Serves 1 · Prep 10 min · Cook 39 min · 455 calories per serving
Tender bell peppers filled with a savory mix of ground beef, rice, and tomato sauce, topped with melted cheese and baked to perfection.
Why it's healthy
This dish offers a balanced nutritional profile in a single serving. The bell pepper itself is a low-calorie vegetable packed with vitamin C, an antioxidant crucial for immune function, and vitamin A for vision health. Lean ground beef provides high-quality, complete protein necessary for muscle repair and maintenance, along with essential minerals like iron for oxygen transport and zinc for immune support. The inclusion of rice adds complex carbohydrates for sustained energy. By using lean meat and a moderate amount of cheese, the meal delivers healthy fats and protein without excessive saturated fat, making it a well-rounded and satisfying choice.
Ingredients
1 large bell pepper (any color)
115g lean ground beef
50g cooked rice
1/4 medium onion, finely chopped
1 clove garlic, minced
60ml tomato sauce, divided
1 tsp Worcestershire sauce
1/2 tsp dried Italian seasoning
1 tsp olive oil
30g shredded cheddar or mozzarella cheese
Salt and black pepper to taste
Instructions
Preheat your oven to 190°C (375°F).
Cut the top off the bell pepper and remove the seeds and membranes. If needed, slice a thin layer from the bottom so it stands upright.
In a skillet, heat olive oil over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant.
Add the ground beef to the skillet, breaking it up with a spoon. Cook until browned, then drain off any excess fat.
Stir in the cooked rice, half of the tomato sauce, Worcestershire sauce, Italian seasoning, salt, and pepper. Mix well to combine.
Spoon the beef and rice mixture evenly into the hollowed-out bell pepper.
Place the stuffed pepper in a small baking dish. Top with the remaining tomato sauce and sprinkle with the shredded cheese.
Pour a small amount of water (about 1/4 cup) into the bottom of the baking dish to help steam the pepper.
Bake for 25-30 minutes, or until the pepper is tender and the cheese is melted and bubbly.