
• 14.5 ounce can diced tomatoes, drained
• 1 ½ cups grated Parmesan cheese, divided
• ¼ cup minced fresh parsley
• Ground black pepper

Directions:

1. Preheat oven to 350 degrees.
2. Boil 4 quarts of water in a large pot. Add 1 teaspoon salt and bell peppers. Boil until peppers begin to soften, about 3 minutes. Using a slotted spoon, transfer the peppers to a plate lined with paper plates. Set the peppers down with the cut sides up.
3. Drain the water except for 1 cup. Return remaining water to a boil and add rice. Reduce heat, cover, and simmer until rice is cooked.
4. While rice cooks, heat oil over medium-low heat in a large skillet. Add onion and saute with wooden spoon until softened, about 8 minutes.
5. Add ground beef and brown for about 4 minutes, breaking up larger pieces with wooden spoon.
6. Add garlic and cook for 30 seconds, then add canned tomatoes. Heat mixture until warmed through, about 2 minutes.
7. Transfer beef mixture to bowl with brown rice. Add 1 cup of Parmesan cheese and parsley, season to taste with salt and pepper.
8. To assemble, place peppers cut side up in a 13x9" baking dish. Divide beef and rice filling evenly among the peppers, packing down lightly with the wooden spoon. Sprinkle remaining Parmesan cheese over filled peppers.
9. Bake about 30 minutes or until filling is heated through and cheese has melted.

Nutrition Facts (1 stuffed pepper half): Calories 250, Total Fat 12g (Saturated 6g), Cholesterol 35mg, Sodium 610mg, Total Carbohydrate 18g, Dietary Fiber 3g, Protein 19g, Vitamin A 60% DV, Vitamin C 270% DV, Calcium 15% DV, Iron 15% DV