Baked Stuffed Peppers

Name: Baked Stuffed Peppers
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Global
Ingredients: 907 grams large bell peppers (about each); 59 milliliters dried bread crumbs; 397 grams diced tomatoes, with juice; 1 teaspoons cinnamon; 237 milliliters cooked white rice; 0 teaspoons ground cloves; 454 grams lean ground beef; 4 Tbsps olive oil; 1 onion, chopped; 4 servings Salt and pepper

Baked Stuffed Peppers is a dairy free main course. This recipe covers 36% of your daily requirements of vitamins and minerals. One serving contains 471 calories, 30g of protein, and 21g of fat. This recipe serves 4. Head to the store and pick up onion, rice, cinnamon, and a few other things to make it today. To use up the cooked white rice you could follow this main course with the Healthy Raw Chocolate Pudding as a dessert. From preparation to the plate, this recipe takes about 40 minutes.

Instructions

Preheat oven to 425F; line a large, rimmed baking sheet with foil. Bring a large pot of water to a boil over high heat.

Ingredients you will need

Water

Equipment you will use

Baking Sheet

Aluminum Foil

Oven

Pot

Cut off stem end of each pepper, about 1/2 inch down, and use a tablespoon to scoop out seeds and membrane. If peppers don't sit upright, slice a sliver from bottom, being careful not to cut into the peppers, so they sit level while they bake.

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Peppers

Pepper

Seeds

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Oven

Add peppers to pot and bring water back to a rapid boil. Cook until slightly softened, 8 to 10 minutes.

Ingredients you will need

Peppers

Water

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Pot

While peppers are cooking, warm 2 Tbsp. oil in a large skillet over medium-high heat.

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Peppers

Cooking Oil

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Frying Pan

Add onion and saut until softened, about 3 minutes.

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Onion

Add beef and cook, stirring, until crumbled and no longer pink, about 3 minutes.

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Beef

Add tomatoes, cinnamon, cloves and rice. Stir until almost all liquid is absorbed, about 3 minutes. Season with salt and pepper. You should have about 4 cups filling.

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Salt And Pepper

Cinnamon

Tomato

Clove

Rice

Using tongs, remove peppers from water and drain, inverted, on paper towels. Pack each pepper with about 1 cup filling. Arrange peppers on baking sheet, sprinkle with bread crumbs and drizzle with remaining 2 Tbsp. oil.

Ingredients you will need

Breadcrumbs